If you have ever dreamed of the ultimate comfort food that warms the soul and fills your kitchen with irresistible aromas, then this is it. The Best Beef Goulash Recipe is a timeless classic that brings tender, melt-in-your-mouth beef together with a rich, paprika-spiced sauce that is both hearty and deeply satisfying. This dish is perfect for cozy family dinners or when you want to impress friends with a meal that tastes like it’s been lovingly simmered for hours. Each bite reveals layers of flavor from sweet onions, smoky paprika, and the perfect balance of spices, making it a true celebration of Central European home cooking.
Ingredients You’ll Need
You do not need an overwhelming list of ingredients to create a dish bursting with flavor. This recipe relies on simple, high-quality staples that complement each other beautifully. Each ingredient plays a crucial role, whether it’s the sweetness of the onions, the earthiness of the paprika, or the tender richness of the beef.
- Onions (800 g): Provide a natural sweetness and body to the sauce, softening perfectly over slow cooking.
- Garlic (2-3 cloves): Adds a subtle pungency that elevates the dish without overpowering it.
- Clarified butter (ghee) (2 tbsp): Offers a rich, nutty base ideal for sautéing the onions and garlic.
- Tomato paste (2 tbsp): Deepens the sauce with a concentrated tangy sweetness.
- Red wine (100 ml): Cuts through the richness with acidity and adds complexity as it reduces.
- Caraway seeds (1 1/2 tsp): Infuse a warm, slightly bitter note that is signature to authentic goulash.
- Sweet paprika (4 tbsp): The heart of the dish, it gives goulash its signature vibrant color and mildly sweet pepper flavor.
- Smoked paprika (1/2 tbsp): Adds a subtle smoky depth that complements the beef beautifully.
- Marjoram (1 tbsp): Brings a delicate herbal touch to balance out the spices.
- Beef broth (100 ml): Enhances the meatiness of the sauce and helps keep the stew juicy.
- Red wine vinegar (1 tbsp): Brightens the dish just enough to cut through the richness and elevate the flavors.
- Beef stew meat (1 kg): The star of the recipe, chosen to become tender and flavorful through slow cooking.
- Salt: Essential for seasoning and drawing out all the wonderful flavors of the ingredients.
How to Make Best Beef Goulash Recipe
Step 1: Prepare the Flavor Base
Start by chopping your onions and garlic finely. Heat the clarified butter in a heavy-duty pot or Dutch oven over low heat and gently fry the onions and garlic for about 10 minutes. This slow cooking softens them without browning, creating a sweet foundation. Once soft, use an immersion blender to puree the mixture into a smooth paste. Stir in the tomato paste and increase the heat slightly to roast this mixture for 2 minutes, bringing out a deep, rich flavor. Next, pour in the red wine and let it reduce, concentrating the taste and adding a luscious sheen to the sauce.
Step 2: Add Spices and Start the Simmer
This step is where the magic begins. Sprinkle in the caraway seeds, both types of paprika, and marjoram. Add the splash of red wine vinegar and 100 ml of beef broth. Stir everything well, then reduce heat to low and let the mixture simmer gently for 5 minutes, allowing the spices to awaken and mingle with the tomato-wine base. Now it’s time to introduce the star ingredient: the beef cubes. Nestle them into the sauce so that they are just covered with liquid; add more broth if needed to achieve the perfect level.
Step 3: Slow Cook to Tender Perfection
Cover your pot with a tight-fitting lid and let your beef goulash cook slowly on low heat for 2 to 3 hours. This slow simmering transforms the beef into buttery tenderness and thickens the sauce to a velvety consistency. Patience is key here, as this extended cooking time allows all the flavors to marry beautifully and develop that unbeatable depth synonymous with the Best Beef Goulash Recipe. Don’t forget to season with salt during or after cooking to suit your taste perfectly.
Step 4: Ready to Serve
Once the beef is tender and the sauce rich, it’s time to plate up your creation. The hearty, flavorful goulash is now ready to shine alongside your chosen accompaniments.
How to Serve Best Beef Goulash Recipe
Garnishes
A sprinkle of fresh parsley or a dollop of sour cream adds freshness and a creamy contrast to the robust sauce, making every bite sing. These simple touches enhance the dish visually and add a delightful texture balance.
Side Dishes
The classic companions for your Best Beef Goulash Recipe are fluffy boiled potatoes or buttery spaetzle. Their mild flavors and soft textures are perfect to soak up all the luscious sauce. A crisp green salad or pickled vegetables provide a refreshing counterpoint to the rich stew.
Creative Ways to Present
For a fun twist, serve the goulash in bread bowls to wow your guests or layer it over creamy polenta for added decadence. Turning this traditional dish into a stew-inspired dip for crusty bread can make it a fantastic appetizer or party snack as well.
