Goulash
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Whenever I crave cozy, cheesy, and meaty goodness, this Goulash hits the spot. The beef is fall-apart tender in a thick, rich, deeply savory sauce with smoky paprika, tomatoes, bell peppers, and potatoes, finished with a dollop of sour cream that makes every bite creamy and bold. This is the cold weather meal that never gets old.
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It’s my go-to for weeknight dinners, Sunday family meals, potlucks, and back-to-school dinners because nothing beats a hearty, deeply comforting one-pot meal on a cold day. It is budget-friendly, feeds the whole family including the picky eaters, and the leftovers are just as good reheated the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Goulash with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Once everything is in place, this one-pot meal is mostly hands-off and well worth it. It’s the kind of old-fashioned goulash recipe that develops serious depth the longer it simmers, and honestly, it might just be the best goulash recipe you’ll ever make at home.
Dry and Season the Beef
Pat the beef cubes dry with paper towels, then season generously with salt and pepper, or seasoned salt if you prefer a little more depth upfront. Drying the surface allows the beef to brown rather than steam.
Heat olive oil in a large Dutch oven over medium-high heat, then brown the beef in batches for 3 to 4 minutes per side. I love using a large enameled Dutch oven for this because it retains heat evenly and develops the best fond on the bottom.
Remove the beef and set it aside.
Sauté the Onion
Add the chopped onion to the same pot and sauté for 5 to 7 minutes, scraping up all those browned bits from the bottom as the onion softens and turns lightly golden. Don’t skip this step; those bits add so much flavor and are absolutely delicious.
Bloom the Spices
Stir in the fresh minced or chopped garlic, paprika, smoked paprika, oregano, and Italian seasoning for a little more herbal complexity. I always use a garlic press to mince my garlic quickly and evenly.
Cook for about 1 minute until everything smells fragrant and the paprika deepens in color. If you don’t have minced fresh garlic on hand, garlic powder works as a substitute, though fresh gives you the best flavor here.
Add the Tomato Paste
Stir in the tomato paste and simmer uncovered for another minute. Letting it cook briefly before adding liquid helps concentrate and deepen its flavor so the broth doesn’t taste flat.
Simmer Low and Slow
Pour in the beef broth and stir to combine, then bring everything to a boil. If you want to swap the beef broth for chicken broth or vegetable broth, both work well here.
Return the browned beef to the pot along with the diced tomatoes and chopped red bell pepper. If you prefer green bell pepper or green peppers, those are a great swap too.
You can also use stewed tomatoes or a can of tomato sauce in place of diced tomatoes for a slightly smoother, richer base. A splash of Worcestershire sauce stirred in at this stage adds a nice savory depth.
Feel free to toss in extra veggies like carrots or celery, or add kidney beans for a heartier, more filling version. Add bay leaves now if using them, and remember to remove them before serving.
Reduce the heat to low, cover, and let it simmer gently for 2 to 3 hours, stirring occasionally, until the beef is fork-tender.
Add the Potatoes
Stir in the cubed potatoes and cook for 30 to 45 minutes, until they’re fork-tender and have absorbed all the paprika broth. I like using a mandoline slicer to cut them into even, uniform pieces so they cook at the same rate.
Make the Sour Cream Sauce
In a small bowl, whisk together the sour cream and flour until completely smooth. Ladle a little hot broth from the pot into the mixture to temper it, whisking as you go, then stir the whole thing back into the pot.
Simmer for 5 to 10 minutes until the sauce thickens slightly and turns silky. Tempering the sour cream prevents it from curdling when it hits the hot broth.
Taste and Adjust
Taste the goulash and adjust the seasoning with salt and black pepper as needed. If you like a little heat, a pinch of red pepper flakes stirred in here goes a long way.
Garnish and Serve
Ladle the goulash over cooked egg noodles or Spätzle in wide, deep bowls for a hearty meal that satisfies every single time. If you’d like to switch things up, macaroni noodles or elbow pasta work great too, and gluten free elbow noodles are an easy swap for a gluten-free version.
For an American-style version, lean ground beef is a common swap for the beef chuck, and shredded cheddar cheese or sharp cheddar cheese stirred in at the end or sprinkled over individual bowls is a popular addition that gives it a flavor closer to a fashioned American goulash.
Scatter fresh parsley over the top and serve hot. I always reach for deep ceramic bowls so every serving gets plenty of that rich broth along with the beef, potatoes, and noodles.
