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Traditional Goulash Recipe

This traditional goulash recipe is a hearty, flavorful dish that will transport your taste buds to Hungary. Slowly cooked beef, vegetables, and a rich paprika-infused sauce make this meal perfect for a cozy dinner at home.
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Course Main Course
Cuisine Hungarian

Equipment

  • Large pot or Dutch oven
  • knife
  • Cutting board
  • wooden spoon
  • Slotted spoon
  • Measuring cups and spoons

Ingredients
  

  • 2 lbs beef chuck or shoulder cut into 1-inch cubes
  • 2 tbsp vegetable oil
  • 2 large onions chopped
  • 2 cloves garlic minced
  • 2 bell peppers red and yellow, chopped
  • 2 medium carrots chopped
  • 2 medium potatoes chopped
  • 1 14.5- ounce can diced tomatoes
  • 4 cups beef broth
  • 3 tbsp sweet paprika
  • 1 tsp caraway seeds
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 tbsp all-purpose flour optional for thickening
  • 2 tbsp water optional for thickening
  • Chopped fresh parsley for garnish

Instructions
 

  • In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides. Remove the beef using a slotted spoon and set aside.
  • In the same pot, add the chopped onions and cook until softened and translucent, about 5-7 minutes. Add the garlic and cook for an additional 1-2 minutes.
  • Stir in the paprika, caraway seeds, and bay leaf, and cook for 1 minute, taking care not to burn the spices.
  • Return the browned beef to the pot, along with the chopped bell peppers, carrots, potatoes, diced tomatoes, and beef broth. Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
  • If desired, thicken the goulash by combining the all-purpose flour and water in a small bowl to create a slurry. Stir the slurry into the goulash and simmer for an additional 5-10 minutes, or until the desired thickness is reached.
  • Remove the bay leaf and discard. Taste and adjust seasoning as needed.
  • Serve the goulash hot, garnished with chopped fresh parsley, alongside your choice of side dishes.

Notes

  • For a spicier goulash, add a pinch of hot paprika or a dash of cayenne pepper.
  • Goulash can be stored in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat on the stovetop over low heat, adding more broth if necessary to achieve the desired consistency.
  • Goulash can also be made in a slow cooker. Brown the meat and sauté the onions, garlic, and spices in a skillet before transferring to the slow cooker. Add the remaining ingredients, cover, and cook on low for 6-8 hours or until the meat is tender.
Keyword Goulash