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If you’re craving a rich, comforting meal filled with tender beef and a luscious, velvety sauce, you’ve got to try this Creamy German Goulash Recipe. This dish masterfully combines the warmth of paprika, the subtle earthiness of caraway seeds, and the tang of sour cream to create a stew that feels like a cozy hug after a long day. Perfect for chilly evenings or whenever you want a hearty dinner, this recipe brings a taste of traditional German comfort food right to your kitchen with an irresistibly creamy twist.
Ingredients You’ll Need
Don’t be intimidated by the list—these ingredients are straightforward and essential, each adding a unique layer of flavor, texture, or color to this Creamy German Goulash Recipe. From the tender beef cubes to the fragrant spices and tangy sour cream, every element plays a star role in bringing out this dish’s comforting richness.
- 1 lb (450g) beef stew meat: Choose good-quality beef cut into cubes for tender, melt-in-your-mouth bites.
- 2 tablespoons vegetable oil: Needed to brown the beef beautifully without overpowering the spices.
- 1 large onion, chopped: Adds sweetness and depth to the sauce as it softens and caramelizes.
- 2 cloves garlic, minced: Provides a subtle savory kick that enhances the overall flavor.
- 2 tablespoons paprika (preferably Hungarian or sweet): The star spice of the dish, giving it that trademark smoky warmth.
- 1/2 teaspoon ground caraway seeds (optional): A classic German touch that lends an earthy, slightly peppery aroma.
- 1/2 teaspoon dried thyme: Adds a gentle herbaceous note that complements the other spices.
- 1 cup beef broth: Creates the flavorful base for the stew’s sauce and keeps the beef juicy.
- 1 cup sour cream: Stirred in at the end for its creamy texture and slight tanginess, making the sauce irresistibly smooth.
- Salt and freshly cracked black pepper, to taste: Essential seasonings to bring all flavors together perfectly.
- Fresh parsley, chopped (for garnish): Adds a pop of color and a fresh, vibrant finish to the dish.
How to Make Creamy German Goulash Recipe
Step 1: Brown the Beef
Start by heating the vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Brown the beef cubes on all sides, about 5 to 7 minutes, until they develop a deep, golden crust. This caramelization is key because it locks in juices and creates that rich flavor base. Once browned, remove the beef and set it aside—don’t rush this step, it’s worth every second.
Step 2: Sauté the Onions and Garlic
In the same pan, add the chopped onion and cook for 3 to 4 minutes, stirring occasionally until softened and slightly translucent. Then toss in the minced garlic and let it cook for just another 30 seconds. The goal here is to build a fragrant, flavorful foundation without burning the garlic, which could turn bitter.
Step 3: Add the Spices
Sprinkle in the paprika, caraway seeds if you’re using them, and thyme. Stir thoroughly to coat the onions, and let the spices bloom for about 1 to 2 minutes—this gentle toasting intensifies their aromas and releases deeper flavors into the mix.
Step 4: Simmer with Broth
Return the browned beef to the pan and pour in the beef broth. Bring everything to a gentle simmer, then cover and let it cook for 45 minutes to 1 hour. This slow simmer is what transforms the beef into tender, fork-ready pieces while allowing the sauce to develop a rich, complex character. Patience here will reward you handsomely!
Step 5: Add Sour Cream
Once the beef is tender, reduce the heat to low and stir in the sour cream. Let the goulash simmer uncovered for 5 to 10 minutes, which will thicken the sauce and meld all the flavors beautifully. Season with salt and freshly cracked black pepper to your taste, and remember to stir gently to keep that silky texture.
Step 6: Garnish and Serve
Finish your Creamy German Goulash Recipe with a sprinkle of freshly chopped parsley to add a touch of brightness. Now it’s ready to be served alongside your favorite hearty sides.
How to Serve Creamy German Goulash Recipe
Garnishes
While fresh parsley is the classic topping, you can also consider a dollop of extra sour cream for a creamy contrast or a sprinkle of smoked paprika to emphasize that warming spice. These garnishes aren’t just for looks, they add layers of flavor and a refreshing finish to the dish.
Side Dishes
This Creamy German Goulash Recipe pairs perfectly with traditional German sides like spaetzle or creamy mashed potatoes, both of which soak up the luxurious sauce beautifully. For a simpler option, crusty bread is fantastic for dipping and savoring every bit of the luscious stew.
Creative Ways to Present
Looking to impress? Serve the goulash over buttered egg noodles or creamy polenta to vary the texture. For a rustic touch, place the stew in hollowed-out bread bowls, making it an inviting, filled-to-the-brim feast. Whatever presentation you choose, this goulash will be the star of the table.
