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Traditional Beef Goulash

Traditional Beef Goulash

A rich and hearty beef goulash made with slow-simmered meat, onions, paprika, and flavorful spices. Perfect for cozy dinners and best served with potatoes, bread, or noodles.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: Central European, Hungarian
Ingredients Method Notes

Ingredients
  

  • 800 g beef stew meat e.g., chuck or shoulder, cut into chunks
  • 3 large onions finely chopped
  • 2 garlic cloves minced
  • 2 tbsp oil or lard
  • 2 tbsp sweet Hungarian paprika
  • 1 tbsp tomato paste
  • Salt and black pepper to taste
  • 500 ml beef broth or water
  • 1 red bell pepper sliced
  • 1 bay leaf

Method
 

  1. Heat oil in a large pot. Sear beef in batches until browned. Remove and set aside.
  2. In the same pot, add more oil if needed. Sauté onions on medium heat until golden and soft (15–20 minutes). Add garlic and cook briefly.
  3. Stir in paprika and tomato paste. Cook for 1 minute to release the aromas.
  4. Add a splash of broth or water to deglaze the pot. Return the beef. Add remaining liquid, salt, pepper, and bay leaf. Stir well.
  5. Cover and simmer on low heat for 1.5–2 hours, until the beef is fork-tender and the sauce is rich and slightly thickened. Stir occasionally.
  6. Add sliced red bell pepper in the last 20 minutes if desired.
  7. Enjoy hot with potatoes, dumplings, crusty bread, or noodles.

Notes

- Use good quality paprika for the best flavor. Avoid letting it burn.
- Goulash tastes even better the next day.
- Can be frozen in portions for later meals.