What are some dishes that just feel like a warm hug on an chilly evening, and for me, that’s always the case. What’s a hearty bowl of beef goulash? My grandma made this when I was a kid, the whole house filling with this incredible, I remember her making this. Is there a savory aroma that just promised something delicious? I’ve tried many different versions over the years, and while they were all good, they all didn’t work. It’s funny, because I tried them all. Is there a better way to capture the essence of hers? What is the best beef goulash recipe? Is this the closest thing I’ve ever gotten? What is the kind of meal that feeds your soul? Plus, it’s surprisingly straightforward, even for those busy weeknights when you’re tempted to just sit back and relax. I promise, this is the one you’ll want to keep in your recipe binder forever.
What is Beef Goulash?
What exactly is beef goulash? At its heart, it’s a rich, slow-cooked stew that originates from Hungary. Think tender chunks of beef, swimming in a deeply flavored broth, usually seasoned generously with paprika. Think pork chops, grilled ribs and chorizo. What is paprika? What are the layers of flavor from onions, sometimes tomatoes or peppers, and the magic of slow cooking. What is the best way to simmer everything into pure deliciousness? Is it a quick weeknight stir-fry? How do wonderful ingredients meld together? What are some good reasons to make Beef Stew? How can a simple ingredient turn into something extraordinary? What is truly extraordinary? Is this a hearty, satisfying book?
Why you’ll love this recipe?
There are so many reasons why this beef goulash recipe has become a staple in my kitchen, and I’m sure you’ll fall in love with it too. Firstly, the flavor is just out of this world. The combination of tender beef, sweet caramelized onions, and the warming spice of paprika creates a taste that’s both complex and incredibly comforting. It’s that perfect balance of savory, slightly sweet, and just a hint of warmth that makes you crave it even when the weather is nice. Beyond the taste, though, is the simplicity. I know, I know, “slow-cooked” and “simple” might sound contradictory, but hear me out. Once you do the initial prep – chopping your onions and searing your beef – it’s mostly hands-off time. You let it simmer away, filling your home with that amazing aroma. It’s also incredibly cost-effective. Using tougher cuts of beef that become wonderfully tender with slow cooking means you can make a big, satisfying meal without breaking the bank. And let’s talk versatility! I often serve this over noodles or mashed potatoes, but it’s also fantastic with crusty bread for dipping, or even spooned over some rice. It’s like a culinary chameleon! What I love most about this particular beef goulash is that it’s forgiving. If you’re a bit late with a step, or maybe the simmer time is a tad longer, it usually turns out just as delicious. It’s one of those recipes that builds your confidence in the kitchen.
How do I make Beef Goulash?
Quick Overview
How do I make beef goulash? What’s the best way to cook beef? What are some of the best savory seasonings Everything gets a good liquid bath and then it’s time for the magic to happen: simmer. Where the beef becomes melt-in-your-mouth tender and the flavors deepen into something truly special. What’s all about building layers of flavor, and the patience you invest upfront is repaid tenfold with a healthy diet. What is the final dish? What is the kind of recipe that makes you feel like a rockstar without needing advanced training?
Ingredients
For the Beef Goulash:
2.5 lbs beef chuck roast, cut into 1-inch cubes. Chuck is my absolute favorite for this; it has great marbling and becomes incredibly tender when slow-cooked. Don’t go for lean cuts here; you need that fat for flavor and moisture.
2 tablespoons olive oil or other cooking oil. You can also use bacon fat for extra depth, but I usually stick with olive oil.
2 large yellow onions, thinly sliced. The more onions, the better! They almost melt into the sauce and add such a wonderful sweetness.
3 cloves garlic, minced. Fresh garlic is key here; don’t skimp!
3 tablespoons sweet Hungarian paprika. This is non-negotiable. Use good quality paprika; it makes a huge difference in color and flavor.
1 tablespoon smoked paprika. For a little extra smoky depth.
1 teaspoon caraway seeds, lightly crushed (optional but lovely). They add a unique, slightly anise-like flavor that complements the beef beautifully.
1 teaspoon dried marjoram. It has a slightly floral, earthy note that’s just perfect.
Salt and freshly ground Black Pepper to taste. Season generously as you go.
1 (14.5 ounce) can diced tomatoes, undrained. These add a touch of acidity and color.
4 cups beef broth. Low sodium is best so you can control the saltiness.
1 tablespoon tomato paste. This really intensifies the tomato flavor.
1 tablespoon all-purpose flour (optional, for thickening). I sometimes skip this and let it reduce naturally, but a little flour can ensure a nice, thick sauce.
