Why You'll Love It
- - One‑pot comfort that fills the soul
- - Simple pantry staples, no fancy gadgets
- - Deep, smoky paprika flavor that deepens with each stir
- - Flexible for leftovers or fresh servings
*"The flavors take you straight back to grandma’s kitchen – warm, rich, and utterly satisfying,"*
Essential Ingredient Guide
- Beef chuck: Choose well‑marbled chuck for tenderness; cut into bite‑size cubes and pat dry before browning.
- Sweet paprika: Use Hungarian sweet paprika for authentic color and subtle fruitiness; toast lightly to release aroma.
- Carrots: Adds natural sweetness and texture; slice into uniform ½‑inch rounds for even cooking.
- Onion and garlic: Base aromatics; sweat until translucent for a mellow foundation.
- Tomato paste: Provides depth and a gentle acidity; blend well with spices.
- Beef broth: Low‑sodium broth lets you control salt; enriches the stew's body.
Complete Cooking Process
-
Ingredient Readiness:
Trim and cube the beef, peel and slice carrots, and measure spices before the pot heats.
-
Flavor Development:
Brown the beef, then sweat onions and garlic, letting paprika perfume the pan before adding liquids.
-
Texture Control:
Simmer gently, uncovered, allowing carrots to soften while the sauce thickens.
-
Finishing Touches:
Stir in a splash of vinegar and a pinch of sugar to balance the richness just before serving.
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Serving Timing:
Let the goulash rest for five minutes; flavors meld beautifully and the broth settles.
- Brown the beef in batches to avoid steaming.
- Add a bay leaf for subtle herbal nuance.
- Use a heavy‑bottomed pot to prevent scorching.
- Reheat leftovers slowly, adding a bit of broth.
Pro Tips
Well, those little adjustments can make a big difference. I often find that a patient simmer yields a richer sauce, and a final splash of vinegar brightens everything. So, when you’re ready, serve with crusty bread and maybe a dollop of sour cream if you like.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Use fresh paprika for true color
- Don’t rush the browning step
- Season gradually, taste as you go
Frequently Asked Questions
→ Can I use another cut of beef?
Yes, a lean roast or stew meat works, but you may need to add a bit more oil for browning.
→ Is it okay to make this in a slow cooker?
Absolutely; brown the beef first, then transfer to a slow cooker and cook on low for 6‑8 hours.
→ What can I serve with goulish?
Traditional options include buttered noodles, mashed potatoes, or a simple crusty loaf.
→ How do I thicken the broth?
Mix a tablespoon of flour with cold water and stir it in during the last ten minutes.
→ Can I add a little heat?
A pinch of cayenne or a dash of hot sauce will give a gentle kick without overpowering.
→ How long does it keep?
Refrigerated in an airtight container for up to three days; reheat slowly on the stove.
Chef's Tips
If the sauce looks too thin near the end, uncover the pot to allow evaporation.,A pinch of sugar can balance excess acidity from the tomatoes.,For extra depth, add a splash of dry red wine with the broth.
Nutrition Facts
per serving
420
Calories
34g
Protein
18g
Carbs
22g
Fat
Taste Profile
Warm, savory, with gentle paprika sweetness
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Lamb adds a richer flavor; reduce cooking time slightly.
Gives a deeper, smoky note; use half the amount to avoid bitterness.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add ½ tsp smoked paprika and a pinch of cayenne for a gentle heat.
Mediterranean Style
Stir in diced tomatoes, olives, and a handful of feta at the end.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcrowding the pot, which steams rather than browns the beef.
- Adding carrots too early, causing them to fall apart.
- Boiling the sauce aggressively, leading to a tough texture.
Meal Prep & Storage
Make Ahead Tips
You can brown the beef and chop all vegetables a day ahead; store them separately, then combine and simmer when ready.
Leftover Ideas
Reheat gently in a skillet, adding a splash of broth to keep it moist; it tastes even better next day.
Perfect Pairings
Serve this with...
Cooking Timeline
Prep ingredients: cube beef, dice onion, mince garlic, slice carrots, and measure spices.
Brown beef in batches, then sauté onions and garlic, toast paprika.
Add broth, vegetables, and seasonings; bring to a gentle boil.
Simmer uncovered, stirring occasionally, until beef is tender and sauce thickens.
Stir in vinegar, adjust seasoning, and rest before serving.
Simple Old Fashioned Goulash Recipe
A comforting bowl of dinner recipes that reminds you of home. This old fashioned goulash blends beef, sweet paprika, and tender carrots, creating a hearty aroma that fills the kitchen and steadies the mind. Perfect for a quiet night or a family gathering, it stays simple yet satisfying.
Timing
Prep Time
20 Minutes
Cook Time
2 Hours
Total Time
2 Hours 20 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 2 lbs beef chuck, cut into 1‑inch cubes
- 02 2 tbsp vegetable oil
- 03 1 large onion, diced
- 04 3 cloves garlic, minced
- 05 2 tbsp sweet Hungarian paprika
- 06 2 carrots, sliced into ½‑inch rounds
- 07 1 bell pepper, diced
- 08 2 tbsp tomato paste
- 09 4 cups low‑sodium beef broth
- 10 1 tsp dried marjoram
- 11 1 bay leaf
- 12 Salt and freshly ground black pepper to taste
Optional Finishing
- 01 1 tsp red wine vinegar
- 02 1 tbsp sour cream for serving
Instructions
Pat the beef cubes dry, season with salt and pepper, then brown them in a heavy pot with 2 tbsp oil over medium‑high heat, working in batches; set aside.
In the same pot, add the diced onion and sauté until translucent, then stir in the garlic and cook for another minute.
Sprinkle the paprika over the onions, stir quickly to toast for 30 seconds, then whisk in the tomato paste.
Return the browned beef to the pot, add carrots, bell pepper, broth, marjoram, and bay leaf. Bring to a gentle boil, then lower to a simmer.
Cover and let simmer for 1½‑2 hours, stirring occasionally, until the beef is fork‑tender and the sauce has thickened.
Taste, adjust seasoning, stir in red wine vinegar if using, and remove the bay leaf before serving.
Notes & Tips
- 1 If the sauce looks too thin near the end, uncover the pot to allow evaporation.
- 2 A pinch of sugar can balance excess acidity from the tomatoes.
- 3 For extra depth, add a splash of dry red wine with the broth.
Tools You'll Need
-
Large Dutch oven or heavy‑bottomed pot
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Wooden spoon
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Sharp knife
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Cutting board
-
Measuring cups
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Tongs
Must-Know Tips
- Don’t overcrowd the pan when browning; cook beef in batches for a true crust.
- Let the paprika toast just briefly; overcooking can turn it bitter.
- Taste and season gradually; the broth will reduce and intensify.
Professional Secrets
- Room temperature beef cubes sear evenly.
- Deglaze the pot with a splash of broth to capture caramelized bits.
- Simmer gently; a rolling boil toughens the meat.
Recipe by
KarlaJane Mitchell is the culinary heart behind Your Website, a vibrant personal blog where she transforms everyday ingredients into unforgettable dishes. ...
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