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Creamy German Goulash Recipe
Ash Tyrrell

Creamy German Goulash Recipe

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.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

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

Notes

  • 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.