Slow Cooked Beef Goulash is a rich, warming, filling, and absolutely delicious beef stew. This recipe is perfect for winter nights.
I think Goulash is probably one of my favourite winter dinners and one of my favourite stews.
It’s got such a lovely, rich, tomatoey flavour that’s perfect with crunchy bread on a cold winter night.
This is a recipe we often make, especially in cold weather.
What is Goulash?
Beef Goulash is a traditional Hungarian Stew or Soup made with beef, tomatoes and paprika.
Goulash in Hungary dates back thousands of years and was originally made by Shepherds drying out meat for storage and then adding water and rich spices to create a filling stew.
Nowadays, Goulash is a fab way to use cheaper cuts of meat, like stewing steak or diced pork, because simmering it in a sauce means your meat will always be super tender and delicious. Some add vegetables like carrots to make a nutritious and yummy family dinner.
My recipe is fairly traditional beef goulash, I think. I can’t promise it’s completely authentic. But it is a yummy family dinner!
Why I Love This Easy Beef Goulash
This easy beef goulash recipe is amazing because:
- The slow cook means the beef is wonderfully tender and melts in your mouth.
- It tastes and smells delicious.
- You can serve it with lots of different sides.
- It’s super filling but also really nutritious.
- It’s got a spicy flavour, but the heat level is perfect for kids and families.
- Goulash is a little different from many of the stews and casseroles we eat, and it makes a lovely change if you are bored of all the same winter comfort food.
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Ingredients For Beef Goulash
Cooking Spray – Or olive oil.
Diced Beef – I’ve made the same recipe with a 400g, 500g, and 700g pack of beef without changing the other ingredients, so don’t worry too much about the quantity.
Onions
Garlic – I often use garlic puree because I’m a big cheat, but fresh garlic cloves are fine, too.
Smoked Paprika
Paprika
Beef Stock
Chopped Tomatoes
Fresh Tomatoes
Tomato Purée
Bay Leaves
Bell Peppers – Red is good, but others or a mix are fine, too.
Salt and Freshly Ground Black Pepper
Soured Cream
What Beef is Best for Goulash?
Stewing steak, or chuck steak, is perfect for beef goulash.
But because it’s simmered nice and slowly, I think you can really use whatever you prefer (or can afford). I’m not fussy.
You’ll Also Need
I cook my beef goulash in my large cast-iron Dutch Oven.
It’s suitable for use on the hob and in the oven, making it perfect for meals like this that are simmered first and then baked.
If you haven’t got anything like this, start in a large flameproof pan on the hob before transferring to a heatproof oven dish to bake.
You’ll also need a sharp knife and chopping board to prepare your ingredients and a spatula or wooden spoon to stir it all together.
How to Make Beef Goulash – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Mist a large, flameproof, heatproof dish with cooking spray and warm over medium heat on the hob.
I use a large cast-iron Dutch Oven, which is perfect on the hob and in the oven, making this a one-pot dinner.
Step Two
Add the beef and fry for around 5 minutes until lightly browned. It doesn’t need to be cooked through, just browned on the outside.
Step Three
Once browned, use a slotted spoon to remove from the cooking dish and place in a clean bowl to one side.
Step Four
Add the onions and fry for 5 minutes, stirring often, until they begin to brown.
Add a little more cooking spray if needed, but don’t worry about removing all the juice from the beef.
Step Five
Stir in the garlic and cook for another 3-5 minutes, stirring often.
Step Six
Return the beef and any juices that have gathered in the bowl.
Step Seven
Stir through the paprikas and a good pinch of salt and pepper.
Step Eight
Add the stock, chopped tomatoes, fresh tomatoes, tomato puree and bay leaves. Stir together well.
Step Nine
Preheat the oven to 140 degrees C (fan-assisted).
Step Ten
Stir the Goulash well and bring it to a simmer.
Step Eleven
Remove from the heat and place in the oven, uncovered.
Step Twelve
Bake for 90 minutes.
Step Thirteen
Remove from the oven and stir well. If it’s too dry, add a cup of water and stir.
Step Fourteen
Add the peppers, stir, and return to the oven for 1 hour.
Step Fifteen
Swirl through the sour cream or serve with dollops on top. This is optional but adds a lovely flavour. I stir mine through.
Top Tips
My top tips for the perfect Goulash with beef are:
- If your pan or dish is small and you’ve got a lot of beef, brown it in two (or more) batches so it isn’t overcrowded.
- Give the onions plenty of time to sweat and soften. This will take at least five minutes.
- Don’t be tempted to rush. Give your Goulash plenty of time to cook. Two hours seems a lot, but it’s worth it.
- Add a cup of water if it’s drier than you’d like.
- Finish by simmering for 15 minutes on the hob if it’s thinner than you’d like.
- Use full-fat soured cream.
What to Serve with Beef Goulash
I often serve my Goulash with mashed potatoes or bread. There’s lots of sauce, so I like bread to mop it all up, and mash is a classic comforting side.
It’s not very traditional, but it’s what I like with my stews.
You could also serve with pasta or rice or even add dumplings.
What is Traditionally Eaten with Goulash?
A Traditional Hungarian Goulash Recipe is served with butter egg noodles called Csipetke. You could serve this recipe with noodles if you wanted to.
Variations
Making Goulash with Leftover Roast Beef
Goulash is a fantastic way to use up leftover roast beef.
Make sure your beef has been kept safely and is still good to use.
Then, dice it up and add it to this recipe when I return the browned beef.
Cooking it slow is perfect for giving new life to dry or tough beef, and this is a great way to reduce food waste. You can serve these on the side if you’ve also got leftover potatoes and veggies.
