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Creamy German Goulash

Creamy German Goulash: Cozy Comfort Food for Chilly Nights

A creamy twist on traditional goulash, this Comforting German Goulash warms your soul with rich flavors and hearty ingredients.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Goulash
  • 2 lbs beef chuck brisket can substitute well
  • 2 medium onions chopped; shallots can be a milder alternative
  • 2 tbsp olive oil vegetable oil works if preferred
  • 2 tbsp sweet paprika smoked paprika can be added for more flavor
  • 1 tbsp smoked paprika adjust according to taste
  • 1 tsp caraway seeds can be omitted
  • 1 tsp marjoram thyme is a suitable substitute
  • 1 tsp cayenne pepper optional heat
  • 4 cloves garlic minced; fresh is best
  • 2 tbsp tomato paste or fresh diced tomatoes
  • 4 cups beef broth homemade or low-sodium options
  • 1 cup dry red wine replace with additional broth if desired
  • 1 can diced tomatoes or fresh tomatoes
  • 1 cup red bell pepper chopped
  • 1 cup yellow bell pepper chopped
  • 2 cups potatoes diced; mashed potatoes can substitute
  • 1 cup sour cream or Greek yogurt
  • 2 tbsp all-purpose flour or cornstarch for gluten-free
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste
  • 1/4 cup fresh parsley for garnish
  • 4 cups noodles or Spätzle for serving

Equipment

  • heavy pot

Method
 

Step-by-Step Instructions
  1. Begin by patting the beef chuck cubes dry and seasoning them with salt and black pepper.
  2. Heat olive oil in a heavy pot over medium-high heat and brown the beef in batches for 3-4 minutes.
  3. Add the chopped onions and sauté over medium heat for 5-7 minutes until translucent.
  4. Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper, cooking for 1 minute.
  5. Add tomato paste and mix well, cooking for an additional minute.
  6. Pour in beef broth and dry red wine, scraping up browned bits from the pot.
  7. Return the beef to the pot and add diced tomatoes and chopped bell peppers.
  8. Cover and simmer for 2-3 hours, stirring occasionally.
  9. Add diced potatoes and cook for an additional 30-45 minutes until fork-tender.
  10. Mix sour cream with flour until smooth, then temper by adding hot broth and stir back into the goulash.
  11. Season to taste with salt and black pepper, simmer for 5-10 minutes.
  12. Serve hot, garnished with parsley and accompanied with noodles or Spätzle.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 30mgCalcium: 50mgIron: 4mg

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Freezes well for up to 3 months.

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