This easy Hungarian style goulash is blissfully uncomplicated, but hearty. Rich and remarkably meaty, it is also perfect cold weather food. Tender chunks of beef are bathed in a very simple broth, but one that is deeply infused with heaps of sweet Hungarian paprika. Served here over homemade spaetzle, it is equally satisfying when ladled over any kind of small pasta or mashed potatoes.
Ingredients for Goulash
Hungarian paprika is the indisputable star of this dish, and freshness is really important here. So I recommend checking to make sure that you aren't cooking from an exceedingly old or expired spice tin. While you're at it, also be sure that you are using Hungarian (rather than Spanish) paprika for this recipe, as the flavor profiles are quite different.
- beef chuck roast
- onion
- garlic
- olive oil
- dark muscovado sugar (or other dark brown sugar)
- Hungarian paprika
- tomato paste
- flour
- bay leaf
- kosher salt
- freshly ground black pepper
See recipe card for quantities.
Instructions
First chop the onions, mince the garlic, and cut the beef into cubes. Then begin heating the olive oil in a large dutch oven over medium heat. Add the chopped onions and minced garlic along with a pinch of salt. Cook for about 5 to 10 minutes, or until the onion is translucent.
Season the beef with plenty of salt and pepper. Then add it to the onion mixture and stir to brown.
After the beef has browned for a few minutes (looking pink is fine) and has released some liquid, add the paprika, dark brown sugar, and tomato paste.
Then stir everything together until the paprika, sugar, and tomato paste are well incorporated into the beef and onion mixture.
Next add the flour and stir well to incorporate it into the mixture and make sure there aren't any lumps.
Once the flour is no longer visible, cook the mixture for a minute or two more before moving on to the next step.
Next add the water and give the pot a good stir. Toss in the bay leaf and bring the mixture to a boil. Then cover the pot and adjust the heat to a low simmer. Cook for about two and a half hours, removing the lid for about the last 30 minutes.
As it cooks, the broth will thicken and the beef will become extremely tender and begin falling apart. When the goulash is done, the broth will be a deep mahogany color. Discard the bay leaf before serving.
Finally, serve the goulash over your choice of spaetzle, other small pasta, or mashed potatoes. A sprinkle of parsley provides an attractive (though optional) garnish.
Hint: I frequently make this dish the day before I intend to serve it. As is so often the case with beef-centric stews, the flavor only seems to improve with a bit of time in the refrigerator.
Serving suggestions
- To Accompany - homemade spaetzle, other small pasta, or mashed potatoes
- To Garnish - fresh flat leaf parsley (roughly chopped)
- To Drink - Pinot Noir or Zinfandel
Equipment
I recommend using a 5.5 quart dutch oven for this recipe. The one pictured here is from Le Creuset.
Storage
Goulash can be refrigerated for 3 to 4 days. (I presume it would also freeze just fine, but I've never had the opportunity to try it.)
📖 Recipe
Goulash
Equipment
- 5.5 quart dutch oven (or other large heavy pot with a lid)
Ingredients
- 2 tablespoons olive oil
- 3 pounds beef chuck roast cubed into stew size pieces
- 2 medium onions finely chopped
- 3 fat cloves garlic minced
- 6 tablespoons Hungarian paprika freshness is important
- 2 tablespoons tomato paste
- 2 tablespoons dark muscovado sugar or other dark brown sugar
- 4 tablespoons all purpose flour
- 1 dried bay leaf
- 4 cups water
- kosher salt and freshly ground black pepper
- fresh flat leaf parsley (optional for garnish) roughly chopped
Instructions
- Place a large dutch oven or other heavy pot over medium heat and add the olive oil.
- When the oil is hot, add the onion and garlic with a pinch of salt. Cook for about 5 to 10 minutes or until the onions appear mostly translucent.
- Generously season the cubed beef with salt and pepper. Add the beef to the onion mixture. Cook for about 5 to 10 minutes or until it is beginning to look browned on the outside (or at least pink) and has released some liquid.
- Add the paprika, sugar, and tomato paste. Stir to distribute evenly throughout the beef mixture and cook for about a minute or two.
- Add the flour and stir well until no traces of flour remain. Cook for a minute or two more.
- Add the water and the bay leaf. Stir the mixture together and bring it to a boil.
- Cover the pot and turn the heat down to a low simmer. Cook for approximately 2½ hours, stirring occasionally, and removing the lid for about the last 30 minutes of cooking time. The goulash is done when the meat is tender and falling apart and the sauce is savory and thickened. Discard the bay leaf before serving.
- Serve the goulash over spaetzle, other small pasta, or mashed potatoes. If desired, garnish with a sprinkle of roughly chopped flat leaf parsley.
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