Easy Goulash
Make homemade goulash at home with this easy recipe. Tender beef, paprika-rich sauce, and vegetables in one comforting pot dinner.
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds lean beef chuck, cut into 1-inch cubes
- 2 medium yellow onions, finely diced
- 4 cloves garlic, minced
- 3 tablespoons sweet Hungarian paprika
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth
- 1 can (14 ounces) diced tomatoes
- 3 medium carrots, cut into 1-inch rounds
- 2 medium red potatoes, cut into 1-inch cubes
- 1 large red bell pepper, chopped into bite-sized pieces
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon Worcestershire sauce
- 1 teaspoon caraway seeds
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish
- Sour cream, for serving
Instructions
- 1
Heat olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat until shimmering.
- 2
Season the beef cubes generously with salt and pepper on all sides.
- 3
Working in batches to avoid crowding, brown the beef on all sides until deeply caramelized, about 3-4 minutes per batch, then transfer to a plate.
- 4
Add the diced onions to the same pot and sauté over medium-high heat until softened and translucent, about 5 minutes.
- 5
Stir in the minced garlic and cook for 1 minute until fragrant.
- 6
Add the paprika and tomato paste, stirring constantly for about 1 minute to coat all the vegetables and build deeper flavor.
- 7
Pour in the beef broth while scraping up any browned bits stuck to the bottom of the pot with a wooden spoon.
- 8
Return the browned beef to the pot along with the canned tomatoes, bay leaves, thyme, Worcestershire sauce, and caraway seeds.
- 9
Bring the mixture to a simmer, then reduce heat to low, cover, and let cook for 45 minutes until the beef begins to tenderize.
- 10
Add the carrots, potatoes, and bell pepper to the pot, stirring well to combine with the braising liquid.
- 11
Continue simmering uncovered for another 30-40 minutes until the beef is fork-tender and the vegetables are cooked through.
- 12
Taste the goulash and adjust seasonings with additional salt, pepper, or paprika as needed.
- 13
Remove the bay leaves and serve hot in bowls, topping each portion with a dollop of sour cream and fresh parsley.
- 14
Ladle the goulash over egg noodles or serve alongside crusty bread to soak up the flavorful sauce.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Beef chuck | Lean ground beef or sirloin tips | Reduces overall fat content while maintaining protein and satisfying texture |
| Sour cream topping | Plain Greek yogurt or low-fat sour cream | Decreases saturated fat and calories while adding probiotics for gut health |
| Sweet Hungarian paprika | Smoked paprika or a mix of regular and hot paprika | Adds complexity and depth without additional sodium or sugar |
| Regular potatoes | Sweet potatoes or a mix of both | Increases fiber, vitamins, and lowers glycemic impact for better blood sugar control |
| Low-sodium beef broth | Homemade bone broth | Provides additional collagen and gelatin for joint health and better gut lining support |
| Canned diced tomatoes | Fresh tomatoes (blanched and crushed) or no-salt-added canned tomatoes | Reduces sodium content and increases fresh nutrient density |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 485 |
| Total Fat | 14g |
| Saturated Fat | 4g |
| Cholesterol | 105mg |
| Sodium | 720mg |
| Carbohydrates | 38g |
| Fiber | 8g |
| Sugar | 6g |
| Protein | 50g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