Make Ahead and Storage
Storing Leftovers
Your Creamy German Goulash Recipe tastes even better the next day as the flavors meld. Store leftovers in an airtight container in the refrigerator for up to 3 days. Just be sure to cool it completely before sealing to maintain freshness.
Freezing
This dish freezes beautifully! Transfer cooled goulash to freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator.
Reheating
Reheat your goulash gently on the stove over low heat, stirring occasionally to prevent the sauce from separating. If it looks too thick, add a splash of beef broth or water to loosen it up. Microwave reheating works too, just cover the dish and heat in short intervals, stirring between each.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! Beef chuck or stew meat works best because it becomes tender during the long simmer, but you can experiment with brisket or even short ribs for a slightly different texture and richer flavor.
Is it possible to make this dish dairy-free?
Yes, you can substitute the sour cream with a dairy-free alternative like coconut cream or cashew cream. Keep in mind this will subtly alter the flavor, but it will still give you that creamy consistency you’re aiming for.
Can I prepare this goulash in a slow cooker?
You sure can! After browning the beef and sautéing the onions and garlic on the stove, transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for about 4 hours. Add the sour cream at the very end to avoid curdling.
What is the best way to get the sauce nice and thick?
Simmering uncovered after adding the sour cream helps the sauce thicken naturally. Also, make sure not to boil vigorously once the sour cream is added to avoid separation; gentle heat and patience are key.
Can leftover goulash be used in other recipes?
Definitely! Leftover goulash is fantastic as a filling for savory crepes, as a topping for baked potatoes, or even as a hearty pasta sauce. It’s a versatile dish that stretches beyond the bowl.
Final Thoughts
There’s nothing quite like coming home to a bowl of this Creamy German Goulash Recipe—its rich flavors and velvety sauce really nourish the soul. Trust me, once you make this dish, it will become a family favorite you return to time and again. So grab your ingredients, get cooking, and let this wonderful recipe bring a little extra warmth and joy to your table.
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Creamy German Goulash Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: German
Description
Creamy German Goulash is a rich and hearty main dish featuring tender beef cubes simmered in a flavorful paprika-infused sauce, enriched with sour cream for a luscious texture. This comforting meal is perfect for chilly evenings and pairs wonderfully with traditional sides like spaetzle, mashed potatoes, or crusty bread.
Ingredients
Main Ingredients
- 1 lb (450g) beef stew meat, cut into cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons paprika (preferably Hungarian or sweet)
- 1/2 teaspoon ground caraway seeds (optional)
- 1/2 teaspoon dried thyme
- 1 cup beef broth
- 1 cup sour cream
- Salt and freshly cracked black pepper, to taste
For Garnish and Serving
- Fresh parsley, chopped (for garnish)
- Optional sides: Spaetzle or mashed potatoes, crusty bread for dipping
Instructions
- Brown the beef: Heat vegetable oil in a skillet or Dutch oven over medium-high heat. Brown the beef cubes on all sides for 5–7 minutes until nicely seared. Remove the beef from the pan and set aside to preserve the flavorful crust.
- Sauté the onions and garlic: In the same pan, add chopped onion and sauté for 3–4 minutes until softened and translucent. Add minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Add spices: Stir in the paprika, ground caraway seeds (if using), and dried thyme. Allow the spices to bloom in the pan for 1–2 minutes, which enhances their flavors.
- Simmer with broth: Return the browned beef cubes into the pan. Pour in the beef broth and bring the mixture to a gentle simmer. Cover the pan and cook on low heat for 45 minutes to 1 hour, or until the beef is tender and the flavors have melded perfectly.
- Add sour cream: Remove the lid and stir in the sour cream to enrich the sauce. Simmer uncovered for 5–10 minutes to thicken the sauce slightly. Taste and season with salt and freshly ground black pepper to your preference.
- Garnish and serve: Sprinkle chopped fresh parsley over the goulash for a pop of color and freshness. Serve hot alongside traditional German spaetzle, creamy mashed potatoes, or crusty bread for a truly comforting meal.
Notes
- For a richer flavor, use Hungarian sweet paprika.
- Caraway seeds add a subtle earthiness but are optional if unavailable or if you prefer a milder flavor.
- If the sauce is too thick, add a splash of beef broth or water to reach desired consistency.
- Leftovers taste great and can be refrigerated for up to 3 days or frozen for up to 2 months.
- Spaetzle, a traditional German egg noodle, is an excellent side but mashed potatoes or crusty bread work well for soaking up the sauce.
