Irresistible Beef Goulash Recipe For Cozy Nights

Why This Traditional Beef Goulash Is the Ultimate European Dinner

There’s something quietly powerful about a meal that simmers for hours, isn’t there? The aroma wraps around your home long before the first bite, promising something soulful. Traditional beef goulash is one of those meals. A slow-cooked beef stew recipe rooted in Eastern European tradition, it doesn’t shout for attention. It just delivers.

Close-up of beef goulash served over egg noodles in a white bowl — Slow-cooked beef goulash spooned generously over warm egg noodles

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This isn’t just a stew. It’s warmth in a bowl. It’s for the nights when you want something familiar, something deep, maybe even nostalgic. Passed down through generations, this dish blends tender beef, sweet paprika, and the unmistakable nudge of caraway. It’s simple. It’s old-world. And it works.

If you’ve ever searched for recipes from around the world that actually feel like home, this is one of them. Whether you’re serving it over basic mashed potatoes or letting it hug wide egg noodles, beef goulash is the kind of European dinner that makes you pause, breathe in, and really taste.

Coming up, you’ll find everything you need to bring this dish to life without fuss or flair. Just flavor, memory, and a little time.

Beef Goulash Ingredients List

To create a traditional beef goulash with all the rich, slow-cooked comfort it’s known for, you’ll need a handful of deeply flavorful ingredients. These aren’t fancy pantry items, just well-chosen staples that build serious taste over time.

Below is everything required for a pot of goulash that serves about six. Feel free to scale based on your needs.

2 and a half pounds beef chuck roast, cut into medium chunks
Salt and black pepper, to season the beef
3 tablespoons all-purpose flour, divided
3 to 5 tablespoons olive oil
2 tablespoons unsalted butter
2 small yellow onions, chopped
3 medium carrots, peeled and chopped
3 tablespoons sweet Hungarian paprika
Half a teaspoon ground caraway seeds
2 bay leaves
4 garlic cloves, crushed or pressed
1 and a half tablespoons tomato paste
2 cups beef broth or stock
4 whole peeled canned tomatoes, roughly chopped
1 tablespoon chopped fresh parsley
Egg noodles or basic mashed potatoes for serving

This blend of ingredients leans into Eastern European roots. Sweet paprika and caraway bring warmth and depth while the slow-simmered beef and vegetables create a stew that’s rich without being heavy.

If you don’t have ground caraway, whole seeds crushed with a mortar and pestle work just as well. For the tomatoes, San Marzano style brings just the right touch of acidity without overpowering the sauce.

What kind of beef is best for goulash?

Beef chuck roast is ideal. Its marbling breaks down beautifully during slow cooking, resulting in tender, flavorful bites. Stew meat from the store can work, but it often lacks consistency and depth.

How to Make This Slow-Cooked Beef Goulash Recipe

Beef goulash isn’t rushed. The process is part of the experience. This is a dish that invites you to slow down and let the flavors evolve naturally. Below is a straightforward step-by-step approach that stays true to its Eastern European roots while remaining practical for home cooks.

Beef goulash simmering in a black pot with a wooden spoon and chopped parsley on top — Rich and hearty beef goulash bubbling gently with tender beef and paprika sauce

Begin by seasoning the beef chunks with salt and black pepper. Dust them with two tablespoons of flour and toss until evenly coated.
In a large Dutch oven or heavy-bottomed pot, heat three tablespoons of olive oil over medium-high. Sear the beef in two to three batches to avoid overcrowding. Brown on all sides then transfer to a plate.
Lower the heat slightly and add two more tablespoons of olive oil along with the butter. Once melted, stir in the chopped onions and carrots. Cook for about three minutes until softened.
Sprinkle in the sweet paprika, ground caraway seeds and bay leaves. Stir to coat the vegetables.
Add the garlic and cook just until fragrant. Stir in the tomato paste followed by the remaining tablespoon of flour. Cook for another minute to remove the raw flour taste.
Pour in the beef stock and stir, scraping up any browned bits from the bottom of the pot. Add the chopped tomatoes and return the seared beef along with any juices to the pot.
Bring the mixture to a strong simmer. Once bubbling, reduce the heat to low and partially cover. Let it cook gently for about two to two and a half hours, stirring occasionally.
Once the beef is tender and the sauce has thickened slightly, remove from heat. Stir in the chopped parsley.

