Beef Goulash

Edaku — Thu, 31 Jul 2025 09:00:00 +0300

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.

Beef Goulash on Edaku

Beef Goulash