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Home Β» Recipes Β» Dinner Β» Beef

January 25, 2021

Beef Goulash

Published January 25, 2021 | Julia Frey (Vikalinka)

Jump to Recipe

Warm and comforting Beef Goulash with tender chunks of meat in a rich, flavour packed gravy sauce is what we all need in the dead of the winter. Here is my recipe for this delicious and filling winter warmer.

Serve this wonderful stew with my homemade rye bread for an authentic Eastern European taste!

beef goulash with sour cream and parsley in cream coloured pot

Winter is here and not the weak kind. Proper winter has arrived to England. For me the gravity of the situation has always been measured by whether or not I need a hat. And I do!

Whenever cold weather strikes, I find myself in a desperate need for something warm. That is when this fantastic beef goulash comes to the rescue.

I know what you are thinking…beef goulash doesn’t just materialise on its own. This delicious, paprika-flavoured Hungarian stew takes hours for the flavours to meld together, and for the beef to turn into melt-in-your-mouth little morsels of joy. 

All true but apart from the length of time it takes to make this stew properly, it’s an easy and mostly hands off task. 

top down view of beef stew sprinkled in with chopped parsley

What is Beef Goulash?

The origins of Beef Goulash is in Hungary although it is nearly as popular in many neighbouring countries. You will see it on the menu in most restaurants in Prague, Vienna and many other places in Central and Eastern Europe. 

We know goulash as a hearty stew but it has the consistency of a soup in its original form. Whatever thickness you prefer, the main ingredient, which sets it apart from other beef stews, is undoubtedly paprika. 

If want to get the most authentic flavour, track down the best quality sweet Hungarian paprika. Or you can experiment with smoky paprika for a bolder taste!

Beef Goulash is often made with tomatoes but interestingly tomatoes were not one of the original ingredients. However, I love the sweet and slightly tangy taste crushed tomatoes bring to this stew! 

If you love these flavours but prefer chicken, take a look at our classic Chicken Paprikash recipe. 

goulash process imagesRecipe Tips

  • As I mentioned above, the recipe itself is very easy but it takes time. 2.5 hours in the oven is what will deliver the best results. 
  • The most common question I hear is what beef to use in stews. For this one I recommend using stewing beef. It comes already diced in bite-sized pieces, which makes it very convenient.  And after hours of being cooked in the delicious sauce the beef comes out beautifully tender and full of flavour. 
  • Make sure your paprika is of the best quality you can afford and up to date. Smell it before using to ensure it has a nice aroma, which will flavour your stew. If there is no smell left, it’s out of date.
  • A pinch of caraway seeds is usually added to the traditional versions of the goulash, which brings a true Eastern European taste. However, caraway has a very strong flavour, so it might be a bit overwhelming for those not familiar with it. I omit in my recipe but give it a go if you are after the authentic taste!
  • Don’t forget to add a dollop of full fat sour cream or yogurt before serving. It adds a nice creamy texture to the goulash. It also tames the paprika flavour just a touch.

Hungarian goulash sprinkled with fresh parsley

More Comforting Stew Recipes:

  • Slow Cooker Campfire Stew
  • Irish Beef Stew
  • Russian Beef Stew Solyanka
  • Slow Cooker Italian Beef Stew

This recipe was originally published in 01/2016. Updated and republished in 01/2021

beef goulash with sour cream and parsley in cream coloured pot

Beef Goulash

Julia Frey of Vikalinka
Robust aroma of smoked paprika and tender, melt in your mouth chunks beef are what make this Beef Goulash an absolute winner!
4.86 from 14 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course Main Course
Cuisine Hungarian
Servings 6
Calories 498 kcal

Ingredients
  

  • 2 lbs stewing beef
  • 2 medium onions chopped
  • 4 garlic cloves
  • 1 large red pepper diced
  • 2 tbsp plain flour
  • 2 tbsp olive oil
  • 3 tsp sweet paprika or smoked
  • 2 bay leaves
  • 400g/14 oz canned diced or crushed tomatoes
  • 750ml/ 3 cups beef stock
  • salt to taste
  • pepper to taste
  • flat leaf parsley for garnish
  • sour cream to garnish

Instructions
 

  • Peel the onions, garlic and chop onions and red pepper. Dice the meat and coat it in flour
  • Heat olive oil in a dutch oven or a deep pan and cook onions, peppers over low heat for 7-10 minutes until softened, add chopped garlic and cook for 1 minute longer, add the paprika and beef and cook while stirring for 2-3 minutes.
  • Add diced tomatoes, beef stock, a pinch of salt and pepper, bay leaves and bring to a boil over high heat. Then reduce the heat to low and simmer covered for 1 hour and 30 minutes. Then uncover and cook for 1 more hour. Alternatively this could be cooked in a preheated to 300F/150C oven for 1 hour 30 minutes covered and 1 hour uncovered.
  • Serve with hot noodles, dumplings or mashed potatoes. Swirl sour cream or plain yogurt into your beef goulash for added creamy texture.

Notes

  • Omit the flour in step 1 if you are on a gluten-free diet and thicken the sauce with 1 can of blended butter beans. Add them 30 minutes before the goulash is done cooking.

