Beef goulash is one of those meals that makes you feel at home. It’s warm, hearty, and full of flavor. With tender beef, rich paprika, and a slow-simmered sauce, it brings comfort to every bite.
Why We Love This Classic Beef Goulash Recipe
Beef goulash isn’t just another stew. It’s a one-pot masterpiece that checks all the right boxes:
- Uses simple pantry staples
- Delivers bold, layered flavor with minimal effort
- Perfect for busy nights or make-ahead meals
- Feeds a crowd and tastes better the next day
- Freezer-friendly for longer storage
If you’re looking for a go-to comfort food that never disappoints, this dish belongs in your regular rotation.
Ingredients
Beef – The heart of any great beef goulash. Use well-marbled stewing beef like chuck roast for the best results. It becomes incredibly tender after slow simmering and absorbs all the rich, smoky flavors of the sauce.
Onions – Essential for building depth in beef goulash. When cooked low and slow, onions melt into the sauce, giving it a natural sweetness and body. Avoid skipping or substituting them.
Garlic – A must for beef goulash. Garlic adds warmth and aroma that balances the richness of the beef. Freshly minced garlic is best—avoid powdered substitutes.
Paprika – This is the defining spice in beef goulash. Always use sweet Hungarian paprika for authentic flavor and vibrant red color. Smoked paprika changes the flavor profile and should not be substituted.
Caraway Seeds – Traditional in beef goulash, these add a subtle earthy bitterness. While optional, they offer a deeper nod to Eastern European roots and enhance authenticity.
Tomato Paste – Concentrated flavor that thickens and enriches the sauce. It also balances the sweetness of the onions and paprika. Don’t replace it with ketchup or diluted tomato sauces.
How to Make Beef Goulash Step by Step
Sear the Beef
Heat olive oil in a large pot over medium heat. Brown the beef in batches so it sears instead of steams. Set aside once browned.
Sauté the Aromatics
In the same pot, add onions and cook until golden and soft. Add garlic and stir for one more minute.
Bloom the Paprika
Stir in the paprika and caraway seeds. Let them toast slightly in the heat for 30 seconds—this step unlocks their deep aroma.
Combine the Ingredients
Return the beef to the pot. Add tomato paste, red bell pepper, and beef broth. Stir everything to combine evenly.
Simmer Low and Slow
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until beef is tender and sauce thickens.
Season to Taste
Add salt and pepper to your liking. Adjust seasoning just before serving.
Expert Tips for the Best Beef Goulash
Use the right paprika: Sweet Hungarian paprika is non-negotiable. It’s the star of the dish.
Be patient with the simmer: Rushing the cooking process won’t make the beef as melt-in-your-mouth tender.
Balance flavors: A splash of lemon juice or vinegar at the end adds a pop that brightens the rich stew.
Batch cooking tip: Double the recipe and freeze half—it stores beautifully for weeks.
Delicious Goulash Variations
American Goulash
Swap in ground beef and elbow macaroni. It’s more of a pasta dish than a stew but just as satisfying.
German-Inspired
Add potatoes to make it heartier without a side dish.
Spicy Kick
Use hot paprika or red pepper flakes to add heat.
Vegetarian Goulash
Replace the beef with mushrooms or lentils and use vegetable broth. The paprika still delivers big flavor.
Serving Suggestions for Beef Goulash
What to Serve With Beef Goulash
The rich, saucy texture pairs perfectly with something to soak it up. Try:
Buttered egg noodles
Creamy mashed potatoes
Rustic sourdough or rye bread
Cucumber salad or pickled vegetables for freshness and crunch
FAQs About Beef Goulash
What cut of beef is best for beef goulash?
Use chuck roast or any stewing beef. The slow cook time makes the tougher cuts beautifully tender.
Can I freeze leftover beef goulash?
Yes! Cool completely, then freeze in airtight containers. Thaw overnight in the fridge before reheating.
What makes Hungarian beef goulash unique?
The emphasis on paprika, the absence of flour as a thickener, and the simple, rustic method set it apart from other stews.
Can I make this in a slow cooker?
Absolutely. After searing the beef and sautéing the onions, transfer everything to the slow cooker and cook on low for 6–8 hours.
Is beef goulash spicy?
Not unless you make it that way. Classic Hungarian goulash uses sweet paprika, which is mild and rich, not hot.
Classic Beef Goulash
Equipment
- Large Pot or Dutch Oven
Ingredients
Main Ingredients
- 2 tbsp olive oil
- 2 lbs stewing beef cut into 1-inch cubes
- 2 large onions thinly sliced
- 3 cloves garlic minced
- 2 tbsp sweet Hungarian paprika
- 1 tsp caraway seeds optional
- 1 tbsp tomato paste
- 1 red bell pepper chopped
- 3 cups beef broth
- Salt and pepper to taste
Optional Garnishes
- Sour cream for serving
- Fresh parsley chopped
Instructions
- Sear the Beef: Heat olive oil in a large pot over medium heat. Brown the beef in batches so it sears instead of steams. Set aside once browned.
- Sauté the Aromatics: In the same pot, add onions and cook until golden and soft. Add garlic and stir for one more minute.
- Bloom the Paprika: Stir in the paprika and caraway seeds. Let them toast slightly in the heat for 30 seconds.
- Combine the Ingredients: Return beef to the pot. Add tomato paste, red bell pepper, and beef broth. Stir to combine.
- Simmer: Bring to a boil, reduce heat to low. Cover and simmer for 1.5 to 2 hours until the beef is tender and the sauce thickens.
- Season: Add salt and pepper to taste before serving. Adjust seasoning as needed.