If you’ve ever dreamed of a rich, hearty, and soul-warming stew that feels like a big cozy hug on a plate, then you absolutely need to try The Best Beef Goulash Recipe. This dish is an exquisite harmony of tender beef simmered slowly in a deeply flavorful sauce bursting with onions, paprika, and subtle hints of caraway and marjoram. It’s the kind of meal that fills the kitchen with incredible aromas and invites everyone to gather around the table for comfort and joy. Whether you’re cooking for a family dinner or impressing friends, this recipe never fails to deliver pure satisfaction and authentic taste.
Ingredients You’ll Need
Getting started with The Best Beef Goulash Recipe is wonderfully straightforward thanks to a handful of simple, yet essential ingredients. Each one plays a starring role in building the dish’s signature warmth, color, and complexity—so grab these pantry heroes to ensure every bite is perfectly balanced and satisfying.
- 800 g onions: The sweet base that caramelizes slowly, creating the stew’s rich and savory body.
- 2-3 cloves garlic: Adds a subtle punch of aromatic depth without overpowering the other flavors.
- 2 tbsp clarified butter (ghee): For a silky, nutty richness that helps release the flavors of the spices.
- 2 tbsp tomato paste: Concentrates the dish’s brightness and thickens the luscious sauce beautifully.
- 100 ml red wine: Infuses a fruity acidity that lifts the hearty stew to new heights.
- 1 1/2 tsp caraway seeds: Brings a gentle, earthy warmth with a hint of anise-like flavor.
- 4 tbsp sweet paprika: The vibrant soul of this recipe, providing smoky-sweet notes and that iconic red hue.
- 1/2 tbsp smoked paprika: Adds complexity and a subtle smoky undertone that rounds out the flavor profile.
- 1 tbsp marjoram: A gentle herbal touch that blends wonderfully with the spices.
- 100 ml beef broth: Keeps the stew luscious and juicy, enhancing the meaty goodness.
- 1 tbsp red wine vinegar: A splash of brightness to balance the richness perfectly.
- 1 kg beef (stewing beef, cut into cubes): The star ingredient—choose well-marbled beef for melt-in-your-mouth tenderness.
- Salt to taste: Essential for bringing all the layers of flavor fully to life.
How to Make The Best Beef Goulash Recipe
Step 1: Build Your Flavor Base
Start by chopping the onions and garlic finely. Heat the clarified butter gently in a Dutch oven or a heavy pot over low heat, then add the onions and garlic. Slowly fry them for about 10 minutes until they are soft and golden but never browned. Next, use an immersion blender to puree this onion-garlic mix directly in the pot—this creates a rich, velvety foundation that will thicken your stew beautifully and intensify the flavor.
Step 2: Adding Depth with Tomato and Wine
Stir in the tomato paste and raise the heat so you can roast this mixture for around 2 minutes—this step deepens the tomato’s sweetness and aroma. Pour in the red wine and let it reduce, which concentrates the flavors and removes any harshness. This red wine stage lifts the stew with fruity acidity, adding a lovely complexity that you won’t want to skip.
Step 3: Spice It Up and Simmer
Now it’s time for the character-building spices. Add your caraway seeds, both the sweet and smoked paprika, and marjoram, along with the red wine vinegar and 100 ml of beef broth. Let this spice-laden mixture simmer gently for about 5 minutes on low. Then add the beef cubes, making sure they are just covered by the liquid. If there isn’t enough broth, pour in a bit more. Cover the pot and keep the heat very low—you’re going to let the magic happen here for 2 to 3 hours until that beef is meltingly tender and the sauce thickens perfectly.
Step 4: Final Seasoning and Ready to Serve
Once your beef is tender and the sauce is rich and thick, taste and season generously with salt. This is the moment where all those layers of flavor come together beautifully. Your The Best Beef Goulash Recipe is now ready to spread warmth and joy around your table!
How to Serve The Best Beef Goulash Recipe
Garnishes
To elevate your serving game, try adding a dollop of sour cream or a sprinkle of fresh parsley on top of the goulash. The creaminess balances the smokiness and spice, while fresh herbs add a pop of color and a refreshing finish. A wedge of crusty bread is also perfect for soaking up every last drop of that glorious sauce.
Side Dishes
This goulash pairs delightfully with simple boiled potatoes, creamy mashed potatoes, or buttery spaetzle. Light green salads or steamed vegetables provide a refreshing contrast, keeping the meal balanced and satisfying. Trust me, these traditional sides really let the rich goulash shine without stealing the spotlight.
Creative Ways to Present
For a fun twist, serve your beef goulash over buttered egg noodles or alongside fluffy polenta for a modern spin on comfort food. You can also turn it into a filling for baked potatoes or even use it as a robust topping for savory pancakes. The Best Beef Goulash Recipe is surprisingly versatile and works beautifully in lots of creative setups!
