Step 4: Add Paprika and Spices
Remove the pot from the heat briefly and stir in sweet paprika, smoked paprika, and caraway seeds if using. This prevents the paprika from burning and turning bitter. Mix well to coat the onions and garlic.
Step 5: Combine Meat and Vegetables
Return the browned beef to the pot. Add carrots, bell peppers, and tomatoes. Stir in tomato paste and sugar.
Step 6: Add Liquid
Pour in the beef broth until the meat and vegetables are just covered. Stir gently and bring to a simmer over medium heat.
Step 7: Simmer Slowly
Reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, stirring occasionally. The beef should become tender and the flavors well-blended.
Tip: For an even richer flavor, let it simmer uncovered for the last 20–30 minutes to thicken the sauce naturally.
Step 8: Thicken the Goulash (Optional)
If you prefer a thicker sauce, mix 2 tablespoons of flour with a small amount of cold water to make a slurry. Stir into the goulash and cook for another 5–10 minutes until thickened.
Step 9: Adjust Seasoning
Taste and adjust with more salt, pepper, or paprika as needed.
Step 10: Serve
Garnish with fresh chopped parsley. Serve hot over buttered egg noodles, mashed potatoes, or with a slice of crusty bread to soak up the flavorful sauce.
Tips for the Perfect Goulash
- Use the right cut of beef: Chuck or brisket works best because it becomes tender after long simmering.
- Do not rush the simmering: Low and slow cooking allows the flavors to meld beautifully.
- Paprika is key: Use high-quality Hungarian paprika for authentic flavor.
- Optional extras: Some recipes include a splash of red wine or a teaspoon of vinegar to balance richness.
Final Thoughts
This goulash recipe combines the warmth of traditional Hungarian flavors with modern comfort food appeal. It’s perfect for family dinners, cold evenings, or meal prep as it tastes even better the next day. Tender beef, sweet paprika, and hearty vegetables make it a dish that satisfies both the stomach and the soul.
If you want, I can also make a version with a faster cooking method using a pressure cooker or Instant Pot, which keeps the flavors intense but reduces cooking time dramatically.
Do you want me to do that?
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