Juniper berries (Wacholderbeeren in German) are a staple of Bavarian cuisine, but if you can’t find them use a sprig of fresh rosemary, a shot of gin, or 2 extra bay leaves instead. Or simply omit the juniper berries entirely.
Use sour cream instead of crème fraîche, but sour cream is not as rich and is more tangy. Sour cream tends to curdle over heat, so be sure to remove goulash from the heat first before you add the sour cream.
Goulash is self-thickening, but if you want it thicker, add a slurry of 2 tablespoons flour mixed with ¾ cup water to the pot a few minutes before it’s done, while it’s still simmering. Cook it long enough afterward so that there is no floury taste.
This stew is tailored for venison, but you can use stew beef or chicken, too.
Serve over Spatzle noodles.