One-Pot Beef Goulash (Printable)

Tender beef and vegetables simmered in fragrant paprika sauce, served with warm crusty bread for a comforting dish.

# What Goes In:

→ Goulash

01 - 3 lbs beef chuck, cut into 1-inch cubes
02 - 3 tbsp vegetable oil
03 - 3 large onions, finely chopped
04 - 4 cloves garlic, minced
05 - 3 tbsp sweet Hungarian paprika
06 - 2 tsp smoked paprika
07 - 2 red bell peppers, chopped
08 - 2 green bell peppers, chopped
09 - 3 medium carrots, sliced
10 - 2 tbsp tomato paste
11 - 1 can (28 oz) crushed tomatoes
12 - 4 cups beef stock
13 - 2 tsp caraway seeds (optional)
14 - 2 bay leaves
15 - 1 tbsp dried marjoram
16 - Salt and black pepper, to taste

→ To Serve

17 - 1 large loaf crusty country bread, sliced
18 - Fresh parsley, chopped (optional)

# How to Make It:

01 - Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, brown beef cubes on all sides. Remove and set aside.
02 - In the same pot, sauté onions until softened and golden, about 8 minutes. Add minced garlic and cook for 1 more minute.
03 - Stir in sweet and smoked paprika; cook for 30 seconds until fragrant. Mix in tomato paste thoroughly.
04 - Return browned beef to the pot. Add bell peppers, carrots, crushed tomatoes, beef stock, caraway seeds if using, bay leaves, marjoram, salt, and black pepper. Stir well to combine.
05 - Bring to a simmer, then cover and reduce heat to low. Cook, stirring occasionally, for 1.5 to 2 hours until beef is fork-tender and sauce thickens.
06 - Discard bay leaves. Adjust seasoning as needed. Serve hot garnished with fresh parsley and accompanied by crusty bread slices.

# Expert Advice:

01 -
  • Hearty and comforting
  • Serves a crowd
02 -
  • This dish can be enhanced with a splash of red wine added during cooking
  • Substitute beef with pork shoulder for a different flavor twist
03 -
  • Brown the beef thoroughly for maximum flavor development
  • Cook slowly on low heat to ensure tender beef and thick sauce
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