Beef Goulash

Chunks of tender beef in a rich red goulash sauce served in a white dish.

This beef goulash features tender chunks of beef, onions, sweet paprika, and a few simple ingredients, all simmered in a savory, flavorful sauce. While there are many goulash variations across Europe, this recipe is especially popular in the Czech Republic.

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Prep Time 15

Cook Time 1 30

Total Time 1 45

Course Main Course

Cuisine Czech, European, Hungarian

Servings

Calories 453 kcal

Equipment

1 dutch oven or large pot with a lid

Ingredients

2-2.5 pounds chuck roast*
1 large onion
2 garlic cloves
3-4 cups water*
2 small bay leaves
2 Tablespoons tomato paste*
1 Tablespoon sweet paprika
½ teaspoons caraway seeds
½ teaspoons marjoram*
¼ teaspoons black pepper more for serving
1 teaspoon salt adjust to taste

Instructions

Cut the chuck roast in to 1.5-2 inch pieces. If trim any large chunks of fat, but not all of it. A little bit of fat is good for extra flavor.
Peel and cut the onion into small cubes. Mince garlic cloves and set them aside separately from the onion.
In a large dutch oven of pot, heat oil or ghee butter. Add diced onion and cook it for about 8-10 minutes over medium heat, stirring it often. The onion should slightly caramelize.
Add beef chunks to the pot. Season them with salt and pepper. Brown the beef for another 3-4 minutes.
Add minced garlic, 2 Tablespoons tomato paste, 1 Tablespoon sweet paprika, ½ teaspoons caraway seeds, ½ teaspoons marjoram, ¼ teaspoons black pepper. Stir everything and cook over medium heat for about 2 minutes or until the garlic and spices bloom.
Add 3-4 cups of water or broth, enough to cover the meat. Bring to a boil, then reduce the heat to low and cover. Simmer on low for about 1.5–2 hours, stirring occasionally. The goulash is ready when the beef is tender and the sauce has thickened.If there's too much liquid, remove the lid and let it cook uncovered for about 20 minutes, until the sauce has reduced.
Serve goulash over dumplings (knedlíky), egg noodles or mash potatoes.

Notes

*chuck roast: you can also use stew meat, short ribs or brisket.

*water: you can also use beef or even chicken broth, but make sure to reduce the amount of salt.

*tomato paste: if you do not have tomato paste, you can use 1 fresh diced tomato or ¼ cup of tomato sauce.

*marjoram: if you do not have marjoram, use dried oregano, thyme or basil.

Nutrition

Calories: 453kcalCarbohydrates: 3.5gProtein: 62.8gFat: 20gSodium: 453mgFiber: 0.7gSugar: 1.8g

Keyword czech goulash, european goulash, goulash recipe