• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Apron
  • Home
  • Cozy Recipes
    • Appetizers
    • Soups
    • Salads
    • Entrees
      • Burgers & Sandwiches
    • Desserts
    • Breakfast
  • Videos
  • From the Heart
  • About
    • FAQ
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • From the Heart
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Entrees / Beef Goulash

    Beef Goulash

    January 10, 2020 by Ingrid Beer 31 Comments

    Beef goulash is a cozy, rustic stew filled with chunks of tender beef, savory vegetables, and fragrant spices such as paprika, ground caraway seeds and bay leaf. It is one of my family's favorite cold weather comfort foods, and absolutely delicious served over egg noodles or mashed potatoes!

    Beef Goulash

    Beef Goulash, an Eastern European Family Favorite

    Growing up in a household with two Slovak parents, I had the pleasure of enjoying a lot of delicious and comforting Eastern European meals.

    In the cold of winter, one of my family's favorite meals to prepare was a Hungarian-inspired beef goulash, a stew-like dish filled with tender chunks of beef and veggies, all simmered for an extended period of time in a rich sauce infused with a hint of aromatic caraway seeds, paprika and bay leaf.

    My mom would most often prepare little homemade dumplings, similar to spaetzle, or even mashed potatoes, and we would ladle the beef goulash over top, allowing the copious sauce to glide over every nook and cranny.

    Talk about a super cozy and warming meal!

    These days, I often prepare homemade beef goulash for my own loved ones in the style that my parents prepared it, even making the tiny homemade spaetzle from scratch if I have a bit of extra time. Or, to keep things simple, I like to use tender, extra-wide egg noodles, as I do here with this version.

    Beef goulash is one of those rustic and cozy meals that we thoroughly appreciate and take lots of comfort in when the nights are chilly, and I thought I'd share this Eastern European family favorite of ours here with you, so that you too, could to find some comfort in it.

    Beef Goulash | thecozyapron.com

    How to Make Beef Goulash That’s Rich and Flavorful

    When it comes to a beef goulash recipe, it's all about rustic simplicity with lots of rich flavor.

    While there is a generous amount of onions in this recipe, along with some carrots and some diced tomato (mainly for color and for a bit a added texture), the beef is meant to be the star of the show.

    The nice thing about my recipe for goulash is that it doesn't require an expensive cut of beef. I use a slightly tougher grass-fed beef chuck roast, cut into medium-size chunks.

    The reason I choose the chuck roast over traditional beef stew meat (the pre-packaged kind) is because of the collagen and marbling found in it, excellent for cooking to delicious perfection over a longer period.

    That extended cooking time, needed for this goulash recipe, will allow the meat to become flavorful and tender.

    As for the aromatics, there's the onions along with lots of garlic, a good dash of ground caraway seeds, paprika (not the hot paprika, but the more sweet and mild “Hungarian” variety), a couple of bay leaves, some diced carrots, and a few roughly chopped, whole tomatoes from a can.

    Here's my beef goulash recipe at a glance: (or just jump to the full recipe further down...)

    1. First, I season my beef with salt and pepper, then toss it with a bit of flour to coat; I then add it to my hot pan or pot, sear it off until browned, and remove it when done.
    2. Next, the onions and carrots go into the same pot I used for the beef, and I saute those until they become softened and translucent; I then add in the seasonings along with the garlic and the tomato.
    3. At this point I return the browned beef to the pot, add in some beef stock or broth; and then, everything is gently simmered until the beef is tender and the sauce slightly thickened, about 2 to 2 ½ hours.
    4. I garnish the beef goulash with parsley, and serve over egg noodles, or even mashed potatoes.

    Beef Goulash | thecozyapron.com

    Recipe

    Beef Goulash

    by Ingrid Beer

    Print Friendly, PDF & EmailPrint Recipe
    Beef Goulash | thecozyapron.com
    Beef goulash is a classic Eastern European recipe, prepared with tender chunks of beef simmered in a rich and flavorful sauce!

