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Traditional Rahm Goulash

A creamy, paprika-scented German/Austrian classic that is perfect for cozy weeknight dinners, featuring tender beef and rich sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Austrian, German
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef chuck, cut into 1–1.5 inch 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 beef broth (or low-sodium broth)
  • 1/2 cup dry white wine (or extra broth, optional)
  • 1 bay leaf
  • 1 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste
  • 1 cup full-fat sour cream (or 3/4 cup crème fraîche)
  • 1 tablespoon lemon juice (or 1 tsp white wine vinegar)
  • Fresh parsley, chopped for garnish
  • Cooked spaetzle, egg noodles, rice, mashed potatoes or cauliflower rice for serving

Method
 

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

Notes

For a thicker sauce, simmer uncovered the last 15–20 minutes. If sauce is too thin after adding cream, whisk a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and stir in, simmer for 2–3 minutes.