You know, some recipes just feel like a warm hug, don’t they? This Grandma’s Goulash is exactly that for me. It’s the smell that wafts through the house on a chilly Sunday afternoon, the kind of aroma that instantly makes you feel safe and loved. It’s what my Grandma used to whip up whenever we had a big family gathering, or honestly, just whenever she felt like spoiling us. It’s got this incredible depth of flavor, all rich and comforting, but it’s surprisingly simple to make. I’ve tried a lot of goulash recipes over the years, and some are way too fussy, calling for ingredients I can barely pronounce. But this one? This is the real deal, the kind that sticks with you long after the last bite. It’s hearty and satisfying, kind of like a really good Beef Stew, but with its own special magic. I’m so excited to share this with you, it’s truly a gem.
What is Grandma’s goulash?
So, what exactly is Grandma’s Goulash? Think of it as the ultimate comfort food. It’s a rich, slow-cooked stew, brimming with tender chunks of beef, sweet onions, and this beautiful, paprika-infused broth that’s just divine. The “goulash” name actually comes from Hungary, where it’s a national dish, often made with pork or veal. My Grandma, bless her heart, adapted it to what we have here, using beef and making it her own. It’s essentially a savory stew that’s hearty enough to be a main course but also so incredibly flavorful that it feels like a special occasion every time. It’s not spicy in a way that makes your eyes water, but it has this lovely warmth from the paprika that just coats your tongue. It’s pure, unadulterated deliciousness, simmered to perfection.
Why you’ll love this recipe?
There are so many reasons why this Grandma’s Goulash has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the FLAVOR. Oh my goodness, the flavor! It’s this deep, savory, slightly sweet symphony happening in your mouth. The beef just melts, the onions caramelize into this beautiful sweetness, and the paprika gives it this signature warmth that’s just out of this world. It’s the kind of taste that makes you close your eyes and savor every single spoonful. Then there’s the SIMPLICITY. Honestly, once you’ve browned the meat and softened the onions, it’s pretty much hands-off. You let it simmer away, doing its magic. It’s a lifesaver on busy weeknights when you want something truly satisfying but don’t have hours to fuss. It’s also incredibly COST-EFFECTIVE. The main ingredients are simple things like beef, onions, and paprika, which are usually quite budget-friendly, especially if you grab a good cut of beef chuck on sale. And VERSATILITY is another huge plus. I’ll get to this more later, but you can serve this over noodles, mashed potatoes, or even just with some crusty bread for dipping. It’s a complete meal that satisfies everyone. What I love most about this recipe, beyond the taste and ease, is the feeling it evokes. It’s nostalgic, it’s comforting, and it just makes the whole house smell amazing. It’s like a warm blanket in a bowl, and who doesn’t need more of that?
How do I make Grandma’s Go
Quick Overview
Making this Grandma’s Goulash is a journey of building flavor, starting with browning your beef to get those delicious crispy bits, then slowly softening your onions until they’re sweet and translucent. We’ll stir in a generous amount of paprika and some other simple seasonings to create a rich broth, then let it all simmer together until the beef is fork-tender. It’s a straightforward process that rewards you with an incredibly deep and satisfying meal. The beauty is in the slow cooking; it really allows all those wonderful flavors to meld together beautifully.
Ingredients
For the Hearty Go
2 tablespoons olive oil or vegetable oil
2 pounds beef chuck roast, cut into 1-inch cubes (look for good marbling for tenderness)
2 large yellow onions, thinly sliced (don’t skimp here, they add so much sweetness!)
2 cloves garlic, minced (or more if you love garlic like I do!)
2 tablespoons sweet Hungarian paprika (this is key! Don’t use smoked or hot unless you want a different flavor profile)
1 teaspoon caraway seeds, crushed (optional, but it adds a lovely subtle note)
1/2 teaspoon dried marjoram
Salt and freshly ground Black Pepper to taste
4 cups beef broth (low sodium is great so you can control the salt)
1 (14.5 ounce) can diced tomatoes, undrained (for a little tang and body)
For Serving (Optional but Recommended!):
Cooked egg noodles or mashed potatoes
Sour cream or Greek Yogurt for topping
Fresh parsley, chopped, for garnish
Step-by-Step Instructions
Step 1: Sear the Beef
Get your Dutch oven or a large, heavy-bottomed pot nice and hot over medium-high heat. Add the olive oil. Once it’s shimmering, working in batches if necessary to avoid crowding the pan (this is important for a good sear!), add your beef cubes. You want to get a nice, deep brown crust on all sides. This searing is where a lot of the foundational flavor comes from, so don’t rush it! Once browned, remove the beef to a plate and set aside. Don’t worry about those browned bits stuck to the bottom of the pan – that’s pure gold!
