Here’s a classic Goulash recipe—a comforting, hearty stew with tender meat, paprika, and vegetables 🍲🥩
Classic Goulash
Ingredients (serves 4–6)
- 1 lb beef stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 tbsp sweet paprika (Hungarian paprika preferred)
- 1 tsp smoked paprika (optional, for depth)
- 1–2 cups beef broth
- 1 cup diced tomatoes (canned or fresh)
- 1–2 bell peppers, diced
- 2 medium potatoes, peeled and cubed (optional)
- 1 tsp caraway seeds (optional)
- Salt & pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the meat
- Heat oil in a large pot over medium-high heat.
- Brown beef cubes on all sides, then remove and set aside.
- Cook onions & garlic
- In the same pot, sauté onions until soft (5–7 minutes).
- Add garlic and cook 30 seconds.
- Add paprika & vegetables
- Stir in paprika, then add bell peppers and tomatoes. Cook 2–3 minutes to release flavors.
- Simmer
- Return beef to pot. Add broth to cover the meat.
- Bring to a boil, reduce heat, and simmer 1–1½ hours, until meat is tender.
- If using potatoes, add them about 30 minutes before the end of cooking.
- Season & serve
- Taste and adjust salt and pepper.
- Garnish with fresh parsley. Serve with crusty bread, noodles, or rice.
Tips & Variations
- Spicier goulash: Add a pinch of cayenne or hot paprika.
- Thicker stew: Mash some cooked potatoes or beans into the sauce.
- Traditional touch: Add a splash of sour cream when serving.
- Slow cooker version: Brown meat and onions first, then cook on low 6–8 hours with vegetables.
If you want, I can also give a simple stovetop goulash recipe with ground beef that’s ready in 30 minutes, perfect for weeknights.
