I’m sharing my Polish Beef Goulash and the little-known ingredient that gives its sauce an unexpectedly rich depth.

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I never planned to fall for a stew, but my version of beef goulash kept pulling me back. Using beef chuck and a good dose of sweet Hungarian paprika, it turned into something that feels familiar yet oddly new.

Some bites are chunky enough to remind you of those Beef Chunks you see in old recipes, but the whole thing has that stamp you expect from Hungarian Goulash Recipes, like it traveled across a continent and learned a few tricks. I promise it’s not just another dinner, it’s the kind of dish that makes you pause and wonder where it learned to taste like that.

Ingredients

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Beef chuck: Rich in protein and iron, gives deep meaty flavor, makes stew hearty and filling
Paprika: Sweet Hungarian paprika adds color and sweet peppery flavor, smoked variety gives smoky warmth
Onions: Provide natural sweetness, some fiber and potassium, they melt into silky stew base
Garlic: Pungent, low calorie, offers immune boosting compounds and a sharp savory kick
Red bell pepper: Adds bright sweetness, vitamin C and crunch if not overcooked, balances richness
Potatoes: Starchy carbs that thicken broth, give comfort and satiety, add subtle earthiness
Beef stock: Deep savory liquid, lots of umami and minerals, keeps everything rich without fat
Tomato paste/tomatoes: Adds acidity, a touch of sweetness, lycopene antioxidant and vibrant color to stew

Ingredient Quantities

2 lb beef chuck, cut into 1 inch cubes (or stewing beef, whatever you got)

2 tablespoons vegetable oil or lard

2 large onions, thinly sliced or roughly chopped

3 garlic cloves, minced

2 tablespoons sweet Hungarian paprika, packed

1 teaspoon smoked paprika, optional

1 tablespoon tomato paste

1 cup crushed tomatoes or diced tomatoes

3 cups beef stock or broth

2 bay leaves

1 teaspoon caraway seeds, lightly crushed, optional

1 teaspoon dried marjoram or thyme

1 to 2 teaspoons salt and freshly ground black pepper, or to taste

1 tablespoon all purpose flour or cornstarch for thickening, optional

1 red bell pepper, seeded and sliced

2 medium carrots, sliced

2 medium potatoes, peeled and cubed, optional

1 teaspoon sugar, optional (helps balance acidity)

Fresh parsley, chopped for garnish

How to Make this

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1. Pat the beef cubes dry and season with 1 to 2 teaspoons salt and lots of black pepper. Heat 2 tablespoons vegetable oil or lard in a heavy pot over medium-high heat and brown the beef in batches so it sears instead of steams, about 2-3 minutes per side; set browned pieces aside.

2. Lower heat to medium, add a little more fat if the pot is dry, then add the 2 large onions. Cook until soft and golden, about 8-10 minutes, they should get a bit of color. Add the 3 minced garlic cloves in the last minute.

3. Push the onions to one side, stir in 1 tablespoon tomato paste and the 2 tablespoons sweet Hungarian paprika (plus 1 teaspoon smoked paprika if using). Cook the paste and paprika briefly, 20-30 seconds, to bloom the spices but dont let the paprika burn. Add the lightly crushed 1 teaspoon caraway seeds if using and 1 teaspoon dried marjoram or thyme.

4. Pour in 1 cup crushed or diced tomatoes and scrape the browned bits off the bottom with a wooden spoon to deglaze. Add a splash (a few tablespoons) of the beef stock if needed to loosen any stuck bits.

5. Return the beef to the pot, pour in the remaining beef stock to total about 3 cups, add the 2 bay leaves, the sliced red bell pepper and the 2 sliced carrots. If you want potatoes, add 2 medium peeled and cubed potatoes now or add them 30 minutes before the end so they dont fall apart. Add 1 teaspoon sugar if the tomatoes taste too sharp.

6. Bring to a gentle simmer, then reduce heat to low, cover partially and simmer until beef is tender, about
1.5 to 2 hours. If you’re in a hurry you can pressure cook for 35-45 minutes, but watch the timing so the veg don’t overcook.

7. To thicken, make a slurry with 1 tablespoon all purpose flour or cornstarch whisked into a little cold water and stir into the hot goulash in the last 10-15 minutes, simmer until sauce thickens. Or mash a few potato cubes into the sauce for a rustic thickener.