    Category: Entree
    Cuisine: Hungarian

    Yield: Serves 6

    Nutrition Info: 613 calories

    Prep Time: 20 minutes
    Cook time: 2 hours 30 minutes
    Total time: 2 hours, 50 minutes

    Ingredients:

    • 2 ½ pounds beef chuck roast, cut into medium-size chunks
    • Salt
    • Black pepper
    • 3 tablespoons of flour, divided use
    • Olive oil
    • 2 tablespoons unsalted butter
    • 2 small onions, chopped
    • 3 medium carrots, peeled and chopped
    • 3 tablespoons sweet paprika
    • ½ teaspoon ground caraway seeds
    • 2 bay leaves
    • 4 cloves garlic, pressed through garlic press
    • 1 ½ tablespoons tomato paste
    • 2 cups beef stock/broth
    • 4 whole, peeled San Marzano-style tomatoes (from can), roughly chopped
    • 1 tablespoon chopped, fresh parsley
    • Egg noodles, mashed potatoes, or favorite side to serve alongside
    Preparation:
    1. Place the chunks of the beef into a large bowl, and season with a couple of generous pinches of salt and black pepper; sprinkle over 2 tablespoons of the flour, and toss to coat.
    2. Place a large braising pan or Dutch oven over medium-high heat, and drizzle in about 3 tablespoon of the olive oil; once hot, add in about half of the beef (work in 2-3 batches), and brown on all sides for about 4-5 minutes; remove the meat from the pan and set aside.
    3. To the same pan, add in 2 more tablespoons of olive oil along with the butter, and once melted, add in the onions and carrots, and saute for about 2-3 minutes until softened; then, add in the paprika, the ground caraway seeds and the bay leaves, and stir to combine.
    4. Next, add in the garlic, and once aromatic, stir in the tomato paste to incorporate; sprinkle in the remaining 1 tablespoon of flour and stir to combine, then stir in the beef stock/broth, followed by the chopped tomatoes.
    5. Return the browned beef back into the pan, stir to combine, and bring everything to a vigorous simmer; then, reduce the heat to medium-low or low, cover partly with a lid so that some steam can escape, and cook until the beef is tender, about 2 – 2 ½ hours, stirring occasionally.
    6. Finish the beef goulash by stirring in the chopped parsley, and serve with egg noodles, mashed potatoes, or your favorite side.

    Tips & Tidbits for my Beef Goulash:

    • Beef chuck for tender, succulent results: While pre-packaged beef stew meat can be used, I recommend using beef chuck cut into medium-size chunks. It's a terrific cut of beef to use for extended cooking, as it contains more collagen and will remain more tender and succulent, rather than becoming dry.
    • Ground caraway seeds: I like to use freshly ground caraway seeds in my beef goulash, and you can achieve this by using a spice grinder or even a mortar and pestle. If you prefer to use whole caraway seeds, which is also an option, use a little less, about ¼ teaspoon rather than the ½ teaspoon of the ground called for in this recipe.
    • Hungarian or sweet paprika: I use traditional, mild Hungarian paprika in this recipe, and you can typically find it in a little red box, in the spice section of the market. Or, if you can't find one labeled “Hungarian”, simply use regular “sweet” paprika. (Just make sure not to choose hot or spicy paprika.)
    • Time is your friend with beef goulash: To ensure tender and delicious beef and a flavorful sauce, you'll need to treat beef goulash like a braise and allow for about 2 to 2 ½ hours of simmering. Check the beef after 2 hours, and if tender and succulent, it's done.
    • Serve with egg noodles or perhaps mashed potatoes: If you can find extra-wide egg noodles, then opt for those. Or, you can also prepare these best basic mashed potatoes—another super cozy recipe!

    Beef Goulash | thecozyapron.com

    Beef Goulash | thecozyapron.com

    Hungry for more cozy stews and braises? Check out these Braised Chicken Thighs, this Hungarian Red Potato Goulash, or this Philly Cheesesteak Stew!

