Creamy German Goulash Recipe | Rich, Hearty & Comforting Meal

Here’s a fresh, friendly, and original take on a creamy German goulash Recipe that I absolutely love making at home. After trying this recipe several times, I’ve tweaked it just right so that the flavors melt together and the sauce gets silky and rich.

Follow along and you’ll soon have a bowl of comforting goodness ready to enjoy — or try pairing it later with a festive dish like Christmas Pesto Pasta Recipe for a full holiday meal experience.

Ingredients

Here’s what I use, along with tips to make this creamy goulash shine.
Note: yields about 4–6 servings (depending on appetite)

700 g beef stew meat (such as chuck or shoulder), cut into 2–3 cm cubes — these cuts have connective tissue and fat that break down beautifully into a silky sauce
2 large onions, finely chopped — they provide sweetness and body to the sauce
2 cloves garlic, minced — fresh is best (avoid jarred)
2 tablespoons tomato paste — it deepens color and adds umami
3 tablespoons sweet Hungarian paprika — this gives the signature color and gentle warmth (don’t substitute with smoky paprika unless you want a different profile)
½ teaspoon hot paprika or cayenne (optional) — for a subtle kick
1 teaspoon dried marjoram (or ½ teaspoon fresh) — classic German herb note
1 bay leaf
250 ml dry red wine (or more beef broth if you prefer non-alcoholic) — wine helps deglaze and add complexity
500 ml beef stock or broth — quality stock makes a difference in flavor
120 ml cream or sour cream — adds that creamy finishing touch
1 tablespoon cornstarch (dissolved in 2 tablespoons cold water) — to thicken gently
Salt and freshly ground black pepper, to taste
Butter or oil (about 2–3 tablespoons) — for browning meat and sautéing onions

Pro Tips:

Don’t use frozen onions; they tend to release too much water and weaken the sauce.
Always brown your meat in batches so you get good caramelization (if the pan is crowded, the beef will steam instead).
Use fresh paprika — older paprika loses flavor and vibrancy.
Whisk the cornstarch into cold water first to avoid lumps.

Variations

To suit different dietary needs or flavor preferences, you can try:

Dairy-free / lighter: Use coconut cream or a plant-based cream alternative instead of sour cream/cream.
Thickener-free: Skip the cornstarch and instead reduce the sauce more aggressively to concentrate.
Smoky twist: Add a pinch of smoked paprika or a drop of liquid smoke for depth (but don’t overdo it).
Extra veggies: Bell pepper strips, mushrooms or diced carrots can be added after the onions for more texture.
Spice boost: A dash of cayenne, smoked salt, or even crushed caraway seeds can enhance complexity.

For a cozy Christmas dinner idea, you can also enjoy similar festive recipes like Christmas Tree Pull Apart Bread Recipe to complement the rich and creamy goulash.

Cooking Time

Here’s how long each phase takes:

Prep Time: about 20 minutes
Cooking Time: about 1 hour 20 minutes (simmering)
Total Time: roughly 1 hour 40 minutes

Equipment You Need

A heavy-bottomed pot or Dutch oven — for even browning and steady heat
A sharp knife and cutting board — to prep meat and aromatics cleanly
A wooden spoon or spatula — to deglaze and stir without scratching the pot
A small bowl — to mix cornstarch and water
Ladle or serving spoon — for plating

How to Make Creamy German Goulash

1. Brown the Beef

First, heat butter or oil in your pot over medium-high heat. Brown the beef in batches, ensuring each cube gets a nice crust. Remove and set aside.

2. Sauté Onion and Garlic

In the same pot, lower heat a little and add the chopped onions. Sauté until translucent and lightly golden. Then add garlic and cook for another minute or so until fragrant.

3. Add Tomato Paste & Paprika

Stir in tomato paste and cook briefly (around 30 seconds) to lose its raw edge. Add the sweet paprika (and hot paprika if using) and marjoram, stirring swiftly so nothing burns.

4. Deglaze & Add Liquids

Pour in red wine to deglaze the bottom of the pot, scraping up any browned bits. Then add beef stock, bay leaf, and return the beef cubes (with any juices) to the pot.

5. Simmer Slowly

Bring to a gentle boil, then lower heat to maintain a simmer. Cover partially and simmer until the beef is tender—about 1 to 1½ hours. Stir occasionally and check liquid levels; add a splash of stock if it’s getting too thick.

6. Finish with Cream & Thicken

Once beef is tender, remove the bay leaf. Stir in the cream (or sour cream). Then whisk in the cornstarch slurry and simmer for a few more minutes until the sauce thickens and becomes glossy. Season with salt and pepper to taste.

7. Rest & Serve

Let it rest a few minutes before serving. The sauce will thicken a bit more as it cools.

Additional Tips for Making This Recipe Better

From my own trials in the kitchen, here’s what really upped the flavor:

I always brown meat in smaller batches — it ensures real sear, not steaming.
I like to deglaze with wine just before adding stock — it lifts those fond bits and deepens flavor.
I cool leftovers uncovered a bit before refrigerating — it prevents sogginess.
I taste and adjust seasoning right before serving — cream dulls salt, so you may need a final pinch.
If the sauce seems thin, I reduce it uncovered for a few extra minutes rather than over-thicken.

How to Serve Creamy German Goulash

Serve this goulash over one of these classic accompaniments:

Spätzle (German egg noodles) — the silky sauce clings beautifully
Boiled potatoes or mashed potatoes
Bread dumplings (Semmelknödel) or potato dumplings (Kartoffelklöße)
A side of braised red cabbage or a crisp cucumber salad

For presentation, I like to ladle goulash into a shallow bowl, sprinkle fresh parsley or chives on top, and place a dollop of sour cream or cream swirl in the center. A wedge of crusty bread helps clean the plate nicely, too.

Nutritional Information

Here’s a rough estimate per serving (assuming 6 servings):

Calories: ~ 530 kcal
Protein: ~ 30–35 g
Carbohydrates: ~ 8–12 g
Fat: ~ 32–35 g

Make Ahead and Storage

Storage

Once cooled, store goulash in an airtight container in the fridge. It stays fresh for about 3 days.

Freezing

This dish freezes well. Portion it into freezer-safe containers, leaving a bit of headspace, and freeze for up to 2–3 months.

Reheating

Thaw in the fridge overnight (if frozen). Reheat gently on the stove over low heat, stirring occasionally. If sauce becomes too thin, simmer uncovered for a few minutes or whisk in a little more cornstarch slurry.

Why You’ll Love This Recipe

Here are a few reasons I keep coming back to it:

It’s comforting and cozy — exactly the kind of meal you want after a long day.
The creamy sauce elevates it above a standard stew — silky but not heavy.
It’s adaptable — you can make it vegetarian, dairy-free, or spice it up easily.
It’s a make-ahead hero — flavor deepens over time, so leftovers taste even better.
It offers classic German flavor — paprika, marjoram, and that rich sauce makes it feel special.

Ash Tyrrell