If you’re craving something heartwarming, rich, and bursting with flavor, you’ve got to try this Best Beef Goulash Recipe. It’s that perfect dish that lovingly stews tender chunks of beef in a luscious, paprika-spiced sauce, bringing a comforting taste of traditional Viennese cuisine right to your table. Whether it’s a cozy family dinner or a weekend treat, this goulash will wrap you up in its smoky, savory embrace with every forkful.
Ingredients You’ll Need
Gathering the ingredients for this Best Beef Goulash Recipe is delightfully straightforward, yet each component plays a crucial role in building layers of deep, rich flavor. From the sweetness of slowly caramelized onions to the smoky hint of paprika, every ingredient contributes to the vibrant color, enticing aroma, and unforgettable taste.
- 800 g onions: These provide the sweet, mellow base that thickens and flavors the sauce beautifully when cooked low and slow.
- 2–3 cloves garlic: Adds aromatic depth and a subtle punch to keep the flavors balanced and lively.
- 2 tbsp clarified butter (ghee): Perfect for sautéing without burning, imparting a rich, buttery flavor to the onions and spices.
- 2 tbsp tomato paste: Brings acidity and a concentrated tomato sweetness that enriches the sauce’s body.
- 100 ml red wine: Adds a sophisticated tang and helps deglaze the pot, enhancing all the other flavors.
- 1½ tsp caraway seeds: Offers a lovely, slightly nutty and citrusy aroma traditional to goulash.
- 4 tbsp sweet paprika: The heart of this dish; it gives the goulash its signature smoky warmth and vibrant coloring.
- ½ tbsp smoked paprika: Introduces a deeper smokiness that complements the sweetness of the onions perfectly.
- 1 tbsp marjoram: A gentle herb note that rounds off the spice mix with its delicate sweetness and earthiness.
- 100 ml beef broth: Keeps the sauce luscious and savory while tenderizing the beef over slow cooking.
- 1 tbsp red wine vinegar: Balances richness with a subtle tang, brightening the finished goulash.
- 1 kg beef (stewing beef, cut into cubes): The star of the dish—tough enough to become tender and juicy after hours of simmering.
- Salt to taste: Essential for bringing all the flavors together and enhancing the natural taste of the ingredients.
How to Make Best Beef Goulash Recipe
Step 1: Prepare the Aromatic Base
Begin by finely chopping the onions and garlic. Melt the clarified butter in a hefty Dutch oven or a large pot over low heat. Gently fry the onions and garlic for about 10 minutes until they turn sweet and golden. Next, use an immersion blender to puree this mix right in the pot, creating a silky, flavorful foundation that builds a wonderfully thick sauce later on. Stir in the tomato paste, raise the heat slightly, and let it roast for 2 minutes to deepen the flavor. Pour in the red wine and let it reduce, concentrating that fruity tang that will perfectly balance the richness of the beef.
Step 2: Spice It Up and Simmer
Now it’s time to add the magic—sprinkle in the caraway seeds, sweet paprika, smoked paprika, and marjoram. Pour in the red wine vinegar and 100 ml of beef broth. Let everything gently simmer on low heat for about 5 minutes so the spices bloom and the liquid reduces slightly. This step fuses all those bold flavors, creating a complex aroma that’s simply irresistible. Then add the cubed beef, ensuring the meat is just covered with the delicious liquid. If needed, top up with a little more broth to keep the meat moist during cooking.
Step 3: Long, Slow Cooking for Tenderness
Cover your pot with a lid and let the Best Beef Goulash Recipe simmer on the lowest heat setting for 2 to 3 hours. This slow cooking process is where the beef turns incredibly tender, soaking up all that rich, paprika-spiced sauce. The sauce thickens beautifully as moisture evaporates, resulting in a luscious coating for each cube of beef. Don’t forget to taste and season with salt as it nears the end of cooking—this is the moment to adjust and enhance the flavor to your liking.
Step 4: Serve and Enjoy
Once your goulash has reached that perfect tenderness and rich consistency, it’s ready to be enjoyed. This dish is comforting and hearty, especially when paired with traditional sides like potatoes and crisp green salad. It promises to be a crowd-pleaser and a new favorite at your dinner table.
How to Serve Best Beef Goulash Recipe
Garnishes
Simple garnishes can elevate your Best Beef Goulash Recipe beautifully. A dollop of creamy sour cream adds a cooling contrast to the smoky paprika richness. Fresh parsley or chives sprinkled on top provide a pop of color and fresh herbal note, balancing the deeply savory sauce.
Side Dishes
Classically, this goulash pairs wonderfully with buttery mashed potatoes or fluffy spaetzle. For a lighter option, boiled or roasted baby potatoes and a crisp green salad with a tangy vinaigrette work beautifully to complement and refresh the palate between bites of the hearty stew.
