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Rahmgulasch is a comforting German dish made with tender chunks of beef or pork simmered slowly in a creamy paprika sauce. This Creamy German Goulash rich, smooth, and full of flavor—perfect for a cozy family dinner. The cream adds a velvety texture, while the paprika gives the dish its deep color and warmth.

You’ll usually find Rahmgulasch served with egg noodles, mashed potatoes, or dumplings. It’s a classic you’ll want to make again and again.

What Is Rahmgulasch?

Rahmgulasch is a variation of traditional goulash found in German and Austrian kitchens. The word rahm means “cream,” and gulasch refers to a meat stew—usually made with beef or pork, onions, and paprika.

Unlike Hungarian goulash, Rahmgulasch has a thick and creamy sauce made with sour cream or heavy cream. It’s less spicy and more mild, with a lovely balance of savory and sweet paprika flavor.

This dish is popular across southern Germany and perfect for cooler weather. It tastes even better the next day, making it great for leftovers too!

Key Ingredients & Substitutions for Rahmgulasch

Beef or Pork Stew Meat: Use well-marbled beef chuck or pork shoulder for tender results. For this dish I chose to use pork shoulder, but feel free to choose your favorite.

Onions: Essential for building flavor in the sauce.

Garlic: Adds a savory base to the dish.

Sweet Paprika: Gives that beautiful red color and mild spice. Use Hungarian sweet paprika if you can.

Tomato Paste: Adds depth and a bit of sweetness.

Beef or Vegetable Broth: For simmering the meat.

Sour Cream or Heavy Cream: For the creamy finish.

Butter or Oil: For browning the meat and sautéing onions.

Salt & Pepper: For seasoning.

Caraway Seeds (Optional): Adds a warm, earthy flavor.

Equipment You’ll Need

• Large Pot or Dutch Oven: To brown the meat and simmer the sauce.
• Wooden Spoon: For stirring.
• Sharp Knife and Cutting Board: For prepping the meat and veggies.
• Measuring Spoons and Cups: To keep your ingredients balanced.
• Serving Plate or Bowl: For serving with noodles, potatoes, or dumplings.

Step 1: Brown the Meat

1. Heat 2 tbsp of oil or butter in a large pot over medium-high heat.
2. Add 1½ lbs (700g) of cubed beef or pork in batches. Brown each piece well, then transfer to a plate.

Step 2: Sauté the Onions

3. In the same pot, add 2 chopped onions and cook until soft and golden.
4. Add 2 minced garlic cloves and sauté for 1 minute.

Step 3: Build the Sauce

5. Stir in 2 tbsp tomato paste and 2 tbsp sweet paprika. Mix well and let it cook for 1–2 minutes.
6. Return the meat to the pot and pour in 2 cups (500ml) beef broth. Bring to a gentle boil.

Step 4: Simmer

7. Reduce the heat to low. Cover and simmer for 1½ to 2 hours, until the meat is tender.

Step 5: Add the Cream

8. Stir in ½ cup (120ml) sour cream or heavy cream. Let it warm through but don’t boil.

Step 6: Season and Serve

9. Taste and adjust with salt and pepper.
10. Serve over noodles, mashed potatoes, or dumplings.

Expert Tips for the Best Rahmgulasch

Brown the meat in batches: Don’t crowd the pot or it won’t brown properly.

Use sweet paprika: This version isn’t meant to be spicy, so avoid hot paprika.

Let it simmer slowly: This gives the meat time to become tender and soak in the flavor.

Don’t boil the cream: Add it at the end so it doesn’t split.

Let it rest: Rahmgulasch tastes even better the next day after the flavors settle.

Serving Suggestions

Serve Rahmgulasch with German Spaetzle wide egg noodles, mashed potatoes, or German-style dumplings. A sprinkle of fresh parsley on top adds color and freshness.

You can also serve it with a slice of crusty bread to soak up the sauce—and maybe a side of pickles for a little zing!

Make-Ahead and Storage

• Make-Ahead: You can make Rahmgulasch 1–2 days in advance and keep it in the fridge.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: This dish freezes well. Let it cool completely, then freeze in portions for up to 3 months. Reheat gently on the stove.

Frequently Asked Questions (FAQ)