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A rustic ceramic bowl filled with Authentic German Rahmgulasch. A base of curly egg noodles is topped with seared beef chunks in a thick, reddish-brown gravy, a dollop of sour cream, and fresh parsley.

Authentic German Rahmgulasch: The Creamy Beef Stew of Your Dreams

The ultimate Authentic German Rahmgulasch recipe. Learn how to make incredibly tender seared beef in a rich, thick, and creamy paprika gravy, served over egg noodles with a classic sour cream and parsley garnish. Perfect comfort food.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 people
Course: Dinner, Lunch
Cuisine: German
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef chuck roast, cut into 1.5-inch chunks 900g
  • 2 tbsp avocado or vegetable oil 30ml
  • 2 large yellow onions, finely chopped
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour 25g
  • 3 tbsp sweet Hungarian paprika 21g
  • 4 cups low-sodium beef broth 960ml
  • 1 tsp kosher salt 6g, plus more to taste
  • 1/2 tsp freshly ground black pepper 1g, plus more to taste
  • 1 cup full-fat sour cream 240g
  • 2 tbsp fresh parsley, finely chopped 8g
  • 12 oz curly egg noodles, for serving 340g

Equipment

  • 1 Large Dutch Oven
  • 1 Wooden Spoon
  • 1 Mixing Bowl For tempering sour cream.

Method
 

  1. Pat beef chunks dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat. Working in batches, sear beef on all sides until a deep brown crust forms. Remove beef and set aside.
  2. Reduce heat to medium, add onions and cook until soft (5-7 minutes). Add garlic and cook for 1 minute more. Sprinkle in flour and paprika, stirring constantly for 90 seconds to form a paste.
  3. Slowly whisk in 1 cup of beef broth, scraping the bottom of the pot. Add the remaining broth and the seared beef. Bring to a simmer, then reduce heat to low, cover, and cook for 90-100 minutes until beef is tender.
  4. In a separate bowl, whisk a ladle of the hot broth into the sour cream until smooth. Pour this tempered mixture back into the pot. Stir to combine and heat gently for 2-3 minutes, but do not boil.
  5. Serve hot over a bed of cooked curly egg noodles. Garnish with a dollop of sour cream and a sprinkle of fresh parsley.

Notes

Don't Skip the Sear: Searing the beef is non-negotiable for flavor.
Use Full-Fat Sour Cream: This is essential to prevent the sauce from curdling.
Let It Rest: The goulash tastes even better the next day as the flavors meld.
Control Your Heat: A gentle simmer is key to tender beef.