Description
Rahmgulasch is a traditional German creamy goulash made with tender slow-simmered beef or pork in a rich paprika sauce finished with cream. Hearty, comforting, and deeply flavorful, it is perfect served with noodles, dumplings, or mashed potatoes.
Ingredients
1 1/2 lbs (700g) beef chuck or pork shoulder, cut into chunks
2 tablespoons butter or oil
2 onions, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons sweet paprika
2 cups (500ml) beef broth
1/2 cup (120ml) sour cream or heavy cream
Salt and pepper to taste
Optional: 1/2 teaspoon caraway seeds
Chopped parsley for garnish
Instructions
1. Heat the butter or oil in a large pot over medium-high heat and brown the meat in batches on all sides, then remove and set aside.
2. Add the chopped onions to the same pot and cook until soft and golden, about 10 minutes.
3. Add the minced garlic and cook for 1 minute until fragrant.
4. Stir in the tomato paste and sweet paprika and cook for 2 minutes, stirring frequently.
5. Return the browned meat to the pot and pour in the beef broth.
6. Add caraway seeds if using and bring the mixture to a boil.
7. Reduce heat, cover, and simmer gently for 1½ to 2 hours until the meat is very tender.
8. Stir in the sour cream or heavy cream and warm gently without boiling.
9. Season with salt and pepper to taste and serve hot with noodles, dumplings, or mashed potatoes.
Notes
Beef, pork, or a combination of both works well in this recipe.
Use full-fat sour cream or heavy cream for the best texture and flavor.
Rahmgulasch tastes even better the next day as the flavors deepen.
Garnish with fresh parsley for added color and freshness.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 135mg