Authentic German Cream Goulash

$- 1 kg beef shoulder, cut into 2.5 cm cubes - 2 tablespoons vegetable oil - 2 large onions, finely chopped - 3 garlic cloves, minced - 2 tablespoons sweet paprika - 1 teaspoon caraway seeds - 1 teaspoon dried thyme - 1 red bell pepper, diced - 500 ml beef broth - 200 ml sour cream - 2 tablespoons all-purpose flour - Salt and pepper to taste - Fresh parsley for garnish For this recipe, you can swap beef shoulder with chuck or brisket. These cuts work well in stews. If you prefer a lighter touch, chicken can also be used. Use boneless thighs or breasts. For the sour cream, you can try Greek yogurt as a substitute. It adds a nice tang. If you want to skip the flour, cornstarch can thicken the sauce, too. Mix one tablespoon of cornstarch with cold water before stirring it in. High-quality ingredients truly make a difference in Rahmgulasch. Fresh beef adds rich flavor and tenderness. Using good paprika enhances the dish's color and taste. Fresh garlic and onions bring depth and aroma. Always choose ingredients you trust. They will elevate your cooking and make your meal shine. Investing in quality ingredients is essential for authentic taste. {{ingredient_image_2}} Start with 1 kg of beef shoulder. Cut it into 2.5 cm cubes. This size helps the meat cook evenly. Next, gather your vegetables. You’ll need 2 large onions and 3 garlic cloves. Chop them finely. Also, cut 1 red pepper into small cubes. These flavors will make your dish shine. In a heavy pot, heat 2 tablespoons of vegetable oil. Use medium to high heat. Add the beef cubes in batches. Brown them on all sides. This step adds flavor. Once browned, take the beef out and set it aside. In the same pot, add the chopped onions. Cook them for about 5 minutes until they look glassy. Then, add the garlic and cook for another minute. The aroma will fill your kitchen. Now, sprinkle in 2 tablespoons of sweet paprika, 1 teaspoon of cumin seeds, and 1 teaspoon of dried thyme. Stir the mixture for about 30 seconds. This helps release the spices' full flavors. Add the beef back into the pot along with the red pepper. Stir everything together well. Pour in 500 ml of beef broth. Make sure the meat is fully covered. Bring the mixture to a boil. Once boiling, reduce the heat. Cover the pot and let it simmer for 1.5 to 2 hours. This slow cooking will make the meat tender and juicy. After the meat is cooked, mix 200 ml of sour cream with 2 tablespoons of all-purpose flour in a small bowl. Create a smooth paste. Slowly add this paste to the pot, stirring gently to avoid curdling. Let it simmer for another 5 to 10 minutes. The sauce will thicken nicely. Finally, season with salt and pepper to taste. Your Rahmgulasch is now ready to serve! To make your beef tender, start with good cuts like shoulder. Cut the meat into even cubes. This helps it cook evenly. Browning the meat first adds flavor and locks in juices. After that, simmering it slowly in broth breaks down tough fibers. Cook it low and slow for about 1.5 to 2 hours. You will enjoy melt-in-your-mouth beef. Spices make this dish shine! Sweet paprika gives a rich color and taste. Cumin seeds add an earthy note. Don't forget the dried thyme; it brings warmth to the dish. I also love adding a diced red pepper. It adds sweetness and color. Stir these spices into the onion and garlic mix. This helps release their full flavor before adding the beef. Many home cooks rush the browning step. Take your time; good color means good flavor. Also, don’t skip simmering. It’s key for tender meat. Adding sour cream too fast can curdle it. Mix it with flour first for a smooth sauce. Finally, taste and adjust your seasonings. A little salt or pepper can make a big difference! Pro Tips Choose the Right Cut: For a tender and flavorful goulash, use cuts like beef shoulder or chuck, which become succulent when slow-cooked. Brown the Meat Properly: Ensure the meat is well-browned before simmering; this step enhances the flavor of the dish significantly. Gently Incorporate Sour Cream: When adding sour cream, do so gradually and stir gently to prevent curdling in the hot sauce. Let it Rest: Allow the goulash to rest for a few minutes after cooking; this helps the flavors meld together for a more delicious result. {{image_4}} If you want to switch the meat, try pork or chicken. Both work great in this dish. Pork shoulder gives a nice flavor, while chicken thighs stay tender. You can even use turkey for a leaner choice. Just adjust the cooking time based on the meat you choose. Pork may take a little longer, while chicken cooks faster. For a vegetarian or vegan version, swap the beef for hearty mushrooms or jackfruit. Both give a rich texture. Use vegetable broth in place of beef broth. Replace sour cream with a vegan option made from cashews or coconut. You can also add more veggies like carrots and peas for extra flavor and color. Follow the same steps as the original recipe for a delicious twist. This dish shines when served with sides. Try it with crusty bread for sopping up the sauce. Egg noodles are also a favorite and add a nice touch. For a lighter option, serve it over mashed potatoes or rice. Garnish with fresh parsley for a bright look. Consider a side salad to balance the richness of the goulash. Each option enhances your meal experience and makes it more enjoyable. To keep your Rahmgulasch fresh, cool it down quickly. Transfer it to an airtight container. Store it in the fridge for up to three days. Make sure to label the container with the date. Keep it away from strong-smelling foods to avoid flavor mixing. When you're ready to enjoy leftovers, reheat them on the stovetop. Use low to medium heat. Stir often to prevent sticking. If the sauce seems thick, add a splash of beef broth or water. You can also reheat in the microwave. Use a microwave-safe bowl and cover it loosely. Heat in short bursts and stir in between. Freezing Rahmgulasch is a great option for meal prep. Allow it to cool completely before freezing. Use freezer-safe containers or heavy-duty bags. Remove as much air as possible to prevent freezer burn. Label the bags with the date and contents. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. Rahmgulasch is a creamy beef stew from Germany. It features tender beef, onions, and spices. The dish gets its rich flavor from sweet paprika and sour cream. It's perfect for cold days and pairs well with bread or noodles. You can store Rahmgulasch in the fridge for up to three days. Make sure to let it cool first. For longer storage, you can freeze it for up to three months. Just remember to use an airtight container. Yes, you can make Rahmgulasch in a slow cooker. Start by browning the beef on the stove. Then, add all ingredients to the slow cooker. Cook on low for six to eight hours. This method will make the meat very tender. Rahmgulasch pairs well with various sides. Here are a few ideas: - Crusty bread - Egg noodles - Mashed potatoes - Rice These sides soak up the delicious sauce. To adjust spice levels, you can add more or less paprika. If you want it mild, use less paprika. For more heat, consider adding a pinch of cayenne pepper. Always taste as you go to find your perfect balance. In this article, we explored how to make authentic German Rahmgulasch. We covered essential ingredients, preparation steps, tips for tenderizing beef, and variations you can try. Quality ingredients truly make a difference, so choose wisely. Remember to avoid common mistakes for the best flavor. Also, be creative with protein options and serving methods. With proper storage and reheating, your leftovers can stay delicious. Enjoy this comforting dish, and don’t hesitate to experiment with your favorite flavors!$

