This post may contain affiliate links. Please read our disclosure policy.
This beef goulash recipe is the kind of dinner that has everyone reaching for bread to swipe through the sauce. Tender chunks of flank steak, potatoes, carrots, and sweet bell peppers simmer in a rich, beefy tomato broth with layers of paprika flavor. Spoon it over buttery egg noodles and settle in for some serious comfort food.
The flavor starts with browning the beef, leaving savory browned bits to enrich the sauce. Sweet Hungarian paprika supplies the backbone, hot paprika adds warmth, and smoked paprika brings a subtle smoky edge. Beef broth fortified with Better Than Bouillon gives the tomatoes a deeply savory balance, while a slow simmer brings everything together. Explore my Types of Goulash guide, or try my German Goulash, Hungarian Goulash, and American Goulash—the familiar ground beef, tomato, and macaroni favorite.
What Is Beef Goulash?
Goulash originated in Hungary as a herdsmen’s meat dish and evolved into the paprika-seasoned soups and stews enjoyed in many countries today. My beef goulash combines chunks of flank steak and vegetables in a rich, tomato-based sauce, served over separately cooked egg noodles. It’s different from American goulash, the familiar ground beef, tomato, and macaroni dish.
Before You Begin
- Check Your Paprika: I use sweet Hungarian, hot Hungarian, and smoked paprika. They contribute different flavors, so check the labels rather than using hot paprika for all three.
- Don’t have all three paprikas? You can use regular paprika, such as McCormick, or sweet Hungarian paprika for the full amount. The goulash will be milder, without the smoky note. If you’d like a little heat, add a pinch of cayenne.
- Cut The Beef Evenly: Cut the flank steak into 1-inch cubes so the pieces cook at a similar rate.
- Allow Enough Time: The beef needs 2–2½ hours of gentle simmering before the vegetables go in. Check that it’s fork-tender before moving on; tenderness matters more than the clock.
Beef Goulash Ingredients + Key Notes
Beef: I use flank steak for lean, tender beefy bites without sacrificing flavor. Browning the beef and slowly simmering it in the paprika-rich broth builds plenty of savory depth. Cut it into even 1-inch cubes and simmer until fork-tender before adding the vegetables.
Paprika: Sweet Hungarian paprika provides the main pepper flavor, hot Hungarian paprika adds heat, and smoked paprika contributes a smoky note. Use fresh, fragrant paprika—the flavor of this stew depends on it. Again, you can use regular paprika, such as McCormick, or sweet Hungarian paprika for the full amount.
Beef Broth + Better Than Bouillon: Beef-flavored Better Than Bouillon strengthens the broth for a deeply savory sauce. I prefer low-sodium broth so there’s more control over the salt.
Tomatoes: Tomato puree gives the sauce body, while whole plum tomatoes add texture. Include their juices and break up the whole tomatoes with a spoon as they cook.
Caraway Seeds: These add an earthy, slightly licorice-like flavor that complements the paprika.
Vegetables: Onion and fresh garlic build the flavor base. Russet potatoes, carrots, and red bell pepper go in later so they become tender without cooking for the beef’s entire simmering time.
Egg Noodles: Cook separately, drain, and toss lightly with butter before serving the goulash over them. Keeping the noodles separate also prevents them from absorbing the sauce during storage.
🥣 How To Make Beef Goulash
- Season The Beef: Toss the 1-inch flank steak cubes with half the salt and all the pepper. Let stand for 15 minutes.
- Brown The Beef: Heat half the oil in a large, heavy pot. Brown the beef in batches to avoid crowding, then transfer to a plate, reserving any juices.
- Build The Flavor Base: Add the remaining oil, onions, and garlic. Cook over medium-low heat until the onions soften, about 7 minutes. Add all three paprikas and cook, stirring constantly, until fragrant. Don’t let the spices scorch.
- Create The Broth: Stir in the water, beef broth, Better Than Bouillon, tomato puree, whole tomatoes with their juices, caraway seeds, and remaining salt. Return the beef and accumulated juices to the pot.
- Simmer Until Tender: Bring to a boil, then immediately reduce to a gentle simmer. Cook for 2–2½ hours, or until the beef is fork-tender.
- Add The Vegetables: Add the carrots and potatoes and simmer for 10 minutes. Stir in the red bell pepper and continue simmering until all the vegetables are fork-tender.
- Finish And Serve: Taste and adjust the seasoning, sprinkle with parsley, and serve over cooked, lightly buttered egg noodles.
Pro Tips
- Build Browning, Not Steam: Pat the beef dry before seasoning and leave space between pieces in the pot. Brown in batches so moisture can evaporate and a flavorful crust can develop.
- Protect The Paprika: Have your liquids measured before adding the spices. Stir constantly, and add the liquid promptly if the paprika starts sticking or darkening.
- Save The Browned Bits: When you add the liquid, scrape the bottom of the pot to release the savory browned bits into the sauce.
- Check Tenderness Before Adding Vegetables: A fork should slide easily into the beef. If it’s still firm, keep simmering before adding the carrots and potatoes so they don’t overcook while the meat finishes.
- Watch The Sauce: Stir occasionally during the long simmer. If the sauce reduces too much before the beef becomes tender, add a little water to loosen it and prevent sticking.
Storing + Reheating + Freezing + Make-Ahead
Storing: Divide leftovers into shallow containers and refrigerate within 2 hours of cooking. Store in airtight containers for up to 4 days, keeping the egg noodles separate.
Reheating: Microwave individual portions, stirring partway through, or reheat gently in a saucepan until hot throughout. Add a splash of water or beef broth if the sauce needs loosening.
