Traditional Beef Goulash

🕒 Prep: 15 min
🔥 Cook: 2 hours
🍽 Serves: 6
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Imagine a comforting bowl of rich, hearty beef goulash simmered to perfection — that’s what you’re getting with this recipe. This traditional dish is all about bold flavors, tender beef, and a touch of nostalgia, perfect for a cozy evening.

Ingredients for Traditional Beef Goulash

We start with beef chuck, which is perfect for slow cooking — it becomes tender and flavorful. Vegetable oil helps brown the beef, locking in juices and adding a rich base. Onions and garlic bring an aromatic sweetness, while sweet paprika offers a distinctive, mild spice. Caraway seeds add a unique earthy note, and a bit of black pepper and salt round out the seasoning. Beef broth and a splash of water form the savory liquid base. A dollop of tomato paste gives depth. Carrots, bell peppers, and potatoes add heartiness and texture. A single bay leaf infuses subtle herbal tones. Finally, sour cream stirred in at the end adds a creamy finish, and fresh parsley brightens the dish.

Tips & Tricks

  • Use fresh spices for the best flavor — it makes a world of difference.
  • If you prefer a thicker goulash, remove the lid for the last 30 minutes to let the liquid reduce.
  • For an extra flavor boost, deglaze the pot with a splash of red wine before adding the broth.
  • Make it a day ahead; like many stews, it tastes even better the next day.

Serving Suggestions

This beef goulash pairs beautifully with a side of crusty bread to soak up all that delicious broth. For a more substantial meal, serve it over egg noodles or mashed potatoes. A simple green salad on the side can add a refreshing contrast to the rich stew.

Frequently Asked Questions

Can I make this goulash in advance?
Absolutely! It tastes even better the next day as the flavors meld together.
What can I use instead of beef chuck?
You can substitute with brisket or any well-marbled cut suitable for slow cooking.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to three days. Reheat on the stove for best results.

Traditional Beef Goulash Recipe Walkthrough

Start by heating your pot over medium-high heat. Add the vegetable oil and let it shimmer — that’s when you know it’s ready for the beef. Brown the beef in batches; don’t overcrowd the pot, or you’ll end up steaming instead. Once browned, set the beef aside.

In the same pot, toss in the onions and garlic. You’re looking for a golden hue on the onions, which should take about five minutes. Stir in the paprika, caraway seeds, black pepper, and salt. Let it cook for just a minute to release the aromas.

Return the beef to the pot and pour in the beef broth and water. Add the tomato paste, stirring to combine everything nicely. Then, go ahead and add the carrots, bell peppers, potatoes, and the bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer away for two glorious hours. Check occasionally, and savor the aroma that fills your kitchen.

Once the beef is tender, fish out and discard the bay leaf. Stir in the sour cream and sprinkle with parsley before serving. Your traditional beef goulash is ready to enjoy!

Why You'll Love This Recipe

  • Rich and flavorful with a deep, savory broth.
  • Perfectly tender beef that melts in your mouth.
  • Hearty vegetables make it a complete meal.
  • Satisfying and warm — ideal for colder months.
  • Simple ingredients with a rewarding depth of flavor.

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp vegetable oil
2 large onions, chopped
3 cloves garlic, minced
2 tbsp sweet paprika
1 tsp caraway seeds
1/4 tsp black pepper
1/4 tsp salt
2 cups beef broth
1 cup water
2 tbsp tomato paste
3 large carrots, sliced
2 bell peppers, sliced
2 medium potatoes, peeled and diced
1 bay leaf
1/2 cup sour cream
2 tbsp chopped fresh parsley

Step-by-step Instructions

1. Heat the vegetable oil in a large pot over medium-high heat.
2. Add the beef cubes in batches, browning on all sides. Remove the beef and set aside.
3. In the same pot, add onions and garlic, cooking until the onions are soft.
4. Stir in paprika, caraway seeds, black pepper, and salt. Cook for 1 minute.
5. Return the beef to the pot and pour in the beef broth and water.
6. Add tomato paste, carrots, bell peppers, potatoes, and bay leaf. Stir to combine.
7. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until beef is tender.
8. Remove bay leaf. Stir in sour cream and parsley before serving.

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