Make Ahead and Storage
Storing Leftovers
Leftover goulash tastes even better the next day, as the flavors have more time to deepen. Store it in an airtight container in the refrigerator for up to 3 days. Make sure to cool it completely before refrigerating to keep the texture intact.
Freezing
This recipe freezes wonderfully. Portion the goulash into freezer-safe containers or bags, leaving some space for expansion. It will keep well for up to 3 months, making it a great make-ahead meal for busy days.
Reheating
Gently reheat your goulash over low heat on the stove or in the microwave, stirring occasionally. If the sauce is too thick after refrigeration or freezing, add a splash of beef broth or water to loosen it up without losing flavor.
FAQs
Can I use other cuts of beef for this recipe?
Yes, but for the best results, choose a cut suitable for slow cooking like chuck or brisket, which become tender and flavorful during long simmering.
Is this recipe very spicy?
No, the Best Beef Goulash Recipe uses sweet and smoked paprika, which provide warmth and depth without intense heat. You can always adjust the spice level by adding cayenne if you prefer some kick.
Can I make this recipe in a slow cooker?
Absolutely. Start by sautéing the onions and garlic on the stove, then transfer all ingredients to a slow cooker. Cook on low for about 6-8 hours or until the beef is tender.
What can I use instead of clarified butter?
If you don’t have clarified butter, vegetable oil or any neutral oil will work fine, though ghee gives the dish a unique richness that’s worth trying.
Is this dish gluten-free?
Yes, the Best Beef Goulash Recipe is naturally gluten-free as long as you serve it with gluten-free sides. Always check your broth labels to be certain.
Final Thoughts
This Best Beef Goulash Recipe is more than just a meal; it’s a warm hug from the inside out. Whether you’re cooking for family or friends, this dish never fails to impress with its rich flavors and tender beef that simply falls apart. I encourage you to give it a try soon—once you do, you’ll wonder how you ever lived without it on your dinner table. Happy cooking and savor every spoonful!
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Delicious Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Austrian
Description
This classic Viennese Beef Goulash recipe offers a rich, slow-simmered stew bursting with deep flavors of paprika, caraway seeds, and marjoram. Tender cubes of stewing beef are cooked low and slow in a luscious sauce made with caramelized onions, garlic, tomato paste, red wine, and beef broth. Perfectly hearty and comforting, this goulash is ideal for a warming family meal served alongside potatoes and a crisp green salad.
Ingredients
Vegetables & Aromatics
- 800 g onions, chopped
- 2–3 cloves garlic, chopped
Fats & Liquids
- 2 tbsp clarified butter (ghee)
- 100 ml red wine
- 100 ml beef broth
- 1 tbsp red wine vinegar
Spices & Seasonings
- 1 1/2 tsp caraway seeds
- 4 tbsp sweet paprika
- 1/2 tbsp smoked paprika
- 1 tbsp marjoram
- Salt to taste
Other
- 2 tbsp tomato paste
- 1 kg stewing beef, cut into cubes
Instructions
- Prepare the base: Chop the onions and garlic finely. Heat the clarified butter in a Dutch oven or large pot over low heat, then add the onions and garlic and fry gently for about 10 minutes, allowing them to soften and caramelize without browning.
- Purée and roast: Reduce the heat and use an immersion blender to purée the onion-garlic mixture until smooth. Stir in the tomato paste, turn the heat up slightly, and roast the mixture for about 2 minutes to deepen its flavor. Then add the red wine and allow it to reduce slightly for a rich base.
- Add spices and liquids: Stir in the caraway seeds, sweet paprika, smoked paprika, marjoram, and red wine vinegar. Pour in the beef broth and simmer gently on low heat for 5 minutes to infuse the flavors.
- Add the beef: Place the beef cubes into the pot, ensuring they are barely covered with liquid. If needed, add additional beef broth to just cover the meat.
- Slow simmer: Cover the pot with a lid and let the goulash simmer very gently on low heat for 2 to 3 hours until the beef is tender and the sauce has thickened beautifully. Stir occasionally to prevent sticking and check seasoning, adjusting salt to taste.
- Final serving: Serve the hearty goulash hot, accompanied by boiled or mashed potatoes and a fresh green salad for a classic and satisfying meal.
Notes
- For a deeper flavor, choose good-quality stewing beef with some marbling.
- If you don’t have an immersion blender, you can finely chop the onions before cooking instead.
- The slow cooking time is essential for tender meat and a rich sauce, so avoid rushing this step.
- Adjust the amount of paprika to your taste—more smoked paprika adds a smoky depth.
- Leftovers reheat well and flavors often improve the next day.
- Can be thickened further by simmering uncovered for the last 20 minutes if desired.