Nutrition

Calories: 498kcalCarbohydrates: 14gProtein: 31gFat: 35gSaturated Fat: 12gTrans Fat: 2gCholesterol: 107mgSodium: 818mgPotassium: 955mgFiber: 3gSugar: 6gVitamin A: 1260IUVitamin C: 35mgCalcium: 76mgIron: 5mg
Keyword beef goulash
Tried this recipe?Let us know how it was!

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7908 shares

About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Reader Interactions

Comments

  1. Sualdam says

    at

    I found your Mulligatawny recipe and had a bit of a snoop around!

    Some years ago, I was on business in Germany and a restaurant I used served Gulaschsuppe. It was delicious. Each time I went, I had it. But once business was concluded that was the end.

    However, a couple of years later I decided to contact the restaurant and asked them politely for the recipe, which they were more than happy to give me. For all practical purposes, it was similar to yours. But the key was the Caraway Seeds. They really do make a difference – to the extent that I often add them even to normal stews, since they give a new layer of taste.

    You can speed up the cooking time immensely if you use a pressure cooker (as you obviously know). I often make stews now in one of those, and what would be a 2-3 hour cook in a conventional oven becomes half an hour.

    Incidentally, I’m trying your Mulligatawny later this week πŸ™‚

    Reply
    • Julia Frey (Vikalinka) says

      at

      Thanks for your comment, Sualdam. Have you read the post? I mentioned the addition of the caraway seeds right in there. πŸ™‚

      Reply
  2. Travis Snyder says

    at

    4 stars
    This was rich and delicious.
    I modified the original directions. I used stew meat from Whole Foods, a mix of pork and beef. I coated the meat with smoked paprika from Spain. I then put it into a bag with a 4oz jar of goulash sauce I purchased in Budapest. I then cooked the meats sous vide at 162F for 10 hours.
    From there, I basically followed this recipe except I didn’t put in the meat until time to serve.
    The meat was tender and juicy but still had good texture and bite to it.

    Reply
    • vikalinka says

      at

      Sounds delicious, Travis!

      Reply
  3. Sheri says

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    Is it red bell pepper or a different type of red pepper?

    Reply
    • vikalinka says

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      Hi Sheri, yes, red pepper is the same as red bell pepper. Different terms in the UK! πŸ™‚

      Reply
  4. Mandana says

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    4 stars
    I have reduced the meat , still so delirious I have loved it and highly recommend it.

    Reply
    • vikalinka says

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      Thank you for sharing your success, Mandana!

      Reply
  5. Megan d says

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    5 stars
    I made the stove top method and it was delicious. Not sure I will find the t-fal companion in Canada but works just great the old fashion way.

    Reply
    • vikalinka says

      at

      I am so glad you tried and liked it, Megan…such a comfort food meal!

      Reply
  6. Louise | Cygnet Kitchen says

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    5 stars
    Your goulash looks SO good Julia! I like using my slow cooker, but love the idea of something preps everything too! x

    Reply
  7. Angela - Patisserie Makes Perfect says

    at

    This looks delicious – I bet it would be great in the slow cooker too. I like the idea of a kitchen gadget that does all that work for you. Sometimes when I’m in a rush to cook dinner, it’s all the chopping that takes the time!

    Reply
  8. Hannah Hossack-Lodge says

    at

    5 stars
    My fiance would love this goulash, any kind of meaty stew goes down very well with him x

    Reply
  9. Dannii says

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    5 stars
    This looks incredible. I had an amazing beef goulash when I was in Bratislava, so this is taking me back.

    Reply
  10. Choclette says

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    5 stars
    Such beautiful photos, I’m almost tempted to dive in. Love warming stews at this time of year and smoked paprika is a sure fire winner.

    Reply
  11. Marina | Let the Baking Begin! says

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    5 stars
    This dish looks so comforting. And this post is missing a picture of your beautiful brown locks πŸ˜€ I need an updated picture πŸ˜€

    Reply
    • vikalinka says

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      Aw, you are so sweet. The locks have been cut recently I am in the process of growing them out. Every time I cut my hair I immediately start growing it back! πŸ™‚

      Reply
  12. Lucy Parissi says

    at

    5 stars
    You know that machines intimidate me a little but I have to say that the Tefal Cook4Me has become indispensable after I dismissed it initially. It is great that the kids can get involved and cook with it – I can see Mitchell taking over and doing some of the cooking real soon! The goulash looks great too – I haven’t made it before but I think I once had it in Budapest many years ago. I love a good beef stew : )

    Reply
    • vikalinka says

      at

      Anything that can take mystery out of cooking and empower my children to make healthy meals for themselves now and later in life is a winner in my books. Goulash is very popular in Russia as well but I think every cook puts her own spin on it. πŸ™‚

      Reply
  13. Jennifer says

    at

    5 stars
    What a great kitchen helper that is! Loving this goulash. Will definitely try the stove-top version.

    Reply
    • vikalinka says

      at

      Thank you, Jennifer! I hope you enjoy it, it looks like something you would love! πŸ˜‰

      Reply
  14. vikalinka says

    at

    I know what you mean, Emma. I can’t believe we are officially living in the era of the robots, who do the housework for us! Finally!! πŸ™‚

    Reply

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Julia from Vikalinka

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.

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