Description
Creamy German Goulash is a comforting stew of tender beef, peppers, potatoes, and a rich, paprika-spiced sauce. Perfect served with noodles or Spätzle.
Ingredients
- 2 lbs Beef chuck, cut into 1-inch cubes
- 2 large Onions, chopped
- 2 tbsp Olive oil
- 2 tbsp Sweet paprika
- 1 tbsp Smoked paprika
- 1 tsp Caraway seeds
- 1/2 tsp Marjoram
- 1/4 tsp Cayenne pepper (optional)
- 4 cloves Garlic, minced
- 1 tbsp Tomato paste
- 1 cup Beef broth
- 1 cup Dry red wine (optional, but recommended)
- 1 (14.5 oz) can Diced tomatoes, undrained
- 1 Red bell pepper, cored, seeded, and chopped
- 1 Yellow bell pepper, cored, seeded, and chopped
- 1 lb Potatoes, peeled and cubed
- 1 cup Sour cream
- 2 tbsp All-purpose flour
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Noodles or Spätzle, for serving (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Brown beef cubes in batches, then remove and set aside.
- Add onions to the pot and sauté until softened.
- Stir in garlic, paprika, caraway seeds, marjoram, and cayenne pepper. Cook 1 minute.
- Add tomato paste, beef broth, red wine, and diced tomatoes. Bring to a boil.
- Return beef to the pot. Reduce heat, cover, and simmer for 1–1.5 hours until beef is tender.
- Add bell peppers and potatoes. Simmer 20–30 minutes until potatoes are cooked through.
- Mix sour cream with flour, then stir into the goulash. Cook 5 more minutes until thickened. Season with salt and pepper.
- Garnish with fresh parsley and serve with noodles or Spätzle if desired.
Notes
- Use a mix of sweet and smoked paprika for depth of flavor.
- For extra richness, add a splash of cream just before serving.
- Goulash tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Stewing
- Cuisine: German