Description
Enjoy a traditional German Rahmgulasch, a creamy and comforting beef stew featuring tender beef chuck simmered with onions, garlic, and warm spices, finished with a luscious cream sauce. Perfect as a hearty meal served alongside spaetzle, mashed potatoes, or crusty bread, this authentic recipe brings rich German flavors right to your kitchen with minimal effort and one-pot convenience.
Ingredients
Scale
Meat and Vegetables
- 1.5 lbs beef chuck, cut into bite-sized cubes
- 2 large onions, peeled and finely chopped
- 3 cloves garlic, peeled and minced
Cooking Fats
- 2 tbsp butter
- 1 tbsp cooking oil
Liquids
- 2 cups beef broth
- 0.5 cup sour cream or heavy cream
Spices and Seasonings
- 2 tbsp sweet paprika powder
- 1 tsp caraway seeds (optional)
- 2 tbsp all-purpose flour
- Salt, to taste
- Black pepper, to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Prepare the Meat and Vegetables: Cut the beef chuck into uniform bite-sized cubes to ensure even cooking. Peel and finely chop the onions and garlic so they will cook down to form a sweet, fragrant base.
- Brown the Beef: Heat butter and oil in a large pot over medium-high heat. Brown the beef in batches without crowding the pan, developing deep caramelized flavors essential for the authentic taste.
- Sauté the Onions and Garlic: Remove the browned beef and in the same pot sauté the chopped onions until golden and soft. Add the garlic and cook for an additional minute to release its aroma.
- Add Paprika and Caraway: Sprinkle in the sweet paprika powder and optional caraway seeds. Stir quickly to toast the spices without burning, enhancing the signature flavor and vibrant color.
- Combine and Simmer: Return the beef to the pot, sprinkle flour over the mixture to thicken the sauce, and pour in the beef broth. Stir well, scraping up any browned bits from the pot’s bottom, then bring to a slow simmer.
- Cook Low and Slow: Partially cover the pot and let the stew simmer gently over low heat for 1.5 to 2 hours, until the beef is tender and the sauce has thickened beautifully.
- Stir in the Cream: Warm the cream slightly and temper it by mixing a spoonful of hot stew liquid before adding it to the pot. Stir it in gently and warm through without boiling to create a smooth, creamy sauce characteristic of Rahmgulasch.
Notes
- Brown the beef in batches to avoid overcrowding the pan which helps achieve better caramelization.
- Choose high-quality sweet paprika powder for best flavor and vibrant color.
- Slow cooking is key to tender beef and well-developed flavors.
- Temper sour or heavy cream before adding to avoid curdling.
- Let the stew rest off heat for a few minutes before serving to allow flavors to meld.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: German
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg