Goulash

This Goulash is a Hungarian-style beef stew of fork-tender chuck simmered with paprika, tomatoes, bell pepper, and potatoes, then finished with sour cream for a rich, tangy broth. It feeds six over egg noodles, doubles for a crowd, and tastes even better the next day. Store in the fridge up to 4 days or freeze up to 3 months.

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Prep Time: 20

Cook Time: 3

Total Time: 3 20

Course: Main Course, Stew

Cuisine: Hungarian

Keyword: Goulash

Servings:

Calories: 490kcal

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

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Video

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
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.
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 so the cubes sear instead of steam; a crowded pot loses the browning that flavors the broth.
Cook the paprika in the fat for only about a minute, since it turns bitter if it scorches.
Let the simmer run the full 2 to 3 hours; chuck needs that time to go fork-tender.
Whisk the sour cream with the flour and temper it with hot broth before stirring it in, or it can curdle.
To freeze, leave the noodles out and pack the goulash into individual freezer-safe containers for up to 3 months, then thaw overnight in the fridge before reheating.

Nutrition

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