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Creamy German Goulash

Creamy German Goulash: A Heartwarming Comfort Dish

Enjoy this Creamy German Goulash, a comforting blend of tender beef and hearty potatoes, perfect for cozy dinners.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 30 minutes
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Goulash
  • 2 pounds Beef chuck or brisket as a substitute
  • 2 medium Onions yellow preferred
  • 2 tablespoons Olive oil or vegetable oil
  • 2 tablespoons Sweet paprika smoked paprika can be used
  • 1 tablespoon Smoked paprika omit if unavailable
  • 1 teaspoon Caraway seeds optional
  • 1 teaspoon Marjoram oregano can be used
  • 1/4 teaspoon Cayenne pepper optional
  • 4 cloves Garlic minced
  • 2 tablespoons Tomato paste
  • 4 cups Beef broth homemade preferred
  • 1 cup Dry red wine optional; substitute with broth
  • 1 15-ounce can Diced tomatoes drained if low sodium
  • 1 each Red and yellow bell peppers chopped
  • 4 medium Potatoes Yukon Gold or Russet
  • 1 cup Sour cream or Greek yogurt
  • 2 tablespoons All-purpose flour cornstarch for gluten-free
  • to taste Salt freshly ground black pepper
  • to taste Black pepper
  • 1/4 cup Fresh parsley for garnish
  • for serving Noodles or Spätzle or crusty bread

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Pat the beef chuck dry with paper towels, then season generously with salt and pepper.
  2. Heat a large Dutch oven over medium-high heat and add olive oil.
  3. Add seasoned beef in batches, browning for 3-4 minutes on each side.
  4. Remove the beef and set aside.
  5. Sauté chopped onions in the same pot for about 5-7 minutes until soft.
  6. Add minced garlic, sweet paprika, smoked paprika, caraway seeds, and marjoram, and cook for 1 minute.
  7. Stir in the tomato paste and cook for another minute.
  8. Deglaze the pot with beef broth and red wine, scraping the bottom.
  9. Return the beef along with diced tomatoes and bell peppers to the pot.
  10. Cover and let simmer on low for 2-3 hours.
  11. Add cubed potatoes during the last 30-45 minutes of cooking.
  12. Whisk together sour cream and flour, then temper with hot liquid and stir into goulash.
  13. Allow to simmer for an additional 5-10 minutes to thicken.
  14. Taste and adjust seasoning with salt and pepper.
  15. Serve hot, garnished with parsley and over noodles or Spätzle.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 1000mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze for up to 3 months for best flavor.

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