Now, enjoy your warm and hearty Goulash!
If you’re bringing this to a potluck or gathering, I transfer it to an insulated soup carrier or a slow cooker set to warm to keep it hot during transport. Pack the noodles separately so they don’t soak up all the broth on the way there.
Equipment
Ingredients
- 2 pounds beef chuck cut into cubes
- 1 cup chopped onion
- 2 tablespoons olive oil
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 12-ounce can diced tomatoes
- 1 medium red bell pepper chopped
- 2 cups potatoes cubed
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- Salt and black pepper to taste
- Fresh parsley for garnish
- Cooked egg noodles or Spätzle for serving
Instructions
- Pat the beef cubes dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the beef in batches for 3–4 minutes per side. Remove and set aside.2 pounds beef chuck, 2 tablespoons olive oil
- In the same pot, add the chopped onion and sauté for 5–7 minutes until softened and lightly golden, scraping up any browned bits.1 cup chopped onion
- Stir in the garlic, paprika, smoked paprika, and oregano. Cook for about 1 minute until fragrant.1 tablespoon paprika, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 3 cloves garlic
- Add the tomato paste and cook for another minute to deepen the flavor.2 tablespoons tomato paste
- Pour in the beef broth, stirring to combine. Bring to a boil. Return the browned beef to the pot along with the diced tomatoes and chopped bell pepper. Reduce heat to low, cover, and simmer gently for 2 to 3 hours, until the beef becomes tender.4 cups beef broth, 1 12-ounce can diced tomatoes, 1 medium red bell pepper
- Stir in the cubed potatoes and continue cooking for 30–45 minutes, until the potatoes are fork-tender.2 cups potatoes
- In a small bowl, mix sour cream and flour until smooth. Ladle a little hot broth into the mixture to temper it, then stir it back into the pot. Simmer for 5–10 minutes until the sauce thickens slightly.1 cup sour cream, 2 tablespoons all-purpose flour
- Taste and adjust seasoning with salt and pepper as needed.Salt and black pepper
- Garnish with fresh parsley and serve hot over egg noodles or Spätzle.Fresh parsley, Cooked egg noodles or Spätzle
Notes
- Brown the beef in batches: Overcrowding the pot causes the beef to steam instead of sear. Work in batches so every piece gets properly browned, which adds deep flavor to the final dish.
- Bloom your paprika in fat: Add the paprika to the pot with the garlic and oil before any liquid, to activate its flavor compounds and give the broth a richer, deeper color and flavor.
- Don’t rush the simmer: The 2- to 3-hour simmer is what transforms tough beef chuck into something that falls apart. Cutting the time short means chewy, tough meat, so let it go the full time.
- Temper the sour cream: Always mix the sour cream with flour first, then add a ladle of hot broth to the mixture before stirring it into the pot. Skipping this step can cause the sauce to break or curdle.
- Cut potatoes evenly: Uniform potato pieces cook at the same rate. Uneven cuts mean some will be mushy while others are still firm when the dish is done.
- Freeze without the noodles: Flash-cool the goulash and freeze it in portions without the egg noodles. Cook fresh noodles when you reheat so they don’t turn soggy in the freezer.
Nutrition
How to Store Leftovers
Let the goulash cool completely, then transfer it to an airtight container and refrigerate it for up to 4 days. It’s also a great meal-prep option, since the flavors deepen overnight, making leftovers genuinely one of the best parts.
Reheat gently on the stovetop over low heat, adding a splash of broth or water if the sauce has thickened too much in the fridge. For longer storage, freeze the goulash without the noodles for up to 3 months. I like storing it in individual freezer-safe containers so I can thaw just what I need.
Thaw overnight in the fridge, then reheat slowly on the stovetop. Cook fresh noodles when you’re ready to serve.
What to Serve With Goulash
It’s the ultimate comfort food on its own over egg noodles or Spätzle, but a few simple sides make it even better. A thick slice of crusty bread is perfect for soaking up every last bit of that rich, smoky paprika broth.
A simple cucumber salad dressed with a little vinegar and dill is a classic pairing that cuts through the richness beautifully. For something more substantial, roasted root vegetables or a simple green salad with tangy vinaigrette work really well alongside. Steamed green beans or braised red cabbage are traditional accompaniments that complement the flavors without competing.
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