I remember my Oma (Grandma) Hilda’s kitchen vividly. The comforting aroma of simmering beef, paprika, and a hint of sweetness always hung in the air. It meant one thing: Rahmgulasch was on the menu. This creamy German goulash wasn’t just a meal; it was a hug in a bow
l, a taste of home, and a tradition passed down through generations. Today, I want to share that tradition with you – my family’s authentic German goulash recipes: authentic Rahmgulasch (Creamy Goulash). Trust me, it’s simpler than you think!Why You’ll Love This Rahmgulasch Recipe
Forget those watery goulash attempts you might have tried before. This recipe delivers the real deal. Here’s why you’ll absolutely adore it:
- Rich & Creamy: The signature creaminess isn’t just added at the end. It’s built into the cooking process, resulting in the most luxurious texture.
- Deeply Flavorful: We’re using a complex blend of spices and browning techniques to develop a truly unforgettable flavor profile.
- Surprisingly Easy: While authentic, this recipe is straightforward and manageable for cooks of all skill levels.
- Perfect Comfort Food: It’s the ultimate cozy meal for chilly evenings, potlucks, or anytime you need a pick-me-up.
- A Taste of Germany: Experience the genuine essence of German cuisine, right in your own kitchen.
The Ingredients You’ll Need
Let’s gather what we need. Quality ingredients make all the difference in achieving that authentic flavor!
- Beef: 2 lbs (900g) Beef Chuck, cut into 1-inch cubes. Chuck roast is ideal because it breaks down beautifully during long braising.
- Onions: 2 large Yellow Onions, finely chopped (about 2 cups) – Don’t skimp on the onions! They form the flavour base.
- Bacon: 4 oz (115g) Smoked Bacon, diced – Adds a smoky depth.
- Flour: 2 tbsp All-Purpose Flour – For dredging the beef.
- Olive Oil: 2 tbsp – For searing.
- Paprika: 3 tbsp Sweet Hungarian Paprika – Crucial for the authentic flavor. Don’t substitute with regular paprika.
- Caraway Seeds: 1 tsp – A classic German spice.
- Marjoram: 1 tsp Dried Marjoram – Adds a subtle herbaceous note.
- Bay Leaf: 1 – For aroma and depth.
- Beef Broth: 4 cups (950ml) – Low-sodium is best.
- Red Wine: 1 cup (240ml) Dry Red Wine (like Merlot or Cabernet Sauvignon) – Adds complexity and richness.
- Heavy Cream: 1 cup (240ml) – The key to that creamy texture!
- Sugar: 1 tsp – Balances the acidity and enhances the flavors.
- Salt & Black Pepper: To taste.
Step-by-Step Cooking Instructions
Now for the fun part! Let’s bring this Rahmgulasch to life.
Step 1: Brown the Beef
- Pat the beef cubes completely dry with paper towels. This is essential for good browning.
- Dredge the beef lightly in flour, shaking off any excess.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Brown the beef in batches, being careful not to overcrowd the pot. Overcrowding will steam the beef instead of browning it. Set aside the browned beef.
Step 2: Render the Bacon & Sauté Onions
- Add the diced bacon to the pot and cook until crispy.
- Remove the bacon with a slotted spoon and set aside. Leave the rendered bacon fat in the pot.
- Add the chopped onions to the pot and cook over medium heat, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Patience is key here!
Step 3: Bloom the Spices
- Stir in the paprika, caraway seeds, and marjoram. Cook for 1 minute, stirring constantly, until fragrant. This “blooming” process releases the spices’ full flavor potential.
- Add the bay leaf.
Step 4: Deglaze & Combine
- Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot (this is called deglazing – don’t skip it!).
- Return the browned beef and cooked bacon to the pot.
Step 5: Simmer to Perfection
- Pour in the beef broth, ensuring the beef is almost completely covered. Add more broth if needed.
- Bring to a simmer, then reduce heat to low, cover, and cook for 2.5 – 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking. The longer it simmers, the better the flavor!
Step 6: The Creamy Finale
- Remove the bay leaf.
- Stir in the heavy cream and sugar. Taste and adjust seasoning with salt and pepper as needed.
- Simmer for another 15-20 minutes, uncovered, to allow the sauce to thicken slightly. Do not boil after adding the cream.
Tips, Variations & Serving Suggestions
Here’s how to make it your own and ensure delicious results.
- Spice Level: Adjust the paprika to your liking. For a spicier goulash, use a mixture of sweet and hot Hungarian paprika.
- Tomato Paste: For a richer tomato flavor, add 1-2 tablespoons of tomato paste along with the onions. Cook the tomato paste for a minute or two before adding the paprika to caramelize it.
- Root Vegetables: Consider adding diced carrots, parsnips, or potatoes during the last hour of cooking.
- Dumplings (Klöße or Spätzle): Traditionally, Rahmgulasch is served with fluffy German potato dumplings (Klöße) or soft egg noodles (Spätzle). These really soak up the sauce beautifully!
- Red Cabbage: A side of braised red cabbage (Rotkohl) is another classic accompaniment.
- Fresh Parsley: Garnish with freshly chopped parsley for a pop of freshness.
- Make Ahead: Rahmgulasch is even better the next day! The flavors meld together beautifully overnight.
(Optional) Nutritional Information (approximate, per serving):
- Calories: 550-650
- Protein: 40-50g
- Fat: 30-40g
- Carbohydrates: 15-25g
Your German Culinary Adventure Awaits!
So, there you have it – my family’s cherished recipe for authentic Rahmgulasch. Don’t be intimidated by the cooking time; it’s mostly hands-off simmering. This dish is a testament to the power of simple ingredients and slow cooking. Give this German goulash recipes: authentic Rahmgulasch (Creamy Goulash) a try. I promise, you’ll be transported straight to my Oma’s kitchen – cozy, comforting, and filled with the delicious aroma of a truly special meal. Guten Appetit!