What to do with Leftover Goulash
There are a few easy options when it comes to what to make with leftover Goulash.
Reheat
I recommend placing your leftovers in a flameproof dish and bringing them to a rolling simmer on the hob. Simmer for around 15 minutes, and make sure the beef is piping hot before serving.
Add extra water if it is too dry.
You could also reheat in the microwave or in the oven.
Add Potatoes
If there isn’t much left, peel and dice a white potato. Then parboil, drain and add them to your Goulash while you reheat it. Make sure they are as soft as you like them before serving.
The starch from the potatoes might thicken the sauce, so you may need to add some water.
Add Some Beetroot
Beef and beetroot goulash is a popular choice, but not something I have tried myself.
Serve with Pasta or Rice
If you fancy a change, serve your leftover beef goulash with rice or pasta.
Make Goulash Burritos
Cook some rice while you warm your leftover Goulash.
Add a scoop of rice to a wrap and use a slotted spoon to scoop out the meat and veg from the Goulash without too much juice. Add this to the rice. Top with cheese and salad, and roll for a yummy goulash burrito.
Enjoy a Goulash Pasta Bake
Reheat the Goulash, and cook some pasta. Mix together and pour into an ovenproof dish. Top with cheese and bake until golden for a tasty goulash pasta bake.
Storage
Disclaimer: While I aim to be as accurate as possible, any advice in this post, including but not limited to, cooking times, quantities, nutritional information and storage and freezing guidance is based on my own experience. Please use your own skills, knowledge and judgement, and get up to date food safety information.
Remove leftover Goulash from the cooking pan to cool quickly and place it in an airtight tub or covered bowl. Seal and place in the fridge.
I don’t recommend keeping it for longer than a day or two or reheating more than once.
How Long Can You Keep Goulash in the Fridge?
I’d only keep Goulash in the fridge for a day or two.
Can You Freeze Leftover Beef Goulash?
Yes, you can freeze beef goulash. Cool and place in a sealed tub. Freeze for up to two months. Thaw fully in the fridge before reheating.
FAQ
Goulash is a type of beef stew. It’s a richer flavour than some, but the principles are the same.
Hungarian Goulash is flavoured with plenty of paprika. It’s got a spicy flavour, but it isn’t super hot. Add some Cayenne Pepper for more heat.
This goulash recipe simmers for a long time, so it thickens well. If yours is still too watery, simmer a little longer, or mix 1-2 tablespoons of cornflour with a splash of water to make a paste. Pour this in, stir well and simmer for a few more minutes.
Yes, just add diced cooked beef with the paprika, skipping the browning.
Beef goulash is a fairly healthy dinner, filled with lots of nutrients. Full nutritional information is available in the recipe card at the bottom of this post, but it will depend on the specific ingredients that you use.
Other Recipes
If you enjoy this recipe for beef goulash, you might also like:
- Chorizo and Butterbean Stew
- Leftover Lamb Stew
- Leftover Pork Stew
- Sausage and Chorizo Casserole
- Pork and Cider Casserole
Recipe Card
PrintBeef Goulash
- Total Time: 3 hours
- Yield: 4 Portions 1x
Description
When it comes to comfort food, Beef Goulash has got to be one of the best. Filling, rich and tasty with wonderfully tender beef. Perfect for a midweek dinner, or to use up leftover roast beef.
Ingredients
- Cooking Spray (or a splash of oil)
- 400g Diced Beef
- 2 Yellow Onions (Finely Diced)
- 4 Cloves Garlic (Crushed)
- 3 Teaspoons Smoked Paprika
- 2 Teaspoons Paprika
- 500ml Beef Stock
- 400g Tinned Chopped Tomatoes
- 3 Large Tomatoes (Chopped into 1-2cm Chunks)
- 2 Tablespoons Tomato Puree
- 2 Bay Leaves
- 3 Peppers (Deseeded and Chopped into 1–2cm Chunks)
- Salt and Pepper
- 100ml Soured Cream (To Serve – Optional).
Instructions
- Mist a large, flameproof, heatproof dish with cooking spray and warm over medium heat on the hob.
- Add the beef and fry for around 5 minutes until lightly browned.
- Use a slotted spoon to remove the beef from the pan. Place in a clean bowl for later.
- Add the onions and fry for 5 minutes, stirring often, until they are starting to brown. You can add more cooking spray if needed.
- Stir in the garlic and cook for another 3-5 minutes, stirring often.
- Return the beef and any juices that have gathered in the bowl.
- Stir through the paprikas and a good pinch of salt and pepper.
- Add the stock, chopped tomatoes, fresh tomatoes, tomato puree and bay leaves.
- Preheat the oven to 140 degrees C (fan-assisted).
- Stir the goulash well and bring to a simmer.
- Remove from the heat and place in the oven, uncovered.
- Bake for 90 minutes.
- Remove from the oven and stir well.
- Add the peppers, stir and return to the oven for 1 hour.
- Swirl through the soured cream, or serve with dollops on top.
Notes
- I use a large cast-iron Dutch Oven. If you don’t have anything that is both flameproof and heatproof, start in a large pan on the hob before transferring to an oven dish to bake.
- If at any point the sauce seems to have reduced too much, stir in a cup of water.
- I use red and orange peppers, but anything is fine.
- Read the post above for more tips and advice.
- Prep Time: 30 minutes
- Additional Time: 0 hours
- Cook Time: 2 hours 30 minutes
- Category: Easy Midweek Meals
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 496kcal
- Sugar: 13g
- Sodium: 401mg
- Fat: 31g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 116mg