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
So yummy! My son devoured it! Made it twice already this week, no regrets!
That’s awesome to hear! Goulash is such a comfort food. What other recipes do you think your son would like?
Not bad at all, but 1 hour felt short for my beef chuck cubes. I had to cook closer to 2 hours. Flavor was good though—onion + paprika combo is great.
Im no chef but this recipe was easy to follow. My goulash looks kinda funny tho 🤔.
Goulash is supposed to be thicker and kind of stew-y, right? Mine ended up a little soupy until I simmered longer. Once I kept it going, it thickened nicely.
Very solid goulash base. I used smoked paprika and added a pinch of chili flakes. Next time I’ll probably simmer a bit longer than 1 hour for even more tenderness.
Honestly? Tastes kinda like stew, not goulash. Also my garlic burned a bit—so be careful at the sauté step.
Totally get what you mean—if the paprika isn’t blooming right, it can come out more like a stew. And yeah, burning garlic is a classic problem. I sauté the garlic just until fragrant (like 30–60 seconds) then add the paprika right away.
Tried this last night. I think I put too much paprika! Next time I’ll go easy on that.
Paprika can be so tricky! Just a little more balance next time and you’ll nail it!
I made this but forgot onion. Still taste good, just not what I expected! Haha!
I don’t even know what goulash is, but my friend told me to try this. I follow the instructions, and it smells good!
Eh, not what I expected. Thought it would be more like the one my grandma made. Kinda frustrating.
Is it okay if I sub chicken for beef? My family doesn’t like beef. Anyone tried that?
Sure, you can sub chicken! I think it’ll taste fine, just might be a bit different. My mom does that sometimes.
Goulash? I thought it was a soup? 😂 Anyway, I gonna try it out, but where the spices?
It’s just a stew, right? Why call it goulash? Maybe I just don’t get it?
Goulash is more than just a stew! It’s got a rich history and flavors that set it apart. You’re definitely missing out if you only see it as stew!
Pretty good overall, but I’d double-check timing. Mine needed closer to 1.5 hours for the beef to get fully tender. Still, the taste was solid and hearty.
This looks good! Can I use chicken instead of beef? Thanks!
Chicken? Isn’t that like totally different from beef? I dunno if that will work.
Yes, you can definitely use chicken! It will change the flavor a bit but still delicious!
This goulash recipe is amazing! The beef was so tender and flavorful. Will definitely make it again!
I totally agree! The beef just falls apart. This is now my go-to recipe for goulash!
Looks good but isn’t goulash supposed to have noodles in it? Just saying.
Really easy to make! Even my kids loved it, and they usually turn their noses up at everything!
Didnt have caraway seeds. Used cumin. Still taste good! Happy family dinner!
Cumin? That’s a creative swap! Glad it turned out good for your family dinner! 😊
meh.. tasted bland to me. Sorry but i’ll stick to my microwavable food.
SIMPLE and hearty! Perfect for a cold day. My grandma made this and I forgot how good it was!
I wasn’t sure about the caraway seeds. But it turned out pretty good, surprisingly! Might skip the next time tho.
Glad it turned out good for you! Caraway seeds can be a bit weird, but I found they add a nice flavor. Maybe try it again next time?
I forgot the bay leaves and it still was tasty. So it’s pretty forgiving!
I don’t know why people love goulash so much. This was okay but kinda bland for me.
This goulash recipe is bomb! So flavorful and a hit with my family. Will definitely make it again.
It turned out way too oily for my taste. I might try using less olive oil next time.
I totally agree! It was really oily for me too. Maybe try less oil for sure.
Meh. My mom makes goulash way better than this. Not impressed.
Yum! I added some extra spices and it was delish! Goulash night is now a thing in our house.
Mmm, I love goulash. Makes me think of home…but where’s the noddles???
Goulash ain’t my thing, sorry. Coulda used more flavor or something. 😕
Goulash is not supposed to have potatoes! You’re messing things up!
Made this last night—so cozy. Browning the beef first makes a huge difference, and the paprika smell is unreal. I added a tiny bit more broth because my potatoes drank it all.
It turned out kinda bland for me.. I added more spices, but it still lacked something.
I feel you on that! Goulash can be hit or miss sometimes. Maybe try adding a splash of Worcestershire sauce next time? It really helps me!
Bland? I don’t know, I thought it was pretty good! Maybe you just don’t like goulash as much?
Just okay. Took too long to cook. Not worth the wait for me.
Made this tonight and it actually tasted like the goulash my grandma used to make. The paprika + caraway combo is the key. Thumbs up!
The cooking times were pretty spot on for me. Potatoes were tender after the extra 30 minutes. Would make again.
Good flavor but mine turned a little too thick—next time I’ll use a bit less flour paste or more broth.
Totally—my batch did the same thing. Next time I’ll start with half the flour paste and only add more if it still looks too thin. Good fix with extra broth!
First time makin goulash and it was super easy! But I think I forgot the caraway seeds lol. Oops!
I didn’t have caraway seeds, so I left it out. Still delicious, but I guess it’s not “authentic” without it.
This goulash recipe is phenomenal! The flavor is just right. My family loved it!
Bay leaves are weirdly important. I always forget them and then it tastes flat. This one had depth.
This goulash recipe is the best! So flavorful and comforting. Will definitely make it again!
Not sure about 2 cups beef broth with 400g tomatoes—felt a little dry until I added an extra splash. Maybe my tomatoes were thicker?
This goulash was absolutely delicious! The flavors were on point. Will definitely make again!
