SPREAD LOVE

German Creamy Goulash: A Hearty Comfort Food Classic

Name: German Creamy Goulash
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: German
Ingredients: 2 lbs beef chuck, cut into 1–1½ inch cubes; 3 tbsp vegetable oil or lard; 2 large onions, chopped (about 2–3 cups); 3 garlic cloves, minced; 2 tbsp sweet paprika (Hungarian if available); 1 tsp smoked paprika; 2 tbsp tomato paste; 1 tsp caraway seeds (optional); 1 cup beef broth (plus extra if needed); 1 cup sour cream or heavy cream; 1 tbsp flour (optional, for thickening); Salt and pepper, to taste; Fresh parsley, chopped, for garnish

Warm, rich, and deeply satisfying, this German creamy goulash evokes slow Sunday afternoons and plates passed around a family table. Tender cubes of beef braised in a paprika-forward sauce finished with sour cream make it both comforting and slightly tangy — a dish that ages beautifully as leftovers. For a cozy pairing or to try a sweet baked good alongside, see this complementary banana bread recipe best banana bread recipe that also fares well with leftovers.

Why make this recipe

If you’re tired of thin, tomato-heavy stews that lack body and comfort, this recipe is perfect because it balances savory beef, sweet onion, and the warmth of paprika into a creamy, luscious sauce that clings to noodles, spaetzle, or mashed potatoes. It’s a smart choice when you want something impressive without complicated technique: sear, simmer, and finish — the slow cooking does the heavy lifting.

Ingredients

2 lbs beef chuck, cut into 1–1½ inch cubes
3 tbsp vegetable oil or lard
2 large onions, chopped (about 2–3 cups)
3 garlic cloves, minced
2 tbsp sweet paprika (Hungarian if available)
1 tsp smoked paprika
2 tbsp tomato paste
1 tsp caraway seeds (optional)
1 cup beef broth (plus extra if needed)
1 cup sour cream or heavy cream
1 tbsp flour (optional, for thickening)
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Step-by-Step Guide to Making German Creamy Goulash

This method walks you through each stage so the beef becomes meltingly tender and the sauce develops a deep paprika flavor.

Prepare ingredients and equipment
- Chop the onions and mince the garlic. Pat the beef dry with paper towels and season generously with salt and pepper. Set a Dutch oven or heavy-bottomed pot over medium-high heat and add the oil or lard.
Sear the beef in batches
- Working in batches (so you don’t crowd the pan), add beef cubes and sear until well browned on all sides, about 3–4 minutes per batch. Browning builds flavor; don’t rush it. Remove browned beef to a plate and keep warm.
Sweat the onions and garlic
- Reduce heat to medium, add the chopped onions and a pinch of salt. Cook until soft and turning golden, 8–12 minutes. Stir frequently; if the pan gets dry, add a tablespoon of oil or a splash of broth. Add minced garlic and cook 30–60 seconds until fragrant.
Build the flavor base
- Stir in the tomato paste, sweet paprika, and smoked paprika (and caraway seeds, if using). Cook 1–2 minutes, stirring constantly so the paprika and paste bloom but do not burn — you want the spices to release their oils and deepen.
Deglaze and simmer
- Pour in the beef broth and scrape up browned bits from the bottom of the pot — those are concentrated flavor. Return the seared beef and any accumulated juices to the pot. Bring to a gentle simmer, cover, and reduce heat to low. Let simmer for 1½–2 hours, stirring occasionally, until the beef is fork-tender. Add a bit more broth if the sauce becomes too thick before the meat is tender.
Finish with cream
- In a small bowl, whisk the sour cream (or heavy cream) with the flour if you’re using it; this helps stabilize the cream and slightly thicken the sauce. Temper the cream by adding a few tablespoons of hot sauce from the pot into the cream mixture, stirring, then slowly whisk the warmed cream into the goulash. Simmer gently for 5–10 minutes — do not boil vigorously after adding cream or it may break. Adjust seasoning with salt and pepper.
Garnish and serve
- Sprinkle with chopped fresh parsley and serve immediately over broad egg noodles, spaetzle, mashed potatoes, or boiled potatoes.