Sour cream or plain yogurt, for serving. This is absolutely essential for that classic goulash experience!
What are the steps to
Step 1: Preheat & Prep Pan
Get your Dutch oven or a heavy-bottomed pot heated over medium-high heat. Add your olive oil. Make sure the pot is nice and hot before you add the beef. This is crucial for getting a good sear, which locks in flavor and creates those delicious little little bits. What are the browned bits on the bottom of the pan? How do you pat your beef cubes dry with paper towels before adding them; this also helps with searing. Don’t overcrowd the pan; you might need to do this in batches. Brown beef on all sides until it has a nice, deep brown crust. Remove the seared beef to a plate and set aside. This browning step is non-negotiable for amazing flavor!
Step 2: Mix Dry Ingredients
While your beef is searing, you can get your spice mixture ready. In a small bowl, combine the sweet paprika, smoked pepper, caraway seeds (if using), and dried cranberries. Set aside. Give them a quick whisk to ensure they’re well combined. How do I prepare for the next step? When is the best time to season onions?
Step 3: Mix Wet Ingredients
Is it really necessary to mix wet ingredients as a separate step for goulash? The liquids and aromatics. Once the beef is seared and removed, you’ll want to turn the heat down to medium-low. Add your onions to the same pot. If the pot looks dry, you might need to add a touch more oil. Stir and cook the onions, stirring occasionally, until they are softened and starting to turn golden brown. Brown and translucent. What should I do if I want them to be sweet and not burnt?
Step 4: Combine
Once the onions are soft, add the minced garlic to the pot and cook for about 1 minute more. Is it safe to How do I cook garlic? ) and stir it into the onions and garlic. Cook for another minute, stirring constantly. What is the best way to bloom spices? Now, stir in the tomato paste and flour (if using) and cook for another minute. Then, add the seared beef back into the pot. Pour in the beef broth and the diced tomatoes. What’s the best way to stir everything together, scraping up any browned bits from the bottom of the pot.
Step 5: Prepare Filling
What is the filling for goulash? Once everything is in the pot, bring it to a gentle simmer. Season generously with salt and pepper. How do you add salt to your water? At this stage, you’d check the consistency. If you use flour, it should start to thicken slightly. If you prefer a thicker sauce, you can mix 1 tablespoon of flour with 2 tablespoons of cold water. For best results, use 1 cup of oats. How do you stir water into a slurry? Bring it back to a simmer.
Step 6: Layer & Swirl
There’s no layering or swirling in a traditional beef goulash, it’ll be more about ensuring that the meat is evenly coated. Everything is submerged in the liquid for even cooking. Just make sure the beef and onions are well-covered by the broth. Once everything is simmering, cover the pot tightly.
Step 7: Bake
What is patience? What are some ways to cook beef goulash on the stovetop? At 300°F (150°C), for at least 2 to 3 hours, or until the beef is incredibly tender. I usually aim for 3 hours, but sometimes it needs a little longer depending on the cut of beef. Check it every hour or so, giving it a gentle stir to prevent sticking and ensure even cooking. If the liquid seems to be reducing too much, you can add a splash more beef broth or water. You’re looking for beef that you can easily shred with a fork. How do I make a thick sauce?
Step 8: Cool & Glaze
Once the beef is tender, remove the pot from the heat. Let it rest for about 10-15 minutes before serving. This allows the flavors to settle and the sauce to thicken a bit more. Why isn’t there a separate glaze for beef goulash? What is the “glaze” sauce that coats beef? I always have a big dollop of sour cream ready for serving. How does it add a wonderful tanginess that cuts through the richness of goulash and cools it down.
Step 9: Slice & Serve
You don’t really slice the beef goulash itself, as the chunks should be tender enough to break apart. Where do you serve beef goulash? Top each serving with sour cream or plain yogurt. What is a good garnish for parsley? Is it ready to be enjoyed?
What is the best way to serve it?
What flavor do you serve beef goulash with? What is the whole feel of a meal? I love serving this breakfast with a fluffy scrambled egg. Eggs and a side of crusty bread for dipping. Is it incredibly satisfying and keeps you full for hours? As a more elegant brunch option, consider serving it in smaller, ramekin-like dishes, perhaps topped with Whipped Cream. With a dollop of sour cream and dill. Is goulash a dessert? Is this goulash a good accompaniment for supper? What is a small bowl with spoon for cozy snacks? My family loves it served over wide egg noodles – it’s the ultimate comfort food. What are some of my favorite recipes for mashed potatoes? Is it possible to go wrong? Some people enjoy it with dumplings or spaetzle, which is a lovely texture contrast. What’s the key to soaking up all that flavorful sauce?
