Beef Goulash

5 from 1 vote

Beef Goulash is a rich and hearty Hungarian stew made with tender beef, potatoes, carrots, and a flavorful paprika-infused broth. Slow-simmered for deep flavor, this one-pot dish is perfect for a cozy, comforting meal. Serve it with crusty bread or noodles to soak up every last drop.

Prep Time20

Cook Time2

Total Time2 20

Course: Dinner

Cuisine: Hungarian

Servings:

Calories: 416kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

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)

US Customary - Metric

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.

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.

Nutrition