Alright, let’s talk about goulash. Not the stuff you got in the school cafeteria, but the real deal. The kind of food that feels like a big, warm hug after a long, crummy day.
Sometimes you just need a win in the kitchen. A meal that’s almost impossible to mess up and tastes like you slaved over it for hours (spoiler: you don’t have to). This is that meal.
So, if you’re ready to make a ridiculously good pot of comfort, stick with me. We’re going to make some goulash that will make you feel like a rockstar.
What You’ll Need
Getting your ingredients together first makes everything SO much easier. Trust me, you don’t want to be digging through your spice cabinet while your onions are burning.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Chuck | 2 pounds | Cut into 1-inch cubes |
| Yellow Onions | 2 large | Chopped |
| Garlic | 4 cloves | Minced |
| Beef Broth | 4 cups | Low-sodium is a good idea |
| Diced Tomatoes | 1 can (28 ounces) | Don’t drain them! |
| Tomato Paste | 2 tablespoons | This stuff adds a ton of flavor |
| Sweet Paprika | 1/4 cup | Yes, a quarter cup. It’s important. |
| Caraway Seeds | 1 teaspoon | Optional, but so good |
| All-Purpose Flour | 2 tablespoons | For coating the beef |
| Olive Oil or Veg Oil | 2 tablespoons | Your pick |
| Salt and Pepper | To your taste | Start with a teaspoon of each |
Tools for the Job
You don’t need a bunch of fancy stuff for this. Just the basics will do.
- A big pot or Dutch oven
- A cutting board
- A sharp knife
- A wooden spoon or spatula
- Measuring cups and spoons
Pro Tips from My Kitchen
I’ve made this dish more times than I can count, and I’ve messed it up a few times, too. Here are a few things I learned so you don’t have to.
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Don’t Crowd the Meat: When you’re browning the beef, do it in a few small batches. If you dump it all in at once, the meat will steam instead of getting that nice, brown crust. And that crust is where a LOT of the flavor comes from.
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Get Good Paprika: This is the main flavor here, so don’t use that ancient red dust in the back of your pantry. Go for a good quality sweet Hungarian paprika if you can find it. It makes a HUGE difference.
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Low and Slow is the Way to Go: Don’t rush the simmer. The magic happens when you let the goulash bubble away gently for at least an hour and a half. This is what makes the beef super tender and lets all the flavors hang out and get to know each other.
How to Make Classic Goulash
Alright, let’s get cooking. Just follow these steps and you’ll be golden.
Step 1: Pat your beef cubes dry with a paper towel. In a bowl, toss the beef with the flour, salt, and pepper until it’s lightly coated.
Step 2: Heat the oil in your big pot over medium-high heat. Add the beef in a single layer (remember the pro tip!) and brown it on all sides. You’re not cooking it through, just getting it brown. Take the beef out and set it aside.
Step 3: Lower the heat to medium and add the chopped onions to the pot. Cook them for about 5-7 minutes until they get soft and a little sweet. Then, add the minced garlic and cook for just one more minute until you can smell it.
Step 4: Add the tomato paste and paprika to the pot. Stir it all together and let it cook for another minute. This helps wake up the flavors.
Step 5: Pour in the beef broth, scraping up any browned bits from the bottom of the pot with your spoon. Those bits are flavor gold!
Step 6: Add the browned beef back into the pot, along with the can of diced tomatoes and the caraway seeds. Give it all a good stir.
Step 7: Bring the whole thing to a simmer. Once it’s bubbling a little, turn the heat down to low, cover the pot, and let it cook for at least 1.5 to 2 hours. The beef should be super tender when it’s done.
Substitutions and Fun Variations
Don’t have something on the list? No big deal. Cooking is all about making it your own.
- No Beef Chuck? You can use beef stew meat or even pork shoulder. Just make sure it’s a cut that likes to be cooked low and slow.
- Spice it Up: If you like a little heat, add a pinch of cayenne pepper or use hot paprika instead of sweet.
- Add Veggies: Feel free to throw in some chopped carrots, celery, or bell peppers with the onions. It’s a great way to add more good stuff.
What to Serve with Your Goulash
This dish is pretty hearty on its own, but it’s even better with something to soak up all that yummy sauce.
| Serving Suggestion | Why It Works |
|---|---|
| Egg Noodles | The classic choice. They’re perfect for it. |
| Mashed Potatoes | A creamy, fluffy bed for the rich goulash. |
| Crusty Bread | You need something to mop up your bowl. |
| Sour Cream | A dollop on top adds a cool, tangy flavor. |
Leftovers and Storage
If you actually have leftovers, they’re amazing the next day. The flavors get even better overnight.
Just let the goulash cool down completely, then pop it in an airtight container. It’ll be good in the fridge for 3-4 days. You can also freeze it for up to 3 months.
FAQs
Q1. Can I make this in a slow cooker?
Ans: Absolutely! Just follow steps 1-4 on the stovetop. Then, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q2. Is this the same as American goulash with macaroni?
Ans: Nope. This is more of a traditional Hungarian-style stew. American goulash is its own delicious thing, usually made with ground beef and pasta cooked together.
Q3. My sauce is too thin. How can I fix it?
Ans: Easy. Just take the lid off the pot for the last 20-30 minutes of cooking. Letting it simmer uncovered will help the sauce reduce and thicken up nicely.
Wrapping Up
See? That wasn’t so hard. You just made a seriously amazing pot of goulash that’s perfect for a cozy night in. The best part is sharing it with people you care about.
Now go on and give it a try! And when you do, come back and leave a comment. I’d love to hear how it turned out for you or if you added your own special touch.