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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!
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.
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 This is an affiliate link.Hungarian paprika. Or you can experiment with This is an affiliate link.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 This is an affiliate link.crushed tomatoes bring to this stew!
If you love these flavours but prefer chicken, take a look at our classic Chicken Paprikash recipe.
Recipe Tips and Notes
- 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.
Serving suggestions
Serve with hot noodles, dumplings or mashed potatoes. I also love eating this with sourdough bread to soak up all that delicious broth.
Swirl sour cream or plain yogurt into your beef goulash for added creamy texture. I also sprinkle with chopped parsley to add a freshness and extra colour.
Storage and leftovers
Beef goulash, like many stews, can be just as amazing when served as leftovers. In fact, it can even improve with time as flavours have more chance to meld and intensify.
Freeze for up to three months, or in a fridge for 3-4 days. Reheat in a microwave or in a This is an affiliate link.saucepan. Add a splash of water if the goulash looks too thick.
If you are planning for leftovers, leave sour cream to the side to add to individual bowls rather than to the pot. Cream doesn’t keep well at all.
More comforting stew recipes
Beef Goulash
Ingredients
- 1kg / 2 lbs stewing beef
- 2 medium onions, chopped
- 4 garlic cloves
- 1 large red pepper, diced
- 2 tbsp plain flour
- 2 tbsp This is an affiliate link.olive oil
- 3 tsp This is an affiliate link.sweet paprika, or smoked
- 2 This is an affiliate link.bay leaves
- 400g / 14 oz This is an affiliate link.crushed tomatoes, or canned
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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 🙂
Thanks for your comment, Sualdam. Have you read the post? I mentioned the addition of the caraway seeds right in there. 🙂
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.
Sounds delicious, Travis!
Is it red bell pepper or a different type of red pepper?
Hi Sheri, yes, red pepper is the same as red bell pepper. Different terms in the UK! 🙂
I have reduced the meat , still so delirious I have loved it and highly recommend it.
Thank you for sharing your success, Mandana!