Make Ahead and Storage
Storing Leftovers
This stew tastes even better the next day once the flavors have melded further, making it ideal for leftovers. Store your cooled goulash in an airtight container in the refrigerator for up to 3 days without losing any of that profound richness.
Freezing
If you want to keep The Best Beef Goulash Recipe on hand for longer, freezing is an excellent option. Place cooled portions in freezer-safe containers or heavy-duty bags and freeze for up to 3 months. This makes it a perfect meal prep solution or a quick weeknight dinner waiting for you.
Reheating
Reheat your goulash gently on the stovetop over medium-low heat, stirring occasionally until heated through. Add a splash of beef broth or water if the sauce becomes too thick during reheating. Avoid microwaving at high power to preserve the texture of the beef and keep the sauce luscious.
FAQs
Can I use a different cut of beef for this goulash?
Absolutely! While stewing beef works best for tenderness, you can use chuck roast, brisket, or even short ribs—just make sure to cut them into cubes and allow enough time for slow cooking to break down the fibers.
Is it necessary to puree the onion and garlic?
Pureeing creates a silky, thick sauce that clings beautifully to the beef, but you can gently mash the softened onions if you prefer a chunkier texture. The flavor won’t change much—it’s mostly about the texture you want.
How spicy is The Best Beef Goulash Recipe?
This recipe leans toward mild and smoky thanks to the sweet and smoked paprika. If you prefer a little heat, you can add a pinch of cayenne pepper or diced chili peppers to spice things up.
Can I make this recipe in a slow cooker?
Definitely! After completing the initial steps with frying and pureeing, transfer everything to a slow cooker. Cook on low for 6 to 8 hours until the beef is tender. Just skip the simmering and roasting on the stove, and finish with seasoning at the end.
What wine pairs best with The Best Beef Goulash Recipe?
Because the dish has deep, smoky, and savory notes, a medium-bodied red like a Pinot Noir, Merlot, or even a fruity Hungarian Kékfrankos pairs wonderfully and complements those flavors.
Final Thoughts
If you’re craving a dish that combines hearty, comforting flavors with a little touch of elegance, you really can’t go wrong with The Best Beef Goulash Recipe. It’s a labor of love that rewards patience with tender, flavorful beef and a sauce that’s perfectly balanced and utterly satisfying. Trust me, once you try this recipe, it will become one of your go-to meals to warm up any chilly evening or share with loved ones. So put on your apron, pour yourself a glass of wine, and get ready to fall in love with classic Hungarian comfort food all over again!
Print
Delicious Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Austrian
Description
This traditional Viennese Beef Goulash recipe offers a rich, hearty stew made with tender beef, caramelized onions, and a blend of smoky and sweet paprika. Slowly simmered for hours, the dish boasts deep flavors enhanced by red wine and marjoram, perfect for a comforting family meal served alongside potatoes and green salad.
Ingredients
Base
- 800 g onions, chopped
- 2–3 cloves garlic, chopped
- 2 tbsp clarified butter (ghee)
Flavorings and Liquids
- 2 tbsp tomato paste
- 100 ml red wine
- 1 1/2 tsp caraway seeds
- 4 tbsp sweet paprika
- 1/2 tbsp smoked paprika
- 1 tbsp marjoram
- 100 ml beef broth
- 1 tbsp red wine vinegar
- Salt to taste
Main Ingredient
- 1 kg beef (stewing beef, cut into cubes)
Instructions
- Prepare onions and garlic: Chop onions and garlic finely. Heat clarified butter in a Dutch oven or large pot over low heat. Add onions and garlic and fry gently for about 10 minutes until soft but not browned.
- Puree and cook tomato paste: Reduce heat and use an immersion blender to puree the onion-garlic mixture until smooth. Add tomato paste and increase heat to medium. Roast the tomato-onion puree for about 2 minutes to develop flavor, then pour in red wine and allow it to reduce slightly.
- Add spices and broth: Stir in caraway seeds, sweet paprika, smoked paprika, marjoram, red wine vinegar, and 100 ml beef broth. Lower heat and simmer gently for 5 minutes to meld flavors.
- Add beef and simmer: Add the cubed beef to the pot, ensuring it is just barely covered with liquid. Add additional beef broth if necessary. Cover the pot with a lid and simmer on low heat for 2 to 3 hours until the meat is tender and the sauce is thick.
- Season and serve: Season the goulash with salt to taste. Serve hot accompanied by boiled or mashed potatoes and a fresh green salad for a complete meal.
Notes
- Use stewing beef for best results; it becomes tender and flavorful after long simmering.
- Clarified butter (ghee) helps bring out the richness without burning the spices.
- If you don’t have an immersion blender, finely chop the onions and garlic before cooking or blend in a regular blender.
- Adjust paprika amounts based on your preference for smoky or sweet notes.
- Letting the wine reduce properly enhances the depth of the sauce.
- Slow simmering on low heat is key to tender meat and a thick, flavorful sauce.