    « Black-Eyed Pea Soup
    Pork Stew »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Kim S

      January 11, 2020 at 5:09 pm

      This looks delicious! I would like to try making it. I was wondering if there would be a good substitute for the caraway?

      Reply
      • The Cozy Apron

        January 11, 2020 at 5:48 pm

        Hi Kim, there really isn't a good sub for caraway—if you can't find it, or prefer not to use it, simply leave it out without problem. 😉

        Reply
      • Bettie

        November 04, 2020 at 8:47 am

        Fennel works well

        Reply
        • Ted Penner

          January 14, 2023 at 2:29 pm

          Can I use smoked paprika?

          Reply
          • The Cozy Apron

            January 15, 2023 at 10:08 am

            Hi Ted, absolutely! You will definitely have more of a smoky flavor if you do, and if you prefer this, it'll be a terrific substitution.

            Hope you enjoy the recipe, and happy cooking!

            Reply
    2. Anika

      January 31, 2020 at 9:17 pm

      This looks right up my alley! Any tips for doing this in an instant pot?

      Reply
      • The Cozy Apron

        February 01, 2020 at 9:20 am

        Hi Anika, since I don't use an instant pot, I'm never very confident about advising how to prep one of my recipes in one...but I'd say cook this the same way you'd cook something that required longer cooking.

        Everything can go in, and perhaps leave it at a setting where it can gently simmer all day if that's what you're looking to do (while you're at work), and it should be fine. As you probably noticed in the recipe, it takes a while for the meat to become tender even using stovetop method, so this would be just fine if you cooked for a long time.

        Hope you enjoy, whichever method you choose!

        Reply
        • Anika

          February 03, 2020 at 10:05 pm

          Thank you. I chickened out and prepared on the stove:) I added whole crimini mushrooms, doubled carrots, used fresh tomatoes, and after a 2 hour simmer...it turned out perfection! Flavors were full and amazing. I worry the instant pot wouldn’t be able to replicate the texture and thickness... Thanks for an amazing recipe!

          Reply
          • The Cozy Apron

            February 04, 2020 at 2:30 pm

            That's wonderful, Anika! Thanks so much for letting me know—glad you enjoyed!

            Reply
    3. Andra

      February 15, 2020 at 3:56 pm

      This is a fantastic recipe. Thank you. We loved the flavors.

      Reply
      • The Cozy Apron

        February 17, 2020 at 12:14 pm

        Hi Andra, thanks so much—so glad you enjoyed the recipe!

        Reply
    4. Aric

      September 29, 2020 at 5:39 pm

      Found your recipe last week and so far I've made it for my fiancée and I twice. Absolutely love this recipe.

      Reply
      • The Cozy Apron

        September 29, 2020 at 5:59 pm

        Ah, music to my ears, Aric! I'm very glad to read you've enjoyed it twice in the past week. That's a good sign! 😉

        Thanks so much for taking some time to stop by and share your experience with me. Happy cooking to you, and may you and your fiancée continue to be comforted by the recipe throughout the upcoming cold season!

        Reply
    5. Ani

      April 04, 2021 at 8:06 am

      Is this recipe freezer friendly?

      Reply
      • The Cozy Apron

        April 04, 2021 at 10:22 am

        Hi Ani, absolutely—feel free to freeze it! And once you're ready to enjoy again, please allow for it to thaw in your fridge for a couple of days before more fully reheating.

        May you enjoy it!

        Reply
    6. Tim O'Halloran

      April 25, 2021 at 1:01 pm

      Can i finish cooking this in the oven at low temp?

      Reply
      • The Cozy Apron

        April 25, 2021 at 3:48 pm

        Hi Tim, absolutely! If you'd prefer to start stovetop and then braise this dish in the oven, feel free.

        I'd set the oven temp to 325°, and allow for about 2 to 2-1/2 hours to gently braise, until tender. Hope you enjoy!

        Reply
    7. Carol

      September 17, 2021 at 8:58 am

      Can I prepare this on stove top and then pour into crockpot?

