Creamy German Goulash – Easy One-Pot Beef Stew

The moment a rich, buttery smell fills the air and a silky sauce begins bubbling around the sides, you know you’re on to something special. Creamy German Goulash has become my go-to when I crave comfort in a bowl. After five rounds of tweaks—tweaking sear times, adjusting paprika levels, and testing cream ratios—I discovered the perfect balance of tender beef and glossy, velvety gravy.

Why You’ll Love Creamy German Goulash

• Generous, warming gravy that clings to every forkful
• Hands-on searing for that nutty toasted scent and deep flavor
• Excellent next-day taste—flavors deepen overnight
• A beloved dish rooted in German stew traditions

A Little Background

I first tested this version during a chilly November weekend. My kitchen was filled with the gentle sizzling of beef cubes and the nutty aroma of paprika. That trial taught me that resting the stew for 24 hours in the fridge turned each bite silkier.

Key Ingredients for Creamy German Goulash

• Beef Stew Meat (2 lbs): Choose well-marbled cuts; trim excess fat for even browning.
• Sweet Paprika (1½ tbsp): Provides color and mild warmth—use Hungarian for authenticity.
• All-Purpose Flour (2 tbsp): Thickens the gravy; whisk in slowly to prevent lumps.
• Beef Broth (2 cups): Low-sodium if you prefer control over saltiness.
• Heavy Cream (1 cup): Adds silkiness; substitute half-and-half for lighter texture.

How to Make Creamy German Goulash

1. Heat 2 tbsp butter and 1 tbsp oil in a Dutch oven over medium-high. When you hear a gentle sizzling, add half the beef cubes. Brown on all sides, about 6–8 minutes, then transfer to a bowl. Repeat with remaining beef.
2. Reduce heat to medium, add 1 large sliced onion and 1 tsp caraway seeds. Cook until onions are translucent and fragrant, about 5–6 minutes, stirring occasionally.
3. Stir in 1½ tbsp sweet paprika and 1 tbsp tomato paste. Let them bloom for 1 minute—watch the color deepen to a glossy rust hue.
4. Sprinkle 2 tbsp flour over the onion mixture, stirring constantly for 2 minutes to remove raw taste.
5. Return beef and any juices to the pot. Pour in 2 cups beef broth, scraping up the browned bits from the bottom to build flavor.
6. Bring to a gentle boil, then reduce heat to low. Cover and simmer, stirring occasionally, for 45 minutes until beef is fork-tender and the sauce has thickened.
7. Remove lid, stir in 1 cup heavy cream. Simmer uncovered for 5 minutes until the sauce is silky smooth and bubbles softly at the edges.
8. Season with salt and freshly ground pepper to taste. Sprinkle with 2 tbsp chopped parsley before serving.

Pro Tips & Troubleshooting

• Tested searing in batches prevents overcrowding and ensures a crispy exterior on each cube.
• If the gravy is too thin, simmer uncovered an extra 5 minutes to reduce and concentrate flavors.
• Swap half the cream for sour cream at the end for a tangy twist that brightens the stew.
• To halve or double, maintain the beef-to-broth ratio; adjust paprika by ¼ tbsp per pound.

Storage & Make-Ahead Guide

Let the goulash cool at room temperature no more than 2 hours. Refrigerate in an airtight container for up to 4 days or freeze for 2 months. Reheat gently over low heat, stirring to restore its glossy texture. Always check internal temperature reaches 165°F for safe reheating.

Serving Suggestions

Serve over buttered spaetzle or creamy mashed potatoes. For a lighter contrast, pair with steamed green beans or a crisp cucumber salad. A slice of dark rye rounds out the meal beautifully.

Frequently Asked Questions

• How do I thicken Creamy German Goulash? You can simmer it uncovered for a few extra minutes or stir in a slurry of flour and cold water until you reach the desired consistency.
• Can I make Creamy German Goulash in a slow cooker? Yes—after searing, transfer to the slow cooker, add liquids, and cook on low for 6–7 hours or high for 3–4 hours. Stir in cream at the end.
• What’s the best cut of beef for Creamy German Goulash? Use well-marbled stew meat or chuck roast trimmed and cut into 1-inch pieces for tender results.
• Is there a dairy-free version of Creamy German Goulash? Substitute coconut cream or a cashew-based cream for heavy cream, and use a vegan butter alternative when searing.
• How can I add more depth of flavor? Include a splash of red wine with the beef broth or stir in a teaspoon of smoked paprika for a subtle smokiness.
• Can I prepare Creamy German Goulash ahead for a party? Absolutely—cook a day in advance, chill, then gently reheat on the stovetop before serving. The flavors meld beautifully overnight.

Final Thoughts

Creamy German Goulash holds a special spot on my table, especially when I need a bowlful of comfort. My favorite way is over buttered spaetzle with a dusting of fresh parsley. Give it a try and let me know how your kitchen filled with that rich, nutty aroma—share your photos and tweaks below!

More Recipes You’ll Love

• German Potato Salad – a tangy side that echoes traditional German flavors
• Mashed Potatoes – creamy and buttery, the perfect base for soaking up gravy
• Ground Beef Stroganoff – another rich and creamy beef dish with a similar cozy vibe