There’s something about Old Fashioned Goulash that just screams comfort, especially when the cold weather hits, and you’re craving something hearty. This dish has a rich history, originating from Eastern Europe, where it’s been passed down through generations as a family favorite. It’s one of those classic meals that can be served up with love and warmth, making it perfect for a cozy dinner or a family gathering.
Imagine tender cubes of beef swimming in a rich, paprika-infused sauce with just the right amount of vegetables and spices, all simmering together into a comforting stew. Add in some perfectly cooked pasta, and you’ve got a dish that feels like home. Whether you’re making it for a special occasion or just a regular weekday meal, Old Fashioned Goulash is a meal that never disappoints.
So grab your favorite pot, and let’s dive into this easy-to-make, flavorful recipe that’s bound to become a staple in your kitchen!
Ingredients
Here’s what you’ll need to bring this hearty, flavorful goulash to life:
2 pounds beef stew meat, cut into 1-inch cubes – This is the base of your dish, giving it that rich, meaty flavor. I prefer using stew meat because it becomes so tender as it cooks low and slow.
2 tablespoons vegetable oil – For browning the beef and getting that delicious caramelized crust.
2 large onions, chopped – Onions bring so much flavor to the dish as they soften and sweeten during cooking.
3 cloves garlic, minced – Garlic is a must in any savory dish, and it brings that aromatic depth that makes everything taste better.
2 tablespoons tomato paste – Tomato paste adds richness and a deep tomato flavor to the goulash. It’s the secret ingredient that really enhances the sauce.
1 tablespoon sweet paprika – Paprika is the star spice of this dish. Its mild sweetness and smoky
Notes
will give your goulash its signature taste.
1 teaspoon smoked paprika (optional, for extra flavor) – If you’re a fan of a smokier taste, go ahead and add the smoked paprika for an extra layer of depth.
1 teaspoon caraway seeds – These tiny seeds might be new to you, but they add a unique, earthy flavor that balances out the richness of the meat.
1 teaspoon dried thyme – This herb adds a subtle, savory touch that complements the beef beautifully.
2 bay leaves – A couple of bay leaves are just the right touch to round out the flavor.
2 tablespoons all-purpose flour – The flour is used to make a roux that thickens the sauce and gives it a smooth, velvety texture.
2 cups beef broth – This is the liquid gold that forms the base of your sauce. It makes everything come together in a flavorful, comforting stew.
1 cup red wine (optional) – For a bit of richness and complexity, you can add some red wine. It enhances the flavor of the beef, but if you’d rather skip it, no problem!
Salt and pepper, to taste – Always important to season your dish to bring out the best in the flavors.
2 red bell peppers, diced – These peppers add color, sweetness, and a little crunch to the mix.
2 green bell peppers, diced – The green peppers add a slight tanginess, balancing the sweetness of the red ones.
3 medium-sized tomatoes, diced – Fresh tomatoes will brighten up the dish and give it a little acidity.
1/4 cup chopped fresh parsley, for garnish – A pop of green from fresh parsley adds a refreshing contrast to the rich, savory stew.
Cooked egg noodles or mashed potatoes, for serving – These are the perfect sides for soaking up all the delicious sauce.
Instructions
Here’s how to make this old-fashioned goulash, step by step:
1. Brown the Beef
Start by heating the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, season the beef stew meat with salt and pepper. Add the beef to the pot in batches to avoid overcrowding, and brown it on all sides. This should take about 5-7 minutes. Once browned, remove the beef from the pot and set it aside. Don’t worry if there are little browned bits at the bottom of the pot – that’s all flavor that will come through in the stew!
2. Sauté the Onions and Garlic
In the same pot, add the chopped onions. Sauté for 3-4 minutes, until they’re soft and golden. Add the minced garlic and cook for another 1-2 minutes, until fragrant. You should be able to smell that delicious garlic aroma filling your kitchen.
3. Add the Spices and Tomato Paste
Now it’s time to add the flavor! Stir in the tomato paste, sweet paprika, smoked paprika (if using), caraway seeds, dried thyme, and bay leaves. Let this cook for 2-3 minutes, stirring occasionally. This will help the spices bloom and mix together to create that deep, comforting flavor.
4. Make the Roux
Sprinkle the flour over the onion and spice mixture, and stir continuously. You’re making a roux, which will thicken the sauce and give the stew a smooth texture. Cook for 2 more minutes to eliminate the raw taste of the flour.
5. Add the Liquids
Slowly pour in the beef broth and red wine (if using), stirring constantly to avoid lumps. Bring the mixture to a simmer. The wine will add a deep richness to the sauce, but if you’re skipping it, the broth alone will still make a hearty base.
6. Simmer the Beef
Return the browned beef to the pot, and add the diced bell peppers and diced tomatoes. Stir everything together, and bring it to a simmer. Cover the pot and let the stew cook on low heat for 2 to 2.5 hours, stirring occasionally. You want the beef to become fork-tender, so don’t rush the simmering time.
7. Adjust the Seasoning
Once the beef is tender and the flavors have melded, taste the stew and adjust the seasoning with more salt and pepper as needed. This is the final step to make sure everything is perfectly balanced.
8. Serve and Enjoy
Serve the goulash over cooked egg noodles or mashed potatoes, and garnish with freshly chopped parsley. The parsley adds a burst of color and freshness that contrasts beautifully with the rich, savory stew. Enjoy it hot, and don’t forget the crusty bread on the side for dipping!
Notes
Beef Cut: If you prefer a different cut of beef, chuck roast or round steak works wonderfully, too. Just be sure to cut it into bite-sized pieces.
Wine Option: The red wine is optional but adds a wonderful richness to the dish. If you prefer not to use wine, you can replace it with additional beef broth or water.
Vegetable Variations: Feel free to add other vegetables like carrots or peas for extra color and flavor.
Storage: This goulash makes great leftovers! Store it in an airtight container in the fridge for up to 3 days. It also freezes well for up to a month – perfect for meal prep!
Serving Suggestions: You can also serve it with a green salad on the side for a refreshing contrast to the richness of the goulash.
Nutrition
Here’s a general breakdown of the
Nutrition
for one serving of this delicious Old Fashioned Goulash (based on 6 servings):
Calories: 450 kcal
Carbohydrates: 40g
Protein: 35g
Fiber: 5g
Fat: 20g
Sodium: 950mg
Sugar: 6g
This dish is hearty and filling, offering a great balance of protein and vegetables, making it a satisfying meal for any occasion.
Additional Information
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Image courtesy of the original source. 🙏
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