Beef Goulash

Warm up with this hearty beef goulash recipe made with tender braised beef, paprika, and a rich tomato-based sauce. Perfect for a comforting dinner, this slow-cooked Hungarian-style dish is packed with flavor and pairs beautifully with pasta, noodles, or mashed potatoes. Ideal for batch cooking, meal prep, and freezer meals, this family-friendly beef stew is a great option for weeknight dinners or weekend gatherings. Ready in the oven with simple ingredients, it’s a classic one-pot meal that brings depth and warmth to your table.

A comforting, slow-cooked beef goulash with rich paprika flavor, tender chunks of beef, and a creamy tomato-based sauce. Perfect served over pasta with a swirl of sour cream and fresh herbs.

Ingredients

For the Goulash:

• 3 tbsp vegetable oil
• 900 g (2 lbs) beef braising steak, cut into bite-size chunks
• 2 tbsp plain (all-purpose) flour
• ¼ tsp salt
• ½ tsp freshly ground black pepper
• 2 brown onions, peeled and diced
• 2 large garlic cloves, minced
• 2 tbsp tomato purée (paste)
• 2 tbsp paprika
• 1 tbsp smoked paprika (or use regular if unavailable)
• Large pinch of salt and pepper
• 2 x 400 g (14 oz) tins chopped tomatoes
• 600 ml (2¼ cups) hot beef stock (water + 2 stock cubes is fine)
• 1 tbsp honey (optional – balances tomato acidity)
• 2 red bell peppers, deseeded and sliced
• 225 ml (1 cup) sour cream

To Serve:

• Cooked pasta (pappardelle, tagliatelle, or penne)
• Chopped fresh parsley
• Extra sour cream

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Instructions

1. Preheat Oven
   Preheat the oven to 170°C (325°F), fan-assisted if possible.
2. Brown the Beef
   In a large Dutch oven or oven-safe casserole, heat the oil over medium-high heat.
   Toss the beef in flour, salt, and pepper. Brown in batches, 2–3 minutes per batch. Transfer browned beef to a bowl.
3. Cook the Aromatics
   Lower the heat. Add the onions and cook for 2–3 minutes, stirring and scraping up any browned bits.
   Add the garlic and tomato purée, stir, and cook for 1 minute.
4. Season and Simmer
   Return the beef to the pot. Sprinkle with paprika, smoked paprika, salt, and pepper. Stir to coat.
   Add the chopped tomatoes, beef stock, and honey. Stir well and bring to a gentle simmer.
5. Slow Cook in Oven
   Cover with a lid and place in the preheated oven. Cook for 3 hours and 30 minutes, stirring 2–3 times during cooking. If the sauce thickens too much, add a splash of water.
6. Add Peppers
   After 3½ hours, stir in the sliced red bell peppers. Return to the oven and cook for an additional 30 minutes.
7. Finish and Serve
   Remove from the oven. Swirl in the sour cream and sprinkle with chopped parsley.
   Serve hot over pasta with extra sour cream on the side.

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Tips

• For the best flavor, brown the beef in batches without overcrowding the pan.
• Use smoked paprika for a deeper, more authentic taste.
• Stir the stew occasionally while in the oven to prevent sticking or drying out.

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Variations and Substitutions

• Meat: Substitute beef with pork shoulder or chicken thighs for a different twist.
• Vegetables: Add carrots, mushrooms, or celery for extra depth.
• Paprika: If you don’t have smoked paprika, double the regular paprika.
• Sour Cream: Greek yogurt or crème fraîche works well as alternatives.

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FAQs

Can I make this ahead of time?
Yes! Beef goulash tastes even better the next day. Cool completely, refrigerate, and reheat gently on the stovetop.

Can I freeze it?
Absolutely. Let it cool, then freeze in portions for up to 3 months. Thaw and reheat thoroughly before serving.

What if I don’t have an oven-safe pot?
You can simmer the goulash on the stovetop over very low heat with the lid on, stirring occasionally.

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Serving Suggestions

• Serve over pasta, egg noodles, or creamy mashed potatoes.
• Pair with crusty bread or a green side salad for a balanced meal.
• A dollop of sour cream and a sprinkle of fresh parsley on top adds brightness.

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Why You’ll Love This Recipe

• Slow-cooked for maximum flavor and tenderness
• Rich, warming spices perfect for cozy meals
• Crowd-pleasing and family-friendly
• Make-ahead and freezer-friendly
• Pairs beautifully with pasta or mashed potatoes