8. Taste and adjust seasoning with more salt, pepper or a pinch more paprika and sugar if needed. Remove and discard the bay leaves.

9. Let the goulash rest a few minutes off the heat so flavors settle, then sprinkle with chopped fresh parsley and serve. It’s even better the next day so dont be afraid to make it ahead.

Equipment Needed

1. Heavy pot or Dutch oven (5–6 qt) for browning and simmering
2. Chef’s knife for cutting beef and veg
3. Cutting board (one for meat, one for veg if you wanna be safe)
4. Wooden spoon or heatproof spatula for deglazing and stirring
5. Tongs or slotted spoon to turn and remove browned beef
6. Measuring cups and spoons for stock, paprika, salt etc
7. Small bowl plus whisk or fork to mix the flour/cornstarch slurry
8. Ladle for serving and a simple kitchen timer to keep track of simmer time

FAQ

Q: What cut of beef should I use and can I skip browning? A: Use beef chuck or stewing beef, cause it's got the fat and connective tissue that turns tender and flavorful. Browning the cubes first adds lots of flavor, so try not to skip it, but if you're short on time you can skip and simmer longer.

Q: How do I prevent the paprika from tasting bitter? A: Paprika burns fast, so sprinkle it into the hot oil briefly or stir it into the onions off the highest heat, then add tomato paste or stock right away. If it smells a bit burnt, toss it and start that step again, its that delicate.

Q: How long should I simmer the goulash and when do I add potatoes and peppers? A: Simmer on low until the beef is fork tender, usually 1.5 to 2 hours on the stove. Add carrots and peppers about 30 to 45 minutes before the end so they stay tasty, and add potatoes 20 to 30 minutes before finish so they don't turn to mush.

Q: Can I thicken it without flour or cornstarch? A: Yes, reduce it by simmering uncovered until it concentrates, or mash a few cooked potatoes into the sauce. If using flour or cornstarch, make a slurry in a little cold water first so you don't get lumps.

Q: What's the best way to reheat and store leftovers? A: Cool then refrigerate up to 3 to 4 days, or freeze for 2 to 3 months. Reheat gently on low so the meat stays tender, or thaw overnight and warm on the stove. It actually tastes better the next day, flavors meld overnight.

Q: Can I make this in a slow cooker or pressure cooker? A: Yes. For slow cooker brown meat first, then cook 6 to 8 hours on low. For electric pressure cooker sear meat, then pressure cook about 35 to 40 minutes with a 10 to 15 minute natural release. Finish by thickening if needed.

Beef Goulash Recipe Substitutions and Variations

Beef chuck: use boneless short ribs, brisket, or pork shoulder for the same long-braise flavour and fat; if you want faster, use stew beef or bone-in chicken thighs but cut the cooking time way down.
Vegetable oil or lard: olive oil, sunflower oil, ghee or even melted butter work fine; olive oil adds nice flavor but dont let it smoke.
Sweet Hungarian paprika: swap with regular sweet paprika, or mix 1 part smoked paprika with 2 parts sweet paprika to mimic it; add a pinch of cayenne if you want some heat.
Beef stock: use chicken or vegetable stock, water plus a beef bouillon cube, or even a splash of red wine or beer for extra depth (reduce added salt if you use broth or wine).

Pro Tips

– Brown in batches and pat the beef dry first. Dont crowd the pot or you’ll steam the meat instead of getting that good crust and the browned bits on the bottom that make the sauce taste deep and rich.

– Bloom the paprika and tomato paste briefly in hot fat, but watch it closely. Paprika burns fast, so stir it in, let it heat for 20-30 seconds, then add a splash of stock or tomatoes to stop it from burning. Add garlic at the end of the onion step so it doesnt go bitter.

– Add potatoes late and use spuds as a thickener. If you want a silky, rustic sauce, drop potatoes in 30 minutes before the end and mash a few into the stew. Or use a flour/cornstarch slurry if you prefer a cleaner, faster thicken. Both work, just pick what texture you like.

– Make it a day ahead and skim the fat after chilling. Goulash always tastes better the next day, plus the fat firms up on top so you can remove excess for a cleaner flavor. If you pressure cook, shorten meat time and add veg later so carrots and peppers dont turn to mush.