Goulash is the kind of dish that fills your kitchen with warmth and your plate with comfort. This Hungarian-inspired stew features tender chunks of beef simmered slowly with onions, paprika, tomatoes, and herbs until everything melts together into a rich, flavorful sauce.
Served over noodles, mashed potatoes, or just with crusty bread, it’s one of those recipes that gets better with time—and even better the next day.
⏱ Prep Time 20 minutes ｜ 🔥 Cook Time 1 hour 30 minutes ｜ 🍽 Servings 4 ｜ 🌱 Difficulty Level Medium ｜ 📦 Storage Tips Store in airtight container in fridge for 4 days or freeze up to 3 months
Ingredients List
- 1 tablespoon olive oil
- 1 1/2 pounds beef chuck (cut into bite-sized cubes)
- 2 medium onions (sliced)
- 2 garlic cloves (minced)
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika (optional)
- 1 tablespoon tomato paste
- 1 cup canned crushed tomatoes
- 2 cups beef broth
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 bay leaf
- Chopped parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
- In the same pot, add onions and cook until soft and golden, about 8–10 minutes.
- Stir in garlic, paprika, and tomato paste. Cook for 1 minute until fragrant.
- Return the beef to the pot. Add crushed tomatoes, broth, caraway seeds, salt, pepper, and bay leaf.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally, until
- beef is fork-tender and the sauce has thickened.
- Remove bay leaf. Adjust seasoning to taste.
- Serve hot, garnished with chopped parsley.
Recipe Notes / Tips
Use a heavy-bottomed pot to prevent burning during long simmering
Smoked paprika adds depth—worth using if you have it
Pair with egg noodles, mashed potatoes, or even rice
Nutrition Info (approx. per serving, without sides)
Calories: 420
Carbs: 10g
Fat: 25g
Protein: 38g
Sugar: 4g
FAQs
- Q: Can I use ground beef
A: Yes, for a quicker American-style goulash, use ground beef and reduce the simmering time. - Q: What cut of beef is best
A: Chuck roast works best for tenderness after long cooking. - Q: Can I make this in a slow cooker
A: Absolutely. Brown the beef and onions first, then transfer all ingredients to a slow cooker on low for 6–8 hours.
Let it simmer and soak in flavor. Snap your stew and share it with #the_food_pedia on Instagram.
