old fashioned goulash recipe
The Best old fashioned goulash recipe
I love this recipe because it’s simple enough that even if I’m tired or distracted, I can still make it right. No fancy techniques, no complicated steps—just a few key ingredients that come together in a way that feels like magic. And the health benefits? Well, for starters, it’s packed with protein from the beef and beans, which keeps you full and gives you energy. The vegetables—peppers, onions, carrots—add fiber and vitamins, and the spices like paprika and caraway give it that warm, earthy kick without being too heavy. It’s not some sad, processed meal, but it’s not all carbs and sugar either. My husband and I both eat it regularly, and it’s the kind of dish that feels like a treat without feeling like one. Plus, it’s perfect for special occasions—whether it’s a holiday dinner, a game day spread, or just a lazy Sunday afternoon when you want something warm and satisfying. The kids love it, too, because it’s always a hit with them, and honestly, I don’t mind if they’re the only ones eating it sometimes. It’s that good.
Classic Old Fashioned Goulash
A hearty and flavorful Hungarian stew featuring tender beef, rich tomato sauce, and aromatic spices, perfect for a comforting meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 lbs beef chuck roast, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 bay leaf
- 2 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 cup red wine (optional)
- 1 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp tomato paste
- Fresh parsley, chopped
- Crusty bread or egg noodles
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). In a Dutch oven, heat olive oil over medium-high heat. Brown the beef cubes on all sides, breaking them into smaller pieces. Remove beef and set aside. -
2
In the same pot, sauté the chopped onion and garlic until softened (about 5 minutes). Add paprika, cumin, thyme, bay leaf, black pepper, and salt. Stir for 1 minute until fragrant. -
3
Return the beef to the pot. Pour in the beef broth, crushed tomatoes, tomato sauce, and tomato paste. Stir well to combine. Bring to a simmer. -
4
Reduce heat to low, cover, and let the goulash cook for 45 minutes, stirring occasionally. If using red wine, add it now and simmer for another 5 minutes. -
5
Remove the bay leaf. Taste and adjust salt if needed. Simmer uncovered for another 15 minutes until the sauce thickens. Stir in chopped parsley before serving. -
6
Serve hot with crusty bread or egg noodles.
🔧Equipment
- Large Dutch oven or heavy pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra depth, add a pinch of sugar to the tomato mixture.
- Use beef broth instead of water for richer flavor.
- Adjust spice levels to suit your taste—add more paprika or chili flakes for heat.
- Make ahead: Goulash tastes even better the next day as flavors meld.
Variations
- Add diced bell peppers or carrots for a vegetable twist.
- Include sliced mushrooms or onions for extra texture.
Watch Video Of How Classic Old Fashioned Goulash Works
❓ Frequently Asked Questions About Old Fashioned Goulash
What is the traditional difference between Hungarian goulash and American-style goulash?
In Hungarian cuisine, goulash is made with tender beef chunks slow-cooked in a rich, tomato-based broth with paprika, while American-style goulash often includes a thicker, meaty sauce with fewer tomatoes and sometimes includes ingredients like onions, celery, and potatoes. Hungarian goulash is typically served with egg noodles or dumplings, whereas American versions may be served with spaghetti or over rice.
How long should I simmer the goulash for the best flavor?
For the best flavor, Hungarian goulash should be simmered for at least 2 to 3 hours on low heat. This slow cooking allows the beef to become fall-apart tender and infuses the broth with deep, savory flavors. If you’re short on time, you can reduce the cooking time to about 1.5 hours, but the texture and taste will be slightly less rich.
Can I substitute paprika for another spice or herb in the recipe?
While Hungarian goulash is famous for its use of smoked paprika, you can experiment with other spices if needed. A mix of dried thyme, rosemary, and a pinch of black pepper can add depth, but paprika is essential for its characteristic flavor. If you don’t have smoked paprika, use a good-quality sweet paprika and adjust the heat level to your preference.
What are the best cuts of beef to use for traditional Hungarian goulash?
The best cuts for goulash are tougher, flavorful ones that become tender through slow cooking. Shanks, chuck, or brisket are ideal choices. These cuts have a good amount of fat and connective tissue, which break down beautifully during the long simmering process. Avoid very lean cuts like sirloin, as they can turn rubbery.
Why does my goulash taste bland or lack depth?
A bland goulash could be due to several factors: insufficient salt (add it gradually during cooking), lack of acidity (a splash of vinegar or lemon juice can brighten flavors), or insufficient spices (ensure you’re using smoked paprika and other aromatic herbs). Also, check that your broth is reduced enough to concentrate the flavors. If you’re using pre-made broth, consider adding a splash of beef stock for extra depth.
