Traditional Beef Goulash

Name: Traditional Beef Goulash
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6 servings
Ingredients: 2 pounds beef chuck, cut into 1-inch cubes; 2 tablespoons vegetable oil; 2 medium onions, chopped; 4 cloves garlic, minced; 2 tablespoons paprika; 1 teaspoon caraway seeds; 1 teaspoon dried thyme; 2 carrots, sliced; 2 bell peppers, chopped; 4 cups beef broth; 2 tablespoons tomato paste; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: International Dish Inspirations

I absolutely love making Traditional Beef Goulash; it’s a cozy dish that reminds me of family gatherings. Each time I prepare it, the rich aroma fills my kitchen, drawing everyone in. The combination of tender beef, rustic vegetables, and aromatic spices creates a savory depth that is simply irresistible. What makes this goulash stand out is the slow-cooking process, which brings out the best flavors and yields melt-in-your-mouth beef. It’s a comforting meal that never fails to please.

Created by

Tina

Last updated on 2026-01-20T14:26:27.897Z

When I first learned to make goulash, I was surprised by how simple yet satisfying it is. The key is using good quality beef that becomes tender with slow cooking. I often experiment with the spice blend, adjusting it for that perfect balance of warmth and depth. One tip is to sear the beef well to lock in those juices, ensuring each bite is packed with flavor.

Over the years, I’ve perfected my version of this classic comfort dish. Serving it over a bed of freshly made egg noodles or with crusty bread brings an extra layer of satisfaction. I love to garnish the goulash with a dollop of sour cream and a sprinkle of fresh parsley for a delightful finish that elevates the dish beautifully.

Why You Will Love This Recipe
Hearty and comforting with each flavorful bite
Rich flavors that develop over slow cooking
Perfect for family meals or dinner parties

The Importance of Slow Cooking

Slow cooking is the cornerstone of Traditional Beef Goulash, allowing the flavors to meld beautifully. Cooking the beef gently over two hours transforms tougher cuts into tender bites that almost dissolve in your mouth. It also gives the spices time to infuse the broth, creating a rich and complex taste. A gentle simmer at low heat is crucial; if you rush this step, you risk chewy meat and a less developed flavor. I recommend checking after 90 minutes to see how tender the beef is, adjusting the cooking time accordingly.

Additionally, using a heavy-bottom pot helps distribute heat evenly, preventing hotspots that can scorch the ingredients. A Dutch oven or a thick stockpot works perfectly for this recipe. If you don’t have either, opt for a sturdy saucepan but monitor closely. The slow cooking not only enhances flavors but cuts down on active time in the kitchen, allowing you to enjoy the process.

Choosing the Right Beef Cut

Beef chuck is the ideal choice for goulash because of its balance of fat and meat, which breaks down beautifully during slow cooking. The marbling in chuck adds richness to the dish. If you can’t find chuck, consider using brisket or round, but be aware that they may yield different textures. Always trim excess fat before searing; too much fat can leave a greasy aftertaste.

When cutting the beef into cubes, aim for uniform pieces to ensure even cooking. If the cubes are too large, they won’t tenderize correctly, and if too small, they may fall apart during the simmering process. I like to cut my beef to about 1-inch cubes as it strikes the perfect balance for this dish.

Garnishing and Serving Suggestions

Garnishing your goulash with fresh parsley not only adds a pop of color but also a fresh flavor that contrasts beautifully with the rich, hearty stew. You can also consider a dollop of sour cream for an added creamy texture and tangy flavor. For a wholesome meal, serve the goulash with crusty bread, perfect for soaking up the delicious broth.

If you're looking to elevate your goulash, consider serving it with homemade dumplings or over a bed of egg noodles. These additions can transform the dish into a feast for family gatherings or dinner parties, providing both texture and heartiness to your meal.

Ingredients

Gather all the ingredients you will need for this hearty dish.

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
2 medium onions, chopped
4 cloves garlic, minced
2 tablespoons paprika
1 teaspoon caraway seeds
1 teaspoon dried thyme
2 carrots, sliced
2 bell peppers, chopped
4 cups beef broth
2 tablespoons tomato paste
Salt and pepper to taste
Fresh parsley for garnish

Make sure to have everything ready before you start cooking for a smooth preparation.

Instructions

Follow these steps to create a delicious goulash that's sure to impress.

Sear the Beef

In a large pot, heat the vegetable oil over medium-high heat. Add the beef in batches, searing until browned on all sides. Remove the beef and set aside.

Cook Onions and Garlic

In the same pot, add the onions and garlic, sautéing until the onions are translucent. This will add a great foundation of flavor.

Add Spices and Vegetables

Stir in the paprika, caraway seeds, and thyme. Mix in the carrots and bell peppers, cooking for a few minutes until they soften.

Combine Ingredients

Return the seared beef to the pot, adding the beef broth and tomato paste. Stir well, ensuring everything is evenly mixed.

Slow Cook

Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beef is fork-tender.

Season and Serve

Adjust seasoning with salt and pepper. Serve the goulash hot, garnished with fresh parsley.

Enjoy your homemade goulash with your favorite sides!

Pro Tips

For an even richer flavor, consider adding a splash of red wine to the pot during the simmering stage. It enhances the depth of the dish beautifully.

Ingredient Substitutions

If you prefer a lighter option, you can substitute beef with turkey or chicken thighs. These alternatives give you a leaner protein without sacrificing flavor, but you may need to adjust the cooking time as poultry cooks faster. Just be cautious not to dry out the meat; check for doneness a bit sooner than you would for beef.

For a vegetarian version, replace the beef with hearty vegetables like mushrooms or a mix of beans and lentils. Using vegetable broth instead of beef broth will maintain the depth of flavor while keeping the dish plant-based. Just ensure that the cooking time reflects the quicker cooking nature of vegetables.

Make-Ahead Tips

Preparing goulash in advance is entirely feasible and often enhances the flavor. Make the stew up to two days ahead and store it in an airtight container in the refrigerator. The flavors meld overnight, and the next day, simply reheat it on the stovetop over low heat until warmed through, stirring occasionally. A longer simmer can also blend the flavors further, so don’t hesitate to simmer again after reheating.

Goulash also freezes exceptionally well. Portion it into freezer-safe containers, leaving some space for expansion, and it can last for up to three months. To reheat from frozen, it's best to thaw it overnight in the refrigerator, then reheat gently on the stovetop. Keep in mind that the consistency might thicken after thawing; if this happens, simply add a splash of beef broth or water to reach your desired consistency.

Troubleshooting Common Issues

One common issue when making goulash is that the sauce can turn out too thin. If this happens, you can thicken the sauce by creating a slurry with cornstarch and water. Mix equal parts until smooth, then stir it into the simmering stew, allowing it to cook for an additional few minutes until the desired thickness is achieved.

Conversely, if your goulash is too thick, you can easily remedy this by adding a little more broth or water. Start with a quarter cup, stir it in, and let it simmer for a bit to ensure the flavors meld. Adjust until you achieve the preferred consistency without diluting the rich flavor of the dish.

Questions About Recipes

→ Can I use a different cut of beef?

Yes, cuts like brisket or round can work, but chuck is preferred for its tenderness and flavor.

→ Is goulash better the next day?

Absolutely! The flavors deepen and develop overnight, making it even more delicious.

→ Can I freeze beef goulash?

Yes, goulash freezes well. Just cool it completely before transferring to an airtight container.

→ What should I serve with goulash?

It pairs wonderfully with egg noodles, rice, or crusty bread to soak up the delicious sauce.