Easy Homemade Traditional Rahm Goulash — A Cozy, Healthy Weeknight Comfort Meal

Rahm Goulash is the kind of dish that wraps you in a warm hug on a rainy evening. This creamy, paprika-scented German/Austrian classic (think: rich sauce, tender beef, and a touch of tang) is perfect for weeknight dinners, Sunday family meals, or as a festive, cozy dish during the holidays. If you want an easy, traditional, and healthy comfort recipe that feels homemade and timeless, this Rahm Goulash will be your new go-to.

🧂 Ingredients:

• 2 pounds (900 g) beef chuck, cut into 1–1.5 inch (2–3 cm) cubes (or use stewing beef)
• 2 tablespoons olive oil or lard (for authentic flavor)
• 2 large onions, thinly sliced
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon smoked paprika (optional, for depth)
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour (or 1 tbsp cornstarch for gluten-free)
• 1 cup (240 ml) beef broth (or low-sodium broth)
• 1/2 cup (120 ml) dry white wine or extra broth (optional)
• 1 bay leaf
• 1 teaspoon caraway seeds (optional)
• Salt and black pepper, to taste
• 1 cup (240 g) full-fat sour cream or 3/4 cup crème fraîche (for a lighter version, use plain Greek yogurt stirred in off heat)
• 1 tablespoon lemon juice (or 1 tsp white wine vinegar) — brightens the sauce
• Fresh parsley, chopped, for garnish
• Cooked spaetzle, egg noodles, rice, mashed potatoes or cauliflower rice, for serving

👩‍🍳 Directions:

1. Pat beef dry and season with salt and pepper.
2. Heat oil in a heavy pot or Dutch oven over medium-high heat. Brown beef in batches (about 6–8 minutes per batch) until nicely seared; remove and set aside.
3. Reduce heat to medium. Add sliced onions and a pinch of salt; sauté until soft and golden, about 10–12 minutes. Stir occasionally.
4. Add garlic and tomato paste, cook 1 minute more until fragrant.
5. Sprinkle in paprika(s) and flour; stir quickly to coat onions and bloom the paprika (avoid high heat or paprika will burn). Cook 30 seconds.
6. Deglaze with wine (if using) and scrape up browned bits, then return beef to the pot. Pour in beef broth, add bay leaf and caraway (if using). Bring to a gentle simmer.
7. Reduce heat to low, cover partially, and simmer for 1.5–2 hours, stirring occasionally, until beef is fork-tender. (Tip: in a pressure cooker, cook on high for 35–45 minutes.)
8. Remove bay leaf. Off heat, stir in sour cream or crème fraîche slowly to prevent curdling; adjust thickness with extra broth if needed. Heat gently for 3–5 minutes — do not boil.
9. Stir in lemon juice, taste, and adjust salt and pepper. Garnish with chopped parsley.
10. Serve hot over spaetzle, noodles, mashed potatoes, rice, or cauliflower rice.

Cooking tips: simmer uncovered the last 15–20 minutes if sauce is too thin to concentrate flavors. If sauce is too thin after adding cream, whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in, simmer 2–3 minutes.

💡 Tips & Variations:

• Low-carb: Serve on cauliflower rice or cauliflower mash; skip flour and thicken with a small arrowroot slurry if needed.
• Lean-protein swap: Use skinless turkey thigh or lean beef; shorten simmer time to avoid drying.
• Vegan/Vegetarian Rahm Goulash: Replace beef with 1.5–2 pounds of hearty mushrooms (portobello, shiitake) and/or seitan; use vegetable broth and swap sour cream for cashew cream or thick coconut yogurt. Add a tablespoon of soy sauce or miso for deeper umami.
• Gluten-free: Use cornstarch or arrowroot instead of flour, and serve with gluten-free spaetzle or mashed potatoes.
• Lighter option: Stir in plain Greek yogurt off heat for a tangy, protein-rich lighter sauce.
• Flavor boosters: Add a teaspoon of smoked paprika for warmth, a pinch of cayenne for heat, or a splash of balsamic for sweetness.
• Make-ahead & storage: Cool completely, store in an airtight container in the fridge for 3–4 days. Freeze in portions for up to 3 months. Reheat gently on the stove over low heat; add a splash of broth if needed.

🩺 Health & Lifestyle Tie-in:
Rahm Goulash packs protein and comforting fats — especially if you use lean beef or Greek yogurt for a lighter version. Cooking at home like this lets you control salt, fat, and portions, which can help with long-term heart health and reduced medical costs. Small changes (leaner cuts, more veg, whole-grain sides) make this dish both nourishing and budget-friendly — good for your body and your wallet.

❤️ Conclusion:
If you try this Rahm Goulash, I’d love to hear how it turned out — drop a comment, share a photo, or tag me on social with your cozy dinner spread. It’s one of those recipes that gets better with practice (and leftovers!), so make a big pot and enjoy the warm memories it brings. #fblifestyle

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