Notes on timing and texture

The real secret is low-and-slow simmering. If you’re short on time, a pressure cooker or Instant Pot can reduce braising time to about 45–60 minutes under pressure, but the searing and spice blooming steps should be preserved.
If your sauce looks thin after simmering, mash a few cooked potato chunks into it or stir in a slurry of 1 tsp cornstarch + 1 tbsp cold water and simmer until thickened.
For deeper color and flavor, use a mix of sweet and a small amount of hot paprika if you like heat.

Storage Tips for German Creamy Goulash

Refrigerate: Store in an airtight container for 3–4 days at 40°F (4°C) or below.
Freeze: Freeze for up to 3 months at 0°F (-18°C). Use freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the refrigerator before reheating.
Reheating: Gently reheat on stovetop over low heat, adding a splash of beef broth or water to loosen the sauce, and stir frequently to prevent separation; reheat to 165°F (74°C) before serving.

Serving Suggestions for German Creamy Goulash

Classic partners: Serve over buttered egg noodles or homemade spaetzle to catch every drop of sauce.
Potato options: Boiled baby potatoes or a creamy mashed potato base complement the tangy-sour cream finish.
Vegetables: Steamed green beans, braised red cabbage, or a simple cucumber salad with vinegar offer a bright contrast to the richness.
Bread: Thick slices of rustic bread are perfect for sopping up sauce.

tips to make German Creamy Goulash

Q: How do I keep the beef moist?
A: Sear in hot fat to lock in juices and simmer gently with the lid on — low, steady heat is key so collagen breaks down into gelatin, keeping the meat succulent.

Q: Can I prevent the cream from splitting?
A: Temper the cold cream with hot liquid before adding it to the pot and avoid boiling after the cream is added; simmer gently instead.

Q: What if my sauce is too thin?
A: Mash a small amount of cooked potato into the sauce or stir a slurry of 1 tsp cornstarch into cold water and add a little at a time while simmering.

variation (if any)

Beef-to-pork swap: Use 2 lbs pork shoulder instead of beef for a slightly sweeter, pork-forward goulash. Cook time will be similar — simmer until fork-tender.
Vegetarian alternative: Replace beef with a mix of meaty mushrooms (portobello, cremini) and hearty root vegetables (carrots, parsnips) and use vegetable broth; add a splash of tamari for umami.

FAQs

Q: Can I make this ahead of time?
A: Yes — this goulash is ideal for making a day ahead; flavors meld overnight and it often tastes even better on day two. Reheat gently on the stove.

Q: What cut of beef is best for goulash?
A: Beef chuck is excellent due to its marbling and connective tissue that melts into gelatin with slow cooking. Brisket or beef shin are good alternatives.

Q: Is this the same as Hungarian goulash?
A: They share roots; Hungarian goulash (gulyás) can be thinner and spicier, often including caraway and sometimes potatoes in the pot. This creamy German version adds a dairy finish for richness.

Q: How can I make it gluten-free?
A: Omit the flour and use cornstarch or a small amount of potato starch as a thickener. Confirm your broth and other ingredients are gluten-free.

Q: How spicy is it?
A: The dish is typically mild, relying on sweet paprika; add hot paprika or a pinch of cayenne if you prefer heat.

Final notes on technique and flavor balance

Paprika selection matters: Sweet Hungarian paprika gives that warm, slightly fruity base flavor, while a touch of smoked paprika adds depth. If you can source Hungarian paprika (often sold labeled Magyar), the difference is noticeable.
Don’t skimp on browning: Maillard reaction is a major source of savory flavor here. Even with the extra time it takes, searing in batches improves the final stew dramatically.
Acid balance: Sour cream adds a gentle tang that lifts the dish; if your sauce tastes flat after finishing, a small splash (½–1 tsp) of vinegar or lemon juice can brighten it without making it overtly acidic. Taste as you go.

Conclusion

For a reliable, comforting meal that feeds a crowd and improves with time, this German creamy goulash is a winner. If you want to compare traditional takes and techniques, this resource on Authentic German Goulash (Rindergulasch) – The Daring Gourmet offers helpful context and variations. For another cozy, make-ahead comfort recipe that pairs well with leftover goulash or simply makes weeknights easier, see this roundup on German Gulasch (Goulash), a Pot of Comfort • European Cuisine ….