Goulash

I love making this Goulash on nights when everyone needs a little extra comfort food. Tender beef, smoky paprika, tomatoes, bell peppers, and potatoes come together in the most incredible thick savory stew with a touch of sour cream that makes every spoonful rich, bold, and deeply comforting. I make this for cold weather weekends, family meals, meal prep, back-to-school dinners, and potlucks because it feeds a crowd and tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 3 months.

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Prep Time: 20

Cook Time: 3

Total Time: 3 20

Course: Main Course, Stew

Cuisine: American

Keyword: Goulash

Servings:

Calories: 490kcal

Author: Mandy Applegate

Equipment

Dutch oven

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

US Customary - Metric

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

Here are a few things I've learned from making goulash that'll help yours turn out perfectly every time.

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