Goulash, a Hungarian beef stew. There are many variations on it with pork, sheep and fish but I’m going for a slightly more traditional and easy goulash recipe made with beef. A deliciously warming stew for the whole family!
Hungarian beef goulash
Goulash is a Hungarian stew made with beef, bell peppers and carrots. Delicious with mashed potatoes or rice and vegetables such as green beans. Goulash or gulyás is the national dish of Hungary. There, you will come across it as a stew (which is actually called pörkölt, meaning roasted) and as a soup. My recipe is actually the thickened version of the traditional soup.
The best goulash recipe
This is a perfect dish for autumn or winter since it is a true comfort food. A beef stew that warms you up wonderfully during the colder days. It takes a bit of time, but while the goulash is simmering it fills your house with it’s wonderful aromas.
It’s also quite an easy dish to make and perfect to prepare ahead on busy days for the perfect easy weeknight meal. Another one of my favorite, super easy recipes to make during the colder seasons is my homemade hamburger helper.
Delicious stew
I love stews and I love making traditional dishes such as a spicy Moroccan chicken tagine or this old fashioned goulash recipe. This Hungarian stew may just be one of my new favorite meals, deliciously tender meat, nice herbs with a bit of spice but not too much and the added vegetables make it a fantastically tasty dish.
Easy goulash recipe
Yes, you need some time to prepare this recipe, but the preparation, on the other hand, is done in 15 minutes. Personally, I always like to use a good quality dutch oven, because it conducts heat very well, so your stew cooks evenly and well. After all, you do want really tender meat.
You can also prepare this dish very well or even make it a few days in advance, which only adds to its flavour. In Hungary, by the way, they often make it in a huge cauldron, which they call bogrács. They often hang it over a wood fire. But for convenience, we just make it on the stove .
Ingredients
- 600 gram chuck steak or chuck roast (diced)
- 2 yellow onions (chopped)
- 2 cloves garlic (finely chopped)
- 1 tbsp all-purpose flour
- 3 tsp paprika powder
- 1 tsp chilli flakes
- 1 tsp caraway seeds (ground)
- 2 red bell peppers (diced)
- 70 grams tomato puree
- 3 tomatoes (diced)
- 2 carrots (sliced)
- 500 ml beef stock
- olive oil, salt and pepper
- fresh parsley, green beans (optional)
Equipment
- Dutch oven
INSTRUCTIONS (how to make this recipe):
- Heat some oil in a dutch oven over medium-high heat. Add the onion and garlic and fry until soft and lightly browned.
- Add the beef and fry until brown all around.
- Add the flour and spices and fry briefly.
- Add the peppers, tomato puree, tomatoes and carrots. Stir everything well.
- Pour in the beef stock and bring to the boil for about 5 minutes.
- Lower the heat, cover the pan and simmer the goulash for about 2-3 hours, or until the meat is soft and tender. Stir occasionally and add some extra stock if necessary.
- Season the goulash with salt and pepper. Serve with green beans and mashed potatoes. Optionally with some fresh parsley. Enjoy your meal!
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