Classic Paprika Beef Goulash
Classic Paprika Beef Goulash is a comforting and hearty stew dinner recipe perfect for a cozy evening. This rich, flavorful dish is surprisingly simple to make, even for beginner cooks, and offers a delicious twist on your usual stew. Get ready to create a memorable meal that will become a family favorite.
Key Ingredients & Substitutions:
- Beef Stew Meat: You can use chuck roast, cut into 1.5-inch cubes.
- Onions: Yellow onions work best for their sweetness.
- Sweet Paprika: Essential for authentic goulash flavor. Use Hungarian sweet paprika if you can find it. Do not substitute with smoked paprika unless you prefer a smoky flavor.
- Tomato Paste: Adds depth and richness.
- Beef Broth: Low-sodium beef broth is recommended. You can use vegetable broth if preferred.
Ingredients:
Main:
- 2 tablespoons olive oil
- 2 pounds beef stew meat, cut into 1.5-inch cubes
- 2 large yellow onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 large bell pepper (red or green), chopped (optional)
- 1 carrot, peeled and sliced (optional)
Spices:
- 3 tablespoons sweet paprika
- 1 teaspoon dried marjoram
- 1/2 teaspoon caraway seeds (optional)
- Salt and black pepper to taste
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 20 minutes
- Cook Time: 2 hours 10 minutes
- Servings: 6
- Calories per serving: Approximately 450 kcal
- Tools Needed: Large Dutch oven or heavy-bottomed pot, wooden spoon
Step-by-Step Instructions:
1. Brown the Beef
Heat olive oil in your Dutch oven over medium-high heat. Season the beef cubes with salt and pepper, then brown them in batches until a nice crust forms. Remove the browned beef and set it aside.
2. Sauté Aromatics
Add the chopped onions to the pot and cook until softened and translucent, about 8-10 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Flavor Base
Stir in the sweet paprika, marjoram, and caraway seeds (if using). Cook for 1 minute, stirring constantly, to toast the spices. Add the tomato paste and cook for 2 more minutes, stirring to combine.
4. Simmer the Goulash
Return the browned beef to the pot. Pour in the beef broth. Bring the stew to a gentle simmer, then reduce the heat to low, cover, and cook for 1 hour.
5. Add Vegetables (Optional) and Continue Cooking
If using, add the chopped bell pepper and sliced carrot to the pot. Continue to simmer, covered, for another 1 hour, or until the beef is fork-tender and the stew has thickened to your liking. Season with more salt and pepper if needed.
Variation Ideas:
- Spicy Kick: Add a pinch of cayenne pepper or a small amount of hot paprika.
- Hearty Veggies: Incorporate diced potatoes or mushrooms during the last hour of cooking.
- Creamy Finish: Stir in a tablespoon or two of plain yogurt or sour cream (dairy-free alternatives work too) just before serving for extra creaminess.
Storage Instructions:
You can store leftover Classic Paprika Beef Goulash in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of broth or water if it’s too thick. This stew dinner recipe often tastes even better the next day!
Frequently Asked Questions (FAQ):
Q: Can you make this goulash in a slow cooker?
A: Yes, brown the beef and sauté the aromatics as directed, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Q: What do you serve with Classic Paprika Beef Goulash?
A: This hearty stew dinner recipe pairs wonderfully with egg noodles, mashed potatoes, crusty bread, or a simple green salad.
Q: Is Hungarian Goulash spicy?
A: Traditional Hungarian goulash, like this recipe, uses sweet paprika and is not typically spicy. However, you can add hot paprika for heat.
Q: How do you thicken goulash?
A: The stew naturally thickens as it simmers and the beef breaks down. If you prefer it thicker, you can remove the lid for the last 30 minutes of cooking or mix a tablespoon of cornstarch with a little cold water and stir it into the simmering goulash until thickened.
Q: Can you freeze leftover goulash?
A: Absolutely! Allow the goulash to cool completely, then transfer it to freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Q: What kind of beef is best for stew?
A: Chuck roast is ideal for stew dinner recipes like goulash because it becomes incredibly tender after long, slow cooking and has good marbling for flavor.
