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Amazing Goulash Recipe: 3 Hour Slow Simmer

Oh, you know those nights when you just crave something SO hearty and comforting that it feels like a warm hug from the inside? That’s exactly when I reach for my tried-and-true goulash recipe. This isn’t just any beef stew, mind you; it’s a proper Hungarian goulash, packed with deep, rich flavors and beef so tender it practically melts. I remember my grandma making this on chilly Sundays, the whole house smelling like paprika heaven. It’s her recipe, really, passed down with love, and honestly, it’s just the best way to chase away the cold and fill your belly with something truly satisfying.

Why You’ll Love This Goulash Recipe

Trust me, this is the goulash recipe you’ve been dreaming of! Here’s why it’s a winner:

  • Super Easy to Make: Seriously, it just simmers away until it’s perfect.
  • Incredible Flavor: That blend of spices and slow-cooked beef is pure magic.
  • Melt-in-Your-Mouth Beef: You won’t believe how tender it gets!
  • Ultimate Comfort Food: Perfect for chilly evenings or when you just need a hug in a bowl.
  • So Versatile: Goes with just about anything!

Ingredients for the Perfect Goulash Recipe

Okay, gathering your ingredients is super important for the best beef goulash! Here’s what you’ll need for this amazing goulash recipe:

  • 2 lbs beef chuck, cut into nice, easy-to-handle 1-inch cubes.
  • 2 tablespoons olive oil – good old reliable for browning.
  • 2 large onions, finely chopped. This is key for that sweet base!
  • 3 cloves garlic, minced. Don’t skimp on the garlic, it’s a flavor booster!
  • 2 tablespoons paprika. And I *really* mean paprika! Use a good quality one; it’s the heart of goulash.
  • 1 teaspoon caraway seeds. These little guys add such a unique, warm note.
  • 1 teaspoon dried marjoram. A little herby goodness.
  • 1 (28 ounce) can diced tomatoes, still in their liquid.
  • 4 cups beef broth. For that rich, savory depth.
  • 2 tablespoons tomato paste. This really punches up the tomato flavor.
  • Salt and black pepper, just to taste at the end.

How to Make This Goulash Recipe: Step-by-Step

Alright, let’s get cooking! Making this classic beef goulash is honestly way easier than you might think, and it’s all about building those amazing layers of flavor. Don’t worry if your kitchen gets a little steamy; that’s just the smell of deliciousness happening!

Searing the Beef for Flavor

First things first, we’ve got to get a beautiful sear on our beef chuck. This isn’t just about making it look pretty; it’s crucial for developing that deep, savory flavor that makes a goulash truly sing. Get your pot nice and hot with the olive oil, then brown those beef cubes on all sides. Don’t overcrowd the pot – do it in batches if you have to! You want a nice crust, not steamed beef. Once they’re beautifully browned, scoop them out and set them aside for a bit. This simple step is a game-changer for any good stew, really.

A close-up of a rich, red goulash recipe with tender chunks of beef and onions in a white bowl.

Building the Flavor Base

Now, in that same pot (don’t you dare clean it!), toss in your chopped onions. Let them soften up and get a little translucent, which usually takes about 5-7 minutes. This is where that sweetness starts to build! Next, add your minced garlic, along with the star of the show, paprika, plus the caraway seeds and marjoram. Give it a good stir for about a minute until it’s super fragrant – wow, that smell! Cooking the spices like this just wakes them up and makes them so much more flavorful. It’s a little trick I picked up that makes a huge difference in my cooking!

Simmering to Perfection

Okay, now for the magic part. Stir in your diced tomatoes with their juice, that lovely beef broth, and the tomato paste. Give it a good mix to get all those tasty bits off the bottom of the pot. Then, nestle your browned beef back into this glorious mixture. Bring it all up to a gentle simmer, then turn the heat down low, pop a lid on that pot, and let it do its thing. We’re talking 2 to 3 hours here, people! It might sound like a long time, but this is absolutely key to making the beef fork-tender and allowing all those delicious flavors to meld together perfectly. Patience is definitely a virtue when it comes to amazing goulash!

A close-up of a rich, red goulash recipe in a white bowl, featuring tender chunks of beef and onions.

Once that beef is so tender it falls apart with the gentlest touch, it’s time to season it with salt and pepper. Give it a taste and adjust as needed. Sometimes I even stir in a tiny bit of homemade chili garlic sauce at the very end for a little extra kick, but that’s totally optional!

Tips for the Best Goulash Recipe

You know, making a truly stellar goulash recipe is all about a few little tricks that really make a difference. For starters, your paprika is SO important here. Don’t just grab any old jar; try to get a good quality Hungarian sweet paprika if you can. It makes the flavor so much richer! If you like a bit of heat, you can always add a pinch of hot paprika or even a dash of cayenne. And if your goulash isn’t as thick as you like? Don’t panic! My favorite cheat is to mix a tablespoon of flour with a splash of cold water to make a slurry, then stir that into the simmering stew in the last 30 minutes. It thickens it up beautifully, just like you see in recipes for easy dump cakes where you want things just right!

