Traditional Beef Goulash

Name: Traditional Beef Goulash
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Ingredients: 2 lbs beef chuck, cut into 1-inch cubes; 2 tablespoons vegetable oil; 2 onions, finely chopped; 3 cloves garlic, minced; 2 tablespoons paprika; 1 teaspoon caraway seeds; 1 bell pepper, diced; 2 cups beef broth; 1 can (14 oz) diced tomatoes; 1 tablespoon tomato paste; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: World Cuisine

I absolutely love making Traditional Beef Goulash, especially on chilly days when comfort food is a must. This dish is a staple in my kitchen, balancing rich flavors with a hearty texture that warms the soul. Each time I prepare it, the savory aroma fills my home, making my family gather in anticipation. The slow-cooked beef melds beautifully with the spices, creating a meal that satisfies everyone. Plus, it's simple and affordable, making it a perfect choice for any occasion.

Created by

Emma Johnson

Last updated on 2026-01-20T09:57:27.486Z

When I first stumbled upon this recipe for Traditional Beef Goulash, I was immediately intrigued by the promise of depth in flavor. After a few trials, I realized that allowing the beef to simmer low and slow was key to achieving melt-in-your-mouth tenderness. Incorporating a variety of spices, like paprika and caraway seeds, brings an earthy warmth that elevates the dish to another level.

One of my favorite touches is to add a splash of vinegar right before serving. It brightens up the flavors and cuts through the richness beautifully. Trust me—this little tip transforms the goulash from good to unforgettable!

        Why You Will Love This Recipe
        Rich and hearty, perfect for a cozy night in
Flavorful beef that becomes tender with slow cooking
A delightful balance of spices that lingers on the palate

      

Understanding the Ingredients

The selection of beef chuck is crucial for achieving that melt-in-your-mouth tenderness. This cut has the right amount of fat and connective tissue that breaks down beautifully during slow cooking, resulting in a rich, full-bodied flavor. If you're in a pinch, you can substitute with beef brisket, but be cautious as it might require slight adjustments in cooking time.

Paprika is the star spice in this goulash and plays a pivotal role in defining its character. Use high-quality Hungarian sweet paprika for the best results, as it provides rich color and a subtle sweetness. If you prefer a bit more heat, feel free to add a pinch of smoked paprika or cayenne, adjusting to your heat tolerance.

Cooking Techniques

Searing the beef is not just to lock in flavors; it creates a flavorful base for the goulash. Make sure your pot is hot enough to achieve a nice brown crust—look for a shimmer in the oil before adding the meat. Cook in batches if necessary to avoid overcrowding, which can cause steaming instead of browning.

When simmering the goulash, the key is to keep the heat low and the pot covered. This allows the beef to cook evenly and the flavors to meld properly. Adjust the heat slightly if you notice rapid boiling; a gentle simmer should produce small bubbles on the surface over the course of about two hours.

Ingredients

Gather these ingredients before you start cooking:

Goulash Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
2 onions, finely chopped
3 cloves garlic, minced
2 tablespoons paprika
1 teaspoon caraway seeds
1 bell pepper, diced
2 cups beef broth
1 can (14 oz) diced tomatoes
1 tablespoon tomato paste
Salt and pepper to taste
Fresh parsley for garnish

Make sure to have everything ready before you begin the cooking process!

Instructions

Follow these steps to create your delicious goulash:

Sear the Beef

In a large pot, heat the vegetable oil over medium-high heat. Add the beef cubes and sear them until they are browned on all sides. Remove the beef from the pot and set it aside.

Sauté the Aromatics

In the same pot, add the chopped onions and garlic. Sauté until the onions are translucent and fragrant.

Add Seasonings

Stir in the paprika, caraway seeds, and diced bell pepper, cooking for another 2 minutes to release their flavors.

Combine Ingredients

Return the beef to the pot, adding the beef broth, diced tomatoes, and tomato paste. Season with salt and pepper.

Simmer the Goulash

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 2 hours, stirring occasionally, until the meat is tender.

Serve

Once cooked, serve hot, garnished with fresh parsley. Enjoy with crusty bread or over noodles.

Enjoy the satisfaction of a home-cooked meal!

Pro Tips

For an extra layer of flavor, consider marinating the beef in vinegar and spices for a few hours before cooking.

Make-Ahead and Storing

This goulash is excellent for meal prep. After cooking, allow it to cool completely before transferring it to an airtight container. It lasts about 3-4 days in the fridge, but you can also freeze it for up to 3 months. Just remember to leave some space in the container to allow for expansion when freezing.

When reheating, do so gently on the stovetop over low heat. Adding a splash of beef broth can help revive the sauce's consistency if it thickens too much in the fridge or freezer. Make sure to heat until it's piping hot throughout.

Serving Suggestions

Traditional beef goulash pairs beautifully with hearty companions. Crusty bread is perfect for soaking up the rich sauce, while egg noodles or spaetzle provide a simple yet satisfying base. For a lighter option, consider serving it over steamed rice or mashed potatoes, allowing each bite to capture the essence of the goulash.

For an elevated presentation, garnish each serving with fresh parsley or a dollop of sour cream, which adds a delightful creaminess and tang. Additionally, consider offering a side of pickled vegetables for a contrast that brightens the dish's robust flavors.

Questions About Recipes

→ Can I use a different cut of meat?

Yes, you can use brisket or round, but chuck is recommended for its flavor and tenderness.

→ Is there a vegetarian version of goulash?

Absolutely! You can replace the beef with hearty vegetables like mushrooms, eggplants, or lentils.

→ How can I thicken the goulash?

If you prefer a thicker sauce, mix a tablespoon of cornstarch with water and stir it into the goulash during the last few minutes of cooking.

→ Can goulash be made ahead and frozen?

Yes, this dish freezes well! Store it in an airtight container for up to three months.