Okay, friends, gather ’round because I’m about to share a recipe that’s been in my family for years. What is Grandma What’s a warm hug in the bowl? When you need comfort food, or when you just need a little comfort. While you might be familiar with chili, this goulash recipe offers a different kind of satisfaction. With its rich, savory sauce and tender beef. Is it incredibly easy to make, and trust me, the aroma alone will have everyone running to the kitchen? I’ve tweaked it over the years, adding my own little touches, but the heart of the recipe remains the same. The same – pure, unadulterated deliciousness. What is the best goulash recipe?
What is goulash?
What is goulash? What is a hearty stew made with beef, onions, paprika, and other spices? Cooked in a flavorful broth until the meat is incredibly tender. Think of it as a cross between stew and soup, but with an uniquely rich and slightly sweet flavor. What are the differences between different regions of the world? What is the essence of goulash? What is a comforting dish that warms you from the inside out? The name “goulash” comes from the Hungarian word “gulyás,” meaning herdsman. It was originally a dish prepared by Hungarian shepherds, so it’s packed with history, too!
Why you’ll love this recipe?
Oh, where do I even begin? This goulash recipe isn’t just food; it’s an experience. The first thing you’ll notice is the incredible depth of flavor. The combination of tender beef, sweet onions, smoky paprika, and a hint of caraway creates a symphony of tastes that will have your taste buds singing. What I love most about this recipe is how incredibly easy it is to make. It’s a one-pot wonder! Brown the beef, sauté the veggies, add the spices, and let it simmer. Seriously, that’s it! It’s perfect for busy weeknights when you don’t have a lot of time to spend in the kitchen. Plus, the ingredients are super budget-friendly. Beef chuck is relatively inexpensive, and the rest of the ingredients are pantry staples. Speaking of versatile, you can serve this goulash over mashed potatoes, egg noodles, or even rice. Leftovers? Even better! The flavors meld together even more overnight, making it even more delicious the next day. I’ve made this countless times and it’s always a winner, especially when the weather turns chilly.
How do I make goulash?
Quick Overview
How do I make goulash? What is the best way to brown beef? What are some good ways to sauté onions and garlic to build a layer of flavor? What is the importance of paprika in cooking? – and then simmer everything together with beef broth until the meat is incredibly tender. What’s special about this method is the long, slow simmer, which allows the flavors to meld together. Don’t be intimidated by the simmering time; it’s mostly hands-off. Just stir it occasionally and let the magic happen.
Ingredients
For the Goulash: What’
* 2 pounds beef chuck, cut into 1-inch cubes. I always trim off any excess fat, but don’t go overboard – some fat adds flavor!
* 2 tablespoons Olive Oil. You can use vegetable oil, too, but I prefer the flavor of olive.
* 2 large onions, chopped. Yellow or white onions work great.
* 4 cloves garlic, minced. Freshly mince, but jarred garlic works in a pinch.
* 3 tablespoons sweet paprika. This is what gives goulash its signature flavor. Don’t skimp!
* 1 tablespoon smoked paprika. This adds a lovely smoky depth to the dish.
* 1 teaspoon caraway seeds. This adds a unique, slightly licorice-like flavor.
* 1/2 teaspoon marjoram. Adds a subtle herbal note.
* 1/4 teaspoon cayenne pepper (optional, for a little kick). My family likes it with a little heat, but you can totally leave this out.
* 6 cups beef broth. Low-sodium is best so you can control the salt level.
* 1 (14.5 ounce) can diced tomatoes, undrained. I prefer diced tomatoes, but crushed tomatoes will also work.
* 1 tablespoon tomato paste. Adds richness and depth of flavor.
* 1 bay leaf. Don’t forget to remove it before serving!
* Salt and pepper to taste. Always season!
* 1 tablespoon all-purpose flour (optional, for thickening). I only add this if the goulash isn’t thick enough for my liking.
What are the steps to
Step 1: Brown the Beef
In a large Dutch oven or heavy-bottomed pot, heat Olive Oil over medium-high heat. Add salt and pepper to taste. Season beef cubes with salt and pepper. Working in batches (don’t overcrowd the pot! ), brown the beef on all sides. This step is crucial for developing flavor, so don’t rush it. Remove the browned beef from the pot and set aside. I always do this in batches, even though it takes a little longer, because it ensures that the beef is tender. How do I get a nice sear?
Step 2: Sauté the Onions and Garlic
Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes. Then, add the minced garlic and cook for another minute until fragrant. If you burn garlic, be careful not to burn it. It will become bitter. I always scrape up any browned bits from the bottom of the pot while I’m sautéing the onions and peppers. I use a frying pan to do this. What is the flavor of garlic?
