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!
Why I Love This Recipe?
I love making this creamy Rahmgulasch for a family dinner. It’s simple enough for everyday cooking, but rich and delicious to feel like a treat. I love how the sauce clings to the noodles, and how the meat becomes so soft after simmering for a while.
This is comfort food the German way—and it’s one of those dishes everyone around the table will ask for again.
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-by-Step Instructions for Perfect Rahmgulasch
Step 1: Brown the Meat
- Heat 2 tbsp of oil or butter in a large pot over medium-high heat.
- 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
- In the same pot, add 2 chopped onions and cook until soft and golden.
- Add 2 minced garlic cloves and sauté for 1 minute.
Step 3: Build the Sauce
- Stir in 2 tbsp tomato paste and 2 tbsp sweet paprika. Mix well and let it cook for 1–2 minutes.
- Return the meat to the pot and pour in 2 cups (500ml) beef broth. Bring to a gentle boil.
Step 4: Simmer
- Reduce the heat to low. Cover and simmer for 1½ to 2 hours, until the meat is tender.
Step 5: Add the Cream
- Stir in ½ cup (120ml) sour cream or heavy cream. Let it warm through but don’t boil.
Step 6: Season and Serve
- Taste and adjust with salt and pepper.
- 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)
Can I make Rahmgulasch in a slow cooker?
Yes! After browning the meat and sautéing the onions, transfer everything to a slow cooker. Cook on low for 6–8 hours. Stir in the cream at the end.
What’s the best side for Rahmgulasch?
It’s traditionally served with egg noodles, mashed potatoes, or German-style dumplings like spätzle.
Can I freeze Rahmgulasch?
Absolutely. Cool completely, then store in airtight containers. Freeze for up to 3 months and reheat slowly on the stove.
Traditional Rahmgulasch Recipe (Creamy German Goulash)
- Total Time: 2 hours 5 minutes
- Yield: 4 serving 1x
Description
Rahmgulasch (Creamy German Goulash) is a traditional German stew with tender meat and a smooth, creamy paprika sauce. Comforting, hearty, and perfect with noodles or dumplings!
Ingredients
- 1 1/2 lbs (700g) beef chuck or pork shoulder, cut into chunks
- 2 tbsp butter or oil
- 2 onions, finely chopped
- 2 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tbsp sweet paprika
- 2 cups (500ml) beef broth
- 1/2 cup (120ml) sour cream or heavy cream
- Salt and pepper to taste
- Optional: 1/2 tsp caraway seeds
- Chopped parsley for garnish
Instructions
- Heat butter or oil in a large pot over medium-high heat. Add the meat in batches and brown well on all sides. Remove and set aside.
- In the same pot, add the chopped onions. Cook until soft and golden, about 10 minutes. Add the garlic and cook for 1 more minute.
- Stir in the tomato paste and sweet paprika. Cook for 2 minutes, stirring often.
- Return the browned meat to the pot. Pour in the beef broth and add caraway seeds if using. Bring to a boil, then lower the heat.
- Cover and simmer gently for 1½ to 2 hours, until the meat is very tender.
- Stir in the sour cream or heavy cream. Warm gently without boiling.
- Season with salt and pepper to taste. Serve hot with noodles, mashed potatoes, or dumplings.
Notes
You can use beef, pork, or a mix of both for this dish.
Use full-fat sour cream or heavy cream for the richest texture.
This dish tastes even better the next day, so it’s great for meal prep.
Sprinkle with fresh parsley before serving for a nice color and fresh touch.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main dish
- Cuisine: German
Nutrition
- Calories: 480 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 33g
- Saturated Fat: 14g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
This was very delicious. I made it with chuck steak and left out caraway seeds. I will definitely make again, so delicious and easy to make
Thank You Wendy! That’s so nice to hear!
I also made it without caraway seeds and used egg noodles. Very good and easy to make.
So yummy and so few ingredients. I am the only person in my house who eats meat, so I only use a pound of meat and one onion and I get 4 delicious meals. I serve it over mashed potatoes, but mix them in a bit to give it a more stew like consistency. Definitely a go to for cold days!
Thank You very much!
If I make this dish in the slow cooker and reheat it on the hob next day. Do I add the cream whilst the the stroganoff is heating up on the hob ?
Or can I add the cream to the slow cooker at the end of the cooking process, and reheat with the cream in situ ??
Cheers ……
Hi! 😊 If you’re making it ahead, I’d recommend adding the cream at the very end of the slow cooking process. Then cool and refrigerate the finished dish. The next day, gently reheat it on the hob over low heat, stirring occasionally. If the sauce seems a little thick after reheating, you can add a splash of broth or a little extra cream. Enjoy!
Brilliant recipe. The whole family loved it. We multiplied everything by 1.5 and it comfortably made 6 meals, with sauce leftover. We used chuck beef.
I’m so happy to hear that! Thank You!
This was amazing. I made home-made egg noodles and it was an absolutely perfect pairing! I made it in a whim fo Saturday dinner, but could easily see this being a star dish with a house full of company.
Can you make this in the crock pot? If so, please send directions. Thank you!
Yes, absolutely! 😊
For the slow cooker, brown the meat and sauté the onions and garlic first, then transfer everything except the sour cream or heavy cream to the crock pot.
Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the meat is tender. Stir in the sour cream or heavy cream during the last 15–20 minutes of cooking and heat through gently.
I hope you enjoy it! 😊