Name: Goulash
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Cuisine: Hungarian
Ingredients: 1.5 lbs beef chuck, cut into cubes; 2 medium onions, chopped; 3 garlic cloves, minced; 2 tablespoons Hungarian sweet paprika; 1 teaspoon caraway seeds; 2 tablespoons tomato paste; 4 cups beef broth or stock; 3 medium potatoes, peeled and cubed; 2 carrots, sliced; 1 bell pepper, chopped; Salt and pepper to taste; 2 tablespoons cooking oil or lard

Goulash is a hearty, comforting stew that originated in Hungary, featuring tender chunks of beef simmered with onions, paprika, and a blend of spices. It’s a warm, satisfying dish perfect for chilly days or whenever I crave a rich, flavorful meal.

Why You’ll Love This Recipe

I love goulash because it’s both simple to make and deeply flavorful. The slow cooking process allows the meat to become incredibly tender while soaking up the smoky paprika and savory broth. It’s a one-pot dish that feels like a warm hug on a plate, and it’s great for leftovers too.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Beef chuck, cut into cubes
Onion, chopped
Garlic cloves, minced
Paprika (preferably Hungarian sweet paprika)
Caraway seeds
Tomato paste
Beef broth or stock
Potatoes, peeled and cubed
Carrots, sliced
Bell pepper, chopped
Salt and pepper
Cooking oil or lard

directions

Heat the oil or lard in a large pot over medium heat. Add the onions and sauté until they are soft and translucent.
Add the garlic and cook for another minute until fragrant.
Stir in the paprika and caraway seeds, cooking briefly to release their flavors.
Add the beef cubes and brown them on all sides.
Mix in the tomato paste, then pour in the beef broth to cover the meat. Bring to a simmer.
Cover the pot and let the goulash simmer gently for about 1.5 to 2 hours, or until the beef is tender.
Add the potatoes, carrots, and bell pepper, and continue cooking for another 30 minutes until the vegetables are soft.
Season with salt and pepper to taste before serving.

Servings and timing

This recipe serves about 4 to 6 people. The total cooking time is approximately 2 to 2.5 hours, including prep and simmering time.

Variations

I sometimes like to add a splash of red wine for extra depth, or swap the beef broth for vegetable broth if I want a lighter version. Some recipes include a bit of sour cream stirred in at the end for creaminess. For a spicier twist, I add a pinch of cayenne pepper. You can also serve goulash over egg noodles or with crusty bread.

storage/reheating

Goulash keeps well in the refrigerator for up to 3 days in an airtight container. When reheating, I warm it gently on the stove over low heat to keep the meat tender. It also freezes well for up to 3 months; just thaw overnight in the fridge before reheating.

FAQs

What cut of beef is best for goulash?

I recommend using beef chuck or any other cut suitable for slow cooking, as it becomes tender and flavorful after simmering.

Can I make goulash in a slow cooker?

Yes! I often use my slow cooker by browning the meat and onions first, then combining all ingredients and cooking on low for 6 to 8 hours.

Is paprika essential in goulash?

Absolutely. Paprika is the defining spice in goulash, giving it its signature smoky and sweet flavor. Using Hungarian sweet paprika is ideal.

Can I make goulash without potatoes?

Yes, if you prefer a stew without potatoes, you can omit them or substitute with other root vegetables like parsnips or turnips.

How can I make goulash thicker?

If I want a thicker consistency, I usually simmer it uncovered for the last 15-20 minutes or stir in a small amount of flour or cornstarch slurry.

Conclusion

Goulash is one of those timeless dishes I always come back to when I want something comforting and satisfying. Its rich flavors and tender beef make it perfect for family dinners or cozy nights in. Plus, the leftovers taste even better the next day, making it a win in my kitchen every time.