- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1 ¼ kg
- 4 cloves
- 3 tbsp
- 1 tsp
- 2 tbsp
- 750 ml
- 500 g
- 2 tbsp
- 1 ½ tsp
- ½ tsp
Process
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Pat the beef chuck cubes dry with paper towels and season evenly with 1 teaspoon of the salt and the black pepper.
Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches until deeply browned on all sides, about 4–5 minutes per batch. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium. Add the sliced yellow onions to the same pot and cook, stirring occasionally, until soft and golden, about 8–10 minutes. Scrape up any browned bits from the bottom.
Add the minced garlic cloves and cook for 1 minute until fragrant. Remove the pot from the heat briefly, then stir in the sweet paprika and caraway seeds (if using) and tomato paste. Stir constantly for 30 seconds to bloom the spices without burning them.
Return the pot to medium heat. Pour in the beef broth and add the bay leaves. Return the seared beef and any accumulated juices to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook gently for 1 hour.
After 1 hour, add the potatoes and carrots. Stir, cover, and continue simmering for another 30–40 minutes, or until the beef is fork-tender and the vegetables are cooked through.
Remove the bay leaves. Taste and adjust seasoning with the remaining 0.5 teaspoon salt if needed. Serve hot.
Kitchen notes
Kitchen notes
- The most common mistake is burning the paprika: add it off the heat or with liquid to prevent it from turning bitter.
- For the most tender beef, choose chuck or another tough cut with good marbling; lean cuts like sirloin will dry out.
- The stew is done when the beef shreds easily with a fork and the potatoes are tender but not falling apart.
- If the stew becomes too thick, add a splash of beef broth or water; if too thin, simmer uncovered for 10 minutes.
Substitutions
- beef chuck→beef shank or brisket
- sweet paprika→half sweet and half hot paprika for a spicier version
- caraway seeds→omit or use a pinch of ground cumin
- beef broth→vegetable broth for a lighter flavor
Storage & reheating
Store cooled goulash in an airtight container in the refrigerator for up to 4 days. To freeze, portion into freezer-safe containers and freeze for up to 3 months; thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat until steaming, or in the microwave in 1-minute intervals, stirring between each, until hot throughout. Add a splash of broth or water if the stew has thickened too much during storage.
FAQ
The questions we get asked most
Why did my goulash turn out bitter?
Bitterness usually comes from burning the paprika or garlic. Paprika scorches easily, so add it off the heat or after adding a splash of broth, and stir constantly for only 30 seconds. Also, make sure not to brown the garlic too dark before adding the paprika.
Can I use a different cut of beef for goulash?
Yes, but choose a tough, well-marbled cut like chuck, shank, or brisket for the best texture. Lean cuts such as sirloin or round will become dry and stringy after long simmering. If using a lean cut, reduce the cooking time and check for tenderness earlier.
How do I know when the beef is fully cooked and tender?
The beef should be fork-tender, meaning a fork pierces it with little resistance and it shreds easily. If it still feels tough after the recommended time, continue simmering in 15-minute increments until tender. The potatoes should also be easily pierced with a knife.
Can I make goulash ahead of time?
Yes, goulash tastes even better the next day as the flavors meld. Cool it completely, then refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little broth if needed.
Can I freeze beef goulash?
Yes, freeze it in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that potatoes can become slightly grainy after freezing; if that bothers you, omit them and add fresh cooked potatoes when reheating.
What can I use instead of caraway seeds?
Caraway seeds add a distinctive rye-like flavor, but you can omit them or substitute a pinch of ground cumin or fennel seeds. The dish will still be delicious without them.
Can I add other vegetables to goulash?
Yes, bell peppers are a common addition and can be added with the onions. You can also add parsnips, turnips, or green beans, but adjust cooking times so they don't become mushy. Root vegetables generally need 20-30 minutes of simmering.
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