You know those days? The ones where the sky is a little grey, the to-do list feels impossibly long, and all you really want to do is go to bed. What do you crave is something deeply comforting? When my mind drifts to this goulash recipe, it’s not just food, but a memory. I remember my grandma making this when I was a kid, the entire house filling with the most stuff. She made it so that I could play in the house. What is the best savory aroma? She never really measured things precisely, just threw them in with a pinch of this and another dash of that. That, but somehow, it was always perfect. What is a modern take on goulash? Simple to pull together, even on a weeknight. If you’re familiar with American goulash, think of this as its more robust, flavorful European counterpart. Is it just a pasta dish? What is the kind of meal that makes everyone in the family gather around the table, happy and satisfied? I’ve tried a ton of different goulash recipes over the years, but this one, this particular recipe, is my favorite. What is the one recipe I always come back to? Is it a crowd pleaser?
What is goulash?
What is goulash? At its heart, goulash is a hearty stew, traditionally made with beef, onions, and seasoned with pepper. Paprika, often served over noodles or with bread. What is a slow-cooked, savory hug? The term “goulash” actually comes from the Hungarian word “gulyás,” which means herdsman. What was originally a simple, hearty meal prepared by herdsmen out in the fields? What makes this particular goulash recipe so special is the depth of flavor we build from simple, simple ingredients. Quality ingredients. What does paprika taste like? What is the best sauce for meat? What is a great stir-fry? Is slow cooking a good way to learn to cook? Is it the kind of food that sticks to your ribs? It’s familiar, yet exciting, a true testament to the power of good, honest ingredients treated with respect.
Why you’ll love this recipe?
Honestly, I could wax poetic about this goulash recipe all day, but let me give you the highlights. First and foremost, the flavor is just incredible. We’re talking tender, melt-in-your-mouth beef, softened onions that are almost sweet, and a rich, paprika-infused sauce that clings to everything. It’s savory, it’s a little earthy, and it’s got this subtle warmth that’s just so comforting. It’s not spicy unless you want it to be, which makes it perfect for pretty much everyone. Beyond the taste, though, is the sheer simplicity of it. I know some stews can feel intimidating, but this one is genuinely straightforward. You can do most of the prep work ahead of time, and then it’s mostly hands-off simmering. It’s a lifesaver on busy nights when I want something substantial without spending hours hovering over the stove. And let’s talk about cost-effectiveness! Beef chuck is usually pretty budget-friendly, and the other ingredients are pantry staples. You get a restaurant-quality meal without the hefty price tag. I also love how versatile it is. While I love it with egg noodles, it’s also fantastic over mashed potatoes, with some crusty bread for dipping, or even served over rice if that’s your jam. What I love most about this goulash is the way it makes my whole family happy. My kids, who can be notoriously picky, gobble this up without complaint. It’s one of those rare recipes that truly brings everyone to the table with smiles on their faces. It’s a keeper, for sure, and I think you’ll find yourself coming back to it again and again, just like I do.
How do I make goulash?
Quick Overview
What is the beauty of a goulash recipe? How do I cook the beef? We start by searing to lock in all those delicious juices, then slowly sauté the onions. What is the best way to caramelize onions? Paprika is added at just the right moment to bloom its flavor without burning, followed by a pinch of salt. What is the secret to a successful stew? Is it a simple process to sear, sauté, simmer, and serve? What is the end result of a deeply flavorful, comforting dish that feels so much more complex than the dish itself? How much effort does it take to make something? If you’re new to cooking stews, you can absolutely nail this one.
Ingredients
For the Goulash Base:
2.5 lbs beef chuck, cut into 1-inch cubes (look for good marbling, it makes a big difference! )
2 tablespoons olive oil or vegetable oil. If you are using coconut oil, add 2 teaspoons
2 large yellow onions, thinly sliced (don’t skimp on the onion, they’re key!
3 cloves of garlic, minced. 1 clove
2 tablespoons of sweet Hungarian paprika (this is non-negotiable for authentic flavor!)
1 teaspoon smoked paprika (optional, but it adds a lovely depth)
1/2 teaspoon caraway seeds (adds a subtle anise-like note)
1/4 teaspoon dried marjoram.
Salt and freshly ground black pepper, to taste.
