Why You'll Love It
- - One‑pot simplicity, minimal cleanup
- - Deep, smoky paprika flavor
- - Tender beef without fuss
- - Versatile side dish options
“The aroma alone made my kitchen feel like a bustling market; the flavor was pure comfort.”
Essential Ingredient Guide
- Beef chuck: Choose well‑marbled cuts; they become tender and flavorful when simmered low and slow.
- Paprika: Use sweet Hungarian paprika for authentic color and subtle heat; toast briefly to release aroma.
- Carrots and potatoes: Adds natural sweetness and heartiness; cut into uniform pieces for even cooking.
- Onion and garlic: Form the aromatic base; sauté until translucent to build depth.
- Tomato paste: Provides a gentle acidity that balances the richness of the beef.
- Bay leaf: Imparts a subtle earthy note; remove before serving.
Complete Cooking Process
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Ingredient Readiness:
Trim excess fat from the beef, cut into bite‑size cubes, and pat dry; dice onions, mince garlic, and chop carrots and potatoes.
-
Flavor Development:
Brown the beef in batches, then sauté onions and garlic; stir in paprika and tomato paste to create a fragrant roux.
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Texture Control:
Add carrots, potatoes, and broth; simmer gently, allowing the vegetables to soften without disintegrating.
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Finishing Touches:
Season with salt, pepper, and a splash of vinegar for brightness; let rest a few minutes before serving.
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Serving Timing:
Serve hot, ideally with crusty bread or buttered noodles, while the stew is still fragrant and the beef is melt‑in‑your‑mouth tender.
- Brown meat fully for richer flavor
- Use low‑sodium broth to control salt
- Add a pinch of sugar if tomatoes are too acidic
- Let the stew rest 10 minutes; flavors meld further
Pro Tips
These little adjustments make a big difference. I often find that a short rest lets the sauce thicken naturally, and the aroma becomes even more inviting. So, take your time, breathe in the scent, and enjoy the simple ritual of cooking.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Stir occasionally to prevent sticking
- Taste and adjust seasoning near the end
- Remove the bay leaf before serving
Frequently Asked Questions
→ Can I use other cuts of beef?
Yes, brisket or short ribs work well; just adjust cooking time to ensure tenderness.
→ How long can I store leftovers?
Refrigerate in an airtight container for up to 3 days; reheat gently on the stove.
→ Is this recipe freezer‑friendly?
Absolutely. Freeze in portions for up to 2 months; thaw overnight and reheat.
→ Can I make this in a slow cooker?
Sear the beef first, then transfer everything to a slow cooker; cook on low for 6‑8 hours.
→ What side pairs best?
Serve with buttered egg noodles, crusty bread, or a simple green salad.
→ How spicy is the goulash?
Mild to medium; adjust paprika type or add a pinch of cayenne for extra heat.
Chef's Tips
For deeper flavor, brown the beef in a cast‑iron skillet.,If the stew thickens too much, add a splash of water or broth.,A dollop of sour cream at the table adds a creamy finish.
Nutrition Facts
per serving
420
Calories
35g
Protein
30g
Carbs
15g
Fat
Taste Profile
Warm, smoky, and subtly tangy
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Lamb adds a richer flavor; keep cooking time similar.
Provides deeper smokiness; reduce quantity by half if using.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add a pinch of cayenne pepper and a dash of hot paprika for extra heat.
Mediterranean Style
Stir in olives, feta, and sun‑dried tomatoes at the end for a briny twist.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcrowding the pot, which steams instead of browns the meat.
- Adding potatoes too early; they can fall apart.
- Boiling the stew vigorously, which makes the broth cloudy.
Meal Prep & Storage
Make Ahead Tips
You can brown the beef and chop vegetables a day ahead; store them separately and combine when ready to cook.
Leftover Ideas
Reheat gently in a skillet, adding a splash of broth if needed to loosen the sauce.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep all ingredients – trim beef, dice onion, mince garlic.
Brown beef in batches; set aside.
Sauté onion, garlic, paprika, and tomato paste.
Add broth, vegetables, and browned beef; simmer until tender.
Stir in vinegar, adjust seasoning, rest briefly.
Simple Old Fashioned Goulash Recipe
A comforting, old‑fashioned goulash that brings together tender beef, sweet paprika, and hearty vegetables for a warm, satisfying meal any day of the week.
Timing
Prep Time
20 Minutes
Cook Time
1 Hour 30 Minutes
Total Time
1 Hour 50 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1.5 lb beef chuck, cut into 1‑inch cubes
- 02 2 tbsp vegetable oil
- 03 1 large onion, diced
- 04 3 cloves garlic, minced
- 05 2 tbsp sweet Hungarian paprika
- 06 2 tbsp tomato paste
- 07 3 carrots, sliced
- 08 2 medium potatoes, cubed
- 09 4 cups low‑sodium beef broth
- 10 1 bay leaf
- 11 1 tsp salt
- 12 ½ tsp black pepper
- 13 1 tsp apple cider vinegar
Instructions
Pat the beef dry, season with salt and pepper, then brown in hot oil over medium‑high heat; work in batches to avoid crowding.
Remove beef, add onions to the same pot, sauté until translucent, then stir in garlic, paprika, and tomato paste; cook 1‑2 minutes to release fragrance.
Return beef to the pot, pour in broth, add bay leaf, carrots, and potatoes; bring to a gentle boil, then reduce heat to low.
Simmer uncovered for 1 hour, stirring occasionally, until the meat is tender and the vegetables are soft.
Stir in vinegar, adjust seasoning, remove bay leaf, and let rest 5 minutes before serving.
Notes & Tips
- 1 For deeper flavor, brown the beef in a cast‑iron skillet.
- 2 If the stew thickens too much, add a splash of water or broth.
- 3 A dollop of sour cream at the table adds a creamy finish.
Tools You'll Need
-
Large Dutch oven or heavy pot
-
Wooden spoon
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Sharp knife
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Cutting board
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Measuring spoons
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Soup ladle
Must-Know Tips
- Don't overcrowd the pan when browning; sear in batches.
- Let the stew rest briefly; juices redistribute.
- Taste as you go; adjust salt and pepper gradually.
Professional Secrets
- Room temperature beef sears evenly, preventing steam.
- Low simmer preserves meat tenderness without drying.
- Deglaze with 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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