Why You'll Love It
- - One‑pot simplicity saves time and dishes
- - Deep paprika aroma fills the house instantly
- - Tender beef melts in the mouth without effort
- - Flexible enough for leftovers or next‑day lunches
*"The flavor reminded me of my grandma’s kitchen—rich, balanced, and unforgettable."*
Essential Ingredient Guide
- Beef chuck: Choose well‑marbled chuck for richness; cut into bite‑size cubes for even cooking
- Sweet paprika: Use Hungarian sweet paprika for authentic color and flavor; toast lightly before adding
- Carrots and potatoes: Adds natural sweetness and body; cut uniformly so they cook together
- Onion and garlic: Sweat onions first for a fragrant base, then add garlic just before the broth
- Tomato paste: Provides depth and a subtle tang; a tablespoon is enough
- Beef broth: Use low‑sodium broth to control salt; enriches the stew’s body
Complete Cooking Process
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Ingredient Readiness:
Pat the beef dry, cut vegetables to uniform size, and measure spices before heating the pot.
-
Flavor Development:
Brown the beef, then sweat onions and garlic; this stage builds the core flavor foundation.
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Texture Control:
Simmer gently, uncovered at first, then cover to meld carrots and potatoes without turning mushy.
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Finishing Touches:
Stir in a splash of cream or a dollop of sour cream just before serving for silkiness.
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Serving Timing:
Let the goulash rest for five minutes off heat; the flavors settle beautifully.
- Brown meat in batches to avoid steaming
- Add a bay leaf for subtle herbal depth
- Adjust salt after simmering – broth may already be salty
- Store leftovers in shallow containers for quick reheating
Pro Tips
Well, these small adjustments can turn a good goulash into a great one. I find that letting the stew sit a short while after cooking lets the paprika really shine. When you reheat, add a splash of broth if it looks thick – the texture comes back instantly.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Paprika should be added early to release its oils
- Low and slow simmer prevents tough meat
- A pinch of sugar can balance acidity if needed
Frequently Asked Questions
→ Can I use a different cut of meat?
Yes, stew‑ready cuts like short rib or even ground beef work, but adjust cooking time to keep the texture tender.
→ What if I don’t have paprika?
You can substitute smoked paprika for a deeper flavor, or a mix of sweet paprika and a pinch of chili powder.
→ Is this recipe freezer‑friendly?
Absolutely. Cool completely, portion, and freeze for up to three months. Thaw slowly and reheat gently.
→ Can I make it vegetarian?
Swap the beef for hearty mushrooms or cubed tempeh, and use vegetable broth in place of beef.
→ How do I avoid a watery broth?
Simmer uncovered for the first 20 minutes; this reduces excess liquid and concentrates flavor.
→ What sides pair best?
Serve over buttered noodles, crusty bread, or a simple potato dumpling to soak up the sauce.
Chef's Tips
If the stew looks too thick, add a splash more broth or water.,For deeper flavor, let the goulash rest overnight; reheating will intensify the paprika.,A pinch of sugar can balance acidity from the tomato paste.
Nutrition Facts
per serving
420
Calories
35g
Protein
30g
Carbs
15g
Fat
Taste Profile
Warm, savory, and gently sweet
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Lamb adds a richer flavor; keep cooking time similar
Provides a deeper, slightly smoky note
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1 tsp smoked paprika and a pinch of cayenne for a gentle heat.
Mediterranean Style
Stir in Kalamata olives, feta cheese, and a drizzle of olive oil just before serving.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcrowding the pot when browning, which steams meat instead of searing.
- Adding potatoes too early; they can become mushy.
- Using hot broth to deglaze, which can cause splattering.
Meal Prep & Storage
Make Ahead Tips
You can brown the beef and chop the vegetables a day ahead; store them separately and combine when ready to cook.
Leftover Ideas
Reheat gently in a skillet with a splash of broth; add a fresh pinch of paprika for renewed color.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep all ingredients – cube beef, dice onions, slice carrots and potatoes.
Brown beef in batches until richly colored.
Sweat onions, add garlic and paprika, then deglaze with a splash of broth.
Combine beef, vegetables, broth, and spices; simmer gently until tender.
Adjust seasoning, stir in optional sour cream, and let rest before serving.
Simple Old Fashioned Goulash
A comforting bowl of old fashioned goulash that brings together tender beef, sweet paprika, and hearty vegetables. Perfect for a quiet evening, this simple recipe offers deep, warm flavors without fuss.
Timing
Prep Time
20 Minutes
Cook Time
1 Hour 30 Minutes
Total Time
1 Hour 50 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 lbs beef chuck, cut into 1‑inch cubes
- 02 2 tbsp olive oil
- 03 2 large onions, finely diced
- 04 3 cloves garlic, minced
- 05 2 tbsp sweet Hungarian paprika
- 06 2 carrots, sliced diagonally
- 07 2 potatoes, cubed
- 08 2 tbsp tomato paste
- 09 4 cups low‑sodium beef broth
- 10 1 bay leaf
- 11 Salt and freshly ground black pepper to taste
Optional Garnish
- 01 Sour cream
- 02 Fresh parsley, chopped
Instructions
Heat olive oil in a large Dutch oven over medium‑high heat. Working in batches, add the beef cubes, season with salt and pepper, and brown on all sides – this takes about 5 minutes per batch.
Remove the beef and set aside. In the same pot, add the diced onions and a pinch of salt; sweat them until translucent, about 4 minutes. Then stir in the garlic and paprika, cooking for 1 minute until fragrant.
Return the browned beef to the pot, add tomato paste, carrots, potatoes, bay leaf, and pour in the beef broth. Bring to a gentle boil, then reduce heat to low and simmer, covered, for 1 hour and 15 minutes, or until the meat is fork‑tender.
Taste and adjust seasoning. If you like, stir in a tablespoon of sour cream for extra creaminess. Serve hot, garnished with fresh parsley if desired.
For an extra touch of nostalgia, pair the stew with crusty rye bread and a simple green salad. Wow, it really feels like a family gathering around a pot.
Notes & Tips
- 1 If the stew looks too thick, add a splash more broth or water.
- 2 For deeper flavor, let the goulash rest overnight; reheating will intensify the paprika.
- 3 A pinch of sugar can balance acidity from the tomato paste.
Tools You'll Need
-
Large Dutch oven or heavy‑bottomed pot
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Wooden spoon
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Sharp knife
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Cutting board
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Measuring cups and spoons
Must-Know Tips
- Don't overcrowd the pot when browning; work in batches for a good sear.
- Let the meat rest after browning to retain juices.
- Taste and adjust seasoning toward the end of cooking.
Professional Secrets
- Room temperature meat sears evenly.
- Low simmer preserves beef tenderness.
- Deglaze with a splash of broth to capture caramelized bits.
Recipe by
AmeliaAmelia is a seasoned food blogger and recipe creator at CookDishWorld, where she blends culinary expertise with an unwavering love for sharing delicio ...
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