Beef Goulash

Why You’ll Love This Recipe

• Deep, savory flavor with a rich paprika base

• Tender, slow-simmered beef that melts in your mouth

• Simple ingredients that create bold results

• Perfect for meal prep and leftovers

• Comfort food at its finest

Ingredients

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

• 2 pounds beef chuck, cut into cubes

• 2 tablespoons olive oil

• 2 large onions, chopped

• 3 cloves garlic, minced

• 2 tablespoons sweet paprika

• 1 teaspoon smoked paprika

• 1 tablespoon tomato paste

• 1 red bell pepper, chopped

• 2 cups beef broth

• 1 cup crushed tomatoes

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon caraway seeds (optional)

• 1 bay leaf

Directions

1. Heat olive oil in a large heavy-bottomed pot over medium heat.

2. Add the chopped onions and cook slowly until softened and lightly golden.

3. Stir in garlic and cook for 30 seconds.

4. Remove the pot from heat briefly and stir in the paprika to prevent burning.

5. Add the beef cubes and return to medium heat. Cook until browned on all sides.

6. Stir in tomato paste and chopped bell pepper.

7. Pour in beef broth and crushed tomatoes. Add salt, pepper, caraway seeds, and bay leaf.

8. Bring to a gentle simmer, then cover and cook on low heat for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender.

9. Remove the bay leaf and adjust seasoning if needed before serving.

Servings and timing

Servings: 6 servings

Prep time: 20 minutes
Cook time: 1 hour 45 minutes
Total time: 2 hours 5 minutes

Variations

• Hungarian Style: Use only sweet Hungarian paprika and add diced potatoes during simmering.

• Thicker Sauce: Simmer uncovered for the last 15 minutes to reduce the sauce.

• Spicy Version: Add a pinch of hot paprika or chili flakes.

• Slow Cooker Option: Cook on low for 7–8 hours or high for 4–5 hours.

• Vegetable Boost: Add carrots or parsnips for extra depth and sweetness.

Storage/Reheating

Store leftover beef goulash in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently on the stovetop over low heat, adding a splash of broth if needed. It can also be reheated in the microwave in short intervals, stirring between each.

Beef goulash freezes well for up to 3 months. Allow it to cool completely before freezing. Thaw overnight in the refrigerator before reheating.

FAQs

What cut of beef works best for goulash?

Beef chuck is ideal because it becomes tender and flavorful when simmered slowly.

Can I use regular paprika instead of sweet paprika?

Yes, but sweet paprika provides the traditional flavor. Smoked paprika can add extra depth.

Why should I remove the pot from heat before adding paprika?

Paprika can burn quickly and become bitter, so removing the pot briefly helps protect its flavor.

Can I make goulash ahead of time?

Yes, it often tastes even better the next day as the flavors continue to develop.

Is beef goulash spicy?

Traditional goulash is more savory than spicy, but you can adjust the heat to your preference.

What can I serve with beef goulash?

It pairs well with egg noodles, mashed potatoes, rice, or crusty bread.

Can I add sour cream?

Yes, stirring in a spoonful of sour cream before serving adds creaminess.

How do I know when the beef is done?

The beef should be fork-tender and easily break apart.

Can I cook this in a pressure cooker?

Yes, cook on high pressure for about 35 minutes with natural release.

Why is my goulash tough?

It likely needs more simmering time. Slow cooking allows the connective tissues to break down and become tender.

Conclusion

Beef Goulash is a deeply satisfying stew filled with tender meat and bold paprika flavor. With simple ingredients and slow cooking, this timeless dish delivers warmth and comfort in every bite. Perfect for cozy evenings or make-ahead meals, it’s a recipe you’ll return to again and again

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