Go Back

Rahmgulasch

A creamy German goulash that is comforting, satisfying, and can be adapted to fit a healthier lifestyle while providing rich flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat
  • 1.5 lbs beef chuck or pork shoulder, cut into chunks
Cooking Base
  • 2 tbsp butter or oil
  • 2 onions, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp sweet paprika
Sauce
  • 2 cups beef broth
  • 0.5 cup sour cream or heavy cream
  • 0.5 tsp caraway seeds (optional)
  • Salt and pepper to taste
Garnish
  • Chopped parsley for garnish

Method
 

Preparation
  1. Heat butter or oil in a large pot over medium-high heat.
  2. Add the meat in batches and brown well on all sides. Remove and set aside.
  3. In the same pot, add the chopped onions. Cook until soft and golden, about 10 minutes.
  4. Add the garlic and cook for 1 more minute.
  5. Stir in the tomato paste and sweet paprika. Cook for 2 minutes, stirring often.
Cooking
  1. Return the browned meat to the pot.
  2. Pour in the beef broth and add caraway seeds if using.
  3. Bring to a boil, then lower the heat. Cover and simmer gently for 1 1/2 to 2 hours, until the meat is very tender.
  4. Stir in the sour cream or heavy cream. Warm gently without boiling.
  5. Season with salt and pepper to taste. Serve hot with noodles, mashed potatoes, or dumplings.

Notes

For meal prep, consider making a big batch and storing individual portions. Store leftovers in an airtight container in the fridge for up to 3-4 days or freeze for up to three months. Serve with steamed vegetables or salad for a balanced meal.