Can I use a slow cooker instead?

Yes. After searing the beef and sautéing the vegetables on the stovetop, transfer everything to a slow cooker. Cook on low for seven to eight hours or on high for four to five. The flavor will be just as rich and the beef just as tender.

Tips and Tricks for Better Goulash and Mashed Potatoes

Even a rustic dish like beef goulash has its quiet secrets. Small changes can make the difference between something good and something unforgettable. Here are the details that elevate your stew and its ideal companion, basic mashed potatoes.

Beef goulash in a white bowl served over egg noodles with chunks of beef and carrots

Get serious about browning the beef

Don’t skip this. Proper browning isn’t just for color. It builds a foundation of flavor that carries through the entire dish. Sear the beef in batches so it doesn’t steam. The brown bits left in the pot are liquid gold.

Use sweet Hungarian paprika

Not all paprika is created equal. The sweet variety adds a gentle smokiness and depth without overpowering the dish. Avoid the hot version unless you prefer heat. If Hungarian paprika isn’t available, choose a mild, fresh sweet paprika.

Caraway is subtle but essential

Even if it seems optional, a pinch of ground caraway seeds gives this goulash its Eastern European soul. If using whole seeds, toast and crush them first to bring out the flavor.

Let it rest before serving

Once cooked, give the goulash a short rest with the lid on. This allows the flavors to deepen and meld together. Just ten minutes off the heat makes a difference.

Pair with basic mashed potatoes for comfort

To keep things simple and traditional, serve your goulash over creamy mashed potatoes. Just boil peeled potatoes until fork-tender, mash with butter, salt, and a splash of warm milk or cream. No extras needed. The goulash sauce takes care of the rest.

Can I make the mashed potatoes ahead of time?

Yes. Prepare them earlier in the day and reheat gently with a touch of extra butter or milk to restore creaminess. Store them covered in the fridge and warm on the stove or in the microwave before serving.

Substitutions and Variations for This International Food Recipe

One of the best things about beef goulash is its flexibility. While the traditional version is built on beef, paprika and a rich tomato base, you can easily adapt it to suit different tastes, diets or ingredients you already have on hand.

Make it vegetarian or vegan

Replace the beef with chunks of hearty vegetables like mushrooms, eggplant or potatoes. Add a drained can of lentils or chickpeas for protein. Use vegetable broth instead of beef stock and olive oil instead of butter. The spices will still carry the flavor.

Try other proteins

Pork shoulder is a common variation in parts of Central Europe. Chicken thighs can also be used for a lighter version. Just reduce the cooking time since poultry doesn’t need as long to become tender.

Add heat or smoky depth

If you prefer bold flavors, toss in a pinch of cayenne or use hot Hungarian paprika. A splash of smoked paprika or a dash of Worcestershire sauce can also add richness. Just keep the balance in check so it doesn’t overshadow the base flavors.

Go gluten-free

Skip the flour altogether or use a gluten-free blend for thickening. You can also let the sauce reduce naturally to achieve the right consistency.

Serve it differently

Egg noodles and mashed potatoes are traditional companions, but this dish also works well over rice, polenta or rustic bread. If you’re going low-carb, roasted cauliflower or spaghetti squash can soak up the sauce beautifully.

Can I freeze beef goulash?

Yes. Once cooled, transfer the goulash to airtight containers and freeze for up to three months. Reheat slowly on the stove with a splash of broth to revive the sauce and texture.

Beef Goulash FAQs

Questions always come up when you’re simmering something this classic. Below are the answers to some of the most common ones people ask about making and enjoying beef goulash.

What is the difference between goulash and regular beef stew?

Goulash relies heavily on paprika and caraway for its signature flavor. It’s rooted in Hungarian tradition, with a thinner sauce compared to typical Western-style beef stews. There’s usually no wine or thick gravy. The flavor is smoky and slightly sweet rather than rich and brown.

Can I make this ahead of time?

Absolutely. In fact, beef goulash often tastes better the next day. Store it in the fridge once cooled and reheat gently on the stove. The extra time allows the flavors to deepen and mellow beautifully.