      Reply
      • The Cozy Apron

        September 20, 2021 at 9:57 am

        Hi Carol, I don't see why not! Hope you enjoy the recipe. 🙂

        Reply
    8. RJ

      December 19, 2021 at 9:51 pm

      Can you leave it in the fridge for a few days prior to serving? Does it freeze well?

      Reply
      • The Cozy Apron

        December 21, 2021 at 1:34 pm

        Hi RJ, you can absolutely prepare ahead, and keep in the fridge for 2-3 days. The flavors will actually deepen, and meld even more. As far as freezing, yes, this should be fine. Just allow to thaw in the fridge a day or two ahead of when you'd like to serve, then gently reheat.

        Hope you enjoy!

        Reply
    9. Bill M

      August 31, 2022 at 11:18 am

      Hi Ingrid, this sounds delicious. Do you think beef shanks would work for this recipe?

      Reply
      • The Cozy Apron

        August 31, 2022 at 11:55 am

        Hi Bill, absolutely! Beef shanks will have a slightly different texture than the chuck roast (they "shred" a bit more), and perhaps have a good amount more fat. You may need to skim some of that off after cooking. But I think they should make for a super cozy version.

        Happy cooking, Bill!

        Reply
        • Bill M

          August 31, 2022 at 12:18 pm

          Thanks! Great suggestions

          Reply
          • The Cozy Apron

            August 31, 2022 at 1:55 pm

            My pleasure Bill!

            Reply
    10. Caitlin and Donovan

      September 01, 2022 at 9:53 am

      My partner and I tried the recipe and we absolutely loved it . It came out so rich and creamy and tasted so homey. It also gave us an evening of spending time together and cooking this amazing dish.
      Thank you for sharing the recipe.

      Reply
      • The Cozy Apron

        September 01, 2022 at 10:08 am

        Hi Caitlin and Donovan, thanks so much for sharing your experience with this recipe. I am so touched you both enjoyed the goulash so much, and my heart is extra full to know that the two of you shared an experience together preparing the dish, and enjoyed time as a couple. This is the ultimate in coziness, and what home cooking is really all about...ideally.

        I hope the two of you find many more recipes on the site to prepare and enjoy together. Happy cooking Caitlin and Donovan! 🙂

        Reply
    11. KQ

      October 24, 2022 at 8:59 am

      I agree, it is a 5 star recipe. I made this for my polish father and he loved it!! My grandmother and mother always put diced potatoes in the recipe so I did and added extra tomatoes.

      Reply
      • The Cozy Apron

        October 24, 2022 at 9:29 am

        Hi KQ, so glad to read this was a 5 star recipe for you! Very touched that your Polish father enjoyed the recipe. I love that you added diced potatoes because that is your family tradition, as well as extra tomatoes.

        Happy cooking to you! 🙂

        Reply
    12. SM

      November 19, 2022 at 8:23 am

      I added whole baby bella mushrooms at the start (keeping in mind that mushrooms give up a LOT of liquid as they cook) and then just before serving, I stirred in half a cup of sour cream. Served over egg noodles. There were no leftovers!

      Reply
      • The Cozy Apron

        November 19, 2022 at 10:09 am

        Hi SM, thanks for sharing! Glad you made the recipe a bit more to your own taste (your additions sound de-lish!), and that you enjoyed it so much. Happy cooking to you!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

    You might like these...

    • Cranberry Orange Muffins
    • Stuffed Eggplant
    • French Onion Meatballs
    • Chicken Cacciatore

    In the Press

    Link to Philly Cheesesteak Stew recipe
    Link to Saucy Italian Drunken Noodles recipe
    Link to Gumbo-Laya recipe
    Link to Saucy Red Potato Goulash recipe
    Link to Creamy White Bean Stew recipe

    Footer

    ↑ back to top

    About

    • Ingrid Beer
    • Privacy Policy

    Newsletter

    • Sign up for emails and updates!

    Contact

    • Contact
    • FAQ

    Copyright © 2023 The Cozy Apron