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    Home > Slow Cooked

    Beef Goulash

    Published: Jul 16, 2020 · Modified: Mar 22, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe
    Two image collage of beef goulash with sour cream

    This beef goulash is a hearty, warming stew of slow-cooked, fall-apart beef in a rich and slightly smoky tomato and paprika sauce.
    You can make it in the oven or the slow cooker. I love to use two different types of paprika for extra layers of flavour.
    This is my version, passed down to me from my dad and it's the best I've ever had.
    Beef Goulash in a red dutch oven pan

    I thought it was time to pull this one out of the archives again as it's so flippin good.

    Tender chunks of beef in a thick tomato and pepper sauce - spiced with beautiful smoky paprika (don't go easy on the paprika now - this stew can take plenty).

    I'll happily admit - this isn't a 100% authentic Hungarian goulash. Traditional goulash, I'm told, is more of a soup that doesn't rely on flour for thickening. Tomato is also a fairly modern addition.

    There are a number of Hungarian and non-Hungarian variations of goulash out there (according to Gundel's Hungarian cookbook) some using beans, wine, flour, potatoes and some are extremely simple.

    My version (passed down from my dad, with a few little tweaks) is a rich, slightly smoky, tomato-based version. I like to add slices of red bell pepper, then serve with pappardelle pasta and lots of sour cream.

    What do we need?

    • Beef braising steak, plus flour, salt and pepper to dredge the beef in - this adds flavour, plus the flour also helps to thicken the sauce
    • Garlic and onions - I tend to go for the sweeter, smaller brown onions
    • The vitally important paprika. I like to use two types:
      • A sweet (you can replace with hot if you prefer) Hungarian paprika (<--affiliate link). The different in taste of an authentic Hungarian paprika and regular paprika is unbelievable. Totally worth the extra effort to buy some from Amazon or a local spice shop. However...if you can't source any, don't worry, regular paprika still tastes great.
      • Smoked paprika - I do just use regular supermarket smoked paprika for this. You can just add an extra tablespoon of the Hungarian paprika if you prefer though.
    • Tinned tomatoes, tomato puree and beef stock for the sauce base
    • A little honey - to neutralize some of the acidity from the tomatoes
    • Also red bell peppers - for a bit of extra texture and veggie boost
    • Plenty of soured cream - for stirring in and also for spooning on top. The soured cream adds a creamy richness and slight tang. So good!!

    Ingredients for Beef Goulash on a wooden table

    How to make this Beef Goulash

    Full recipe with detailed steps in the recipe card at the end of this post.

    1. Dredge the beef in the flour, salt and pepper and fry in 2-3 batches until well-browned. Then remove from the pan and place in a bowl.
    2. Add the onions in the pan and cook for a few minutes, until softened. Add in the garlic and tomato puree, stir, then add the beef back in.
    3. Add the paprika, tinned tomatoes, beef stock and honey. Bring to a simmer, then place a lid on and place in the oven for 3 hours 30 minutes.
    4. Check and stir 2 or 3 times during cooking to ensure nothing is sticking and that there is still plenty of liquid (you can add a splash of water if needed).
    5. Add in the peppers, stir and put back in the oven for 30 minutes.

    8 image collage showing how to make beef goulash

    Take out of the oven and stir in the soured cream.

    Beef Goulash in a red dutch oven pan

    I like to serve mine with pasta and extra sour cream.

    Beef Goulash in a blue bowl with pappadelle pasta

    Other accompaniment ideas for Goulash:

    • Boiled rice
    • Homemade Pasta
    • The smoky wedges from this post
    • Creamy mashed potato (if serving with mash then swap out the peppers for mushrooms - I think they work better)

    So versatile, it's worth making a double batch and serving it with different accompaniments two days running.

    I love making stews in a dutch oven (<-- affiliate link) as I find they seem to thicken a little better. Also, the initial browning of the beef means the base of the pan gets covered in a dark brown crispy bits. It might seem a bit alarming at first (as it looks like it's sticking), but a few minutes after pouring the stock and tinned tomatoes in and you'll find you can stir all of those bits into the goulash - which results in a richer flavour.

    I love how the sauce bubbles away and splashes the sides of the pan as it's cooking in the oven.  It WILL look dark and covered in well-cooked sauce when it comes out, but you've got to admit - it does look pretty inviting.

    wide image of Beef Goulash in a red casserole pan, topped with sour cream

    Although I used my dutch oven pan for this, you can also use a slow cooker. Simply fry everything off up to step 3, reduce the amount of stock by half a cup, and cook on medium for 4-5 hours or low for 5-7 hours.

    Love cooking with your Dutch Oven? Here are some more recipes you can use it for:

    • Slow Cooked Beef Massaman Curry – Rich, fall-apart slow cooked beef curry in a spicy homemade sauce with new potatoes.
    • Beef Short Ribs - Fall-apart beef served with a rich and meaty red wine gravy - I cook this in the slow cooker, but also include Dutch Oven instructions
    • Big Batch Chinese Beef - A tasty, make-ahead meal of slow-cooked saucy Chinese beef.
    • This Spicy Pork Ramen Noodle Soup dish…..oh boy. It’s takes a little effort, but it’s so worth it!
    • Chris's famous Chilli Con Carne

    Ingredient swaps:

    You can swap out the beef for pork if you like. If you fancy a chicken version, I've got a lovely chicken paprikash in my new ebook.

    You can also swap out the red peppers for green peppers, or you could include some even add some chopped chilli peppers for a bit of spice.

    Scale it up or down

    You can halve the recipe, sticking to the same ingredient ratios.  So to make it for four people you would reduce all of the ingredients by half.
    It will likely need 30-45 minutes less in the oven. Keep a close eye on it after the first 90 minutes of cooking, just to ensure it doesn't cook dry. If it starts to look a little dry, add a good splash of stock or water.

    Watch how to make it:

     

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    Square image of beef goulash in a Dutch Oven pan

    Beef Goulash Recipe

    By: Nicky Corbishley
    A warming stew of fall-apart beef in a rich and slightly smoky tomato and paprika sauce. Make this goulash in the oven or the slow cooker.
    4.78 from 22 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 4 hours hrs 15 minutes mins
    Total Time 4 hours hrs 45 minutes mins
    Course Dinner
    Cuisine British, Hungarian
    Servings 8 portions
    Calories 462 kcal

    Ingredients
     

    • 3 tbsp vegetable oil
    • 2 lb (900g) beef braising steak, cut into bite-size chunks
    • 2 tbsp plain (all-purpose) flour
    • ¼ tsp salt
    • ½ tsp freshly ground black pepper
    • 2 brown onions - peeled and diced
    • 2 fat cloves garlic - peeled and minced
    • 2 tbsp tomato puree
    • 2 tbsp paprika
    • 1 tbsp smoked paprika - just use regular if you don't have smoked
    • large pinch of salt and pepper
    • 28 oz (800g/two tins) canned chopped tomatoes in juice
    • 2 ¼ cups (600ml) hot beef stock (water plus 2 stock cubes is fine)
    • 1 tbsp honey - optional - this is just to neutralize some of the acidity from the tomatoes
    • 2 red bell peppers - deseeded and sliced
    • 1 cup (225ml) sour cream

    To Serve:

    • Cooked pasta - such as pappardelle, tagliatelle or penne
    • handful of chopped parsley
    • Extra sour cream

    INSTRUCTIONS
     

    • Preheat the oven to 170C/325F. Heat up the oil in your dutch oven or oven-friendly casserole dish.
    • Dredge the beef in the flour, salt and pepper and fry in 2-3 batches until well-browned.
    • Once browned, remove from the pan and place in a bowl.
    • Turn down the heat and place the onions in the pan and cook for 2-3 minutes, stirring (try to scrape up a some of the brown bits that may have stuck to the bottom of the pan. Keep the heat low to ensure it doesn't burn).
    • Add in the garlic and tomato puree, stir, then add the beef back in.
    • Sprinkle the beef with the paprika, salt and pepper and stir to coat.
    • Then pour in the canned tomatoes, beef stock and honey. Stir and bring to a simmer.
    • Once simmering, scrape up any bits from the bottom of the pan and stir. Then place a lid on and place in the oven to cook for 3 hours 30 minutes.
    • Check and stir 2 or 3 times during cooking to ensure nothing is sticking and that there is still plenty of liquid (you can add a splash of water if needed).
    • After 3 and ½ hours, add in the peppers, stir and put back in the oven for 30 minutes.
    • Take out of the oven, stir, then swirl the soured cream on top, sprinkle with parsley and serve with pasta and extra sour cream.

