Description
German Goulash Authentic Rahmgulasch Creamy Goulash is a hearty and comforting traditional dish featuring tender beef slowly simmered in a rich sour cream sauce, enhanced with onions, paprika, and caraway seeds. This classic recipe delivers deep, authentic German flavors perfect for cozy family dinners or any occasion. Serve it over noodles, spaetzle, or with crusty bread to enjoy a truly satisfying and creamy meal.
Ingredients
Scale
Main Ingredients
- 1.5 lbs beef chuck, cut into bite-sized cubes
- 2 large onions, finely sliced
- 2 tablespoons paprika powder (preferably Hungarian sweet paprika)
- 1 cup sour cream
- 2 cups beef broth
- 1 teaspoon caraway seeds
- 2 tablespoons butter or oil
- Salt and pepper, to taste
- 1 tablespoon flour (optional, for thickening)
Instructions
- Preparing the Beef and Onions: Cut beef chuck into bite-sized cubes and finely slice the onions. Heat butter or oil in a large skillet over medium heat. Add beef to brown evenly on all sides. Remove beef from pan. In the same pan, slowly caramelize onions until golden brown to develop sweetness essential to the dish.
- Building the Flavor Base: Return the browned beef to the pan with onions. Sprinkle paprika powder evenly over the mixture, stirring well to coat. Toast the paprika briefly without burning to release its flavor.
- Simmering the Goulash: Pour in beef broth until the beef is nearly covered. Add caraway seeds, salt, and pepper. Bring to a gentle simmer, cover, and cook slowly for 1.5 to 2 hours until beef is tender and flavors meld.
- Creating the Creamy Finish: Mix a small amount of flour with sour cream to form a smooth paste preventing curdling. Stir this mixture slowly back into the simmering goulash, thickening the sauce and adding creaminess. Simmer for another 10 minutes.
- Final Seasoning and Serve: Taste and adjust salt and pepper as needed. If sauce is too thick, add a splash of broth or water to reach desired consistency. Serve warm, garnished with fresh parsley if desired.
Notes
- Pat the beef dry before browning to enhance caramelization and flavor.
- Cook on low heat for a slow simmer to achieve tender beef and rich flavor.
- Toast paprika briefly to deepen its smoky aroma but avoid burning it.
- Temper sour cream by mixing with flour before adding to prevent curdling.
- Let the goulash rest before serving to let flavors meld even further.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 95 mg
Keywords: German goulash, Rahmgulasch, creamy goulash, beef goulash, traditional German recipe, comfort food
