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5.0 from 9 votes

Easy Hungarian Goulash

Hungarian goulash is the ultimate stick-to-your-bones comfort food. Beef chuck simmered with onions and tomatoes until tender and mixed with sour cream for an ultra-creamy and rich stew you can serve over noodles, potatoes, or spaetzle.

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings: 5 to 6 servings
Calories: 512 kcal
Course: Dinner
Cuisine: American , Hungarian

Ingredients

Goulash
  • 2 to 3 pound beef chuck roast trimmed of fat and cut into 1-inch chunks*
  • ¼ cup (30g) all-purpose flour
  • 1 tablespoon (14g) butter salted or unsalted is fine
  • 2 large yellow or white onions halved and thinly sliced
  • 1 teaspoon salt divided, plus more to taste
  • 2 tablespoons sweet Hungarian paprika
  • ½ teaspoon caraway seeds crushed or chopped, optional*
  • 1 cup beef broth
  • 1 14.5-ounce can crushed or diced tomatoes
  • 1 tablespoon lemon juice fresh or bottled is fine
  • ¼ teaspoon pepper
  • 1 cup (240g) sour cream
Serve Over
  • Egg noodles, potatoes (boiled, mashed, or baked all work), or spaetzle

Instructions

    Cup of Yum
  1. In a large bowl, toss beef with flour until well-coated. Set aside.
  2. Heat a large pot over medium heat. Add butter. Once butter is melted, add onions and ¼ teaspoon of the salt. Cook, stirring occasionally, until softened, about 10 minutes. If the onions begin to brown, turn the heat down.
  3. Add paprika and caraway seeds and cook for 1 minute more.
  4. Add beef to the pot and cook, stirring often, for 2 minutes.
  5. Slowly pour in the broth, scraping the bottom of the pot with your spoon as you go to dislodge any cooked-on bits.
  6. Add tomatoes and remaining ¾ teaspoon of salt and bring to a low simmer. Cover and cook, stirring occasionally and adjusting the temperature as needed, for 2 to 2½ hours, until meat is tender.
Temper Sour Cream
  1. Measure sour cream out into a medium bowl. Ladle about ¼ cup of cooking liquid into the sour cream and whisk until well-combined. Repeat this process until sour cream is very warm to the touch.
  2. Pour sour cream mixture into the pot and stir to combine. Add lemon juice, pepper, and more salt to taste.
  3. Serve over egg noodles, potatoes, or spaetzle, and enjoy!

Notes

  • *If using pre-trimmed and cut chuck stewing meat or boneless short ribs (NOT bone-in), use 1½ to 2 pounds of meat. 
  • ½
  • *You can use the seeds whole, but I recommend crushing them with a mortar and pestle or using a sharp knife to roughly chop them. The knife method is a little messy but works just fine with a little patience.
  • Approximate nutritional information is for 6 servings. 

Nutrition Information

Calories 512kcal (26%)

Nutrition Facts

Serving: 5to 6 servings

Amount Per Serving

Calories 512

% Daily Value*

Calories 512kcal 26%

* Percent Daily Values are based on a 2,000 calorie diet.