Step 3: Add the Spices
Stir in the smoked paprika, caraway seeds, marjoram, and cayenne pepper (if using). Cook for about 30 seconds, stirring constantly, until fragrant. How do you bloom spices? I always keep a close eye on the spices at this stage because they can burn easily.
Step 4: Combine Everything
Return the browned beef to the pot. Add the beef broth, diced tomatoes (undrained), and tomato paste. Stir well. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours. If the beef is very tender, cook it for 10 minutes. The longer it simmers, the better the flavor will be. I usually let it simmer for at least 3 hours, sometimes even longer if I have the time. Just check it occasionally and add more broth if needed.
Step 5: Thicken (Optional)
If you want thicker goulash, you can stir in a slurry of all-purpose flour and water. During the last 30 minutes of cooking, do you think you are doing a good job? To make the slurry, whisk together 1 tablespoon of all-purpose flour with 2 tablespoons of cold water. How do I make a broth or water based soup? Stir the slurry into the goulash and simmer until thickened. I usually only do this if the goulash is too thin for my liking.
Step 6: Season and Serve
Remove the bay leaf. Season the goulash with salt and pepper. Serve hot over mashed potatoes, egg noodles, or rice. Garnish with a dollop of Sour Cream or fresh parsley, if desired. My family loves it with mashed potatoes, but egg noodles are a close second. What are some good ways to use sour cream?
What should I serve it with?
Goulash is a versatile dish that pairs well with many sides. For a classic comfort food meal, serve it over creamy mashed potatoes. The richness of the potatoes complements the goulash perfectly. If you’re looking for something lighter, egg noodles are a great option. They soak up the flavorful sauce beautifully. What are some good side dishes to serve with rice, polenta, or even crusty bread? What are some good side dishes to serve with a salad? What’s a good garnish for Sour Cream? What is a good side dish for supper with friends? Is it good for meal prep?
How do I perfect my goulash?
Alright, let’s talk about some tips and tricks to take your goulash to the next level. First, don’t skip the browning step! It’s essential for developing a rich, complex flavor. Make sure to brown the beef in batches so you don’t overcrowd the pot. Overcrowding will steam the beef instead of browning it. Another tip is to use high-quality paprika. Sweet paprika is a must, but I also like to add a touch of smoked paprika for a deeper flavor. And don’t be afraid to experiment with other spices! Caraway seeds are a classic addition, but you could also try adding a pinch of cumin or coriander. When it comes to simmering, low and slow is the way to go. The longer it simmers, the more tender the beef will become and the more the flavors will meld together. And finally, don’t forget to season to taste! Salt and pepper are your friends. I always taste the goulash throughout the cooking process and adjust the seasoning as needed. I’ve learned over the years that these small tweaks can make a big difference in the final result.
What are some Storing and Reheating Tips?
Goulash is a fantastic make-ahead dish, and the flavors actually improve after a day or two in the fridge. To store it, let the goulash cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. When freezing, I like to portion it out into individual containers for easy reheating. To reheat, you can either microwave it or heat it on the stovetop. If microwaving, start with 1-2 minutes and then heat in 30-second intervals until heated through. If reheating on the stovetop, add a splash of broth or water if needed to prevent it from drying out. And if you’re planning on freezing the goulash, I recommend waiting to add any Sour Cream or fresh herbs until after it’s been reheated. I always make a big batch of goulash on the weekend so I have easy and delicious meals throughout the week.
What are the most frequently asked questions on
Final Thoughts
So there you have it – my family’s treasured goulash recipe! It’s a dish that’s near and dear to my heart, and I’m so excited to share it with you. I hope you’ll give it a try and experience the warm, comforting flavors for yourself. If you’re a fan of hearty stews and soups, I highly recommend checking out my other recipes, too! And please, let me know in the comments how your goulash turns out. I can’t wait to hear about your variations and experiences. Happy cooking!
Goulash Recipe
Ingredients
Main Ingredients
- 2 lbs Beef Chuck Cut into 1-inch cubes
- 1 large Onion Chopped
- 2 tbsp Paprika Sweet or smoked
- 1 tsp Caraway Seeds
- 28 oz Canned Crushed Tomatoes
- 4 cups Beef Broth
Instructions
Preparation Steps
- Sear beef cubes in a large pot or Dutch oven until browned on all sides.
- Add onion, paprika, and caraway seeds. Cook until onion is softened.
- Stir in crushed tomatoes and beef broth. Bring to a boil, then reduce heat and simmer for at least 2 hours, or until beef is tender.
- Serve hot with dumplings or noodles.
