Description
Authentic German Rahmgulasch, a creamy and hearty beef stew featuring tender beef cubes simmered in a rich paprika and onion sauce, finished with heavy cream and a hint of lemon for a luscious, comforting meal.
Ingredients
Scale
Beef and Seasonings
- 2 pounds beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- Salt and pepper, to taste
- 1/2 teaspoon caraway seeds (optional)
- 1 tablespoon lemon juice
Vegetables and Aromatics
- 2 large onions, finely chopped
- 2 cloves garlic, minced
Spices and Sauce Base
- 2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 1 teaspoon hot paprika (optional, for heat)
- 1 cup beef broth
Thickener and Finish
- 2 tablespoons flour
- 1/4 cup water
- 1 cup heavy cream
Garnish
- Chopped fresh parsley
Instructions
- Brown the beef: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes in batches to avoid overcrowding, browning them on all sides for a rich flavor. Remove the browned beef and set aside.
- Sauté the onions: In the same pot, add the finely chopped onions. Cook over medium heat until they become soft and translucent, around 5 to 7 minutes, developing the base flavor.
- Add garlic: Stir in the minced garlic and sauté for an additional minute until fragrant, enhancing the aroma of your dish.
- Add spices and tomato paste: Mix in the tomato paste, sweet paprika, and optional hot paprika. Cook for about 2 minutes, ensuring the onions and garlic are well coated and the spices become aromatic.
- Simmer with beef broth: Return the browned beef to the pot. Pour in the beef broth and add caraway seeds if using. Bring the mixture to a gentle simmer to start the slow cooking process.
- Slow cook the beef: Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours until the beef is tender and flavorful.
- Thicken the sauce: Combine the flour and water in a small bowl to make a slurry. Gradually stir this into the pot to thicken the goulash sauce, keeping it smooth and rich.
- Add cream and lemon juice: Stir in the heavy cream and lemon juice, allowing the goulash to heat through for 5 more minutes, creating the signature creamy texture.
- Season the dish: Taste and adjust the seasoning with salt and pepper to your preference for a perfectly balanced flavor.
- Serve: Ladle the creamy goulash into bowls and garnish with freshly chopped parsley. Serve hot for a comforting traditional German meal.
Notes
- For a spicier goulash, increase the amount of hot paprika or add a pinch of cayenne pepper.
- If you prefer a thicker sauce, add a bit more flour slurry gradually until desired consistency is achieved.
- This dish pairs wonderfully with buttered noodles, spaetzle, or crusty bread.
- Leftovers taste even better the next day, as flavors continue to meld.
- You can substitute heavy cream with sour cream for a tangier finish, added off heat to avoid curdling.
