Creamy German Goulash (Print Version)
Tender beef chunks in a rich paprika-spiced sauce with bell peppers and potatoes, finished with a velvety sour cream mixture.
# Ingredients:
→ Main Ingredients
01 -
2 lbs beef chuck, cut into 1-inch cubes
02 -
2 large onions, chopped
03 -
2 tbsp olive oil
04 -
2 tbsp sweet paprika
05 -
1 tbsp smoked paprika
06 -
1 tsp caraway seeds
07 -
1/2 tsp marjoram
08 -
1/4 tsp cayenne pepper (optional)
09 -
4 cloves garlic, minced
10 -
1 tbsp tomato paste
11 -
1 cup beef broth
12 -
1 cup dry red wine (optional)
13 -
1 (14.5 oz) can diced tomatoes, undrained
14 -
1 red bell pepper, cored, seeded, and chopped
15 -
1 yellow bell pepper, cored, seeded, and chopped
16 -
1 lb potatoes, peeled and cubed
17 -
1 cup sour cream
18 -
2 tbsp all-purpose flour
19 -
Salt and freshly ground black pepper, to taste
20 -
Fresh parsley, chopped, for garnish
21 -
Noodles or Spätzle, for serving (optional)
# Steps to Follow:
01 -
Pat the beef cubes dry with paper towels and season with salt and pepper. Heat olive oil in a large pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per side. Remove and set aside.
02 -
Add onions to the pot and cook over medium heat until softened, about 5-7 minutes. Add garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne pepper. Stir and cook for 1 minute. Mix in tomato paste and cook for 1 additional minute.
03 -
Deglaze the pot with beef broth and red wine, scraping up browned bits. Return beef to the pot. Add diced tomatoes, red bell pepper, and yellow bell pepper. Bring to a simmer, cover, and cook on low heat for 2-3 hours. Add potatoes after 2 hours and simmer for 30-45 minutes.
04 -
Whisk sour cream and all-purpose flour in a small bowl. Temper the mixture by adding a spoonful of hot goulash liquid and stir it in. Slowly stir the sour cream mixture into the pot. Season with salt and pepper. Simmer for 5-10 minutes until slightly thickened. Do not boil.
# Additional Notes:
01 -
Tempering the sour cream mixture prevents curdling when added to the hot goulash.
02 -
Cook the goulash longer for richer flavor and more tender beef.