Beef Goulash: A Hearty and Flavorful Classic

Few dishes capture the essence of Central European comfort food as beautifully as Beef Goulash. Originating in Hungary, this rich stew of tender beef, onions, paprika, and slow-simmered broth has made its way into kitchens around the world, each region adding its own touch. With its deep, smoky flavor and melt-in-your-mouth texture, goulash is the perfect dish for cozy evenings, Sunday suppers, or anytime you want a bowl of something hearty and satisfying.

This recipe leans on traditional Hungarian inspiration, highlighting the key ingredient—paprika—while also embracing a slow-cooked style that results in beef so tender it practically falls apart. Pair it with dumplings, potatoes, or just a hunk of crusty bread, and you’ve got a meal that feels both rustic and luxurious.

Why You’ll Love Beef Goulash

• Rich, Deep Flavor: Paprika and slow cooking give this dish incredible warmth.

• Hearty & Filling: A complete meal in a bowl.

• Perfect for Make-Ahead: Flavors deepen overnight, making it even better the next day.

• Comfort Food at Its Best: Ideal for cold evenings or family gatherings.

• Versatile: Serve with noodles, rice, dumplings, or bread.

This is comfort food in its purest form: simple ingredients transformed into something extraordinary.

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Ingredients for Beef Goulash

This recipe serves 6.

For the Stew:

• 2 pounds beef chuck or stewing beef, cut into 1½-inch cubes

• 2 tablespoons vegetable oil or lard

• 3 large onions, finely chopped

• 3 cloves garlic, minced

• 3 tablespoons Hungarian sweet paprika

• 1 teaspoon smoked paprika (optional, for depth)

• 1 teaspoon caraway seeds (optional but traditional)

• 2 tablespoons tomato paste

• 1 large red bell pepper, diced

• 2 medium carrots, sliced into rounds

• 2 medium potatoes, peeled and cubed (optional)

• 4 cups beef broth (or water, for a lighter version)

• 1 bay leaf

• Salt and pepper, to taste

For Garnish:

• Fresh parsley, chopped

• Sour cream (optional, for serving)

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How to Make Beef Goulash

Step 1: Sear the Beef

1. Heat oil in a large Dutch oven over medium-high heat.

2. Season beef cubes with salt and pepper.

3. Sear in batches until browned on all sides. Remove and set aside.

Step 2: Cook the Onions and Garlic

1. In the same pot, reduce heat to medium. Add onions and cook slowly until golden and caramelized (about 10 minutes).

2. Stir in garlic and cook for another minute.

Step 3: Add Paprika and Seasonings

1. Remove pot briefly from heat to avoid burning paprika.

2. Stir in paprika, smoked paprika, and caraway seeds. Mix well with the onions and garlic.

Step 4: Build the Stew

1. Return beef to the pot.

2. Stir in tomato paste, carrots, and bell pepper.

3. Pour in beef broth, add bay leaf, and bring to a simmer.

Step 5: Slow Cook Until Tender

1. Reduce heat to low, cover, and simmer gently for 2–2½ hours, stirring occasionally, until beef is fork-tender.

2. If using potatoes, add them during the last 30 minutes of cooking.

Step 6: Taste and Serve

• Adjust seasoning with salt and pepper.

• Remove bay leaf before serving.

• Garnish with fresh parsley and a dollop of sour cream, if desired.

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Tips for the Best Beef Goulash

• Choose the right beef: Chuck roast or stewing beef with good marbling works best.

• Don’t rush the onions: They create the base flavor of the dish.

• Toast paprika gently: Add it off the heat so it doesn’t burn and turn bitter.

• Low and slow cooking: The longer it simmers, the more tender and flavorful the beef.

• Rest before serving: Like many stews, goulash tastes even better after sitting for a few hours or overnight.

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Serving Suggestions

Traditional Hungarian goulash is often served with sides that soak up the rich sauce. Try these pairings:

• Egg noodles or spaetzle – for a hearty classic.

• Mashed potatoes – creamy and comforting.

• Rice or barley – simple, wholesome accompaniments.

• Crusty bread – perfect for mopping up sauce.

• Pickles or cucumber salad – a tangy contrast to the richness.

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Make-Ahead, Storage & Freezing

Make-Ahead: Goulash tastes even better the next day as flavors meld.

Storage: Store in the refrigerator in an airtight container for up to 4 days.

Reheating: Warm gently on the stove over low heat, adding a splash of broth if too thick.

Freezing: Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat slowly.

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Variations

• Classic Hungarian Goulash: Leave out potatoes and carrots for a thinner, soupier version.

• German Goulash: Often includes flour to thicken the sauce and sometimes red wine.

• Spicy Goulash: Add hot paprika or fresh chili for extra heat.

• Vegetable Goulash: Add zucchini, mushrooms, or parsnips for extra body.

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Frequently Asked Questions

Is goulash a soup or a stew?

Traditional Hungarian goulash can be either, depending on how much liquid is used. This recipe leans more toward a stew.

Can I make this in a slow cooker?

Yes. Sear beef and onions first, then transfer everything to a slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours.

What’s the difference between Hungarian and American goulash?

Hungarian goulash is a paprika-rich beef stew, while American goulash often includes ground beef, elbow macaroni, and tomato sauce.

Can I use pork instead of beef?

Yes, though beef is traditional. Pork shoulder works well as a substitute.

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A Bowl Full of Tradition and Comfort

Beef Goulash is more than just a stew—it’s a dish steeped in history and tradition, meant to warm the body and soul. With its rich paprika base, tender beef, and hearty vegetables, it’s a meal that feels both rustic and comforting, perfect for gathering family around the table.

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