I didn’t have bay leaves, so I used dried thyme (don’t judge 😅). It came out okay, but it definitely wasn’t the same vibe.
Not gonna lie, 1 hour + 30 minutes didn’t seem enough for my beef. I also used a bit more broth because it got too thick. But once I adjusted, it was tasty.
Wow, easy and cheap—love that. Also my kid actually ate it, so that’s a win lol. 5/5
I tried paprika once and it was kinda bland… maybe I used the wrong kind? Also 2 cups broth for 500g beef feels like not enough water, but I guess the potatoes make up for it. Going to try your method though.
This sounds exactly like the kind of comfort food I can actually pull off on a weeknight. The flour paste for thickening is a nice touch—goulash can be so watery if you don’t thicken it right.
5 stars. Super easy, super tasty. Goulash for life!
Not a fan of goulash, but my family loved it! The meat was tender, but why add potatoes? Seems odd.
I followed the recipe but it turned out too watery. I don’t think I added enough flour? Anyone else have this problem?
I had the same issue! I think the flour paste is crucial for thickening. Maybe try increasing the flour next time? Good luck!
Yum.
The paprika + caraway combo is a nice touch. I used smoked paprika and wow—way more depth than regular. Would 100% make again.
This is exactly the kind of recipe that feels like “cheap and good.” Caraway seeds are optional but I added them and it tasted more legit to me.
Totally agree—caraway really does make it feel more “proper.” I always skip it if I’m out, but when I add it, the whole thing tastes more goulash-y.
Honestly pretty bland. I followed everything, but it needed more salt at the end. Also my onions took longer than expected—maybe my heat was too low.
Why bay leaves? I never use them and it still works. I followed anyway and honestly it just made the kitchen smell nice—could’ve skipped it. Sauce was decent though.
I think my garlic burned because I sautéed too long. The whole pot smelled kinda bitter, so I had to start over. Recipe’s fine, just watch that garlic!
This tastes like proper comfort food. Browning the beef first really matters—my sauce turned rich and thick after the flour paste. I skipped the caraway seeds and it was still great.
This is the best comfort food ever! My whole family loved it, they even asked for seconds! ❤️
Solid recipe, but I had to add more broth than listed. After 1 hour it was still a bit tight for me, so I stretched it with another cup and it came out perfect.
Goulash is kinda overrated, but this wasn’t terrible.
Too much paprika! Almost burnt my tongue. Needs to be toned down.
Can I use chicken instead of beef? Also, what if I add some carrots?
You can definitely use chicken! It’ll change the flavor a bit but should work. Carrots? Why not, they could add a nice sweetness! 👍
This turned out super comforting. The paprika flavor really comes through and the sauce thickened nicely after the flour paste. I used caraway too and it tasted really “proper” for goulash.
Yes!! That’s exactly what I look for in goulash—paprika that really shows up and a nice thick sauce. I love the flour paste trick, it makes it feel so “proper.” Going to add caraway next time.
Mine didn’t thicken like yours and the paprika tasted a bit harsh, so I think I didn’t cook the flour paste long enough? Also I might’ve used too much liquid. Still tasty though—comfort food for sure.
Five stars. The caraway seeds make it taste like my grandma’s place, no joke. Also, browning the beef first is key—don’t rush that step.
I’m skeptical about using flour paste—wouldn’t a reduction be better? Still, it thickened fast, so I can’t complain too much. Flavor is very good, though.
I followed the recipe but my beef never browned right, like it was steaming instead of browning. Could be my pan not hot enough.
Yeah, that’s usually pan-temp. If the meat goes “steamy” instead of browning, it’s often because the cubes are too crowded or there isn’t enough heat/oil. Try smaller batches and make sure the pot is really hot before adding the beef.
Maybe the beef was too cold? I always thaw mine out and pat dry, but honestly I’ve had this too. Also some pans hold moisture—if it’s nonstick sometimes it doesn’t brown like cast iron. Add a little more oil next time and don’t stir too much.
Ok so I think my bay leaves were the issue? I accidentally left one in the pot and it was bitter-ish. Other than that, flavors were good.
Honestly I’m skeptical about thickening with flour paste… it kind of made it taste like gravy. Still edible, just not my favorite texture.
I’m skeptical about using flour paste—usually I thicken with something else. But it did work, just took longer than the time you gave. Still tasty though.
I screwed up by forgetting to mix flour with water first. It clumped, but I whisked it out and kept going. By the end it was thick and okay—would try again carefully.
Honestly, that sounds totally salvageable. I’ve had flour paste go lumpy too—whisking it back out and letting it simmer a bit longer usually fixes it. Your ending result “thick and okay” checks out for goulash. Next time, I’d still mix the paste off to the side first like you said, but forgetting once wouldn’t scare me off.
Solid comfort food. I used chuck and it stayed tender after the simmer. Sauce thickened nicely after the flour paste too.
This is exactly the kind of goulash I like—tender chuck and a properly thick sauce. Nice call on the flour paste too!
The potatoes were perfect after 30 minutes—maybe I cut them small? The sauce was nice and thick at the end.
Yes! Cutting the potatoes smaller definitely helps—30 minutes can work when they’re diced pretty fine. Also love that your sauce ended thick; that flour paste trick really does it.
30 minutes seems way too fast for potatoes in goulash unless you used tiny cubes or they were almost parboiled first 😅. Still, if it tasted good and thick, I won’t argue—next time I’ll try dicing smaller.
I followed the steps pretty closely, but mine turned out a little bland. Maybe I went light on salt? Also mine got too thick—could’ve used less flour paste.