beef goulash

A classic Hungarian Goulash with melt-in-your mouth, tender beef, slowly cooked in an incredibly rich broth. Tasty, comforting and perfect for the whole family!

Hungarian Goulash

olive oil

beef

salt (or

tsp pepper (or

onions (roughly chopped)

garlic (minced)

tbsp sweet paprika

tsp caraway seeds (ground)

oregano

bay leaves

brown sugar

tomato sauce

tbsp balsamic vinegar

beef broth (no salt added)

tbsp parsley (chopped, for garnish)

Heat a large deep skillet or Dutch oven over high heat then add the olive oil.

When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.

Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.

Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.&nbsp;

Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water as needed.

Taste for seasoning and adjust with salt and pepper if needed.

Garnish with chopped parsley and serve over noodles or mashed potatoes.

https://content.jwplatform.com/videos/mjZKqX58.mp4

Tender beef and potatoes in a beefy broth seasoned with paprika.

onions

butter (or lard (preferred))

caraway seeds

paprika

flour

beef broth (or water)

tomatoes (canned)

salt

pepper

carrots (optional)

potatoes (optional)

In a large pot, melt butter and add onion. Cook till translucent. Stir in caraway seeds and paprika and mix well.

In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.&nbsp;

Slowly add about ¼ cup of the beef broth to lift the brown bits off the bottom of the pan. Then add remaining broth, diced tomatoes (potatoes and carrots if using), salt and pepper. 

Stir and bring to a boil, cover, then reduce to a simmer for about 1 ½ -2 hours or until tender.

Make this hearty beef goulash to feed the family on chilly nights. Stir in the soured cream and parsley for an indulgent, crowd-pleasing supper

Beef goulash

stewing steak,cut into chunks

plain flour

onion,thinly

garlic cloves,finely chopped

green pepper,deseeded and thinly sliced

red pepper,deseeded and thinly sliced

tomato purée

tomatoes,diced

dry white wine

tbsp flat-leaf parsley leaves

soured cream

Heat 1 tbsp olive oil in a flameproof <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">casserole dish</a> or heavy-based saucepan. Sprinkle 700g stewing steak chunks with 30g plain flour and brown well in three batches, adding an extra 1 tbsp oil for each batch. Set the browned meat aside.

Add in the remaining 1 tbsp oil to the casserole dish, followed by 1 large thinly sliced onion, 2 finely chopped garlic cloves, 1 green pepper and 1 red pepper, both finely sliced. Fry until softened, around 5-10 mins.

Return the beef to the pan with 2 tbsp tomato purée and 2 tbsp paprika. Cook, stirring, for 2 mins.

Add in 2 large diced tomatoes, 75ml dry white wine and 300ml beef stock. Cover and bake in the oven for 1 hr 30 mins - 2 hrs. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 mins.

Sprinkle over 2 tbsp flat-leaf parsley leaves and season well with salt and freshly ground pepper. Stir in 150ml soured cream and serve.

This Crockpot Goulash recipe has tender pasta noodles mixed in a rich beefy meat sauce.

Crockpot Goulash

½ medium onions (diced)

green pepper (diced)

tomato paste

water

pasta sauce (jarred

tomatoes (canned, do not drain)

Worcestershire sauce

mushrooms (canned, do not drain)

Italian seasoning

½ teaspoon seasoning salt (or

pasta shells (uncooked)

Brown ground beef, onions and garlic until no pink remains. Drain any fat.

Add ground beef mixture to CrockPot. Add all remaining ingredients except the uncooked shells.

Cook on High for 2 hours or low for 4-5 hours.

Prepare shells al dente according to package directions.&nbsp; Drain well and stir into meat sauce. Cover and cook an additional 10 minutes to heat through.

https://content.jwplatform.com/videos/wJiC7Qps.mp4

American Goulash (not to be confused with Hungarian Goulash) is made with ground beef, onions, mushrooms and pasta smothered in a tomato based broth. This easy Crockpot Goulash is easy to make ahead of time and everyone absolutely loves it!

Crock Pot Goulash

My favorite Hungarian beef goulash recipe that I modified a bit to my likings. Fairly easy to make, very satisfying and perfect to feed a large crowd.

