Traditional Beef Goulash

Name: Traditional Beef Goulash
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tablespoons vegetable oil; 1 large onion, chopped; 3 cloves garlic, minced; 2 tablespoons sweet paprika; 1 teaspoon caraway seeds; 2 medium carrots, sliced; 2 medium potatoes, diced; 1 red bell pepper, chopped; 4 cups beef broth; 1 can (14 oz) diced tomatoes; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Comfort Bowl Recipes

I’m excited to share my take on Traditional Beef Goulash, a dish that has warmed my heart and soul on many chilly evenings. This recipe is all about rich flavors and hearty ingredients that meld beautifully as they simmer together. The succulent beef paired with a vibrant blend of spices creates a comforting meal that's perfect for gatherings or a cozy night in. After countless variations, I've found that the combination of paprika and caraway lends an irresistible depth that keeps everyone coming back for seconds.

Created by

Emily

Last updated on 2026-01-20T12:05:27.660Z

When I first tried making goulash, I was quite intimidated by the thought of balancing flavors in a stew. However, after several attempts, I discovered that the key lies in slow-cooking the beef until it's tender, allowing the spices to weave into every bite. Using a mix of fresh and dried herbs enhances the overall taste significantly.

One tip I’ve learned is to let the goulash rest after cooking – the flavors continue to develop and deepen, making it even more delicious the next day. I often serve it with homemade bread, ensuring every drop of the sauce is savored.

        Why You'll Love This Recipe
        Hearty and satisfying, perfect for family dinners
Infused with rich flavors from slow-cooked spices
Easy to make in a single pot for minimal cleanup

      

Understanding the Ingredients

The choice of beef chuck is crucial for this goulash. It has the right balance of fat and meat, ensuring that after a long simmer, the beef becomes tender while imparting savory richness to the broth. If you're in a pinch, you might consider using brisket or round, but be cautious as these cuts can be leaner and may dry out more quickly.

Sweet paprika is the defining spice of this dish, offering both color and flavor depth. It's important to use high-quality, fresh paprika to prevent a flat taste. If you're feeling adventurous, try using smoked paprika for a unique twist that adds a hint of smokiness, enhancing the overall flavor profile.

Cooking Techniques and Tips

Browning the beef is more than just a step; it’s a technique that builds layers of flavor. Ensure your pot is adequately heated before adding the beef. If it's too crowded, it will steam rather than brown, so work in batches if necessary. Look for a nice, brown crust on all sides—this will create a richer goulash.

When it comes to simmering, patience is essential. A low and slow approach maximizes flavor extraction from the ingredients. Cover your pot to retain moisture and avoid lifting the lid too often, which allows heat to escape. Aim for a gentle simmer with slight bubbling, and let the goulash cook for the full two hours to ensure the beef is meltingly tender.

Ingredients

Gather these ingredients to start your goulash:

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon caraway seeds
2 medium carrots, sliced
2 medium potatoes, diced
1 red bell pepper, chopped
4 cups beef broth
1 can (14 oz) diced tomatoes
Salt and pepper to taste
Fresh parsley for garnish

Ensure all ingredients are prepared before you begin cooking!

Instructions

Follow these steps to create your Traditional Beef Goulash:

Brown the Beef

In a large pot over medium heat, heat the vegetable oil. Add the beef cubes and brown them on all sides, about 5-7 minutes. Remove the beef and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic, paprika, and caraway seeds; cook for another minute.

Combine Ingredients

Return the beef to the pot and add the carrots, potatoes, and red bell pepper. Pour in the beef broth and diced tomatoes. Season with salt and pepper.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2 hours, or until the beef is tender.

Serve

Taste and adjust seasoning if necessary. Serve warm, garnished with fresh parsley.

Enjoy your hearty bowl of Beef Goulash!

Pro Tips

For an extra depth of flavor, try adding a splash of red wine or a teaspoon of Worcestershire sauce while it simmers.

Make-Ahead and Storage

This goulash is perfect for making ahead and actually tastes better the next day as the flavors meld. If you're preparing it in advance, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days or frozen for up to three months. Just make sure to thaw it in the refrigerator before reheating.

When reheating, do so gently on the stove over low heat, stirring occasionally. If the goulash seems too thick after being refrigerated, add a splash of beef broth or water to reach your desired consistency. My tip is to taste it again after reheating, as flavors can mellow; you may want to adjust the seasoning.

Serving Suggestions

For a complete meal, consider serving your goulash with a side of crusty bread or over egg noodles—both are excellent for soaking up the rich sauce. A dollop of sour cream or a sprinkle of sharp cheese can elevate the dish further, adding creaminess and richness that balances the spices beautifully.

If you're looking to add more vegetable content, consider stirring in some spinach or peas in the last 15-20 minutes of cooking. This not only enhances the nutrition but also adds a lovely color contrast to your dish. Alternatively, for a lighter option, serve it with a fresh side salad to cut through the richness.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, you can use beef brisket or round. Just be sure to cook it until tender.

→ Can I make this in a slow cooker?

Absolutely! Brown the beef first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

→ What can I serve with goulash?

It pairs well with crusty bread, rice, or a simple side salad.

→ Can I freeze leftovers?

Yes, goulash freezes well. Store it in an airtight container for up to 3 months.