I cannot wait to share with you The Best Beef Goulash Recipe, a comforting, deeply flavorful dish that feels like a warm hug from the inside out. This classic Viennese stew combines tender chunks of beef with a rich, paprika-spiced sauce that’s been simmered to perfection, creating a hearty meal that you’ll want to make again and again. The magic lies in the simplicity of the ingredients and the slow cooking that transforms them into a symphony of taste and texture. Whether you’re a longtime fan of traditional goulash or exploring it for the first time, this recipe promises satisfaction with every spoonful.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and the secret to The Best Beef Goulash Recipe. Each component not only builds flavor but also contributes to the dish’s inviting color and luscious texture, making your kitchen smell incredible and your taste buds dance.
- 800 g onions: These form the sweet, caramelized base that’s essential for that deep, savory foundation.
- 2-3 cloves garlic: Adds a subtle aromatic punch that complements the richness of the beef beautifully.
- 2 tbsp clarified butter (ghee): Perfect for frying the onions and garlic without burning, lending a nutty undertone.
- 2 tbsp tomato paste: Brings an earthy tang and thickens the sauce, balancing the paprika spices.
- 100 ml red wine: Adds complexity and helps deglaze the pan, infusing the stew with rich, mellow notes.
- 1 1/2 tsp caraway seeds: A traditional touch that adds a slight, sweet anise flavor to enhance the dish.
- 4 tbsp paprika (sweet): The star spice that provides vibrant color and gentle warmth without heat.
- 1/2 tbsp paprika (smoked): Deepens the flavor with a subtle smoky nuance that elevates the overall profile.
- 1 tbsp marjoram: Offers a fragrant, slightly woody herbal note that complements the meat perfectly.
- 100 ml beef broth: Adds moisture and rich beefy flavor, ensuring the stew stays tender and saucy.
- 1 tbsp red wine vinegar: A bright counterpoint that balances the richness and adds a slight tang.
- 1 kg beef (stewing beef, cut into cubes): The heart of this recipe, tender and juicy after slow simmering.
- Salt to taste: Enhances all the flavors harmoniously without overpowering the dish.
How to Make The Best Beef Goulash Recipe
Step 1: Build the Flavor Base
Begin by chopping the onions and garlic finely, then gently cook them in clarified butter over low heat for about 10 minutes until they soften and turn golden. This slow sauté releases their natural sweetness and creates the canvas for all the flavors to come. Next, puree this mixture with an immersion blender right in the pot — this step is a trick to achieve the perfect silky, thick base that will coat the meat beautifully.
Step 2: Develop the Sauce
To the onion-garlic puree, stir in the tomato paste and cook it for about 2 minutes to roast the flavors and reduce any raw taste. Then, add the red wine and let it gently reduce, concentrating its fruity notes. This technique not only perfumes the dish but also deepens its complexity, making every bite more satisfying.
Step 3: Add Spices and Simmer
Stir in the paprika (both sweet and smoked), caraway seeds, marjoram, red wine vinegar, and 100 ml beef broth. Let these meld together over low heat for five minutes to awaken their aromas and encourage a harmonious marriage of flavors. Now, add your beef cubes and check the liquid level; the meat should be just barely covered. If not, top up with more broth to ensure tender results.
Step 4: Slow Cook to Tenderness
Cover the pot and simmer the goulash on low heat for 2 to 3 hours, allowing the beef to become melt-in-your-mouth tender while the sauce thickens and intensifies. Patience here is rewarded, as slow cooking draws out the luscious richness and melds all elements into the ultimate stew experience. Finish with salt to taste, adjusting to bring out every nuance.
How to Serve The Best Beef Goulash Recipe
Garnishes
Adding a sprinkle of fresh parsley or a dollop of sour cream on top of your goulash can brighten the dish with a burst of freshness and creaminess that contrasts beautifully with the deep, spiced sauce. These simple garnishes also offer a pleasing color pop that makes every serving as inviting as it is delicious.
Side Dishes
Traditionally, The Best Beef Goulash Recipe pairs wonderfully with simple boiled or mashed potatoes that soak up the rich sauce, or a crusty bread that lets you savor every drop. A crisp green salad on the side adds a fresh, crunchy note, perfectly balancing the hearty stew.
Creative Ways to Present
For a modern twist, try serving the goulash over buttered spaetzle or creamy polenta for an indulgent take. You can also transform leftovers into a filling for savory pastries or even a comforting soup by adding extra broth and vegetables, turning this timeless recipe into versatile magic for your meals.
