Creamy German Goulash
A hearty and flavorful German-style beef goulash made with tender chunks of beef, onions, paprika, and a rich, creamy sauce. Comforting, savory, and perfect with noodles, potatoes, or bread dumplings.
Equipment
- large Dutch oven or pot
- wooden spoon
- measuring cups and spoons
- cutting board and knife
- ladle
Ingredients
- 2 tbsp vegetable oil or butter
- 2 lb beef chuck, cut into cubes
- to taste salt and black pepper
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 1 cup beef broth
- 1 cup water
- 1/2 cup sour cream or heavy cream
- 1 tsp caraway seeds (optional)
- 1 tsp marjoram (optional)
- for garnish fresh parsley
Instructions
- Heat oil or butter in a large pot over medium-high heat. Season beef with salt and pepper, then brown in batches until well-seared. Remove and set aside.
- Add onions to the pot and cook 8–10 minutes until golden brown and caramelized. Add garlic and cook 30 seconds more.
- Stir in both paprikas and tomato paste; cook for 1–2 minutes to bloom the spices.
- Return beef to the pot, add beef broth, water, caraway seeds, and marjoram if using. Stir well, cover, and simmer gently for 1.5 to 2 hours, or until beef is tender.
- Stir in sour cream or heavy cream and simmer briefly over low heat until the sauce is creamy and smooth. Adjust seasoning with salt and pepper.
- Serve hot, garnished with parsley and accompanied by noodles, potatoes, or spaetzle.
Notes
Use a combination of sweet and smoked paprika for depth of flavor. For the most tender beef, simmer slowly until fork-tender. Serve over egg noodles, mashed potatoes, or spaetzle. Goulash tastes even better the next day after the flavors meld.