Creamy German Goulash
Tender beef cubes simmered in a rich, paprika-infused gravy finished with heavy cream for a silky texture.
Ingredients
For the Beef
- 2 lb beef stew meat cut into 1-inch cubes
- 2 tbsp unsalted butter
- 1 tbsp olive oil
For the Sauce
- 1 large yellow onion sliced
- 1 tsp caraway seeds
- 1.5 tbsp sweet paprika
- 1 tbsp tomato paste
- 2 tbsp all-purpose flour
- 2 cup beef broth low-sodium
- 1 cup heavy cream
- salt to taste
- black pepper freshly ground, to taste
- 2 tbsp parsley chopped
Instructions
Sear Beef
- Heat unsalted butter and olive oil in a Dutch oven over medium-high heat until gently sizzling. Add half the beef; brown on all sides, about 6–8 minutes. Transfer to a bowl. Repeat with remaining beef.
Cook Onions & Spices
- Reduce heat to medium, add sliced onion and caraway seeds. Cook until onions are translucent and fragrant, about 5–6 minutes.
Build the Goulash
- Stir in sweet paprika and tomato paste; let bloom for 1 minute until the color deepens.
- Sprinkle in flour, stirring constantly for 2 minutes to cook out raw flavor.
- Return seared beef and any accumulated juices to the pot. Pour in beef broth, scraping up browned bits. Bring to a gentle boil.
- Reduce heat to low, cover, and simmer, stirring occasionally, for 45 minutes until the beef is tender and the sauce has thickened.
- Remove the lid, stir in heavy cream, and simmer uncovered for 5 minutes until the sauce is silky smooth and softly bubbling at the edges.
- Season with salt and freshly ground pepper. Garnish with chopped parsley before serving.
Notes
Make ahead: the goulash tastes even better the next day after flavors meld.
Storage: refrigerate for up to 4 days in an airtight container or freeze for up to 2 months.
Food safety: cool the stew to room temperature within 2 hours and reheat to an internal temperature of 165°F before serving.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 8g
Tried this recipe?Let us know how it was!