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–+ servings
German Goulash

German Goulash: A Creamy Twist on Comfort Food Delight

This German Goulash delivers both warmth and comfort, featuring tender beef in a creamy, paprika-spiced sauce.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Beef
Cuisine: German
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 pounds beef chuck or flank steak for a leaner option
  • 2 medium onions yellow, chopped
  • 2 tablespoons olive oil or vegetable oil
  • 3 tablespoons sweet paprika or regular paprika
  • 1 tablespoon smoked paprika or more sweet paprika with a dash of liquid smoke
  • 1 teaspoon caraway seeds or fennel seeds
  • 1 teaspoon marjoram or thyme
  • 1/4 teaspoon cayenne pepper optional
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste or canned tomato sauce
  • 4 cups beef broth or vegetable broth
  • 1 cup dry red wine optional
  • 1 can diced tomatoes or fresh tomatoes
  • 1 cup bell peppers or green peppers
  • 2 cups potatoes Yukon gold, cubed
For the Creamy Finish
  • 1 cup sour cream or crème fraîche
  • 2 tablespoons all-purpose flour or cornstarch for gluten-free
For Garnish
  • 1/4 cup fresh parsley optional
  • to taste salt
  • to taste pepper
Optional Accompaniments
  • 4 cups noodles or Spätzle for serving

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Pat the beef cubes dry, season with salt and pepper, and brown in a Dutch oven with olive oil for 3-5 minutes per batch. Remove and set aside.
  2. Sauté chopped onions in the same pot until translucent and caramelized for 5-7 minutes.
  3. Add minced garlic, sweet and smoked paprika, caraway seeds, and marjoram to the softened onions for 1-2 minutes.
  4. Stir in tomato paste for 2-3 minutes, then add beef broth and dry red wine, scraping up browned bits.
  5. Return beef, add diced tomatoes and bell peppers, bring to a simmer, cover, and cook on low for 2-3 hours.
  6. After 2 hours, add cubed potatoes, cover, and simmer for another 30-45 minutes until fork-tender.
  7. Whisk together sour cream and flour, then temper with hot goulash liquid and stir back into the pot. Simmer for 5-10 minutes.
  8. Season to taste, serve hot, garnished with fresh parsley and accompanied by noodles or Spätzle.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 3 months. Reheat gently and avoid boiling after adding sour cream.

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