If you’re hunting for comfort in a bowl and crave a dish that warms you from the inside out, then this Best Beef Goulash Recipe is exactly what you need. This hearty, slow-cooked stew bursts with rich paprika flavor, tender chunks of beef, and a velvety onion-tomato base that feels like a loving hug on a chilly day. It’s a traditional classic that balances smoky, sweet, and savory notes perfectly, making it a beloved favorite for family dinners or cozy gatherings.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients. Each one plays an important role in building the layers of flavor, texture, and vibrant color that make this stew truly unforgettable.
- 800 g onions: They provide a naturally sweet and aromatic foundation that caramelizes beautifully.
- 2-3 cloves garlic: Adds a subtle pungency that enhances the savory depth.
- 2 tbsp clarified butter (ghee): Perfect for frying and brings a rich, nutty flavor without burning easily.
- 2 tbsp tomato paste: Intensifies the stew’s color and delivers a slight tangy sweetness.
- 100 ml red wine: Adds acidity and complexity, perfectly balancing the paprika’s sweetness.
- 1 1/2 tsp caraway seeds: Infuses an earthy, slightly citrusy aroma that is quintessential to goulash.
- 4 tbsp paprika (sweet): The heart and soul of this dish, providing vibrant color and mild warmth.
- 1/2 tbsp paprika (smoked): Delivers a subtle smoky edge that elevates the flavor profile.
- 1 tbsp marjoram: Adds a delicate herbal note that complements the beef perfectly.
- 100 ml beef broth: Keeps the goulash moist and enriches the savory base.
- 1 tbsp red wine vinegar: Brightens the stew with just a touch of acidity.
- 1 kg beef (stewing beef, cut into cubes): Tender, slow-cooked beef is the star ingredient that soaks up all the flavors.
- Salt to taste: Essential for balancing and enhancing all the flavors in the dish.
How to Make Best Beef Goulash Recipe
Step 1: Prepare the Base
Start by chopping your onions and garlic finely. Heat the clarified butter in a large pot or Dutch oven over low heat, gently frying the onions and garlic for about 10 minutes until they turn soft and fragrant. The low heat ensures they caramelize slowly, creating a rich base without burning. Then, use an immersion blender right in the pot to puree this onion-garlic mixture into a silky, smooth paste. This step guarantees a velvety texture that’s key for the Best Beef Goulash Recipe. Stir in the tomato paste and increase the heat to roast this mixture for 2 minutes to deepen the flavor, then pour in the red wine and allow it to reduce slightly, concentrating the taste.
Step 2: Spice It Up and Simmer
Add your paprika powders, caraway seeds, marjoram, and red wine vinegar to the pot along with 100 ml of beef broth. Reducing the heat, let this fragrant mix simmer gently for about 5 minutes so the spices have a chance to bloom and marry together. This step is crucial because it layers the stew with the captivating aromatic qualities that make this the Best Beef Goulash Recipe. Next comes the beef cubes. Add them to the pot, ensuring they are just covered with the liquid; add more broth if needed. This gentle coverage allows the meat to cook slowly and absorb all those wonderful flavors.
Step 3: Slow Cook for Tender Perfection
Cover your pot with a lid and let the goulash simmer on low heat for 2 to 3 hours. This is where the magic happens – the beef becomes meltingly tender while the sauce thickens and intensifies. The low, slow cooking melds every ingredient into one luscious dish. Season with salt to taste towards the end of cooking to bring out all the flavors beautifully.
Step 4: Serve and Enjoy
This final step is when your kitchen fills with enticing aromas and everyone gathers around the table. Serve your Best Beef Goulash Recipe alongside some rustic potatoes and a crisp green salad for the perfect comforting meal that is both simple and sophisticated.
How to Serve Best Beef Goulash Recipe
Garnishes
Adding a few finishing touches can really make this stew sparkle. A sprinkle of fresh chopped parsley or a dollop of sour cream adds freshness and creaminess that balance the richness of the sauce brilliantly. Some cracked black pepper on top also adds an inviting hint of spice right at the end.
Side Dishes
The classic sides for goulash are boiled or mashed potatoes, which soak up the sauce wonderfully. If you’re feeling adventurous, buttered spaetzle or a crusty loaf of bread works just as well to scoop up every last bit. A simple green salad with a light vinaigrette brings a crisp contrast to the hearty stew, making every bite feel balanced.
Creative Ways to Present
If you want to impress, serve your Best Beef Goulash Recipe in individual rustic bowls with a swirl of sour cream and a sprinkle of paprika on top. For casual dinners, placing the stew over buttery egg noodles or even creamy polenta gives a beautiful twist that invites everyone to dig in. Garnishing with a few marjoram leaves or caraway seeds can also elevate the plating.