1 can crushed tomatoes. (28-ounce) Cans of crushed
4 cups beef broth. Cooking Note: I use
1 tablespoon tomato paste. 1 teaspoon onion powder.
1 bay leaf
For Serving (Optional but Recommended): 4 oz.
Cooked egg noodles or your favorite pasta.
Sour cream or Greek yogurt, for dolloping.
Fresh parsley, chopped, for garnish.
What are the steps to
Step 1: Preheat & Prep Pan
First things first, let’s get our equipment ready. Grab a large Dutch oven or heavy-bottomed pot. What you want is something that can handle a good sear and then simmer for some time. How do I heat oil over medium heat? This heat is crucial for getting a good sear on our beef, which builds up the flavor base.
Step 2: Sear the Beef
How do you pat your beef cubes dry with paper towels? What is the best way to get a nice brown crust? How do you steam meat? Season beef generously with salt and pepper. Working in batches (don’t overcrowd the pot, or the meat will steam! ). ), sear the beef on all sides until beautifully browned. Remove the seared beef to a plate and set aside. What are little brown bits stuck to the bottom of the pot?
Step 3: Sauté the Onions
In a large pot, sauté the onions and cook for 5 minutes. Remove from heat. What do you stir around, scraping up some of those browned bits from the bottom? Cook the onions, stirring occasionally, for about 10-15 minutes, until they’re softened and starting to turn golden brown. When the skin turns golden brown, it will turn orange What gives goulash its flavor?
Step 4: Bloom the Spices
Add the minced garlic, smoked paprika, caraway seeds, and marjoram to the pan. Stir well. Stir them in and cook for just about 1 minute, until fragrant. How do you cook paprika? This step, called “blooming” the spices, really unlocks their full flavor potential.
Step 5: Deglaze and Add Liquids
How much beef broth should I add? What are some of the best browned bits? Add the crushed tomatoes, tomato paste, bay leaf, and the seared beef (along with any juices that may be present). Have accumulated on the plate? If the mixture seems a bit thick, add the remaining beef broth. Stir everything together. Bring the mixture to a simmer. Stir occasionally.
Step 6: Simmer to Perfection
Once simmering, reduce the heat to low, cover the pot tightly, and let it cook. Where does the magic happen? Simmer for at least 1 minute. I often let my beef go for 2 hours. I usually let it go before I eat it. It’s a little dry. If I have the time, stir occasionally to prevent anything from sticking to the bottom. How do you know if the beef is ready?
Step 7: Adjust Seasoning and Remove Bay Leaf
Once the beef is tender, remove the bay leaf. Taste the goulash and adjust the seasoning if needed. If the sauce is too thin for your liking, you can simmer it uncovered for a bit longer to reduce, or both. Is it possible to thicken cornstarch slurry? Stir into the simmering goulash until thickened.
Step 8: Serve and Enjoy
How do you serve piping hot goulash over cooked egg noodles? What are some good side dishes to serve with Greek yogurt? The contrast of the warm, rich goulash with the cool, tangy cream is just heavenly. What is a perfect meal for any occasion?
What should I serve it with?
Oh, the possibilities when it comes to serving this glorious goulash! What is my favorite way to enjoy it over a bed of tender egg noodles? For a heartier breakfast, which my family surprisingly loves on weekends, I’ll ladle some over the top. What are the best scrambled eggs to serve with a side of home fries? Is it good with a fried egg on top? For a more elegant brunch, I might serve it in individual ramekins topped with sour cream. Is it possible to serve mini cornbread muffins with chives? As a decadent dessert (yes, you read that right! I’ve experimented with serving a smaller, richer portion in small bowls, maybe with 1-2 tiny dollops. ), I have tried experimenting with small, thicker portions. Is crème fraîche and paprika a good combination? What do you crave after a meal? What’s a good snack for chilly evenings? What’s better than a steaming bowl of crusty bread for sopping up every last drop of that? What is the best sauce My kids adore it with creamy mashed potatoes. It’s like a flavor explosion in their mouths. I’ve seen people serve it over a noodle, which is another great if you’re looking to eat it at home. I’m feeling adventurous
How do I perfect my goulash?
