Recipes
Beef Goulash
2025-07-31
Beef goulash traces back to Hungary, but it’s long since become a staple across Eastern Europe, and it’s easy to see why: it’s a straightforward way to turn an inexpensive cut of beef into something deeply flavorful and truly tender.
The key trick is adding the paprika to the pan only after it’s been taken off the heat, once the onions are already golden. Spices like paprika scorch quickly over direct heat and turn bitter, which throws off the whole dish. Slow, covered simmering is the other essential step — it’s the long, gentle cooking that breaks down the tough fibers in shank or chuck and turns them meltingly soft.
Goulash pairs naturally with mashed potatoes, buckwheat, rice, or wide egg noodles, all of which soak up the thick, paprika-red sauce well. Many cooks make it a day ahead on purpose — the flavor only gets better once the spices have had time to fully settle in.
Serve it hot, topped with a scattering of fresh herbs, and keep some bread nearby to mop up every last bit of sauce.
Ingredients
- 800 g beef (chuck or shank)
- 3 large onions
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 2 garlic cloves
- 2 tbsp tomato paste
- 500 ml beef broth or water
- 1 bell pepper
- 2 tbsp vegetable oil
- 1 bay leaf
- salt and black pepper to taste
Instructions
- Cut the beef into large cubes, about 3 cm each.
- Finely chop the onions and cook them in oil until golden, 8-10 minutes.
- Take the pan off the heat, stir in the paprika and caraway seeds quickly so the spices don’t scorch.
- Add the beef and sear over medium heat for 7-10 minutes until browned.
- Stir in the tomato paste, garlic, and bay leaf, then pour in enough broth to cover the meat.
- Bring to a boil, reduce the heat, and simmer covered for 1.5 hours, stirring occasionally, until the meat is tender.
- Add the sliced bell pepper about 20 minutes before the goulash is done.
- Season with salt and pepper to taste, then let it rest for 10 minutes before serving.
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