Old Fashioned Goulash

Step 2: Sauté Onions and Garlic

1. Reduce the heat to medium.
2. Add chopped onions to the same pot and cook until soft and translucent (~5-6 minutes).
3. Stir in minced garlic and cook for 30 seconds until fragrant.

Step 3: Add Spices and Tomato Paste

1. Sprinkle in sweet paprika, smoked paprika, caraway seeds, and marjoram.
2. Stir for 1 minute to toast the spices lightly — this releases their full flavor.
3. Add tomato paste, stirring to coat the onions and spices. Cook for another minute.

Step 4: Combine Beef and Broth

1. Return the browned beef to the pot.
2. Pour in beef broth until the meat is just covered.
3. Bring to a gentle boil, then reduce heat to low.
4. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender.

Step 5: Add Vegetables

1. Add carrots, potatoes, and bell pepper to the simmering stew.
2. Continue to cook, covered, for another 30-40 minutes, until the vegetables are tender.
3. Taste and season with salt and pepper as needed.

Step 6: Finish and Serve

1. Remove from heat and let the goulash sit for 5 minutes — this allows flavors to meld.
2. Garnish with fresh chopped parsley before serving.

Serving suggestion: Serve over egg noodles, rice, or with a slice of crusty bread to soak up the delicious sauce.

Tips for the Perfect Old-Fashioned Goulash

• Choose the right cut of beef: Chuck or brisket works best for slow cooking.
• Don’t rush the simmer: Slow cooking develops the rich, deep flavor that makes goulash so comforting.
• Balance the paprika: Sweet paprika gives color and flavor; smoked paprika adds depth — adjust according to taste.
• Optional extras: Some recipes include a splash of red wine or a dollop of sour cream for richness.

Old-fashioned goulash is more than a meal — it’s a taste of tradition. Its tender beef, flavorful vegetables, and aromatic paprika sauce make it a timeless favorite that’s perfect for warming hearts and satisfying appetites. With this step-by-step guide, even beginner cooks can confidently recreate this classic dish in their own kitchen.

If you want, I can also create a shortcut version of this goulash that cooks faster but keeps all the traditional flavors — perfect for a weeknight dinner.

Do you want me to do that?