Authentic German Cream Goulash

A hearty and flavorful German dish made with tender beef, spices, and a creamy sauce.

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Prep Time 20

Cook Time 2 30

Total Time 2 50

Course Main Course

Cuisine German

Servings 6

Ingredients

1 kg beef shoulder, cut into 2.5 cm cubes
2 tablespoons vegetable oil
2 large onions, finely chopped
3 cloves garlic, chopped
2 tablespoons sweet paprika
1 teaspoon caraway seeds
1 teaspoon dried thyme
1 red bell pepper, diced
500 ml beef broth
200 ml sour cream
2 tablespoons all-purpose flour
to taste salt and pepper
for garnish fresh parsley

Instructions

In a large, heavy pot, heat the vegetable oil over medium to high heat. Add the beef cubes and sear on all sides until they have a nice brown crust. Remove the browned meat from the pot and set aside.
In the same pot, add the chopped onions and sauté for about 5 minutes, stirring occasionally, until they are translucent.
Add the chopped garlic and cook for another minute until fragrant.
Sprinkle the sweet paprika, caraway seeds, and dried thyme over the onion and garlic mixture, stirring for about 30 seconds to release the spices' aromas.
Return the seared beef to the pot along with the diced red bell pepper. Stir everything well to combine.
Pour in the beef broth, ensuring the meat is fully covered. Bring the mixture to a boil, then reduce the heat, cover the pot, and let it simmer gently for 1.5 to 2 hours until the meat is tender.
In a small bowl, mix the sour cream with the flour to form a smooth paste.
Once the meat is tender, slowly stir in the sour cream mixture, being careful not to let it curdle. Let it simmer for another 5-10 minutes until the sauce thickens.
Season with salt and pepper to taste and adjust as needed.
Before serving, garnish with freshly chopped parsley.

Notes

Serve the goulash in deep bowls with a dollop of sour cream on top and a sprinkle of fresh parsley. It pairs well with crusty bread or egg noodles for a hearty meal.

Keyword beef, cream, German cuisine, goulash