Beef Goulash Recipe: Rich, Tender and Slow-Cooked
Tender beef goulash slow-cooked with lots of onions and sweet paprika. A hearty one-pot stew that tastes even better the next day.
Published
- Prep
- 20 min
- Cook
- 150 min
- Total
- 170 min
- Servings
- 6
Good goulash needs only time: a mountain of slowly cooked onions and sweet paprika turn into a thick, glossy sauce around beef that falls apart. Serve it with crispy roasted potatoes or boiled potatoes.
Ingredients
- 1 kg (2.2 lb) beef chuck or shoulder, cut into 4 cm (1½ inch) cubes
- 750 g (1.65 lb) onions, sliced
- 2 tbsp oil
- 2 tbsp sweet paprika and 1 tsp hot or smoked paprika
- 2 tbsp tomato paste
- 2 garlic cloves, minced
- 1 tsp caraway seeds and 1 tsp dried marjoram
- 750 ml (3 cups) beef stock
- Salt and pepper
Instructions
- Pat the beef dry and season with salt and pepper. Brown it in batches in hot oil in a heavy pot, 4–5 minutes per batch. Set aside.
- Lower the heat, add the onions with a pinch of salt and cook for 15 minutes until soft and golden.
- Stir in the garlic, tomato paste and caraway for 1 minute. Take the pot off the heat and stir in the paprika (it burns easily).
- Return the beef, add the stock and marjoram, cover and simmer very gently for 2–2½ hours, until the beef is tender.
- Uncover for the last 20 minutes if the sauce needs thickening. Season and serve.
Nutrition per serving
- kcal
- 435
- Protein
- 33 g
- Carbs
- 13 g
- Fat
- 28 g
Tips
- Use beef chuck or shoulder: lean cuts turn dry; collagen-rich cuts turn tender.
- Serve with potatoes, dumplings, pasta or crusty bread.
- Goulash keeps 4 days in the fridge and freezes for 3 months.
