Cooking Goulash Recipe
A hearty, one-pot stovetop Cooking Goulash Recipe bursting with tender beef, vibrant paprika, and all the warmth you crave on a weeknight dinner.
Full Recipe Introduction
Goulash is a classic Hungarian-style stew that’s become a beloved comfort food across America. This homemade version brings together rich beef, sweet and smoky paprika, tender potatoes, and just the right touch of garlic and onion—all simmered on the stovetop until every bite feels like a warm hug. You know what? It’s perfect when the air turns crisp in fall, but I’ve never met a person who didn’t appreciate a big bowl of this any time of year.
I first learned to make goulash during a chilly October in Budapest, watching street vendors ladle steaming portions into bowls—there was something about that aroma, the red-tinged broth and the promise of simple, satisfying dinner. Back home, I tweaked the recipe for the American kitchen: less caraway, a splash of tomato, and a bit more paprika heat. The result? A weeknight one-pot dinner that’s ready in under an hour and packs in protein, fiber, and hearty flavor without fuss.
This recipe is also surprisingly economical—plan on under $3 per serving—and packs about 25 grams of protein and plenty of veggies. It’s gluten-free if you skip the optional flour, and picky eaters (or hungry teens) will happily spoon seconds. Plus, it’s a fabulous “make-ahead” dish that tastes even better the next day, when flavors have had time to mingle.
Why You’ll Love This Recipe
• No oven needed—just one sturdy Dutch oven or deep skillet on the stove
• One-pot dinner with minimal cleanup (hello, less time at the sink!)
• Ready in about an hour—weeknight friendly
• Budget-friendly: under $3 per hearty serving
• High-protein comfort food (about 25 g protein per bowl)
• Customizable spice level: mild to medium-hot with ease
• Naturally gluten-free (just skip the optional flour)
• Tastes even better as leftovers—meal-prep winner
• Perfect for feeding a crowd or freezing individual portions
Ingredients
• 2 Tbsp olive oil (or avocado oil)
• 1 lb beef chuck, cut into 1 in. cubes (sub turkey chunks or mushrooms for swaps)
• 1 large yellow onion, diced (Vidalia works beautifully)
• 3 garlic cloves, minced
• 2 Tbsp sweet Hungarian paprika (look for Szeged brand)
• 1 tsp smoked paprika
• 1 Tbsp tomato paste
• 2 Tbsp all-purpose flour (omit for gluten-free)
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups low-sodium beef broth (or homemade stock)
• 1 red bell pepper, diced
• 2 medium Yukon Gold potatoes, peeled and cubed
• 1 tsp caraway seeds (optional, for an extra nod to tradition)
• Kosher salt and freshly ground black pepper, to taste
• Fresh parsley or sour cream, for garnish
Tip: For creamier texture, stir in ¼ cup plain Greek yogurt or sour cream just before serving.
Directions
1. Heat the oil in a heavy Dutch oven or deep skillet over medium-high heat. Once shimmering, add beef cubes in a single layer. Let meat brown undisturbed for 2–3 minutes before stirring. This sear locks in flavor—don’t rush it.
2. Remove browned beef to a plate. Lower heat to medium, add onion and garlic, and sauté until onions turn translucent (about 4 minutes). Scrape up any browned bits—they’re pure gold for your sauce.
3. Stir in paprika (both kinds) and tomato paste; cook for 1 minute until the spices bloom and release their aroma. You’ll know it’s ready when the kitchen smells like a spice market.
4. Sprinkle flour over the onion-paprika mix and stir for 30 seconds—this helps thicken the stew. If you’re gluten-free, skip this step and add a cornstarch slurry later.
5. Return beef to the pot, then pour in diced tomatoes and beef broth. Add bell pepper, potatoes, and caraway seeds if using. Season lightly with salt and pepper.
6. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 30–35 minutes, stirring once halfway, until beef is fork-tender and potatoes are cooked through.
7. Taste and adjust seasoning: add more salt, pepper, or paprika if you want a bolder punch. If the sauce seems thin, remove the lid for the last 5–10 minutes to reduce.
