Why You'll Love It
- - Minimal prep, maximum comfort
- - Rich, layered flavor without fancy spices
- - Perfect for busy weeknights and cozy weekends
- - Easy to scale for larger families
*"The flavor is deep, the meat melts in your mouth, and it feels like a family tradition in every bite."*
Essential Ingredient Guide
- Beef chuck: Choose well‑marbled chuck for tenderness; cut into uniform 1‑inch cubes for even cooking.
- Paprika: Traditional Hungarian sweet paprika adds color and subtle earthiness; avoid smoked varieties for authenticity.
- Potatoes: Starchy potatoes hold the broth, creating a creamy texture; peel if you prefer a smoother mouthfeel.
- Carrots and onions: These aromatics build the sweet‑savory base, providing gentle layers of flavor.
- Tomato paste: Adds depth and a hint of acidity that balances the richness of the beef.
- Beef broth: Use low‑sodium broth to control salt; homemade broth adds the best flavor.
Complete Cooking Process
-
Ingredient Readiness:
Trim excess fat from the beef, pat dry, and dice uniformly; peel and dice potatoes, carrots, and onions.
-
Flavor Development:
Brown the beef in batches, then gently sauté the aromatics until fragrant; stir in paprika and tomato paste to bloom the spices.
-
Texture Control:
Add broth and simmer gently, allowing the beef to become fork‑tender while the potatoes soften without falling apart.
-
Finishing Touches:
Season with salt, pepper, and a splash of Worcestershire sauce; let it rest for a few minutes before serving.
-
Serving Timing:
Serve hot, garnished with fresh parsley, alongside crusty bread or buttered noodles.
- Brown the meat well for a deeper flavor.
- Use a heavy‑bottomed pot to prevent scorching.
- Add a pinch of sugar if the tomatoes are very acidic.
- Let the goulash rest covered for 10 minutes before serving.
Pro Tips
These little adjustments make a big difference. I often find that letting the stew sit off the heat allows the flavors to meld even more; it's a quiet moment of anticipation before the first spoonful. So, when you’re ready, ladle it into bowls, and watch the steam rise like a warm memory.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Simmer low and slow for tenderness
- Stir occasionally to prevent sticking
- Season at the end for balance
Frequently Asked Questions
→ Can I use ground beef instead of chuck?
Yes, but the texture will be finer; you’ll lose some of the melt‑in‑your‑mouth quality of cubed chuck.
→ How long can leftovers be stored?
Refrigerate in an airtight container for up to 3 days; reheat gently on the stove.
→ Can I freeze this goulash?
Absolutely—freeze in portions for up to 2 months, then thaw and reheat slowly.
→ What can I serve with it?
A crusty roll, buttered noodles, or a simple green salad complement the stew.
→ Is it possible to make it vegetarian?
Swap beef for hearty mushrooms or plant‑based crumbles; keep the same aromatics.
→ How do I thicken the broth if it’s too runny?
Mix a tablespoon of flour with cold water and stir in, or let the stew simmer uncovered for a few minutes.
Nutrition Facts
per serving
420
Calories
32g
Protein
30g
Carbs
18g
Fat
Taste Profile
Hearty and savory with a gentle paprika warmth
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Lamb adds a richer flavor but may need a slightly longer simmer.
Provides a sweeter base, reduce added salt accordingly.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add 1 tsp smoked paprika and a pinch of cayenne for a gentle heat.
Mediterranean Style
Stir in chopped olives, sun‑dried tomatoes, and a sprinkle of feta at the end.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Overcrowding the pot, which prevents proper browning.
- Adding potatoes too early, causing them to fall apart.
- Cooking at too high a boil, which toughens the meat.
Meal Prep & Storage
Make Ahead Tips
You can brown the beef and chop all vegetables up to a day ahead; store refrigerated and add broth when ready to cook.
Leftover Ideas
Reheat gently in a skillet with a splash of broth to keep it moist; serve over fresh greens for a new twist.
Perfect Pairings
Serve this with...
Cooking Timeline
Prepare all ingredients – dice beef, potatoes, carrots, and chop aromatics.
Brown beef in batches until caramelized.
Sauté onion and garlic, then add paprika and tomato paste.
Add broth, vegetables, and simmer until beef is tender.
Season, rest, and serve.
Simple Old Fashioned Goulash Recipe
A comforting, hearty old fashioned goulash that brings the aroma of simmering beef, sweet carrots, and warm paprika into the kitchen, making weeknight cooking feel like a quiet evening at home.
Timing
Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
1 Hour
Recipe Details
Ingredients
Main Ingredients
- 01 1.5 lb beef chuck, cut into 1‑inch cubes
- 02 3 medium potatoes, peeled and diced
- 03 2 carrots, sliced
- 04 1 large onion, finely chopped
- 05 2 cloves garlic, minced
- 06 2 tbsp sweet paprika
- 07 2 tbsp tomato paste
- 08 4 cups low‑sodium beef broth
- 09 2 tbsp olive oil
- 10 1 tsp dried oregano
- 11 Salt and pepper to taste
Optional Garnish
- 01 Fresh parsley, chopped
- 02 A dollop of sour cream
Instructions
Heat olive oil in a large pot over medium‑high heat; brown the beef in batches, ensuring each piece gets a nice caramelized crust. Oops, don’t crowd the pan.
Remove beef and set aside. In the same pot, add onion and garlic; sauté until softened and fragrant, about 3‑4 minutes.
Stir in paprika and tomato paste, cooking for another minute to bloom the spices; then return the beef to the pot.
Add potatoes, carrots, oregano, and beef broth. Bring to a gentle boil, then reduce heat to low and simmer, covered, for 30‑35 minutes, or until meat is tender.
Season with salt and pepper; let the goulash rest for 5 minutes before serving. Garnish with parsley and a spoonful of sour cream if desired.
Notes & Tips
- 1 Stir occasionally to prevent the stew from sticking to the bottom.
- 2 Adjust the thickness by simmering uncovered for a few extra minutes.
- 3 A splash of Worcestershire sauce adds umami depth without overpowering the classic flavor.
Tools You'll Need
-
Large Dutch oven or heavy pot
-
Wooden spoon
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Sharp knife
-
Cutting board
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Measuring spoons
Must-Know Tips
- Don't overcrowd the pan, sear in batches for deeper flavor.
- Let the meat rest after browning, it locks in juices.
- Taste as you go, adjust seasoning gradually.
Professional Secrets
- Room temperature beef cooks more evenly.
- Deglaze with broth to capture all the browned bits.
- Low simmer preserves the tenderness of the meat.
Recipe by
DanielDaniel is a passionate food blogger and recipe creator at Arbmom Recipe, where he brings his culinary expertise and love for home cooking to a vibrant ...
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