I had the pleasure of going to Prague a few years ago, and one of my favorite ways to revisit (without breaking my bank account) is by making this beef goulash recipe! This is the type of goulash they serve at open-air restaurants on cobbled squares facing centuries-old buildings.
The stovetop way of making my beef goulash recipe takes a bit of time, but the simmering is worth the wait because you’ll get the savory slow cooker beef stew flavor everyone will love.
If you’re in a hurry, I have instant pot goulash that you can use to shorten the time without sacrificing the flavor. For another version, try my Hungarian goulash. This recipe is just as steeped in flavor as it is with old-world tradition.
Let’s make some old fashioned goulash!
Besides the delicious, spiced-up burst of hearty flavor, my beef goulash recipe is the ultimate in stick-to-your-ribs goodness!
- Fork tender meat
- Flavor depth and richness
- Even tastier the next day!
- Toasting Spices: in step 3 of the directions, you add all the paprikas to the sauteed vegetables and continue to cook for a minute or so. This process is known as toasting. In general, this process can be done in a dry pan or in fat as we are doing in this recipe.
- Why bother you ask? Because this simple process intensifies the flavor of the spices and brings out the aromatic oils that can be hidden in dried spices. It increases the flavor complexity and adds a little toasty note.
- What’s in a Potato? I use russet potatoes in this recipe. Believe it or not, there is a difference in all the varieties! Russet is best for slow-simmering dishes like this, because it has a high starch content and holds its shape nicely. As it cooks, it also releases a bit of starch and helps to thicken the gravy.
- Flank Steak: Flank steak may seem like an unusual cut to use in a stew. Generally, stews use chuck roast. Trust me it’s absolutely great in this dish. I love the fact that is a leaner cut, but don’t worry, this goulash has tons of flavor and the meat is mouth-wateringly tender!
- Paprika! Of course, it isn’t goulash without paprika! There are three main kinds of paprika — sweet, hot, and smoked — and for this recipe, I couldn’t choose just one!
- Yep, I use all three –which gives my beef goulash recipe such an umph of zesty deliciousness that I find myself licking the bowl! You may think it’s too much paprika, but trust me — this spice works best in large quantities!
How Long Can You Keep This In The Fridge?
This beef goulash recipe will last for up to four days in the fridge. So if you’re planning to have it for lunches in the days after you make it, no worries!
Can You Freeze This?
Yes indeed, this beef goulash recipe freezes very nicely! Make sure you have an airtight container to seal it in, and also give it plenty of time to cool off before you freeze it. Any residual heat will lead to condensation, which is the enemy of freezer flavor!
Cool that soup down. But make sure you get it in the freezer no more than two hours after you finish cooking. Stew isn’t something that can be left at room temperature for very long!
Beef goulash recipe and other beef stews with vegetables can be frozen for two to three months. That’s way longer than any European vacation!
Make Ahead Tips
If you’re wanting to cut some of the time on this meal, you can prepare and brown your meat beforehand, and store it in the fridge in an airtight container up to five days.
I’m also a big fan of pre-chopping veggies. Every Sunday, I try to set aside an hour to chop, chop, chop, and store, store, store. Most chopped veggies like carrots, if stored properly, can last up to two to three weeks in the fridge!
Get the whole family hungrier with my fluffy Bisquick drop biscuits! Yummy, tender, and soft, these oven-baked biscuits are quick to make and have a crave-worthy fragrance to spark everyone’s appetite in a snap.
If you want your bread stuffed with delectable fillings, you should try my hye rollers! Man, they are good for eating!
- 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
- Mrs. Weiss' egg noodle cooked, drained and lightly buttered
- 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.