8. Turn off heat. Let the goulash rest for 10 minutes (it thickens and flavors meld). Garnish with chopped parsley or a dollop of sour cream.
Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Variations
• Vegetarian twist: swap beef for 2 cups chopped mushrooms and 1 cup cooked lentils.
• Spicy upgrade: add ½ tsp cayenne or a diced jalapeño with the onions.
• Creamy finish: stir in ½ cup sour cream or crème fraîche off the heat.
• Slow-cooker style: brown meat and onions, then transfer everything to a slow cooker; cook on low for 6 hours.
• Noodle swap: skip potatoes; serve over egg noodles or rice for a paprikash vibe.
• Turkey goulash: use lean turkey breast or thighs instead of beef for a lighter touch.
Storage & Reheating
• Fridge: keep in an airtight container for up to 4 days.
• Freezer: portion into freezer-safe bags or containers; lasts 2–3 months.
• Reheat: thaw overnight (if frozen) then warm on stovetop over low heat, adding a splash of broth if needed.
• Make-ahead: cook a day ahead and gently reheat; flavor deepens overnight, making every bite even cozier.
Notes
• Hungarian sweet paprika is key—it’s milder and fruitier than the grocery-store kind.
• Searing meat in batches prevents steaming and gives better color.
• If potatoes soak up too much liquid, swirl in a bit more broth or water at the end.
• For extra depth, stir in 1 tsp Worcestershire sauce or a few drops of liquid smoke.
• Personal tweak: I like to add a handful of baby spinach in the last 5 minutes for color and nutrients.
FAQs
Q: Can I use ground beef instead of cubed chuck?
A: Absolutely—ground beef cooks faster; brown it thoroughly, skip searing in batches, and reduce cook time by about 10 minutes.
Q: How can I make this spicier?
A: Stir in red pepper flakes, cayenne, or a diced chili when you add the onions.
Q: Is goulash gluten-free?
A: Yes, just omit the flour and use a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp water) to thicken.
Q: What cut of beef works best?
A: Chuck or brisket are ideal for tender, flavorful chunks; stew meat works too.
Q: My sauce turned out too thin—help!
A: Uncover the pot for the last 10 minutes so liquid evaporates, or whisk in a small cornstarch slurry.
Q: Can I double this recipe for a crowd?
A: You bet—use a larger pot and extend simmer time by 5–10 minutes for perfect doneness.
Q: Any tips for reheating without drying it out?
A: Gently warm over low heat and add a splash of broth; stir occasionally so nothing sticks.
Conclusion
This homemade, one-pot Cooking Goulash Recipe is the kind of comfort food that feels like a warm blanket on a chilly evening—rich, savory, and incredibly satisfying. Give it a whirl, then drop a comment below to let me know how it turned out or share your own tweaks. Hungry for more? Check out my Easy Beef Stroganoff Recipe for another cozy dinner option!
Cooking Goulash Recipe
Ingredients
- 2 Tbsp olive oil
- 1 lb beef chuck, cut into 1 in. cubes
- 1 large yellow onion, diced
- 3 garlic cloves, minced
- 2 Tbsp sweet Hungarian paprika
- 1 tsp smoked paprika
- 1 Tbsp tomato paste
- 2 Tbsp all-purpose flour
- 1 can diced tomatoes, undrained
- 2 cups low-sodium beef broth
- 1 red bell pepper, diced
- 2 medium Yukon Gold potatoes, peeled and cubed
- 1 tsp caraway seeds
- Kosher salt and freshly ground black pepper
- Fresh parsley or sour cream
Instructions
- Heat the oil in a Dutch oven or skillet. Brown beef cubes, then set aside.
- Cook onion and garlic until translucent. Add paprika and tomato paste.
- Sprinkle flour, then return beef, tomatoes, broth, bell pepper, potatoes, and caraway seeds. Simmer.
- Taste and season with salt, pepper, and paprika. Cook until beef is tender and potatoes are cooked through.
- Let goulash rest, then garnish with parsley or sour cream before serving.
