Beef Goulash

    • Prep Time
    • 5 mins
    • Cook Time
    • 2 hrs 30 mins
    • Yield
    • 1 pot
    • Difficulty Level

Goulash is a Hungarian stew that has been flavored with paprika and other spices. Goulash is a very popular dish in central Europe, southern Europe and all along Scandinavia.

This is my recipe for beef goulash. The meat becomes so soft and flavorful when cooked. This is one of those dishes that become better when cooked longer, and even the next day.

Traditionally it’s served with noodles but I like to serve it with mashed potatoes sometimes just to switch it up. It’s flavorful and delicious, and it’s perfect for cold weather. Beef goulash is a great dish to warm you up.

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22 Ratings

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 medium onions, finely chopped
  • kosher salt
  • 3 lbs trimmed beef chuck, cut into 1-inch pieces
  • freshly ground pepper
  • 4 cups chicken stock
  • 1 cup tomato puree
  • 2 tbsp sweet paprika
  • 1 tsp hot paprika
  • 1 tbsp ground cumin

Instructions

  • 1. Heat oil in a large Dutch oven. Add onions and a season with salt. Cook over medium heat, stirring occasionally, until onions are just starting to brown, about 8 minutes.
  • 2. Lightly season beef with salt and pepper and add to pot, stirring occasionally, until all of the liquid has evaporated and the meat is browned, about 10 minutes.
  • 3. Add stock, tomato puree, sweet and hot paprikas and cumin. Cover partially and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the meat is very tender and the sauce has thickened slightly, about 1 1/2 hrs.
  • 4. Uncover, and continue cooking for another 40 minutes until the sauce reduces. Stir occasionally, making sure the stew doesn’t stick to the bottom.
  • 5. Season goulash with salt and pepper. Ladle into bowls and serve with crusty bread or kugel.

Instructions

  • 1. Heat oil in a large Dutch oven. Add onions and a season with salt. Cook over medium heat, stirring occasionally, until onions are just starting to brown, about 8 minutes.
  • 2. Lightly season beef with salt and pepper and add to pot, stirring occasionally, until all of the liquid has evaporated and the meat is browned, about 10 minutes.
  • 3. Add stock, tomato puree, sweet and hot paprikas and cumin. Cover partially and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the meat is very tender and the sauce has thickened slightly, about 1 1/2 hrs.
  • 4. Uncover, and continue cooking for another 40 minutes until the sauce reduces. Stir occasionally, making sure the stew doesn’t stick to the bottom.
  • 5. Season goulash with salt and pepper. Ladle into bowls and serve with crusty bread or kugel.

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  • 22 people rated this recipe

  • Average Rating

    (3 / 5)


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