Hungarian Beef Goulash

kg beef shank

tomatoes

green peppers

carrot

large root parsley

potatoes

100 g lard (or vegetable oil)

soy sauce

mustard

black pepper

sweet paprika

marjoram

beer

beef broth

garlic

flat leaf parsley

chilli

Chop onions roughly and sauté them on lard until golden brown.

Cut meat into cubes, add seasonings and let marinate until the onions are ready.

Add the meat, cover the pot and braise on low heat.

Cut the peppers and tomatoes into small pieces. Peel the tomatoes first. Dice the potatoes.

Once the meat becomes somewhat soft, which can take up to an hour, add beer, broth/stock, all the veggies and 1/3 of the potatoes.

Keep cooking in covered pot, until the potatoes are fully cooked and start breaking apart.

Add crushed garlic, chopped flat leaf parsley and the rest of the potatoes.

Cook for about 10 minutes and taste the goulash. Add salt or pepper if needed. Add chilli if you like your food spicy.

Once the meat is soft and tender and the second batch of potatoes are fully cooked, add crushed marjoram. Cook for 10 more minutes and we are done!

Serve in bowls, topped with finely sliced purple onions, some more parsley and a touch of chilli flakes.

This humble stew is loaded with chunks of tender, melt-in-your-mouth beef and vegetables. A rich, beefy broth flavored with sweet paprika makes this a true comfort meal.

Slow Cooker Hungarian Goulash

carrots,

red potatoes,

whole fresh mushrooms, quartered

yellow onion, chopped

garlic, minced

c. Hungarian sweet paprika

c. brown sugar

dry mustard

kosher salt,

tsp. black pepper

parsley

Place beef in slow cooker, and then cover...

Place beef in slow cooker, and then cover with carrots, potatoes, mushrooms, onion, and garlic.

In a medium bowl, whisk together remaining ingredients...

In a medium bowl, whisk together remaining ingredients (except parsley, if you are using it for a garnish) and then add mixture to the slow cooker. Stir gently to combine.

Cover slow cooker and turn heat to high....

Cover slow cooker and turn heat to high. Cook for 4 to 6 hours, or until beef is ultra tender (I usually plan on 6 hours).

To serve, ladle goulash into bowls and offer...

To serve, ladle goulash into bowls and offer a warm loaf of fresh crusty bread for dipping.

This beef goulash recipe is perfect for a slow cooker. Brown the meat and fry the onions until they are soft and golden beforehand for the perfect winter dish.

Slow cooker beef goulash

(2¼lb) stewing steak,

vegetable oil

700 g (1½lb) onions, chopped

225 g (8 ounces) pancetta cubes

garlic cloves, crushed

herbs

plum tomatoes

150 mL (¼ pint) hot beef stock

150 mL (¼ pint) soured cream

Small handful freshly chopped parsley, to garnish

Put the flour into a large bowl, season with salt and freshly ground black pepper, then toss the cubes of beef in the flour to coat and shake off any excess.

Heat 2tbsp of the oil in a large pan and quickly fry the meat in small batches until browned on all sides. Transfer to the beef to a slow cooker (don't turn the cooker on at this point).

Heat the remaining oil in the pan, add the onions and fry over a medium heat for 5min until starting to soften and turn golden. Add the pancetta or lardons and fry over a high heat until crispy. Stir in the garlic and paprika and cook, stirring, for 1min.

Add the herbs, tomatoes and hot stock and bring to the boil. Stir into the beef in the slow cooker, then cover and cook on Low for 8hr or until tender.

Check the seasoning, then stir in the soured cream. Garnish with parsley and serve with pasta.&nbsp;

https://streaming.hearstdigitalstudios.com/3d9f2fd7-213e-4131-a943-485635f87eb4/video_rover_16x9_1080p_hd_1574772928_41756.mp4

This slow cooker recipe for Hungarian beef goulash is easy - just dust the meat in flour and season, frying until browned before adding to the slow cooker.

You'll also need to soften the onions and lardons before adding the stock and bringing to a boil before tipping into the slow cooker.

The perfect dish for colder months. Just serve with pasta.

Slow Cooker beef Goulash

An authentic German goulash recipe just the way my mother-in-law makes it. Tender chunks of beef in a rich, hearty, delicious onion gravy.

