Goulash (Hungarian)
Goulash is the original Hungarian comfort food and is utterly divine - my husband is obsessed! It’s tasty, warm and hearty, perfect for the whole family! Hungarian Goulash is a beef soup with thicker versions referred to as Pörkölt. It features buttery tender, slow cooked beef, potatoes, onions and bell peppers in a rich and flavorful sweet paprika infused beef broth. This Goulash recipe is a complete meal-in-one made with humble ingredients that bakes all in one pot for an easy make-ahead dinner any night of the week (crockpot and stovetop versions included too). Serve this Goulash recipe over egg noodles with a dollop of sour cream and a side of rye bread for the complete Goulash experience.
Servings 6 -8 servings
Ingredients
Goulash
- 2.5 pounds boneless chuck roast trimmed of excess fat and cut into 1-inch cubes
- 1 tsp EACH salt, pepper
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, diced
- 10 ounces white mushrooms, halved, quartered if large (optional)
- 6 garlic cloves, minced
- ¼ cup sweet paprika (do NOT use basic, hot or smoked paprika)
- 2 teaspoons caraway seeds (may sub 1 tsp EACH fennel seeds, dried oregano)
- 1 teaspoon dried thyme
- 1 ½ cups carrots, cut into 1 1/2-inch pieces (optional)
- 1 red bell pepper, chopped into ½-inch pieces
- 1 14 ounce can fire roasted diced tomatoes (don’t drain)
- 3 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon beef bouillon
- 2 ½-3 cups low-sodium beef broth
- 2 bay leaves
Add later
- 3 medium Yukon Gold potatoes, chopped into ½-inch cubes
- ¼ cups low-sodium beef broth (optional for thickening if desired)
- 2 tablespoons cornstarch (optional for thickening if desired)
For serving
- nokedli, csipetke or egg noodles
- sour cream
- salt and pepper to taste
- freshly chopped parsley (optional)
Instructions
- While meat is still on the cutting board, toss it with 1 teaspoon salt and 1 teaspoon pepper. Let rest while you chop/gather the rest of your ingredients.
- Preheat oven to 325 degrees F, if using.
- Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and cook until seared on all sides; transfer to a plate. Repeat with remaining beef.
- Lower heat to medium and add butter, a drizzle of olive oil, onions and mushrooms (if using). Cook, stirring often, until onions are softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry.
- Add garlic, sweet paprika, caraway seeds and thyme and sauté for 30 seconds. Add all remaining Goulash ingredients up to “add later” (carrots through bay leaves). The broth should barely cover the ingredients, you may need more or less depending on your pot and if you omit the carrots/mushrooms.
OVEN METHOD
- Bring the pot to a simmer, cover, then transfer to the 325 degree oven. Cook for 1 hour, then remove the pot from the oven. Add the potatoes if using. Cover and return to the oven and cook for an additional 1 ½-2 hours, until beef and potatoes are very tender.
- Remove the dish from the oven to the stove. If you would like a thicker Goulash, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup of cold beef broth or water in a liquid measuring cup (or bowl) until the cornstarch is completely dissolved. Slowly whisk into the Goulash over low heat. Bring to a simmer for 5-10 minutes until thickened.
- Taste for seasonings and adjust with salt and pepper if needed. Serve each bowl over csipetke (or our American egg noodles) garnished with a dollop of sour cream, and parsley if desired.
STOVE METHOD
- Bring the pot to a simmer, cover, and continue to simmer for 2-3 hours, stirring occasionally and replacing the lid. Add the potatoes, if using, the last 30 minutes of cooking. More broth will evaporate on the stove, so be prepared to add additional broth as needed.
- If you would like a thicker Goulash once the beef is tender, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup of cold beef broth or water until the cornstarch is completely dissolved. Slowly whisk into the Goulash over low heat. Bring to a simmer for 5-10 minutes until thickened.
- Serve each bowl over csipetke (or our American egg noodles) garnished with a dollop of sour cream, and parsley if desired.
CROCKPOT METHOD
- Follow the directions for searing the meat, browning the onions, and sautéing the aromatics, then transfer all of the ingredients (including the potatoes) to a 6 quart (or larger) slow cooker.
- Cook on HIGH for 3-4 hours or on LOW for 7 or 8, until the beef is very tender.
- If you would like a thicker Goulash once the beef is tender, make a cornstarch slurry by mixing 2 tablespoons cornstarch with 1/4 cup of cold beef broth or water until the cornstarch is completely dissolved. Whisk it into the Goulash and cook on HIGH for 30 minutes.
- Taste for seasonings and adjust with salt and pepper if needed. Serve each bowl over csipetke (or our American egg noodles) garnished with a dollop of sour cream, and parsley if desired.
Notes
- Sweet paprika: is a MUST for this recipe. It cannot be substituted for mild/basic, smoked or hot paprika. You may be able to find it at your grocery store but more likely Amazon is the way to go (this is the specific brand that I always use).
- Caraway seeds: are nutty, slightly bittersweet with hints of citrus, pepper, and anise (mild licorice). You should be able to find caraway seeds at the grocery store or always on Amazon. If you only can get your hands on ground caraway, only use 1 ½ teaspoons because is more potent. The best substitution for caraway in this recipe is 1 teaspoon fennel seeds and 1 teaspoon dried oregano.
- Beef bouillon: is a secret ingredient that adds a complex depth of flavor that can't be beat. You can use granulated beef bouillon, beef bouillon cubes or better than bouillon. If using cubes, crush and add directly to the broth, don’t dissolve in water first.
MAKE AHEAD GOULASH
This Goulash recipe tastes even better the next day, so feel free to make it in its entirety and reheat when ready to serve. Alternatively, you can prep some of the ingredients in advance:- Carrots: chop the carrots and place them in an airtight container days in advance. You can also chop the mushrooms but remember do NOT rinse them, simply brush them with a cloth.
- Potatoes: once you cut the potatoes, starch is released which will cause them to brown, so make sure you submerge them in water to prevent this discoloration. Simply place the potatoes in a bowl or airtight container, cover with water then cover with plastic wrap or a lid and refrigerate until ready to use.
- Beef: chop into 1” pieces the night before. You can even sear the beef the night before. Make sure your beef cools to room temperature before sealing in an airtight container or zip bag and placing in the refrigerator.
- Assemble: this makes for a hassle free, no fuss dinner! Follow the recipe up to cooking in the oven, adding all of the ingredients to the pot. Cover and transfer to the refrigerator until ready to cook. When ready to cook, bring to a simmer before transferring to the oven.
HOW to store and reheat Goulash
- To store: let Goulash cool to room temperature, cover and transfer to the refrigerator. Refrigerate for up to 4 days.
- To freeze: transfer cooled Goulash to an airtight freezer safe container or freezer bag. Squeeze out any excess air to prevent freezer burn. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To reheat in the crockpot: heat on low for 1-2 hours, depending on how much you have left.
- To reheat on the stove: heat over medium-low heat, stirring occasionally until the beef is heated through to 165 degrees F. This may take 20 minutes, so plan accordingly.
- To reheat in the microwave: transfer Goulash to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 2 minutes, stir, then continue to microwave for 30-second intervals, if needed.