Why You'll Love It
- - One‑pot simplicity makes cleanup easy
- - Deep, comforting flavor from slow‑cooked paprika
- - Tender beef that falls apart with a fork
- - Adaptable to seasonal vegetables
"The goulash was so hearty, my family asked for seconds without even tasting the side dishes!"
Essential Ingredient Guide
- Beef chuck: Choose well‑marbled cuts; they become melt‑in‑your‑mouth after slow simmering.
- Hungarian sweet paprika: Fresh, vibrant paprika gives the signature color and subtle sweetness.
- Carrots and potatoes: Root vegetables add body and natural sweetness, balancing the spice.
- Onion and garlic: Sauté until translucent to build a fragrant base.
- Tomato paste: Adds depth and a hint of acidity to brighten the stew.
- Beef broth: Low‑sodium broth lets you control the salt while enriching the sauce.
Complete Cooking Process
-
Ingredient Readiness:
Trim excess fat from the beef, cut into bite‑size cubes, and pat dry; dice vegetables uniformly for even cooking.
-
Flavor Development:
Brown the beef in batches, then sauté onions and garlic until golden; deglaze with broth to lift caramelized bits.
-
Texture Control:
Add carrots and potatoes early enough to soften but retain a slight bite, preventing mush.
-
Finishing Touches:
Stir in a splash of vinegar or a pinch of sugar to balance acidity, and let the stew rest off heat for a few minutes.
-
Serving Timing:
Serve hot, right after a brief rest; the flavors are at their peak when the stew is still steaming.
- Season the beef after browning for deeper flavor
- Use a heavy‑bottom pot to avoid scorching
- Taste and adjust salt just before serving
- Garnish with a swirl of sour cream or fresh parsley
Pro Tips
Well, these little adjustments make a world of difference. A pinch of salt at the end ties everything together, and the gentle heat keeps the vegetables from turning to puree. I always let the pot sit a moment; the aroma settles, and the stew feels ready to hug you.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Pat beef dry before browning
- Low heat after adding broth prevents tough meat
- Paprika adds color and flavor without heat
Frequently Asked Questions
→ Can I use a different cut of beef?
Yes, a stew‑ready cut like brisket works, but adjust cooking time so it stays tender.
→ What if I don’t have Hungarian paprika?
Swap with regular sweet paprika; you’ll lose a touch of smoky nuance but still get color and flavor.
→ Can I make this in a slow cooker?
Definitely—brown the beef first, then transfer everything to the slow cooker and cook on low for 6‑8 hours.
→ Is it okay to add wine?
A splash of beef‑compatible wine adds richness, just skip if you prefer alcohol‑free.
→ How long can leftovers be stored?
Refrigerate in an airtight container for up to 4 days; reheat gently on the stove.
→ Can I freeze the goulash?
Yes, freeze in portions for up to 3 months; thaw overnight before reheating.
Chef's Tips
If the stew looks too thick, add a splash of water or broth.,For extra richness, stir in a tablespoon of sour cream at the end.,A pinch of smoked paprika can add a subtle smokey note.
Nutrition Facts
per serving
420
Calories
30g
Protein
32g
Carbs
18g
Fat
Taste Profile
Rich, hearty, and subtly sweet
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Lamb adds a richer flavor; adjust simmer time slightly longer.
Gives a subtle smoky depth; reduce quantity by half.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne and a dash of hot sauce for a gentle kick.
Mediterranean Style
Stir in olives, sun‑dried tomatoes, and a sprinkle of feta before serving.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcrowding the pan when browning, which steams rather than sears the meat.
- Adding potatoes too early, causing them to disintegrate.
- Cooking at too high a boil, which toughens the beef.
Meal Prep & Storage
Make Ahead Tips
Brown the beef and store in the fridge up to 24 hours; combine with other ingredients when ready to simmer.
Leftover Ideas
Reheat gently on the stovetop, adding a splash of broth if needed to loosen the sauce.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep ingredients: cut beef, dice onion, slice carrots and potatoes.
Brown beef in batches until deep brown; set aside.
Sauté onion, add garlic and paprika, then stir in tomato paste.
Return beef, add broth, vegetables, and optional caraway; bring to boil.
Reduce heat, cover, and simmer until beef is tender and vegetables are softened.
Simple Old Fashioned Goulash Recipe
A comforting bowl of old fashioned goulash, simmered with tender beef, sweet paprika, and hearty vegetables. Perfect for a quiet night in, this recipe brings warmth and nostalgia to the table.
Timing
Prep Time
20 Minutes
Cook Time
90 Minutes
Total Time
110 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 lbs beef chuck, cut into 1‑inch cubes
- 02 2 tbsp vegetable oil
- 03 1 large onion, diced
- 04 3 cloves garlic, minced
- 05 2 tbsp Hungarian sweet paprika
- 06 1 tbsp tomato paste
- 07 4 carrots, sliced
- 08 3 potatoes, peeled and cubed
- 09 4 cups low‑sodium beef broth
- 10 1 tsp caraway seeds (optional)
- 11 Salt and black pepper to taste
Instructions
Heat oil in a heavy pot over medium‑high heat; brown the beef in batches, turning until deeply colored. Remove and set aside.
Add onion to the same pot, sauté until soft, then stir in garlic and paprika—watch the color deepen, a scent of comfort rising.
Stir in tomato paste, then return beef to the pot; pour in broth, add carrots, potatoes, and caraway if using. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 75‑90 minutes, stirring occasionally, until beef is fork‑tender and vegetables are creamy.
Season with salt and pepper; let the goulash rest a few minutes before ladling into bowls.
Notes & Tips
- 1 If the stew looks too thick, add a splash of water or broth.
- 2 For extra richness, stir in a tablespoon of sour cream at the end.
- 3 A pinch of smoked paprika can add a subtle smokey note.
Tools You'll Need
-
Large Dutch oven or heavy pot
-
Wooden spoon
-
Chef’s knife
-
Cutting board
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Measuring spoons
-
Ladle
Must-Know Tips
- Don't overcrowd the pan when browning; work in batches for a good crust.
- Let the beef rest after browning to retain juices.
- Taste as you go; adjust seasoning toward the end.
Professional Secrets
- Room‑temperature beef cooks evenly, preventing a cold core.
- Low simmer preserves tenderness and keeps the broth clear.
- Deglazing with broth lifts caramelized bits for deeper flavor.
Recipe by
ChristinaChristina is a celebrated food blogger and recipe creator at Lancefood, where she blends culinary expertise with a genuine love for home‑cooked goodne ...
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