Freezing: Freeze in freezer-safe containers for up to 3 months for best quality. The potatoes may become softer after thawing. Thaw overnight in the refrigerator before reheating, and prepare fresh noodles for serving.
Make-Ahead: Prepare the goulash up to 2 days ahead—the flavor deepens overnight. Refrigerate as directed above, then reheat gently and serve over freshly cooked, lightly buttered egg noodles.
What To Serve With Beef Goulash
Serve over a pasta like lightly Buttered Noodles, with a crisp House Salad or 1905 Salad alongside. For an extra vegetable, try my Southern Green Beans.
You’ll want something to catch that rich paprika sauce! Choose crusty Dutch Oven Bread or tender Cheddar Biscuits.
Finish with Apple Cobbler or a few Triple Chocolate Cookies for dessert.
Frequently Asked Questions
Can I Use Stew Beef Instead Of Flank Steak?
Yes. Cut it into even, bite-size pieces and simmer until fork-tender before adding the vegetables. Cooking time may vary depending on the cut, so check tenderness rather than relying only on the clock.
Can I Substitute Regular Paprika?
Sweet Hungarian paprika gives this recipe its main paprika flavor. Regular sweet paprika can substitute, though the flavor may differ. Hot and smoked paprika serve different purposes—don’t replace the full amount with either one.
Is This Beef Goulash Spicy?
The hot Hungarian paprika adds some heat, while the smoked paprika adds smokiness. For a milder version, replace the hot paprika with an equal amount of sweet paprika.
Why Is My Beef Goulash Still Tough?
It may need more time. Maintain a gentle simmer and check periodically until a fork slides easily into the beef. If the sauce reduces too much before the meat is tender, add a little water and continue cooking.
How Can I Adjust The Sauce’s Thickness?
If it’s thinner than you’d like once the beef and vegetables are tender, simmer uncovered briefly, stirring often. If it’s too thick, stir in a little water or beef broth. Avoid prolonged simmering once the vegetables are tender so they don’t become mushy.
More Hearty Stew Recipes
Cowboy Stew – A hearty, family-favorite stew loaded with ground beef, sausage, beans, potatoes, and vegetables in a rich tomato broth.
Pork Stew – Tender chunks of pork simmered low and slow with vegetables in a savory broth that’s pure comfort food.
Hamburger Stew – An easy, budget-friendly classic featuring ground beef, potatoes, carrots, and a rich, flavorful broth.
Guinness Beef Stew – Deep, rich flavors from slow-braised beef and Guinness beer make this stew incredibly satisfying.
Slow Cooker Beef Stew – Tender beef, hearty vegetables, and a rich gravy come together effortlessly in the crockpot.
Tried This Recipe?
I’d love to hear how your Beef Goulash turned out! Leave a comment and star rating below to let me know what you think.
Did you serve it over buttery egg noodles? Add extra paprika? Make it ahead for an even richer flavor? Tell me about it!
And if you snapped a photo, be sure to share it on Instagram and tag @gonna_want_seconds so I can see your delicious creation.
Want more cozy comfort food recipes delivered straight to your inbox? Subscribe to my free newsletter and never miss a new recipe!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Beef Goulash
Ingredients
- 2 pounds flank steak, cut into 1-inch cubes
- 2 teaspoons salt divided
- 1/2 teaspoon pepper
- 1/4 cup vegetable oil divided
- 1 medium onion, chopped
- 4 large cloves garlic, chopped
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon hot Hungarian paprika
- 1 teaspoon smoked paprika
- 1 1/2 cups water
- 2 cups beef broth
- 1 tablespoon beef Better than Bouillon
- 1 (14.5-ounce) can tomato puree
- 1 (28-ounce) can whole plum tomatoes, with liquid
- 1/2 teaspoon caraway seeds
- 2 carrots, cut into 1/2 pieces
- 2 russet potatoes, cut into 1/2 pieces
- 1 red bell pepper, cut into 1/2 pieces
- 2 tablespoons parsley chopped
Serve Over:
- Mrs. Weiss' egg noodle cooked, drained and lightly buttered
Instructions
- In a large mixing bowl, add the beef and toss with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Let sit for 15 minutes.
- In a large pot, add 2 tablespoons oil. Stir in beef and brown on both sides. Remove to a plate.
- Add remaining 2 tablespoons oil to the pot and saute onions and garlic on medium-low until onions are soft about 7 minutes. Increase heat to medium and add all 3 paprikas. Cook, stirring constantly, until the spices become fragrant, about 1-2 minutes.
- Add water, beef broth, Better Than Bouillon, tomato puree, plum tomatoes with liquid, caraway seeds, 1 teaspoon salt, and browned beef along with any juices accumulated on plate. Bring to a boil then reduce heat immediately and simmer for 2-2 1/2 hours or until beef is tender.
- Add carrot and potato and simmer for 10 minutes, increasing heat as necessary to maintain a simmer. Add red pepper and continue to simmer until all vegetables are fork-tender. Adjust seasoning, sprinkle with parsley and serve over cooked and lightly butter egg noodles.
Loved the recipe – but used less of the paprika and served it over mashed potatoes. Yum.
Hey, Kathi! That’s fantastic! Thanks for your positive review and rating 🙂
Could I use crushed tomatoes vs what is listed?
Thanks, Jan
Hi Janet! I haven’t used crushed tomatoes for this recipe but I think you can give it a try! Let us know how it turns out for you. 😀
Yummmmy! Next on my list to try! 🙂
Hi, I was wondering if you have ever made this with stew beef, which is a bit more affordable than flank steak. Would you change anything if you use stew beef, such as cooking time?
Hi, Martha! Yes, you can make this with stew beef. Just check if the beef is tender enough before adding the veggies. Best to cut the beef into bite-size pieces. Thank you and enjoy! 🙂