Goulash is a hearty, comforting dish with deep flavors, often associated with Hungarian and Central European cuisine. Traditionally made with beef, vegetables, and a rich, paprika-infused broth, goulash is the ultimate comfort food, perfect for cold weather or any time you’re craving something filling and flavorful. It’s a dish that has been passed down through generations and adapted in various ways across different regions, but at its core, it’s a savory stew that’s both satisfying and easy to make.
The key to making goulash is the slow cooking of beef, which becomes tender and absorbs the flavors of the broth and spices. The base is typically made with onions, garlic, and a generous amount of paprika, which gives the dish its signature flavor and vibrant red color. Potatoes or root vegetables like carrots, celery, and parsnips are often added to create a hearty texture, while bell peppers and tomatoes bring a slight sweetness to balance the spices.
While the dish is commonly made with beef, you can easily substitute other proteins, such as pork or chicken, or even make a vegetarian version by using beans and mushrooms. A rich stock or broth is used to simmer the ingredients, and sometimes a splash of vinegar or lemon juice is added at the end for a bit of tang. Goulash is traditionally served with crusty bread, dumplings, or even over noodles, allowing the sauce to soak into the sides.
One of the beauties of goulash is its versatility. You can adjust the spice levels by adding more or less paprika or even incorporating chili flakes for a bit of heat. Some variations include sour cream or a dollop of yogurt on top to add creaminess and balance the richness of the stew.
Goulash is perfect for a family dinner, meal prepping, or a gathering with friends. It’s a dish that gets better with time, making it a great option for leftovers.
Ingredients
- 500 grams beef chuck cut into cubes
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons paprika
- 1 teaspoon caraway seeds optional
- 400 grams canned tomatoes crushed
- 2 cups beef broth
- 2 pieces bay leaves
- 2 medium potatoes diced
- 1 tablespoon flour mixed with a little water to form a paste
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides.
- Reduce the heat to medium, add the onions and garlic, and sauté until the onions are translucent.
- Stir in the paprika and caraway seeds, and cook for another minute.
- Add the tomatoes, beef broth, and bay leaves. Bring to a simmer and cook for about 1 hour.
- Add the potatoes and continue to cook for another 30 minutes, or until the potatoes are tender.
- Mix the flour paste into the goulash to thicken the sauce. Cook for an additional 10 minutes.
- Season with salt and pepper to taste, and remove the bay leaves before serving.
Nutrition