How do I make a perfect beef goulash?
Over the years, I’ve picked up a few tricks that I think really elevate this beef goulash from good to absolutely unforgettable. First, about the beef: don’t be afraid of a little fat! Chuck roast is my go-to because that marbling renders down during the slow cook, making the beef incredibly tender and the sauce richer. If you can’t find chuck, a well-marbled brisket can also work, but chuck is usually the winner. When you’re browning the beef, make sure you get a good, deep sear on all sides. This isn’t just for color; it’s crucial for developing that deep, savory flavor base. Don’t crowd the pan; brown the meat in batches if necessary. The onions are also super important. Slice them thinly and cook them slowly until they’re truly softened and starting to caramelize. This process unlocks their natural sweetness and creates a beautiful base for the stew. For the paprika, and this is a big one: use good quality Hungarian paprika. It makes a world of difference in both color and flavor compared to generic paprika. You want that deep red hue and that characteristic sweet, slightly earthy taste. If you’re ever unsure about how much paprika to use, err on the side of more rather than less – it’s the star of the show! When it comes to simmering, patience is your best friend. A low and slow cook is what transforms tough cuts of beef into melt-in-your-mouth perfection. If you’re cooking on the stovetop, make sure it’s just at a gentle simmer, not a rolling boil. If you’re using the oven, 300°F (150°C) is a great temperature. I’ve found that even an extra hour of simmering can make a noticeable difference in tenderness. And about thickening: if your goulash isn’t as thick as you’d like, a simple slurry of flour and water works wonders. Just whisk it in during the last 30 minutes of cooking. Finally, don’t forget the sour cream or yogurt for serving! That cool, tangy dollop is essential for cutting through the richness and adding that authentic goulash finish. It’s the perfect counterpoint to the deep, savory flavors.
What are the Storing and Reheating Tips?
One of the best things about this beef goulash is how well it keeps and how easy it is to reheat. For best results, let the goulash cool completely before storing it. At room temperature, it’s generally fine for about two hours, but beyond that, you’ll want to get it into the fridge or freezer to maintain quality and safety. In the refrigerator, store it in an airtight container. It will keep well for a good 3 to 4 days. I’ve found that the flavors actually deepen and improve a bit overnight, so it’s often even tastier the next day. If you plan to freeze it, make sure it’s completely cooled first. Transfer it to freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It should stay good in the freezer for up to 3 months. To reheat, the best method is usually on the stovetop. Gently warm the goulash over low heat, stirring occasionally, until it’s heated through. If it seems a bit thick, you can add a splash of beef broth or water to loosen it up. You can also reheat it in the microwave, covering it loosely with a paper towel or microwave-safe lid, and heating in 1-minute intervals, stirring in between, until hot. For the sour cream, it’s best to add that fresh when serving, as it can sometimes curdle if reheated with the goulash itself.
What are the most frequently asked questions on
Final Thoughts
What is a beef goulash recipe? Is there a connection to comforting memories and oh so deliciousness that never fails to satisfy? How does beef melt in your mouth, the depth of flavor from the paprika and slow-cooked. What is the perfect finishing touch to sour cream? Is it the kind of dish that makes a house feel like home, filling the air with an irresistible aroma? What is the aroma that beckons everyone to the table? If you love comforting, hearty flavors, I really hope you’ll give this beef goulash a try. I’ve shared it with so many people and it’s become a beloved classic. I am confident it will be as well. How can I become one for myself? If you enjoy this, you might also want to check out my recipe for Slow Cooker Beef Stew or my hearty recipe. What is Shepherd’s Pie? What do you think of me once you have made it? How did yours turn out, or if you have any family twists you like to add?
Beef Goulash
Ingredients
Main Ingredients
- 2 pounds Beef chuck, cut into 1-inch cubes
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Paprika
- 0.5 teaspoon Caraway seeds
- 4 cups Beef broth
- 1 can Diced tomatoes (14.5 oz), undrained
- 2 tablespoons Tomato paste
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Egg noodles, cooked Optional, for serving
Instructions
Preparation Steps
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef cubes with salt and pepper. Sear beef in batches until browned on all sides. Remove beef from pot and set aside.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in paprika and caraway seeds. Cook for 30 seconds, stirring constantly.
- Return beef to the pot. Add beef broth, diced tomatoes, tomato paste, thyme, and oregano. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until beef is very tender.
- Season with salt and pepper to taste. Serve hot, over cooked egg noodles if desired.