Step 2: Soften the Onions
Reduce the heat to medium. Add your thinly sliced onions to the same pot. You might need to add another drizzle of oil if the pot looks dry. Cook the onions, stirring occasionally, for about 10-15 minutes, or until they’re very soft, translucent, and starting to turn golden brown. Patience here is key; soft, sweet onions are crucial for a great goulash. If they start to stick, add a tablespoon of water or broth to deglaze the pot and scrape up those flavorful bits from the bottom.
Step 3: Bloom the Spices
Add the minced garlic to the softened onions and cook for about 1 minute until fragrant. Now, push the onions and garlic to one side of the pot. Sprinkle the paprika, caraway seeds (if using), and marjoram over the cleared space. Let them cook for about 30 seconds to a minute, stirring them gently in the hot oil. This step is called “blooming” the spices and it really helps to deepen their flavor and color. Be careful not to burn the paprika, or it can turn bitter. Once bloomed, stir the spices into the onions and garlic.
Step 4: Deglaze and Combine
Pour in about 1/2 cup of the beef broth and use a wooden spoon to scrape up all those delicious browned bits from the bottom of the pot. This is deglazing, and it’s a critical step for flavor! Once the bottom is clean, return the seared beef (and any juices that have accumulated on the plate) to the pot. Add the diced tomatoes (with their juice) and stir everything to combine. Season generously with salt and freshly ground black pepper. Trust me, you’ll want to season it well!
Step 5: Simmer to Perfection
Pour in the remaining beef broth. Bring the mixture to a gentle simmer. Once it’s simmering, reduce the heat to low, cover the pot tightly, and let it cook for at least 1.5 to 2 hours, or until the beef is incredibly tender and falls apart easily with a fork. Stir occasionally to make sure nothing is sticking to the bottom. The longer it simmers, the more the flavors will develop.
Step 6: Thicken and Adjust Seasoning (Optional)
If, after 2 hours, the goulash seems a little too thin for your liking, you can thicken it. You can either remove the lid for the last 30 minutes of cooking to let it reduce naturally, or you can make a slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, stir it into the simmering goulash, and cook for a few more minutes until thickened. Taste and adjust the seasoning with more salt and pepper if needed. Sometimes, a pinch of sugar can balance out the acidity from the tomatoes, if it needs it.
Step 7: Rest and Serve
Once the goulash is perfectly tender and the sauce is to your liking, remove it from the heat and let it rest for about 10-15 minutes. This allows the flavors to meld even further. Serve the Grandma’s Goulash hot over a bed of fluffy egg noodles or creamy mashed potatoes. A dollop of sour cream or Greek yogurt on top adds a lovely coolness and tang, and a sprinkle of fresh parsley gives it a nice pop of color and freshness. Enjoy this comforting bowl of deliciousness!
What to Serve It With
This Grandma’s Goulash is wonderfully versatile, making it perfect for so many occasions. For a comforting BREAKFAST, though it might sound unusual, a small portion of leftover goulash can be surprisingly satisfying alongside some scrambled eggs. I’ve also seen people serve it with a fried egg on top – talk about a hearty start to the day! For BRUNCH, it really shines. Imagine serving it in a beautiful pot with bowls of buttery egg noodles and a side of crusty bread. A dollop of sour cream and some fresh chives or dill make it look restaurant-worthy. It’s a crowd-pleaser for sure, especially on a cooler morning. As a decadent DESSERT, well, it’s not really a dessert in the sweet sense, but it certainly is a sweet ending to a meal for those who love savory. Serve it with a simple side salad to balance things out. For COZY SNACKS, this is where it truly shines for me. If it’s a chilly evening and you just want something warm and filling, a small bowl of this goulash with a piece of good, crusty bread for dipping is absolute perfection. My family also loves it served over baked potatoes – the creamy potato and the rich goulash are a match made in heaven. Honestly, the possibilities are endless, and it always feels like a special treat.