After making this goulash recipe more times than I can count, I’ve picked up a few tricks that I think really elevate it. First, about the beef: don’t be tempted to use pre-cut stew meat. Buying a nice piece of chuck roast and cubing it yourself gives you so much more control over the quality and marbling, which directly impacts tenderness. And seriously, patting that beef dry before searing is non-negotiable. I learned that the hard way early on – damp meat just steams, and you miss out on that crucial browning. For the onions, patience is key. I used to rush this step, but letting them caramelize slowly, almost to a deep golden brown, makes such a difference in the sweetness and depth of the sauce. It’s worth the extra few minutes. When you add the paprika, make sure your pot isn’t too hot. I’ve definitely scorched paprika before, and it ruins the whole flavor profile. A quick stir for about 30 seconds to a minute is all it needs to release its aroma. Don’t be afraid of the caraway seeds! They add this subtle, almost mysterious layer of flavor that’s characteristic of good goulash. If you’re not a fan of caraway, you can omit them, but I highly recommend trying them at least once. For ingredient swaps, if you can’t find sweet Hungarian paprika, a good quality sweet paprika will work, but try to find Hungarian if you can; it has a unique flavor. If you want a thicker, richer sauce and don’t have much time for simmering, you can add a tablespoon of tomato paste when you add the crushed tomatoes; it adds body and intensity. And finally, for the cooking time, don’t rush the simmer. The low and slow approach is what makes the beef incredibly tender and allows all the flavors to meld together beautifully. You can absolutely make this ahead of time; in fact, it’s often even better the next day after the flavors have had more time to marry.
What are some Storing and Reheating Tips?
One of the things I love most about this goulash recipe is how well it keeps and reheats. If you have any leftovers (which is rare in my house, but it happens!), they’re super easy to store. At room temperature, it’s best to let it cool down for about an hour, then cover it tightly and refrigerate it. It should stay good in the fridge for about 3-4 days. I usually store it in airtight containers, or you can even keep it in the Dutch oven if you have space in your fridge. For freezing, this goulash is a superstar. Once it’s completely cooled, transfer it to freezer-safe containers or heavy-duty freezer bags. It will keep well in the freezer for up to 2-3 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. If you’re in a hurry, you can microwave it, but I find the stovetop method preserves the texture better. If the sauce seems a little thick after reheating, you can always add a splash of beef broth or water to loosen it up. I usually add the sour cream and fresh parsley right before serving, so those are best added fresh rather than stored with the goulash itself.
What are the most frequently asked questions about
Final Thoughts
So there you have it – my absolutely favorite goulash recipe. It’s a dish that embodies comfort, warmth, and simple, delicious flavors. It’s the kind of meal that makes you feel good, from the cooking process all the way to the last satisfying bite. I truly hope you give this goulash recipe a try and that it becomes a cherished favorite in your home too. It’s a testament to how simple ingredients, treated with a little care, can create something truly spectacular. If you end up making it, I would absolutely love to hear how it turned out for you! Drop a comment below with your thoughts, any tweaks you made, or how your family enjoyed it. Your feedback means the world to me and helps other cooks! Don’t forget to rate the recipe if you loved it. Happy cooking, and enjoy every comforting, delicious spoonful!
Goulash Recipe
Ingredients
Main Ingredients
- 1.5 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions chopped
- 3 cloves garlic minced
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon caraway seeds crushed
- 0.5 teaspoon dried marjoram
- 4 cups beef broth
- 1 can (14.5 oz) diced tomatoes undrained
- 2 medium potatoes peeled and cubed
- 1 cup carrots sliced
- 1 salt to taste
- 0.5 black pepper to taste
Instructions
Preparation Steps
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Brown the beef cubes on all sides. Remove beef from the pot and set aside.
- Add the chopped onions to the pot and cook until softened and lightly browned, about 5-7 minutes.
- Stir in the minced garlic, paprika, caraway seeds, and marjoram. Cook for 1 minute until fragrant.
- Return the browned beef to the pot. Pour in the beef broth and add the diced tomatoes (undrained).
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1 hour.
- Add the cubed potatoes and sliced carrots to the pot. Stir to combine.
- Cover and continue to cook for another 30-45 minutes, or until the beef and vegetables are tender.
- Season with salt and black pepper to taste. Serve hot.