What side dishes go well with beef goulash?

Aside from mashed potatoes and egg noodles, try crusty bread, roasted root vegetables, or buttered rice. Even simple steamed green beans or pickled vegetables can provide a fresh contrast to the rich sauce.

How can I make this in a slow cooker?

Sear the beef and sauté the aromatics on the stovetop first. Then transfer everything to the slow cooker and cook on low for seven to eight hours or on high for about four. This keeps the texture consistent and the flavor bold.

Is this dish spicy?

Not by default. Sweet paprika is mild and aromatic. If you want more heat, you can always add a bit of hot paprika or crushed red pepper to suit your taste.

Nutrition Breakdown

This traditional beef goulash recipe is hearty and satisfying without going overboard. Below is the approximate nutritional information for one serving, based on six servings total and served without sides.

Calories: 613
Protein: 39 grams
Fat: 39 grams
Saturated Fat: 15 grams
Carbohydrates: 19 grams
Fiber: 3 grams
Sugars: 5 grams
Sodium: 680 milligrams
Cholesterol: 135 milligrams

These numbers will vary slightly depending on your choice of side. Adding mashed potatoes or noodles will increase both carbohydrates and calories, but also make it more filling and balanced.

Is beef goulash a healthy meal?

It can be. The key is portion control and balance. This dish provides high-quality protein and important nutrients like iron and vitamin B12. Pairing it with a lighter side like steamed vegetables or a salad can round out the meal nicely.

Close-up of beef goulash served over egg noodles with thick paprika sauce and fresh parsley

Beef goulash served in a white bowl over egg noodles with carrots and parsley

Final Thoughts on This Beef Goulash

Beef goulash isn’t flashy, and that’s its charm. It invites you into a slower rhythm, one where a simmering pot on the stove feels like the center of home. Whether it’s your first time making it or it’s part of your family history, this dish carries a certain quiet warmth that lingers long after the plates are cleared.

Now that you’ve got everything you need, all that’s left is to gather your ingredients, carve out a few hours, and let your kitchen fill with that unmistakable aroma. Try it once and it just might earn a spot in your regular cold-weather rotation.

If it brought comfort to your table, consider sharing the recipe or leaving a comment. Stories and flavors like this are always better when passed along.

Irresistible Beef Goulash

Emily Wilson

This traditional beef goulash recipe features tender beef, sweet Hungarian paprika, and Eastern European spices, slow-cooked into a rich and hearty stew perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 2 30

Resting Time 10

Total Time 2 50

Course Main Course

Cuisine Eastern European

Servings 6 bowls

Calories 613 kcal

Equipment

Dutch Oven
Cutting Board
Chef’s Knife
Measuring Spoons

Ingredients

Beef Goulash Ingredients

2.5 pounds beef chuck roast cut into medium chunks
salt and black pepper to taste
3 tablespoons all-purpose flour divided
5 tablespoons olive oil divided
2 tablespoons unsalted butter
2 small yellow onions chopped
3 medium carrots peeled and chopped
3 tablespoons sweet Hungarian paprika
0.5 teaspoon ground caraway seeds
2 bay leaves
4 cloves garlic crushed or pressed
1.5 tablespoons tomato paste
2 cups beef stock or broth
4 whole peeled tomatoes from can, roughly chopped
1 tablespoon fresh parsley chopped
egg noodles or mashed potatoes for serving

Instructions

Season beef with salt and pepper, then toss with 2 tablespoons of flour.
In a Dutch oven, heat olive oil over medium-high. Brown beef in batches, then set aside.
Add more oil and butter, then sauté onions and carrots until softened. Stir in paprika, caraway seeds, and bay leaves.
Add garlic and cook until fragrant. Mix in tomato paste and the remaining flour, stirring well.
Pour in beef stock and add chopped tomatoes. Return beef to the pot and bring to a simmer.
Reduce heat to low, partially cover, and simmer for 2 to 2.5 hours until beef is tender.
Stir in fresh parsley and let rest for 10 minutes before serving over noodles or mashed potatoes.

Notes

For a deeper flavor, prepare the goulash a day in advance. It reheats beautifully and makes excellent leftovers. Adjust the consistency by simmering uncovered if the sauce is too thin.

Nutrition Information (per serving):