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Beef Goulash

Beef Goulash tast

A hearty and flavorful beef goulash that combines tender beef, rich spices, and a creamy finish, perfect for a comforting meal.

  • Author: Ghalina
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 4-6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hungarian
  • Diet: Gluten Free

Ingredients

Scale
  • 3 tbsp vegetable oil
  • 900 g (2 lbs) beef braising steak, cut into bite-size chunks
  • 2 tbsp plain (all-purpose) flour
  • ¼ tsp salt
  • ½ tsp freshly ground black pepper
  • 2 brown onions, peeled and diced
  • 2 fat cloves garlic, peeled and minced
  • 2 tbsp tomato puree (paste for US)
  • 2 tbsp paprika
  • 1 tbsp smoked paprika (or regular if preferred)
  • Large pinch salt and pepper
  • 2 x 400 g (2 x 14 oz) tins chopped tomatoes in juice
  • 600 ml (2 1/4 cups) hot beef stock (water plus 2 stock cubes is fine)
  • 1 tbsp honey (optional)
  • 2 red bell peppers, deseeded and sliced
  • 225 ml (1 cup) sour cream

Instructions

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add the beef chunks and brown them on all sides.
  3. Sprinkle the flour, salt, and pepper over the beef and stir to coat.
  4. Add the diced onions and minced garlic, cooking until softened.
  5. Stir in the tomato puree, paprika, and smoked paprika, cooking for a few minutes.
  6. Add the chopped tomatoes and hot beef stock, bringing the mixture to a simmer.
  7. Stir in the honey (if using) and sliced bell peppers.
  8. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender.
  9. Before serving, stir in the sour cream until well combined.
  10. Serve hot over cooked pasta and garnish with chopped parsley and extra sour cream.

Notes

  • For a thicker sauce, you can let the goulash simmer uncovered for the last 30 minutes.
  • Feel free to adjust the spices according to your taste.
  • This dish can be made a day in advance and tastes even better the next day.

Nutrition