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Best Goulash Recipe

Tender beef and vegetables simmered in a rich paprika sauce, perfect for cold evenings and make-ahead meals.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Hungarian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3 pounds beef chuck roast cut into 1-inch cubes
  • 3 tablespoons olive oil divided
  • 3 large yellow onions diced
  • 4 garlic cloves minced
  • 3 tablespoons Hungarian paprika
  • 4 cups beef broth
  • 1.5 pounds red potatoes cut into 1-inch cubes
  • 3 medium carrots sliced into rounds
  • 2 tablespoons tomato paste
  • 1.5 teaspoons salt plus more to taste
  • 1 teaspoon black pepper plus more to taste
  • 2 bay leaves
  • 2 beef bouillon cubes optional
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme

Equipment

  • Large heavy-bottomed Dutch oven or thick-bottomed pot with lid
  • Sharp chef's knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Meat thermometer
  • Colander

Method
 

  1. Pat the beef dry with paper towels and cut into 1-inch cubes.
  2. Heat 1.5 tablespoons olive oil in a Dutch oven over medium-high heat until shimmering.
  3. Working in batches, sear the beef cubes for 3 to 4 minutes per side until a deep brown crust forms, then transfer to a plate.
  4. Add the remaining 1.5 tablespoons olive oil, reduce heat to medium, and sauté the diced onions for 5 to 7 minutes until softened and golden.
  5. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Stir in the Hungarian paprika and cook for 1 to 2 minutes until fragrant.
  7. Pour in the beef broth, scrape up browned bits, stir in tomato paste and bouillon cubes until combined.
  8. Return the seared beef and juices to the pot.
  9. Add salt, black pepper, bay leaves, and thyme, stirring to distribute.
  10. Bring to a gentle boil, reduce heat to low, cover partially, and simmer for 60 minutes until beef is tender.
  11. Add potato cubes and carrot rounds, stir to submerge in the liquid.
  12. Cover partially and simmer for an additional 45 to 60 minutes until vegetables are fork-tender.
  13. Remove bay leaves and thyme sprigs, taste and adjust seasoning with salt and pepper; simmer uncovered for 15 minutes if sauce needs thickening.

Notes

This goulash tastes even better the next day; refrigerate overnight for flavors to deepen and skim solidified fat before reheating.