Simple Traditional Hungarian Beef Goulash
This Classic Hungarian Beef Goulash recipe is full of tender pieces of beef and veggies in a rich flavourful broth. This hearty, warm, and cozy meal is a classic Hungarian comfort food that will bring the whole family to the table! Rich flavours develop while the stew simmers over a couple hours, making this a lazy Sunday kind of recipe.
What is Beef Goulash?
We had “Beef Goulash” all the time at our house growing up. I’m pretty sure each time the ingredients differed slightly.
Goulash just seemed to mean any manner of tomato based soup with some sort of beef in it. Chunks of stewing beef or ground beef, it didn’t seem to matter. I even remember my grandmother using canned tomato soup sometimes.
Growing up, I always thought the word goulash meant random mixture. To be fair, it was always delicious and I did always get excited for dinner when I knew that was on the menu!
Vintage Beef Goulash Recipe
I have since found that my grandmother had a recipe labeled Hungarian Goulash. I’m not sure who ended up giving her the recipe, as none of our relatives are from Hungary. But I do remember having it often. Even though our family rarely stuck to this recipe exactly, I decided to make it exactly as the recipe states for an authentic taste.
Beef Goulash is one of those meals that tastes better after a night of sitting in the fridge! All of the flavours meld together and become deeper and richer the next day.
The kids and I were having a pretty lazy Sunday afternoon, since we are just getting back into the routine and rhythm of our fall schedule. I decided to make something that wouldn’t be too labour intensive for our meal, and something that would give me a bunch of easy leftovers for the coming days.
Soups and stews, in general, are so delicious and comforting when the seasons start to turn to autumn and winter. They are rarely very much work to put together. This Beef Goulash was no exception. After the initial prep work, it just needs to sit and simmer away, developing its deep rich flavours for a couple hours.
How to store Beef Goulash
Fridge
Beef goulash stores very well. The leftover will taste even better the next day!
- Allow the soup to cool to room temperature
- Store in an airtight container
- Store in the fridge for 3 days
To reheat
- Place in a sauce pot over medium heat.
- Allow to simmer until it is heated through.
Freezer
Beef goulash stores and freezes very well for longer storage.
- Allow the soup to cool to room temperature
- Store in an airtight container
- Freeze up to 3 months
Perfect sides for Beef Goulash
- Polenta
- Pasta – Macaroni or other small pasta works well in this dish.
- Mashed potatoes
- Spaetzle/nokedli – Find the recipe here for these delicious homemade Hungarian noodles.
- Rice
- Barley
- Gnocchi
- Dumplings
- Biscuits – any of these recipes would pair perfectly, and all of them are ready in about 30 minutes! Easiest Baking Soda Biscuits | Vintage Kitchen, Old-Fashioned Sour Cream Biscuits, Rich and Flaky Buttermilk Biscuits
What to add to Beef Goulash
I made ours exactly to the recipe however, I do remember growing up we rarely had it with cubed beef. Ground beef was way more common.
Other ground meat– Most ground meats would work interchangeably for the beef in this recipe.
Vegetables– You could certainly add in or substitute other vegetables. Winter squash like butternut or acorn you could add or substitute the potatoes. Parsnips, celery, peas, and corn would all be great additions to the beef goulash.
Pasta- Macaroni was almost always present in the beef goulash I remember, but any kind of small pasta would work well. Pasta like rotelle, fusilli, cavatappi, farfalle, ziti, etc.
Toppings– Cheese, I think goes without saying. It is good on just about anything, especially on tomato based stews. A sprinkling of cheese would compliment this dish perfectly.
Cream – Place a dollop of sour cream on top or even a drizzle of heavy cream for a rich broth.
Toasted croutons – To add some crunchy crisp texture.
Heat -Chili flakes sprinkled on top for some added spice to this flavourful stew.
What Beef to use for Goulash
While you might find packaged meat labeled stewing beef, this will work, however, this isn’t really a cut of beef.
The best options are chuck roast or beef round. Both of these will become more tender as they cook instead of becoming tough like how a more expensive cut of beef might.
If you are looking for a bone in option to add more gelatin and flavour to your goulash, some great options are bone-in short ribs or oxtail. If you go with this option you will have to remove the bones before serving.
How to make Traditional Hungarian Beef Goulash
Ingredients
1 Tablespoon butter 15 ml
2 Tablespoons oil 30 ml
1 lb beef chuck or stewing beef, cut into bite sized cubes 500 g
1 onion, diced
2 carrots, chopped
2 sweet peppers, chopped
3 potatoes, cubed
2 cloves of garlic, minced
3 Tablespoons smoked paprika 45 ml
2 teaspoons caraway seeds, crushed 10 ml
Salt and pepper, to taste
1 8 oz can crushed tomatoes 237 ml
6 cups beef broth 1.4 L
Method
- In a large sauce pan, on med-high heat melt the butter and oil.
- Add the beef cubes. Cook stirring and turning until they are browned on all sides. You will probably have to do this in batches. Remove to a plate.
- To the browned butter and oil, add the onions and cook until softened, about 5 mins.
- Add in the carrots, peppers, and garlic. Cook everything down, stirring for about 5 mins more.
- Return the meat to the pot and add in the potatoes.
- Remove from heat and stir in the paprika.
- Crush the caraway seeds and add them to the pot. (I used a mortar and pestle, you can smell them as soon as you crush them!)
- Add in the tomatoes and beef broth. Stir to combine everything.
- Cover and bring to a boil.
- Reduce heat to low and simmer for 1 ½ hours.
- Stir occasionally.
- Cool slightly, adjust seasoning.
- Serve with your favourite side.
Simple Traditional Hungarian Beef Goulash
Ingredients
- 1 Tbsp butter 15 ml
- 2 Tbsp oil 30 ml
- 1 lb stewing beef, of beef chuck cut into bite sized cubes 500 g
- 1 onion, diced
- 2 carrots chopped
- 2 sweet peppers chopped
- 2 cloves of garlic minced
- 3 Tablespoons smoked paprika 45 ml
- 2 teaspoons caraway seeds, crushed 10 ml
- Salt and pepper to taste
- 1 8 oz can crushed tomatoes 237 ml
- 6 cups beef broth 1.5 L
- 3 potatoes, cubed cubed
Instructions
- In a large sauce pan, on med-high heat add the butter and oil.
- Add the beef cubes. Cook, turning, until they are browned on all sides. Remove to a plate. (You may have to do this in batches.)
- To the browned butter and oil, add the onions. Cook until softened. (About 5 mins.)
- Add in the carrots, peppers, and garlic. Cook and brown the vegetables, for 5 mins more.
- Return the meat to the pot and add in the potatoes.
- Remove from heat and stir in the paprika.
- Crush the caraway seeds and add them to the pot. (I used a mortar and pestle) Stir.
- Add in the crushed tomatoes and beef broth. Stir to combine everything.
- Cover and bring to a boil.
- Reduce heat to low and simmer for 1 ½ -2 hours.
- Stir occasionally.
- Cool slightly, adjust seasoning.
- Serve with your favourite side!
Looking for some more delicious traditional meals? Try one of these next! Chicken Paprikash with Spaetzle, The Best Classic Beef Stroganoff, Finnish-Canadian Pulla Bread, Scottish Kitchen Butter Rolls, Butteries
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