Beef goulash is a tasty stew with tender beef and rich flavors. It’s easy to make and perfect for a warm, filling meal. If you want a simple recipe that’s full of flavor, this guide will show you how to make great beef goulash at home.
Why You’ll Love Beef Goulash
You might wonder why this centuries-old recipe remains so popular today. The reasons are plenty:
- Robust Flavor: The star ingredient, Hungarian paprika, delivers a smoky, slightly sweet warmth that lingers on your palate.
- Hearty and Filling: Beef goulash offers a satisfying combination of protein and vegetables that keeps hunger at bay.
- Simple Ingredients: You don’t need an exotic pantry to make it—basic kitchen staples create something extraordinary.
- Versatile Comfort: Whether as a thick stew or a lighter soup, goulash fits any appetite or occasion.
- Nutritional Perks: Beef provides protein and iron, while paprika adds antioxidants and vitamins, making this a wholesome meal choice.
Each bite is like a warm hug, making beef goulash the ultimate comfort food you’ll want to return to again and again.
Ingredients for Your Perfect Beef Goulash
Beef Chuck – This cut is ideal for beef goulash because it becomes tender and flavorful when slow-cooked. Using leaner cuts will result in tougher meat and less rich flavor.
Hungarian Paprika – The key spice in beef goulash that gives it its distinct color and smoky-sweet flavor. Avoid substituting with regular paprika, as it won’t provide the same authentic taste.
Onion – Adds natural sweetness and depth to the stew. Using yellow or white onions works best; avoid substituting with raw onion powder for this recipe.
Garlic – Provides a pungent aroma and enhances the overall flavor. Fresh garlic cloves are preferred over pre-minced or powdered garlic for the best taste.
Vegetable Oil or Lard – Used for browning the beef and sautéing vegetables. Lard adds more traditional richness, but vegetable oil works well as a substitute.
Bell Pepper – Adds sweetness and texture. Red or green bell peppers can be used; avoid substituting with hot peppers unless you want extra heat.
Beef Broth – Essential for creating a rich, flavorful sauce. Homemade or low-sodium store-bought broth works best; avoid using water as it dilutes the flavor.
How to Make Beef Goulash
Follow these instructions to create a rich, tender beef goulash that will impress even the most discerning palates.
Brown the Beef
Start by heating oil in a heavy-bottomed pot over medium-high heat. Add the beef cubes and sear them until all sides develop a deep, golden crust. This step locks in flavor and creates a caramelized base for your stew. Work in batches if needed to avoid overcrowding the pan.
Sauté the Aromatics
Remove the browned beef and set aside. In the same pot, reduce the heat to medium, add the onions, and cook until translucent. Add garlic and paprika, stirring quickly to toast the spices gently without burning. This blooming process releases the paprika’s full flavor potential.
Add Vegetables and Liquids
Stir in diced bell peppers and crushed tomatoes or tomato paste. Cook for a few minutes until fragrant. Return the beef to the pot, pour in the beef broth, and toss in any optional spices like caraway seeds or bay leaves.
Simmer Gently
Bring the mixture to a gentle boil, then reduce to low heat. Cover and let it simmer slowly for 2 to 3 hours, stirring occasionally. The beef will become meltingly tender, and the sauce will thicken into a luscious, savory coating.
Final Seasoning
Before serving, remove bay leaves and taste the goulash. Adjust salt and pepper to your preference. Add a splash of beef broth if the stew is too thick.
Expert Tips to Elevate Your Beef Goulash
- Paprika Quality Matters: Always use fresh Hungarian paprika. It’s the soul of the dish, and stale paprika can taste flat or bitter.
- Don’t Skip Browning: Searing the beef well adds layers of flavor you can’t get any other way.
- Cook Low and Slow: Patience is essential. Slow cooking breaks down tough fibers and develops deep flavor.
- Avoid Burning Paprika: When adding paprika, stir quickly and keep heat moderate to prevent bitterness.
- Rest Before Serving: Let your goulash sit off heat for 15 minutes to let flavors meld perfectly.
Variations to Try with Your Beef Goulash
You can easily tailor beef goulash to your taste or dietary needs with these variations:
- Traditional Hungarian Style: Add potatoes and a sprinkle of caraway seeds for an authentic touch.
- Spicy Kick: Incorporate chili flakes or hot paprika to turn up the heat.
- Slow Cooker Version: Let your slow cooker do the work—cook on low for 6 to 8 hours for effortless tenderness.
- Vegetable-Loaded: Add carrots, mushrooms, or parsnips to boost nutrition and flavor complexity.
- Goulash Soup: Thin the stew with extra broth for a warming, soupy consistency perfect for lighter meals.
How to Serve Beef Goulash Like a Pro
The right accompaniments can turn your beef goulash from simple to spectacular. Here are some ideas:
- Classic Sides: Buttered egg noodles or spaetzle soak up the flavorful sauce beautifully.
- Hearty Options: Creamy mashed potatoes or rustic crusty bread work wonders.
- Fresh Garnish: A sprinkle of chopped parsley or a dollop of sour cream adds freshness and creaminess.
- Meal Ideas: Perfect for family dinners, gatherings, or a cozy night in.
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Frequently Asked Questions About Beef Goulash
What is beef goulash?
Beef goulash is a traditional Hungarian stew made with tender beef, paprika, onions, and peppers simmered slowly to develop a rich, flavorful sauce.
How long does it take to cook beef goulash?
Typically, beef goulash requires 2-3 hours of simmering to become tender, but using a slow cooker can extend the cooking time to 6-8 hours with excellent results.
Can I use other cuts of beef for goulash?
Yes, cuts like brisket or stew meat are great alternatives. Look for well-marbled, tougher cuts that benefit from slow cooking.
Is beef goulash gluten-free?
Yes, as long as you avoid adding flour or serve it with gluten-free sides.
Beef Goulash
Equipment
- Heavy-bottomed pot
Ingredients
Beef Goulash Ingredients
- 2 pounds beef chuck cut into bite-sized cubes
- 2 tablespoons Hungarian paprika sweet or smoked depending on preference
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 tablespoons vegetable oil or lard
- 1 piece bell pepper diced, red or green
- 2 cups beef broth or stock
- 1 cup crushed tomatoes or tomato paste
- Salt and freshly ground black pepper to taste
- 1 teaspoon caraway seeds optional
- 2 pieces bay leaves optional
- fresh parsley optional garnish
- sour cream optional garnish
Instructions
- Heat oil in a heavy-bottomed pot over medium-high heat. Add beef cubes and brown all sides, working in batches if necessary. Remove beef and set aside.
- In the same pot, reduce heat to medium. Add onions and cook until translucent. Stir in garlic and paprika quickly to bloom the spices without burning.
- Add diced bell peppers and crushed tomatoes or tomato paste. Cook for a few minutes until fragrant.
- Return beef to the pot. Pour in beef broth and add optional caraway seeds and bay leaves.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 3 hours, stirring occasionally, until beef is tender and sauce thickens.
- Remove bay leaves. Season with salt and pepper to taste. Add extra broth if too thick.
- Let rest off heat for 15 minutes before serving.