1. Begin by heating the olive oil in a large pot over medium-high heat. Add the beef cubes and sear them until they’re nicely browned on all sides. Once the beef is seared, remove it from the pot and set it aside.

2. Add the chopped onions to the pot and sauté them until they’re golden in color. Then, stir in the sweet paprika, smoked paprika, caraway seeds, marjoram, cayenne (if using), minced garlic, and tomato paste. Cook this mixture for 1-2 minutes, allowing the flavors to meld and the spices to become fragrant.

3. Pour in the red wine (or extra beef broth if you prefer) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let this simmer for 2-3 minutes, allowing the alcohol to cook off and the flavors to concentrate.

4. Return the seared beef to the pot, then add the beef broth, diced tomatoes, and chopped bell peppers. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1.5-2 hours, or until the beef is tender.

5. Stir the cubed potatoes into the goulash and continue cooking for another 25-30 minutes, or until the potatoes are tender.

6. In a small bowl, whisk the sour cream with the all-purpose flour until smooth. Slowly stir this creamy mixture into the goulash and let it simmer for about 5 minutes to thicken the sauce.

7. Garnish your Creamy German Goulash with freshly chopped parsley and serve it hot, either over noodles, Spätzle, or with a crusty loaf of bread for dipping.