Authentic German Goulash Recipe

2.2 lbs onions (1 kg)

carrots

celeriac celery

butter

½ teaspoon sweet paprika

dry red wine (750 ml, Note 2)

beef stock (300 ml)

caraway seeds (to taste)

Chop meat

Cut the meat into cubes (about 1 inch/ 2 ½ cm). Set aside.

Chop vegetables

Brown vegetables

Brown vegetables: Heat the clarified butter in a large heavy-bottomed pot. Add the vegetables and a pinch of salt, and cook, often stirring, for about 10-15 minutes on medium heat, until deeply golden brown. Don’t let them catch too much at the bottom of the pan. Keep stirring and turn down the heat a bit if necessary.

Add tomato paste

Add tomato paste and stir it continuously for about 2 minutes to mix it with the vegetables and let it brown slightly.

Add paprika

Add both kinds of paprika powder and stir well to combine.

Add liquids

Pour in the wine and the stock, add bay leaves, marjoram, caraway seeds, and pepper. Don’t add salt now; it all depends on the stock you are using.

Simmer goulash

Simmer: Add the meat, bring to a boil, cover, and simmer on low heat for about 2 hours, stirring occasionally, or until the meat is perfectly tender.

Adjust taste

Thicken gravy

The gravy should be thick and glossy; if you want it to be thicker, you can cook the German goulash for 10-15 minutes more without the lid. This will allow the sauce to reduce more. However, I seldom find that necessary; it’s usually as thick as we like after the initial cooking time.

Thick and flavorful German goulash with tender chunks of beef and dark Bavarian lager. The addition of potatoes and/or peppers and carrots is optional.

German Goulash with Beef and Bavarian Dark Lager

tbsp cooking oil

lbs onions, diced small (about 5 medium onions)

tbsp sweet paprika (aka Hungarian paprika)*

oz dark German lager

tsp pepper

tsp caraway seeds

marjoram (sub with oregano)

lbs Yukon gold potatoes (optional, about 3-4 medium sized potatoes)***

In a large, heavy bottomed pot over medium-high...

In a large, heavy bottomed pot over medium-high heat heat the oil and saute the diced onions until they cook down and become soft (7-10 mins).

Add the beef, stir and cook until its...

Add the beef, stir and cook until its juices run clear and most of the liquid in the pot has evaporated (about 10 mins).

Stir in the tomato paste and paprika, cook...

Stir in the tomato paste and paprika, cook for about 1 min.

Add the beer to deglaze and scrape the...

Add the beer to deglaze and scrape the bottom of the pot.

Add the beef stock, salt & pepper, caraway...

Add the beef stock, salt & pepper, caraway and marjoram, stir and bring to boil. Lower the heat, cover and simmer for about 80 minutes. You may stir occasionally.

After 80 mins add the potatoes. Add a...

After 80 mins add the potatoes. Add a bit of water if/as needed. Cook for another 20 minutes or so, depending on how large you cut the potatoes. (If not using potatoes simply continue to simmer the beef until it reaches your desired tenderness).

Serve with rye bread, chopped parsley or oregano...

Serve with rye bread, chopped parsley or oregano as garnish and sprinkle each bowl with a pinch of paprika.

https://www.youtube.com/watch?v=rtb77ju4I8A

Hearty beef goulash recipe, South German style, with a lovely taste infusion from Bavarian dark lager (dunkel). Full recipe: https://www.craftbeering.com/german-goulash-recipe-beef-dark-beer/

Top 11 beef goulash recipes from across the web

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Hungarian Goulash

Hungarian Goulash

Beef goulash

Crockpot Goulash

Hungarian Beef Goulash

Slow Cooker Hungarian Goulash

Slow cooker beef goulash

Authentic German Goulash Recipe

German Goulash with Beef and Bavari...

American Goulash

Crockpot Goulash Recipe

Top 11 beef goulash recipes from across the web

The most viewed beef goulash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hungarian Goulash

Hungarian Goulash

Beef goulash

Crockpot Goulash

Hungarian Beef Goulash

Slow Cooker Hungarian Goulash

Slow cooker beef goulash

Authentic German Goulash Recipe

German Goulash with Beef and Bavari...

American Goulash

Crockpot Goulash Recipe

The most viewed beef goulash recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine