German Rahmgulasch (Creamy Goulash): A Hearty Comfort Food Classic

Few dishes warm the soul like a slow-simmered stew, and German Rahmgulasch (Creamy Goulash) is one of the coziest. Rich, tender beef cubes braised in a creamy paprika sauce and served with pasta, potatoes, or bread—it’s the perfect dish for chilly evenings or family gatherings. Rooted in Central European tradition, this German take on goulash is creamier than the Hungarian version, with a smooth, velvety sauce that clings beautifully to every bite.

What Is German Rahmgulasch (Creamy Goulash)

Rahmgulasch is a variation of traditional goulash made with beef (or sometimes pork), onions, and paprika, simmered until the meat is fork-tender, then finished with cream or sour cream for richness. Unlike Hungarian goulash, which is often broth-based and soupy, the German version is thick, creamy, and served as a main dish with hearty sides.

this Recipe

Why You’ll Fall in Love with This Recipe

• Ultimate comfort food: Rich, creamy, and deeply flavorful.
• Tender beef: Slow-cooked until it melts in your mouth.
• Versatile: Pairs with noodles, spaetzle, rice, or potatoes.
• Make-ahead friendly: Tastes even better the next day as flavors deepen.

How Does It Taste?

Rahmgulasch is savory, smoky, and comforting. The paprika brings warmth without overwhelming heat, while the cream balances and smooths the sauce. The beef becomes buttery soft after slow cooking, absorbing all the flavors of onions, garlic, and spices. It’s like a hug in a bowl.

Health & Ingredient Benefits

• Beef: A great source of protein, iron, and B vitamins.
• Paprika: Rich in antioxidants and vitamin A.
• Onions & garlic: Support immune health and add natural depth of flavor.
• Sour cream/cream: Adds calcium while giving the dish a velvety texture.

Ingredients You’ll Need

• 2 lbs beef chuck, cut into 1 ½-inch cubes
• 3 tbsp vegetable oil or lard
• 2 large onions, finely chopped
• 3 garlic cloves, minced
• 2 tbsp sweet paprika
• 1 tsp smoked paprika
• 2 tbsp tomato paste
• 1 tsp caraway seeds (optional)
• 1 cup beef broth
• 1 cup sour cream or heavy cream
• 1 tbsp flour (to thicken, optional)
• Salt & pepper, to taste
• Fresh parsley, chopped (for garnish)

Tools You’ll Need

• Large Dutch oven or heavy pot
• Wooden spoon
• Sharp knife & cutting board
• Measuring spoons & cups
• Ladle

Optional Substitutions & Additions

• Meat: Pork shoulder or venison can be used instead of beef.
• Cream: Substitute Greek yogurt for a lighter option.
• Spices: Add a pinch of cayenne or chili powder for heat.
• Vegetables: Carrots, bell peppers, or mushrooms can be added.

How to Make

1. Brown the beef: Heat oil in a Dutch oven. Sear beef cubes in batches until browned on all sides. Remove and set aside.
2. Cook onions & garlic: In the same pot, add onions and cook until golden. Stir in garlic.
3. Season & simmer: Add tomato paste, paprika, and caraway seeds. Stir until fragrant. Deglaze with beef broth, scraping up browned bits.
4. Add beef & simmer: Return beef to pot. Cover and simmer on low for 1 ½–2 hours until tender.
5. Finish with cream: Stir sour cream (mixed with a little flour if using) into the sauce. Simmer a few minutes until thick and creamy.
6. Serve: Garnish with parsley and serve hot with noodles, spaetzle, or potatoes.

What to Serve With

Rahmgulasch is delicious with:

• Egg noodles or spaetzle
• Mashed or boiled potatoes
• Rice or bread dumplings
• Crusty bread to soak up the sauce
• A side of pickled cucumbers or red cabbage for brightness

Tips for Success

• Brown the beef in batches to develop deep flavor.
• Use good-quality paprika—fresh, not stale—for best taste.
• Mix sour cream with a little hot sauce before adding to prevent curdling.
• Let it rest before serving—flavors meld beautifully after a short sit.

Common Mistakes to Avoid

• Rushing the simmer: Goulash needs time for beef to tenderize.
• Using low-quality paprika: The flavor depends heavily on good paprika.
• Adding cream too early: It may separate; always add at the end.
• Skipping the browning step: It builds essential flavor depth.

How to Store & Reheat

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze without cream for up to 3 months. Stir cream in when reheating.
• Reheating: Gently reheat on stovetop over low heat. Add a splash of broth or cream if too thick.

Frequently Asked Questions

Can I make this in a slow cooker?
Yes! Brown beef and onions first, then cook on low for 6–8 hours. Stir in cream at the end.

Can I make this ahead?
Definitely—Rahmgulasch tastes even better the next day.

What’s the difference between Hungarian and German goulash?
Hungarian goulash is often soupier with more paprika, while German Rahmgulasch is creamier and thicker.

Can I use pork instead of beef?
Yes, pork shoulder works wonderfully for this dish.

Nutritional Info (approximate per serving)

• Calories: 480
• Fat: 28g
• Carbohydrates: 10g
• Protein: 40g
• Fiber: 2g
• Sodium: 580mg

Conclusion

German Rahmgulasch (Creamy Goulash) is a warm, hearty, and comforting dish that brings the flavors of Central Europe right to your table. With tender beef simmered in a creamy paprika sauce, it’s perfect for family dinners, cozy nights, or festive gatherings. Serve it with noodles, spaetzle, or potatoes, and you’ll have a meal that feels both rustic and indulgent—one that’s sure to become a repeat favorite.

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September 26, 2025 by Melissa