    Video

    ✎ Notes

    Can I make Goulash in a slow cooker?
    Yes. Simply fry everything off up to step 3, reduce the amount of stock by half a cup, and cook on medium for 4-5 hours or low for 5-7 hours.
    Can I make this ahead?
    Yes, cook the goulash, then cool, cover and refrigerate for up to two days. Reheat on the hob or in the oven at 170c/325f for 25-30 minutes (covered) stirring occasionally, until piping hot throughout.
    Can I freeze Goulash?
    Yes, cook the goulash, then cool, cover and freeze. Defrost in the refrigerator overnight, then reheat on the hob or in the oven at 170c/325f for 25-30 minutes (covered) stirring occasionally, until piping hot throughout.
    Best cuts of beef for Beef Goulash:
    • Chuck steak (braising steak) – comes from the forequarter- Consisting of parts of the neck, shoulder blade, and upper arm.
      • It’s a tough but very flavorful cut of meat. It has a lot of connective tissue, which needs long slow cooking to break down and become tender. Cut into bite-size chunks, or you can use bigger chunks and shred the beef into strips.
    • Silverside (bottom round) – comes from the hindquarter – just above the back leg
      • It’s a leaner, inexpensive cut of meat with little marbling. The lack of fat means it doesn’t have as much flavour as chuck steak, so make sure you use good quality stock to cook it in. It’s good for slow cooking, but must be cooked with moisture/liquid so doesn’t dry out and become tough.
    Nutritional information is per serving, not including the serving suggestions of pasta and extra soured cream.

    Nutrition

    Calories: 462kcalCarbohydrates: 18gProtein: 23gFat: 33gSaturated Fat: 16gCholesterol: 94mgSodium: 548mgPotassium: 815mgFiber: 4gSugar: 10gVitamin A: 2610IUVitamin C: 50.2mgCalcium: 101mgIron: 4.4mg
    Keywords autumn, Casserole, Comfort Food, homemade, winter
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    If you like this then you'll LOVE my take on Chicken Paprikash

    Chicken Paprikash in a white bowl on top of pasta with a piece of bread in the bowl.

    Equipment:

    In order to make this Hungarian Beef Goulash recipe you will need:

      • A good Kitchen knife. I have recently bought this Dalstrong one and love it.
      • Chopping Board
      • Garlic Press
      • Casserole pan
      • Measuring Spoons
      • Measuring Jug
      • Wooden or Silicon Coated Spoons.  We have just bought these and love them.

    This recipe was first posted in December 2015. Updated in August 2019 and again in July 2020 with new photos, video and tips.

    Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

     

     

     

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

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    1. Sharon says

      April 19, 2023 at 10:09 am

      4 stars
      Hi Nicky, this is my first recipe I have made of yours ( Beef Goulash )
      Thank you so much for sharing your recipe it was great! My hubby and I really enjoyed it! Will definitely be making it again 😍
      Sorry I did tweak it slightly just adding an extra tablespoon of tomato purée and half a dessert spoon of chipotle chilli paste, for a bit more depth.
      Now onto another of your recipes thanks again from Sharon & Colin in Australia 🇦🇺

      Reply
    2. Anna says

      February 28, 2023 at 11:18 am

      Hi Nicky, what spices can I use instead of Paprika?

      Reply
    3. Andy Ross says

      January 31, 2023 at 3:34 pm

      Nice rich smoky flavour, makes a lovely hearty meal on a cold Winter's day.
      Had a couple of left over tins of Cannellini Beans so drained them and added them in with the Peppers and they soaked up the flavours of the Goulash and added some extra bulk and veggies

      Reply
    4. Tunde says

      January 11, 2023 at 11:47 pm

      Putting honey and flour in it is sacrilege. Shepherds cook this in a cauldron so no meat goes in and out. Your peppers also need frying, throw them in when your onions almost done. Otherwise a good effort.
      Also, noone in Hungary eats this dish with sour cream. I think you mixed it up with the very similar Paprikas chicken which thickened with soured cream/ greek style yogurt.

      Reply
      • Nicky Corbishley says

        January 16, 2023 at 8:57 am

        As I talk about in the post, this recipe isn't 100% authentic. It's the one passed down to me from my dad and I love the flavour, so I wanted to share the recipe.

        Reply
    5. alimak says

      April 09, 2022 at 7:50 pm

      5 stars
      Superb! Layers of flavour and meltingly tender beef. The nights are getting colder here and this hit the spot.

      Reply
    6. Audrey Leong says

      February 19, 2022 at 9:32 pm

      5 stars
      So incredibly delicious!
      An easy, fuss-free recipe resulting in a rich, hearty beef stew.
      It's a keeper!

      Reply
    7. Sue Tyman says

      January 19, 2022 at 9:16 am

      5 stars
      Best beef goulash ever! It's going to be a family favourite. I'm now checking out your other recipes.

      Reply
    8. Janet says

      November 21, 2021 at 9:25 pm

      I made this yesterday and instead of slow cooking it in the oven, I pressure canned it, can’t wait to have some on one of those days I don’t feel like cooking

      Reply
    « Older Comments

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    Hi I’m Nicky

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