Make Ahead and Storage
Storing Leftovers
Allow your goulash to cool completely before transferring it to an airtight container and refrigerating. It stays delicious for up to four days, and the flavors actually deepen overnight, making leftovers even more crave-worthy.
Freezing
This stew freezes beautifully, which makes it perfect for meal prep. Portion into freezer-safe containers and store for up to three months. Thaw in the refrigerator overnight before reheating gently, preserving all that lovely texture and flavor.
Reheating
Reheat on the stovetop over low to medium heat, stirring occasionally and adding a splash of broth or water if the sauce has thickened too much. This keeps the beef tender and the sauce silky, just like when freshly made.
FAQs
Can I use a different cut of beef for this goulash?
Absolutely! While stewing beef is ideal for slow cooking due to its tenderness and flavor, you can also use chuck roast or brisket cut into cubes. Just make sure to cook it low and slow to achieve the melt-in-your-mouth texture.
Is it okay to use regular butter instead of clarified butter?
You can, but clarified butter (ghee) has a higher smoke point which prevents burning and adds a subtle nuttiness that complements the stew. If you only have regular butter, just be sure to cook on very low heat and watch carefully.
What kind of paprika should I use for the best taste?
For The Best Beef Goulash Recipe, using a combination of sweet and smoked paprika boosts complexity and gives that signature deep red hue. Avoid hot paprika unless you want to add heat, which can overpower the dish.
Can I make this recipe in a slow cooker?
Yes, you can! Follow the initial steps on the stovetop to build flavor, then transfer everything to a slow cooker and cook on low for 6-8 hours until the beef is tender. This is a wonderful hands-off method that yields equally rich results.
What wine works best for this recipe?
A dry red wine like a Cabernet Sauvignon or Merlot works beautifully here as it enhances the richness without overwhelming the spices. Avoid sweet wines as they can alter the intended balance of flavors.
Final Thoughts
Now that you have all the secrets to The Best Beef Goulash Recipe, it’s time to bring this soul-warming dish to your kitchen. Trust me, once you experience the rich aromas and tender meat of this goulash, it will quickly become a beloved staple in your meal rotation. So grab your ingredients, get cooking, and share the love of this unforgettable classic!
Print
Delicious Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours 5 minutes
- Total Time: 3 hours 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Austrian
Description
This classic Viennese Beef Goulash recipe features tender stewing beef slowly simmered in a rich sauce of paprika, onions, garlic, and red wine. The dish is slowly cooked to perfection, allowing the flavors to meld into a hearty, comforting stew that’s perfect for a satisfying meal. Served best with potatoes and a fresh green salad, this goulash is a timeless recipe ideal for family dinners.
Ingredients
Main Ingredients
- 800 g onions, chopped
- 2–3 cloves garlic, chopped
- 2 tbsp clarified butter (ghee)
- 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 (plus more if needed)
- 1 tbsp red wine vinegar
- 1 kg stewing beef, cut into cubes
- Salt to taste
Instructions
- Prepare onion and garlic base: Chop onions and garlic finely. Heat clarified butter in a large dutch oven or heavy pot over low heat, then fry the onions and garlic gently for about 10 minutes until soft and translucent.
- Blend and roast: Reduce heat and puree the onion and garlic mixture using an immersion blender until smooth. Add tomato paste to the pot and increase heat slightly. Roast this mixture for about 2 minutes to develop flavor.
- Deglaze and add spices: Pour in the red wine and allow it to reduce slightly. Then stir in caraway seeds, sweet and smoked paprika, marjoram, red wine vinegar, and 100 ml beef broth. Let this simmer gently over low heat for 5 minutes for the flavors to meld.
- Add beef and simmer: Add the cubed beef to the pot, ensuring it is just covered with liquid. Add extra beef broth if necessary. Cover the pot with a lid and let the goulash simmer slowly on low heat for 2 to 3 hours, or until the beef is tender and the sauce has thickened.
- Season and serve: Taste the goulash and adjust salt as needed. Serve hot with boiled or mashed potatoes and a green salad for a classic meal.
Notes
- Use a heavy-bottomed pot or dutch oven for even heat distribution to prevent burning.
- The slow simmering process is essential for tender beef and rich flavor.
- Adjust the paprika types and amounts to your spice preference.
- Red wine enhances the depth but can be substituted with additional beef broth if preferred.
- Pureeing the onions and garlic creates a smooth sauce texture.
