I thought it was time to pull this one out of the archives again as it’s so flippin good. Tender chunks of beef in a thick tomato and pepper sauce - spiced with beautiful smoky paprika (don’t go easy on the paprika now - this stew can take plenty). I’ll happily admit - this isn’t a 100% authentic Hungarian goulash. Traditional goulash, I’m told, is more of a soup that doesn’t rely on flour for thickening. Tomato is also a fairly modern addition. There are a number of Hungarian and non-Hungarian variations of goulash out there (according to Gundel’s Hungarian cookbook) some using beans, wine, flour, potatoes and some are extremely simple. My version (passed down from my dad, with a few little tweaks) is a rich, slightly smoky, tomato-based version. I like to add slices of red bell pepper, then serve with pappardelle pasta and lots of sour cream.
What do we need?
How to make this Beef Goulash
Full recipe with detailed steps in the recipe card at the end of this post.
I like to serve mine with pasta and extra sour cream.
I love making stews in a dutch oven (<– affiliate link) as I find they seem to thicken a little better. Also, the initial browning of the beef means the base of the pan gets covered in a dark brown crispy bits. It might seem a bit alarming at first (as it looks like it’s sticking), but a few minutes after pouring the stock and tinned tomatoes in and you’ll find you can stir all of those bits into the goulash - which results in a richer flavour. I love how the sauce bubbles away and splashes the sides of the pan as it’s cooking in the oven. It WILL look dark and covered in well-cooked sauce when it comes out, but you’ve got to admit - it does look pretty inviting.
Although I used my dutch oven pan for this, you can also use a slow cooker. Simply fry everything off up to step 3, reduce the amount of stock by half a cup, and cook on medium for 4-5 hours or low for 5-7 hours.
Ingredient swaps:
You can swap out the beef for pork if you like. If you fancy a chicken version, I’ve got a lovely chicken paprikash in my new ebook. You can also swap out the red peppers for green peppers, or you could include some even add some chopped chilli peppers for a bit of spice.
Scale it up or down
You can halve the recipe, sticking to the same ingredient ratios. So to make it for four people you would reduce all of the ingredients by half. It will likely need 30-45 minutes less in the oven. Keep a close eye on it after the first 90 minutes of cooking, just to ensure it doesn’t cook dry. If it starts to look a little dry, add a good splash of stock or water.
Watch how to make it:
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Equipment:
In order to make this Hungarian Beef Goulash recipe you will need:
A good Kitchen knife. I have recently bought this Dalstrong one and love it. Chopping Board Garlic Press Casserole pan Measuring Spoons Measuring Jug Wooden or Silicon Coated Spoons. We have just bought these and love them.
This recipe was first posted in December 2015. Updated in August 2019 and again in July 2020 with new photos, video and tips. Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
