German Goulash Authentic Rahmgulasch Creamy Goulash Recipe

If you’re craving a hearty, soul-soothing dish that wraps you in warm, creamy comfort, then the German Goulash Authentic Rahmgulasch Creamy Goulash Recipe is exactly what you need. This traditional German version of goulash stands apart with its luscious creaminess paired with tender beef cubes simmered to perfection in a rich, paprika-infused sauce. Every bite delivers layers of deep, slightly smoky flavors that make this dish a family favorite across generations. Whether it’s a chilly evening or just a day when you want to treat yourself to something wholesome, this creamy goulash is bound to become your new go-to meal.

Ingredients You’ll Need

Getting the perfect German Goulash Authentic Rahmgulasch Creamy Goulash Recipe starts with simple, yet wonderfully harmonious ingredients. Each one plays an essential role in building the dish’s balanced flavor, creamy texture, and vibrant color.

• Beef stew meat (2 pounds): Choose good quality beef, cut into 1-inch cubes for tender, flavorful chunks.
• Vegetable oil (2 tablespoons): For browning the meat and creating a rich base.
• Large onions (2, finely chopped): Provides sweetness and depth once sautéed to soft translucency.
• Garlic (2 cloves, minced): Adds a subtle aromatic punch that complements the beef perfectly.
• Tomato paste (2 tablespoons): Gives the sauce its rich color and tangy undertone.
• Sweet paprika (1 tablespoon): The key spice that delivers that signature goulash flavor.
• Hot paprika (1 teaspoon, optional): Adds a gentle heat if you like a little kick.
• Beef broth (1 cup): Infuses the stew with savory depth and liquid for simmering.
• Heavy cream (1 cup): Responsible for making this goulash wonderfully creamy and smooth.
• Salt and pepper (to taste): Essential for seasoning every component perfectly.
• Caraway seeds (1/2 teaspoon, optional): Adds a subtle anise-like flavor that’s traditional in many German dishes.
• Flour (2 tablespoons): Used to thicken the sauce to that perfectly creamy consistency.
• Water (1/4 cup): To blend with the flour for a smooth slurry.
• Lemon juice (1 tablespoon): Brightens the rich flavors with a touch of acidity.
• Fresh parsley (chopped): The fresh garnish that adds color and a lovely herbaceous note.

How to Make German Goulash Authentic Rahmgulasch Creamy Goulash Recipe

Step 1: Brown the Beef

Start by heating vegetable oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches so they brown nicely on all sides without steaming. This step locks in all those savory juices that create rich flavor later on. Once browned, remove the meat and set it aside temporarily.

Step 2: Sauté the Onions

In the same pot, toss in your chopped onions. Cook them until they turn soft and translucent, about 5 to 7 minutes, stirring occasionally. This sweet softness is critical to balancing the bold spices you’ll add later.

Step 3: Add Garlic

Stir in the minced garlic and let it cook for just one minute more. The aroma at this point will hint at the comforting meal to come while ensuring the garlic doesn’t burn and turn bitter.

Step 4: Incorporate Tomato Paste and Paprika

Mix in the tomato paste along with the sweet and optional hot paprika powders. Cook this mixture for about 2 minutes, stirring well so the spices can bloom and fully coat the onions and garlic. This is where your goulash’s beautiful reddish color and smoky warmth take shape.

Step 5: Combine Beef and Broth

Return your beautifully browned beef cubes to the pot. Pour in the beef broth and sprinkle in caraway seeds if you’re using them. Bring everything to a gentle simmer so the flavors meld together beautifully.

Step 6: Simmer to Tenderness

Turn the heat down low, cover the pot, and let the goulash simmer gently for 1.5 to 2 hours. This slow cooking lets the beef become tender and all those flavors deepen into a rich, hearty stew.

Step 7: Thicken the Sauce

Mix flour and water in a small bowl until smooth, then gradually stir the slurry into the goulash. This step thickens the sauce to that signature creamy and luscious texture that makes this dish so satisfying.

Step 8: Add Cream and Lemon Juice

Pour in the heavy cream along with the lemon juice. Let the goulash warm through for about 5 more minutes. The cream cools and rounds out the spices, while the lemon adds just the right hint of brightness.

Step 9: Season and Adjust

Season to taste with salt and pepper. Taste the sauce and adjust as needed to balance richness, spice, and acidity perfectly.

Step 10: Garnish and Serve

Sprinkle freshly chopped parsley over the top just before serving for a fresh, colorful finish that lifts the entire dish.

How to Serve German Goulash Authentic Rahmgulasch Creamy Goulash Recipe

Garnishes

For garnishes, freshly chopped parsley is a classic choice because it brightens the dish visually and adds a fresh herbal note. Some folks also love a dollop of sour cream on top to amp up the creaminess even more and add a tangy contrast.

Side Dishes

This creamy goulash pairs perfectly with soft egg noodles, buttery spaetzle, or even simple boiled potatoes. The mild starches soak up the sauce beautifully and complete the meal perfectly. A side of braised red cabbage or a crisp green salad adds a refreshing contrast to the rich goulash.

Creative Ways to Present

For a cozy dinner party, serve the goulash in rustic, deep bowls and garnish with parsley and a sprinkle of paprika for added color. You can also serve it in a hollowed-out bread bowl for a fun, edible presentation that guests will adore.

Make Ahead and Storage

Storing Leftovers

Store any leftover goulash in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even tastier the next day.

Freezing

This German Goulash Authentic Rahmgulasch Creamy Goulash Recipe freezes very well. Freeze portions in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stovetop over low heat to preserve the creamy texture. Stir occasionally and add a splash of water or broth if the sauce thickens too much. Avoid microwaving at high heat to prevent curdling of the cream.

FAQs

Can I use other cuts of meat besides stew beef?

Absolutely! While stew beef is ideal for its tenderness and flavor, you can also use chuck roast or brisket cut into cubes. Just ensure the meat is suitable for slow simmering to get that melt-in-your-mouth texture.

What can I do if I don’t have heavy cream?

You can substitute with sour cream or crème fraîche, added at the end of cooking to maintain creaminess. Just avoid boiling after adding to keep the sauce smooth.

Is caraway seed essential?

Caraway seeds add a subtle anise-like flavor that’s traditional in this recipe, but it’s completely optional. If you don’t have it, the goulash will still be delicious without this note.

How spicy is this goulash with hot paprika?

The hot paprika adds a gentle warmth rather than intense heat. You can adjust or omit it entirely if you prefer a milder dish.

Can I make this dish in a slow cooker?

Yes! After browning the beef and sautéing the onions and garlic, transfer everything to a slow cooker. Cook on low for 6 to 8 hours. Add the flour slurry, cream, and lemon juice near the end to thicken and finish the dish.

Final Thoughts

There’s something truly special about a bowl of German Goulash Authentic Rahmgulasch Creamy Goulash Recipe that brings warmth, comfort, and a little bit of tradition right to your table. The tender beef, the creamy, paprika-spiced sauce, and that perfect balance of flavors make it an unforgettable dish to share with loved ones. I can’t wait for you to try it and make this beautiful recipe your own cozy classic!

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