Creative Ways to Present
Feeling a bit adventurous? Try serving the goulash over creamy polenta or with thick slices of crusty bread to soak up every last bit of that luscious sauce. You could also use it as a filling for savory pies or turnovers, making for a fun and unexpected twist on the Best Beef Goulash Recipe.
Make Ahead and Storage
Storing Leftovers
This Best Beef Goulash Recipe tastes even better the next day, allowing the flavors to meld and deepen. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing
If you want to keep it longer, goulash freezes beautifully. Portion it into freezer-safe containers or bags, leaving some room for expansion, and freeze for up to 3 months. When you’re ready, thaw it overnight in the fridge before reheating.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Adding a splash of broth or water can loosen the sauce if it has thickened too much. Alternatively, use a microwave on medium power in intervals, stirring between each to ensure even warming.
FAQs
What cut of beef is best for this goulash?
Stewing beef with good marbling works best for the Best Beef Goulash Recipe because it becomes tender and flavorful after slow cooking. Chuck or brisket are excellent choices for a luscious result.
Can I make this recipe in a slow cooker?
Absolutely! Start by sautéing the onions and garlic as described, then transfer everything to your slow cooker. Cook on low for 6 to 8 hours until the beef is tender and the sauce is thickened.
Is smoked paprika necessary?
While not strictly required, smoked paprika adds a wonderful depth and subtle smokiness that truly elevates the Best Beef Goulash Recipe. If you don’t have it, use extra sweet paprika or a pinch of smoked chili powder.
How thick should the goulash sauce be?
The sauce should be thick enough to coat the back of a spoon but still have enough liquid to be saucy and comforting, not dry. Slow simmering helps achieve this perfect consistency.
What can I do if the beef is tough after cooking?
If the beef hasn’t become tender after the cooking time, simply continue to simmer gently, checking every 15 minutes. Tough cuts often need extra time to break down and become melt-in-your-mouth soft.
Final Thoughts
This Best Beef Goulash Recipe is a total game-changer when you’re craving something hearty, flavorful, and rooted in tradition. It’s perfect for gathering loved ones around the table and sharing a meal that feels like a warm hug. Give it a try—you might just find yourself coming back to it again and again for that comforting taste of home.
Print
Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Description
This authentic Beef Goulash recipe features tender stewing beef simmered low and slow in a rich, deeply flavored sauce made with caramelized onions, garlic, paprika, caraway seeds, and a splash of red wine. Perfectly balanced with a tangy hint of red wine vinegar and the earthy aroma of marjoram, this hearty Hungarian-inspired stew is a comforting classic ideal for gatherings or cozy dinners. Serve it alongside potatoes and a crisp green salad for a complete meal.
Ingredients
Vegetables and Aromatics
- 800 g onions, chopped
- 2–3 cloves garlic, chopped
Fat and Seasonings
- 2 tbsp clarified butter (ghee)
- 2 tbsp tomato paste
- 1 1/2 tsp caraway seeds
- 4 tbsp sweet paprika
- 1/2 tbsp smoked paprika
- 1 tbsp marjoram
- Salt to taste
Liquids
- 100 ml red wine
- 100 ml beef broth (plus extra if needed)
- 1 tbsp red wine vinegar
Protein
- 1 kg stewing beef, cut into cubes
Instructions
- Prepare and sauté onions and garlic: Chop the onions and garlic finely. Heat the clarified butter (ghee) in a Dutch oven or large pot over low heat. Add the onions and garlic and cook slowly for about 10 minutes until softened but not browned. Then, use an immersion blender to puree the onion-garlic mixture directly in the pot for a smooth texture.
- Add tomato paste and reduce wine: Stir in the tomato paste and increase the heat slightly. Roast the tomato and onion puree for about 2 minutes to develop flavor. Pour in the red wine and allow it to reduce, intensifying the sauce base.
- Add spices, vinegar, and broth: Mix in the caraway seeds, sweet paprika, smoked paprika, marjoram, red wine vinegar, and 100 ml beef broth. Turn the heat down to low and simmer for 5 minutes to blend the flavors.
- Add beef and simmer low and slow: Gently add the beef cubes to the pot, making sure they are barely covered with liquid. Add additional beef broth if necessary to cover the meat. Cover the pot with a lid and let the goulash simmer gently over low heat for 2 to 3 hours, or until the beef is tender and the sauce has thickened beautifully.
- Season and serve: Taste and adjust the salt as needed. Serve the rich Viennese Beef Goulash hot, accompanied by boiled or mashed potatoes and a fresh green salad for a complete, hearty meal.
Notes
- Using clarified butter (ghee) adds a richer flavor and has a higher smoke point than regular butter.
- Pureeing the onions and garlic helps create a smooth, thick base for the sauce.
- Reducing the red wine intensifies the depth of flavor in the goulash.
- Low and slow simmering is key for tender meat and a well-developed sauce.
- You can substitute stewing beef with chuck roast cut into cubes for a similar texture.
- Adjust paprika quantities based on your heat preference, using more smoked paprika for a smokier taste.
