Goulash

Name: Goulash
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6 servings
Ingredients: 3 lbs boneless beef chuck; 2 teaspoons salt; ¾ teaspoon freshly ground black pepper; 2 tablespoons vegetable oil; 2 medium yellow onions; 4 cloves garlic; 2 tablespoons balsamic vinegar; 3 tablespoons tomato paste; ¼ cup all-purpose flour; 3 cups beef broth; 2 cups water; 1½ teaspoons caraway seeds; 2 tablespoons paprika (preferably Hungarian sweet paprika); 1 teaspoon dried thyme; 1 bay leaf; 1½ teaspoons sugar; 3 carrots; 1 pound small white boiling potatoes (baby Yukon Gold); chopped fresh parsley; sour cream

User Reviews

4.9

48 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings
6 servings
Calories
486 kcal
Course
Main Course

Goulash

Iris Warren

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Warm, comforting, and deeply flavorful, this Hungarian goulash is the ultimate cozy meal—perfect for slow-cooking days and hearty appetites alike.

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Ingredients

Servings

3 lbs boneless beef chuck, cut into 1½-inch (3.75-cm) pieces
2 teaspoons salt
¾ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
2 medium yellow onions, thinly sliced
4 cloves garlic, roughly chopped
2 tablespoons balsamic vinegar
3 tablespoons tomato paste
¼ cup all-purpose flour
3 cups beef broth
2 cups water
1½ teaspoons caraway seeds
2 tablespoons paprika (preferably Hungarian sweet paprika)
1 teaspoon dried thyme
1 bay leaf
1½ teaspoons sugar
3 carrots, peeled and cut into 1-inch chunks on the diagonal
1 pound small white boiling potatoes (baby Yukon Gold) cut in half (optional, if not serving over noodles)

For Serving (Optional)

chopped fresh parsley
sour cream

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Instructions

Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the oil over medium-high heat until hot and shimmering. Brown half the meat in a single layer, turning with tongs, for about 5 minutes. Repeat with the remaining oil and beef. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Stir in the tomato paste. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 minute. Add the broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, stirring occasionally.
Add the carrots and potatoes (if using) and cook, covered, for 1 hour more, until the broth is thickened, and the meat and veggies are tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the goulash, garnished with fresh parsley and a dollop of sour cream, if desired. If not serving immediately, let it come to room temperature, and then store in the refrigerator until ready to serve.

Notes

Make-Ahead/Freezer-Friendly Instructions: Goulash can be made up to 3 days ahead of time. Reheat on the stovetop over medium heat until warmed through. It can also be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator overnight.
Make-Ahead/Freezer-Friendly Instructions: Goulash can be made up to 3 days ahead of time. Reheat on the stovetop over medium heat until warmed through. It can also be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator overnight.

Nutrition Information

Show Details

Calories 486kcal (24%) Carbohydrates 31g (10%) Protein 55g (110%) Fat 16g (25%) Saturated Fat 5g (25%) Cholesterol 143mg (48%) Fiber 5g (20%) Sugar 7g (14%)