Make Ahead and Storage
Storing Leftovers
This goulash tastes even better the next day as the flavors continue to deepen. Store leftovers in an airtight container in the refrigerator and they will last for up to 3 days. Just make sure to cool it completely before refrigerating to maintain freshness and flavor.
Freezing
You can also freeze this stew for up to 3 months. Portion it into freezer-safe containers or bags, leaving some room for expansion. When you’re ready to enjoy it, thaw overnight in the refrigerator before reheating. This makes the Best Beef Goulash Recipe a perfect candidate for meal prep or busy days.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally until warmed through. Avoid boiling rapidly to keep the beef tender and the sauce smooth. You may need to add a splash of water or broth if it has thickened too much.
FAQs
Can I use other cuts of beef?
Absolutely! While stewing beef is ideal for its tenderness and flavor absorption, you can also use chuck or brisket. Just make sure to cut the meat into uniform cubes to ensure even cooking and tenderness in the Best Beef Goulash Recipe.
Is it possible to make this recipe in a slow cooker?
Yes, this recipe adapts beautifully to a slow cooker. After preparing the base on the stove, transfer everything to the slow cooker and cook on low for 6-8 hours, or until the beef is tender. This hands-off method is perfect for busy days.
Can I adjust the heat level in this goulash?
Definitely! The recipe uses sweet and smoked paprika for warmth without heaviness, but if you like it spicier, add a pinch of cayenne pepper or some chili flakes during the spice stage. Adjust gradually to suit your palate.
What is the role of caraway seeds in the recipe?
Caraway seeds add a distinctive, slightly citrusy and earthy aroma that is traditional in many goulash recipes. They complement the paprika and beef perfectly, giving the dish an authentic and well-rounded flavor.
Can I substitute red wine with something else?
If you prefer not to use wine, grape juice or beef broth with a splash of vinegar can be good alternatives. The key is to maintain a balance of acidity and depth, which red wine naturally contributes to the Best Beef Goulash Recipe.
Final Thoughts
This Best Beef Goulash Recipe truly captures the heartiness and soul of traditional comfort food with every spoonful. It’s a dish that invites you to slow down, savor rich flavors, and share delight with those around your table. I wholeheartedly encourage you to give it a try—you might just find your new favorite go-to meal for cozy evenings and special gatherings alike.
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Lucky Charms Krispy Treats Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Austrian
Description
This traditional Beef Goulash recipe delivers a rich and hearty stew with tender chunks of stewing beef slowly simmered in a flavorful blend of paprika, garlic, onion, and red wine. Perfect for a comforting and satisfying meal, this dish captures the essence of Viennese cuisine with deep smoky and sweet paprikas, caraway seeds, and marjoram, enhanced by a luscious tomato-onion base.
Ingredients
Main Ingredients
- 800 g onions
- 2–3 cloves garlic
- 2 tbsp clarified butter (ghee)
- 2 tbsp tomato paste
- 100 ml red wine
- 1 1/2 tsp caraway seeds
- 4 tbsp sweet paprika
- 1/2 tbsp smoked paprika
- 1 tbsp marjoram
- 100 ml beef broth
- 1 tbsp red wine vinegar
- 1 kg stewing beef, cut into cubes
- Salt to taste
Instructions
- Prepare the base: Chop the onions and garlic finely. Heat the clarified butter in a large pot or Dutch oven over low heat and gently fry the onions and garlic for about 10 minutes until soft and translucent. Then use an immersion blender to puree the onion-garlic mixture smoothly.
- Add tomato paste and reduce: Stir in the tomato paste and raise the heat slightly. Roast the tomato-onion puree for approximately 2 minutes to deepen the flavors. Pour in the red wine and allow it to reduce by cooking for a few minutes.
- Add spices and simmer: Incorporate the caraway seeds, both kinds of paprika, marjoram, and the red wine vinegar along with 100 ml beef broth. Lower the heat and let the mixture simmer gently for 5 minutes to bloom the spices.
- Add beef and cook: Add the cubed stewing beef to the pot, ensuring it is just covered with liquid. Add more beef broth if necessary. Cover with a lid and let the goulash simmer on low heat for 2 to 3 hours, until the meat is tender and the sauce has thickened beautifully.
- Season and serve: Adjust salt according to taste. Serve the beef goulash warm, ideally accompanied by boiled or mashed potatoes and a fresh green salad.
Notes
- Use stewing beef for the best tender results after slow simmering.
- If the sauce thickens too much during cooking, add a bit more beef broth or water.
- The immersion blender step creates a smooth base, but you can leave it chunky if preferred.
- The dish tastes even better the next day after the flavors have melded further.
- Traditional serving suggestions include boiled potatoes, spaetzle, or a slice of rustic bread.