Top Tips for Perfecting Your Grandma’s Goulash
I’ve made this Grandma’s Goulash more times than I can count, and along the way, I’ve picked up a few tricks that I think really make a difference. First, about the BEEF PREP: Make sure to cut your beef into relatively uniform 1-inch cubes. This helps them cook evenly. For tenderness, I always opt for chuck roast. It has a good amount of marbling, which means it breaks down beautifully during the slow cooking process, making it incredibly tender and flavorful. If your beef seems a bit dry, don’t hesitate to add a touch more oil when searing. For the ONION situation: Don’t rush softening them. The goal is to get them sweet and almost jammy. If they start sticking to the pan, a splash of water or broth will help you scrape up all those delicious browned bits from the bottom. This is crucial for the base flavor. When it comes to MIXING ADVICE, the key is to not over-stir once the liquid is added, especially if you’re looking for a thicker sauce. For paprika, use good quality sweet Hungarian paprika. It’s a different beast than the mild or smoked varieties and is essential for that authentic goulash flavor. I learned that the hard way after accidentally using the wrong kind once – it was still good, but not quite the same! For the BROWNING of the beef, remember to do it in batches. Overcrowding the pan will steam the meat instead of searing it, and you’ll miss out on that gorgeous crust. Regarding the SIMMERING TIME, while 1.5 to 2 hours is generally good, sometimes beef chuck needs a bit longer. The true test is tenderness; if it’s not falling apart easily, give it another 30 minutes to an hour. I’ve had times where it needed closer to 3 hours to reach that perfect melt-in-your-mouth texture. And for the SPICE LEVEL, if you want a little heat, you can always add a pinch of cayenne pepper or a dash of hot sauce at the end, but traditional goulash is more about warmth than spice. Finally, for SERVING, while noodles and mashed potatoes are classics, don’t be afraid to try it over creamy polenta or even with some crusty bread for an epic dipping experience. The sauce is just that good!
Storing and Reheating Tips
One of the best things about Grandma’s Goulash is that it’s even better the next day! STORING it is super simple. Once it has cooled down a bit, transfer the goulash to an airtight container. At ROOM TEMPERATURE, it’s best to store leftovers in the refrigerator within two hours of cooking. It will typically stay good in the fridge for about 3-4 days. Make sure it’s completely cooled before sealing the container. For REFRIGERATOR STORAGE, you can keep it in its original pot if it has a tight-fitting lid, or transfer it to good quality containers. I find that plastic or glass containers work best. The flavors really deepen overnight, so it’s a fantastic meal-prep option. If you plan to FREEZE it, which I often do because it freezes beautifully, make sure to let it cool completely first. You can freeze it in individual portions for easy lunches or in larger containers for family meals. It should last in the freezer for up to 3 months. When you’re ready to reheat, the best way is to thaw it overnight in the refrigerator, then gently reheat it on the stovetop over low heat, stirring occasionally, until heated through. You might need to add a splash of beef broth or water if it seems a bit thick. If you’re short on time, you can reheat it directly from frozen on the stovetop on very low heat, stirring frequently, or in the microwave in 1-2 minute intervals. For the GLAZE timing advice, if you’re planning to freeze the goulash without serving it immediately, I recommend adding any toppings like sour cream or parsley after reheating. The goulash itself freezes perfectly without them.
Frequently Asked Questions
Final Thoughts
So there you have it, my treasured Grandma’s Goulash recipe. It’s more than just food; it’s a memory, a tradition, and a whole lot of love simmered into one pot. I truly believe that every home cook should have a recipe like this in their repertoire – something that’s reliably delicious, comforting, and always brings a smile to people’s faces. It’s proof that simple ingredients, prepared with care and a bit of patience, can create something truly magical. If you’re a fan of hearty, flavorful stews, I highly recommend giving this a go. You might find yourself making it again and again, just like I do! And if you love this recipe, you might also enjoy my Slow Cooker Pot Roast or my Creamy Chicken Noodle Soup, which also have that same comforting vibe. I can’t wait to hear what you think of Grandma’s Goulash. Please leave a comment below with your thoughts or any variations you try, and if you’re feeling adventurous, snap a picture and tag me! Happy cooking, and enjoy every warm, savory bite!
Grandma's Goulash
Ingredients
Main Ingredients
- 1.5 lbs Ground beef
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 1 28 oz Crushed tomatoes
- 1 15 oz Tomato sauce
- 0.5 cup Beef broth
- 1 cup Elbow macaroni, uncooked
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Preparation Steps
- In a large skillet or pot, brown the ground beef over medium-high heat. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
- Stir in the crushed tomatoes, tomato sauce, beef broth, oregano, basil, salt, and pepper.
- Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
- Stir in the uncooked macaroni and cook until the pasta is tender, about 15-20 minutes, stirring occasionally.
- Serve hot and enjoy!
