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There’s nothing quite like a bowl of Beef Goulash to warm you from the inside out. Tender chunks of beef, slow-simmered with sweet Hungarian paprika, hearty vegetables, and rich, savory broth—it’s comfort food at its finest. This dish reminds me of family dinners around the table—simple, warm, and full of flavor. It’s a one-pot wonder that will have everyone coming back for seconds.
Before You Start
- Choose the Right Cut of Beef – Go for beef chuck or stewing beef. These cuts have enough marbling to break down and become fork-tender after slow cooking. Leaner cuts will turn tough and dry.
- Sear the Beef for Extra Flavor – Don’t skip this step! Browning the beef in batches creates a deep, rich flavor that builds the foundation of your goulash. If you overcrowd the pot, the beef will steam instead of sear.
- Use Quality Hungarian Paprika – The paprika is the star of this dish, so use high-quality sweet Hungarian paprika for authentic flavor. If you like a little heat, add a bit of hot Hungarian paprika for a spicy kick.
- Don’t Burn the Paprika – After adding the paprika, take the pot off the heat before stirring it in. If paprika burns, it can turn bitter and affect the whole dish.
- Simmer Low and Slow – This recipe needs time for the beef to get tender and the flavors to develop. Keep the heat low, cover the pot, and let it do its thing.
- Add Vegetables Later – Carrots, potatoes, and bell peppers cook much faster than beef. Adding them in the last 30-45 minutes keeps them from turning mushy.
- Taste and Adjust – Once the goulash is done, taste it! If it needs more depth, add a pinch of extra paprika or salt. A dollop of sour cream on top balances the flavors beautifully.
Ingredients You’ll Need
- Beef chuck or stewing beef – The best choice for slow cooking because it becomes tender and flavorful as it simmers. If you need an alternative, brisket or short ribs work too.
- Onions & garlic – These two build the foundation of flavor, adding sweetness and depth as they cook down. Fresh is best, but in a pinch, garlic powder can work.
- Sweet & hot Hungarian paprika – The star of the show! Sweet Hungarian paprika gives the goulash its signature smoky-sweet flavor, while the hot paprika (if you use it) adds a bit of heat. Regular paprika won’t give the same depth, so go for the good stuff.
- Caraway seeds – Traditional in Hungarian goulash, they add a warm, slightly nutty, almost anise-like flavor. If you’re not a fan, you can leave them out, but they do add a nice touch.
- Tomato paste – Thickens the broth and deepens the flavor. If you’re out, a little ketchup or a splash of canned tomato sauce can work.
- Beef broth – The backbone of the dish, giving it a rich, savory base. Low-sodium is best so you can control the seasoning.
- Potatoes, carrots & red bell pepper – These veggies add texture, natural sweetness, and heartiness. Yukon Gold potatoes hold their shape best, but any variety works. If you don’t have red bell pepper, orange or yellow will do.
- Salt & black pepper – Simple but essential for bringing all the flavors together. Season as you go!
First things first—get that beef browned. Heat up a heavy-bottomed pot or Dutch oven over medium-high heat, and don’t rush this part. If you try to cook all the beef at once, you’ll end up steaming it instead of getting that deep, rich crust. So work in batches, letting each piece develop some color before flipping. Once the beef is browned on all sides, set it aside.
Now, if the bottom of your pot looks a little messy, that’s a good thing—that’s pure flavor. Add a little more oil if needed and toss in the onions. Let them cook until they’re soft and golden, stirring occasionally so they don’t burn. Once they’re looking nice and caramelized, stir in the garlic and give it about a minute—just until it smells amazing.
Before adding the paprika, take the pot off the heat. Paprika burns easily, and if it does, it turns bitter. So remove the pot from the heat, stir in both the sweet and hot paprika (if using), and the caraway seeds. The residual heat will wake up those spices and release all their flavor without scorching them.
Time to bring back the beef! Add it back into the pot, season with salt and pepper, and stir in the tomato paste. P our in just enough beef broth to cover it. Bring everything to a gentle boil, then lower the heat and cover the pot. Now, walk away—seriously, this part is all about patience. Let it simmer for an hour, checking in occasionally to give it a stir. This is when the beef starts breaking down and getting fork-tender.
After an hour, it’s time for the carrots, potatoes, and red bell pepper. If you threw them in earlier, they’d turn to mush, so adding them now keeps them perfectly tender. If the broth looks a little low, add a splash more to make sure everything is covered. Let it simmer for another 30-45 minutes, until the veggies are soft and the beef practically melts in your mouth.
Now’s the time to taste and adjust. If it needs a little more depth, add another pinch of paprika or a touch more salt. Once you’re happy, ladle that rich, hearty goulash into bowls, sprinkle with fresh parsley, and if you’re feeling extra indulgent, top it off with a dollop of sour cream.
How To Serve
This Beef Goulash is rich, hearty, and perfect for pairing with something that soaks up all that flavorful broth. Here are some great options to round out your meal:
Frequently Asked Questions
Can I make this in advance?
Yes! Goulash tastes even better the next day as the flavors have time to deepen. You can make it a day ahead, store it in the fridge, and reheat it when you’re ready to eat.
How do I store leftovers?
Let the goulash cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days. When reheating, add a splash of broth or water if the sauce has thickened too much.
Can I freeze goulash?
Absolutely! Once cooled, store it in a freezer-safe container or portion it into smaller containers for easy meals. It will keep well in the freezer for up to 3 months.
Can I make this in a slow cooker?
Yes! Brown the beef and sauté the onions and garlic as instructed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours, adding the potatoes, carrots, and bell pepper in the last 2 hours so they don’t get too soft.
What’s the best way to reheat frozen goulash?
Thaw it overnight in the fridge, then reheat it in a pot over medium-low heat, stirring occasionally. If you’re short on time, you can warm it straight from frozen over low heat—just add a little extra broth to help loosen it up.
More Delicious Stews
Beef Goulash
Equipment
Ingredients
- 2 pounds beef chuck or stewing beef, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions finely chopped
- 3 cloves garlic minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon hot Hungarian paprika optional, for a spicy kick
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 4 cups beef broth low sodium or no sodium added
- 2 large carrots sliced
- 2 medium potatoes peeled and diced
- 1 medium red bell pepper chopped
- salt and pepper to taste
- fresh parsley chopped, for garnish
- sour cream for serving (optional)
Instructions
- Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding. Sear until browned on all sides. Remove the beef from the pot and set aside.
- In the same pot, add a bit more oil if necessary. Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
- Remove the pot from heat to prevent the paprika from burning. Stir in the sweet paprika, hot paprika (if using), and caraway seeds. Mix well to coat the onions.
- Return the seared beef to the pot with the onions. Stir in the tomato paste. Season with salt and black pepper to taste.
- Pour in the beef broth until the meat is just covered. Return the pot to medium heat and bring to a boil. Reduce the heat to low, cover, and let it simmer gently for 1 hour, stirring occasionally.
- After 1 hour, add the sliced carrots, diced potatoes, and chopped red bell pepper to the pot. If needed, add more broth or water to cover the ingredients. Continue to simmer, covered, for another 30-45 minutes, or until the beef and vegetables are tender.
- Taste the goulash and adjust the seasoning with more salt, pepper, or paprika as needed. Garnish with chopped fresh parsley. Serve hot, optionally topped with a dollop of sour cream.
Tips & Notes:
- Use good paprika – Hungarian sweet paprika is key for authentic flavor. If you like heat, add a bit of hot paprika.
- Don’t rush the beef – Searing it properly adds layers of flavor to the dish.
- Adjust the thickness – If the broth is too thin, simmer uncovered for a few extra minutes. Too thick? Add a splash of broth.
- Make ahead for better flavor – Goulash tastes even better the next day, so feel free to make it ahead and reheat.
