Discover the impressive blend of tradition and innovation in Grandma’s Goulash. I love how tender beef mingles with sweet paprika, roasted bell peppers and fresh herbs, crafting a dynamic dish that celebrates family stories and adventurous flavors. This recipe brings cherished memories and sparks new ones with every bite now.

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I love making this Authentic Goulash because it takes me back to those old family recipes that are simply unforgettable. Every time I cook up 2 lbs beef chuck, 3 chopped onions, and 4 cloves of garlic, I’m reminded of the rich, flavorful meals my grandma used to make.

The diced red and green bell peppers add such a nice crunch and a fresh twist to the dish while 3 tablespoons of Hungarian sweet paprika and a bit of tomato paste bring out a deep, savory color. I always mix in a can of diced tomatoes with some beef broth, caraway seeds, and a bay leaf to create that classic taste that you only find in grandma’s old-fashioned goulash.

Sometimes I even toss in cubed potatoes if I’m in the mood for something extra hearty. Trust me, once you try this onepot recipe, your dinner table will never be the same.

Enjoy the flavors and have a blast cooking!

Why I Like this Recipe

I love this recipe cause it takes me back to the way my grandma used to make goulash and gives me that whole nostalgic, comforting vibe. I like how the beef gets super tender after simmering a long time and the mix of onions, garlic, and peppers creates such a rich, deep flavor that feels homemade. I also really appreciate that it’s easy to throw together with one pot, making clean-up a breeze which means I can enjoy cooking without too much hassle. Lastly, I like that it’s versatile enough to toss in some potatoes if I want an extra hearty meal.

Ingredients

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Beef chuck gives robust protein and rich flavor to the goulash.
Onions add natural sweetness and extra fiber that makes the stew less bland.
Garlic boosts flavor and offers a punch of health benefits and aroma.
Red bell peppers add sweetness and vitamin C, brightening the dish.
Green bell pepper adds crunch and a slight bitterness to balance flavors.
Hungarian sweet paprika gives smoky, slightly sweet flavor and vibrant red color.
Tomato paste brings tanginess and depth while keeping a rich, thick consistency.
Potatoes supply hearty carbohydrates and texture, making goulash more filling.
Bay leaf’s subtle aroma ties everything together for a more balanced taste.

Ingredient Quantities

2 lbs beef chuck, cut into 1-inch cubes

3 large onions, chopped finely

4 cloves garlic, minced

2 red bell peppers, diced

1 green bell pepper, diced

3 tbsp Hungarian sweet paprika

1 tbsp tomato paste

1 (14 oz) can diced tomatoes

2 cups beef broth

1/2 tsp caraway seeds

1 bay leaf

2 medium potatoes, peeled and cubed (optional)

Salt and freshly ground black pepper to taste

How to Make this

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1. Heat a large pot over medium heat and add the beef chuck cubes. Brown them all on each side, then remove and set aside.

2. In the same pot, throw in the chopped onions and cook ’em until they get soft and a little browned; this should take about 5-7 minutes.

3. Next add the minced garlic and diced red and green bell peppers to the onions; stir for another 2 minutes.

4. Return the browned beef back to the pot. Sprinkle Hungarian sweet paprika over the mixture and stir so everything gets coated.

5. Stir in the tomato paste and then mix in the can of diced tomatoes along with its juices.

6. Pour in the beef broth and stir well. Add caraway seeds and drop in the bay leaf.

7. If you’re using potatoes, mix in the peeled and cubed potatoes now.

8. Bring the whole pot to a simmer, then reduce the heat to low. Cover it up and let it cook for about
1.5 to 2 hours, until the beef is super tender.

9. Check the goulash during cooking and season with salt and freshly ground black pepper as needed.

10. Once done, remove the bay leaf and serve your hearty, homemade goulash hot. Enjoy this old-fashioned comfort meal with some crusty bread.

Equipment Needed

1. A large heavy pot or Dutch oven to brown the beef and cook the stew
2. A sharp chef’s knife to chop and dice the meat and veggies
3. A sturdy cutting board to prep all your ingredients
4. A wooden spoon for stirring all the components together
5. Measuring cups and spoons for the broth, spices, and tomato paste
6. A can opener to open the diced tomatoes
7. A plate or bowl to set aside the browned beef during cooking
8. A stove as your heat source

FAQ

Q: How long does this goulash take to cook? A: It usually takes about 2 to 3 hours on a low simmer to get the meat nice and tender and all the flavors to mix well.

Q: Can I use other cuts of beef instead of chuck? A: Sure you can, but beef chuck is a good pick because it turns out tender when cooked low and slow.

Q: Is it possible to make this recipe in a slow cooker? A: Yup, you can brown the meat first and then transfer everything to your slow cooker for a few hours to let the flavors really meld.

Q: What if I dont like bell peppers, can I substitute them? A: If you arent a fan of bell peppers, you could try using carrots or celery, but the taste might be a bit different.

Q: How should I store any leftover goulash? A: Just keep it in an airtight container in the fridge for up to 3 days and reheat it on the stove when youre ready to eat.

Authentic Goulash Recipe Substitutions and Variations

For the beef chuck, you can try using beef stew meat or even a chuck roast instead if you cant get the exact cut.
If you dont have Hungarian sweet paprika, smoked paprika makes a decent substitute though it gives a slightly different flavor.
For tomato paste, red pepper paste or even a bit of ketchup can work as a quick fix, even if it changes the taste a little bit.
You may swap the can of diced tomatoes with crushed tomatoes for a thicker look without losing too much of that tomato flavor.
If you’re short on beef broth, chicken or vegetable broth will do just fine, but the flavor profile might be a tad different.

Pro Tips

1. When browning the beef, do it in batches so the meat gets a proper sear instead of stewing in its own juices. This little trick really boosts the flavor.
2. Keep a close eye on your onions; they should get soft and start browning for that deep, sweet flavor but dont let them burn. It can mess up the whole taste.
3. Once you add in the paprika and tomato paste, stir things up fast so the spices don’t overcook and turn bitter. Even distribution is key here.
4. Taste your stew at different stages and season gradually. As it simmers, the flavors intensify so a little salt or pepper might go a long way.