Ingredient Notes and Substitutions

So, paprika is really the soul of this goulash recipe, and not all paprikas are created equal! I absolutely swear by using a good quality Hungarian sweet paprika; it’s got this deep, sweet, and slightly smoky flavor that you just can’t beat. If you can’t find Hungarian, a good Spanish sweet paprika is a decent second choice. For the beef broth, if you’re out or want to change it up, a rich vegetable broth works too, but beef broth really gives it that classic hearty taste. Don’t hesitate to adjust the spices – if you like it spicier, add a pinch of hot paprika!

Serving Suggestions for Your Goulash

Okay, the best part of making this wonderful goulash recipe is figuring out how to serve it! Honestly, it’s delicious no matter what, but my favorite way is with a big pile of fluffy egg noodles. They just soak up all that incredible sauce! Of course, you can never go wrong with some creamy mashed potatoes or even just a big chunk of crusty bread for dipping. If you’re feeling fancy, why not try some air fryer baked potatoes? Or, for something a little different, it’s even surprisingly good spooned over some of my one-pot mac and cheeseburger soup base if you want a real feast!

A close-up of a white bowl filled with tender beef chunks in a rich, red goulash sauce with onions and peppers.

Storage and Reheating Instructions

Leftover goulash is seriously a gift that keeps on giving! Once it’s cooled down, just pop it into an airtight container and it’ll keep perfectly in the fridge for about 3-4 days. For longer storage, you can absolutely freeze it – it thaws beautifully. To reheat, I like to gently warm it on the stovetop over low heat, maybe adding a tiny splash of broth or water if needed. You could also pop it in the microwave. It tastes just as good, if not better, the next day!

Frequently Asked Questions About This Goulash Recipe

Got questions about this delicious Hungarian goulash? I’ve got you covered! Here are some things people often ask, and my honest answers:

Can I make this vegetarian?

Oh, that’s a great question! While this is definitely a beef goulash recipe, you absolutely *could* make a vegetarian version. You’d want to swap out the beef chuck for something hearty like large chunks of portobello mushrooms or firm tofu. You’d still follow most of the same steps for building the flavor base with onions, garlic, and spices, but you’d use vegetable broth instead of beef broth. It won’t be an *authentic* goulash, of course, but a tasty vegetarian stew!

How long does it *really* take to cook?

The magic of this goulash recipe is in the slow simmer! While prep is pretty quick (maybe 20 minutes), the actual cooking time is about 2 to 3 hours on low heat. Don’t rush it! That long, slow cooking is what makes the beef so incredibly tender and allows all those wonderful paprika and caraway flavors to really meld together. Trust me, it’s worth the wait for that melt-in-your-mouth goodness. It’s similar to how long you’d let a beef wellington rest, patience is key!

What’s the best cut of beef for goulash?

For the absolute best texture and flavor in this beef goulash, you really can’t beat beef chuck. It has a good amount of marbling (that little bit of fat running through it), which keeps the meat super moist and tender during those long hours of simmering. It breaks down beautifully and gives the stew that rich, satisfying feel. Pot roast or even stew meat that’s labeled for slow cooking would work as a substitute, but chuck is my go-to for this classic recipe.

Why is my goulash not thick enough?

Sometimes the sauce doesn’t thicken up exactly how we want it. If yours is a little too thin after the long simmer, don’t worry! My little trick is to make a quick slurry: just whisk about 2 tablespoons of flour with a few tablespoons of cold water until it’s smooth. Stir this paste into the simmering goulash during the last 30 minutes of cooking. Let it bubble gently, and it’ll thicken right up beautifully!

Nutritional Information (Estimated)

Just so you know, this is my best guess based on the ingredients! The exact numbers can wiggle around a bit depending on the brands you use and the size of your beef cubes. But generally, for one hearty serving of this goulash recipe, you’re looking at something like: 450 Calories, 25g Fat, 35g Protein, and 20g Carbohydrates. Remember, this is just a ballpark to give you an idea!

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A close-up of tender beef chunks in a rich, red sauce with onions, showcasing the delicious goulash recipe.

Classic Beef Goulash


  • Author: ferecipe.com
  • Total Time: 200 min
  • Yield: 6 servings 1x
  • Diet: Vegetarian

Description

A hearty and flavorful Hungarian beef stew.


Ingredients

Scale
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 2 large onions, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 1 (28 ounce) can diced tomatoes, undrained
  • 4 cups beef broth
  • 2 tablespoons tomato paste
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat.
  2. Brown the beef cubes on all sides. Remove beef and set aside.
  3. Add onions to the pot and cook until softened, about 5-7 minutes.
  4. Add garlic, paprika, caraway seeds, and marjoram. Cook for 1 minute until fragrant.
  5. Stir in diced tomatoes, beef broth, and tomato paste.
  6. Return the beef to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until beef is tender.
  7. Season with salt and pepper to taste.

Notes

  • Serve hot with noodles, potatoes, or crusty bread.
  • For a thicker goulash, you can mix 2 tablespoons of flour with a little cold water and stir it into the stew during the last 30 minutes of cooking.
  • Prep Time: 20 min
  • Cook Time: 180 min
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hungarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 10g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 9g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 4g
  • Protein: 35g
  • Cholesterol: 120mg

Keywords: goulash recipe, beef goulash, Hungarian goulash, beef stew, paprika stew

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