Hungarian cooking is often a celebration of paprika, and there is no better example of this vibrant spice's magic than Goulash with Vegetables. This hearty beef paprika stew is Hungary's national dish. Teaming with tender beef simmering in a paprika-infused broth, and accentuated by capsicum and potatoes, it's no wonder this is a classic recipe.
[From Zak, who helped me create this recipe]
Growing up there was always a lot of homemade cooking, and nothing went to waste. We made all of our own soup broth, always cooked enough dinner to have leftovers for lunches, and lots of consideration for preparing food as we never would eat out - but couldn’t risk getting bored of food. On my Dad's side I am a first generation Canadian, and the Slovakian heritage would show up in our cooking and our family values.
While not traditionally known as a Slovakian dish, the Hungarian Goulash travelled across the Danube and became a staple in a lot of Eastern European countries, like Slovakia. The lessons Dad has taught me about the special preparation is what helps to makes this traditional tasting Hungarian national dish that’s sure to make you think twice about how good a hearty soup can be.
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Goulash ingredients
Paprika. Paprika is the king of Hungarian spices! It really is a good spice for beef stew and the backbone ingredient in goulash. It gives the dish its characteristic smoky, warm flavour and vibrant red hue.
Beef. Stewing beef or chuck steak is ideal for a goulash stew because it contains connective tissues that break down when slow cooked. This leaves the beef in the stew tender. Leaner cuts of beef for stew can be used, but they may not be as tender once cooked.
Onion and Garlic. Onions and garlic are base veggies in beef stew.
Pork Lard. Lard is used to get the utmost flavour seared into the beef. It's pretty much bacon fat and a substitute for oil/butter. Pork lard is found usually where butters are found in the refrigeration section of the supermarket.
Bell Pepper/Capsicum. Peppers are a must in a meat soup as they add a touch of sweetness and vibrant pops of colour. Goulash is typically prepared with both red and yellow capsicums.
Tomatoes. Helps thicken the broth and create the red colour.
Beef Broth. This is the base of the paprika beef stew with potatoes.
Potatoes: Potatoes and beef are staples in Western European countries like Austria, Hungary and Czech Republic - which is where this beef goulash and other types of beef and potato dishes are common. Russet (the ones with the dirt) potatoes are the best to use as they can hold their shape a little better in the broth, leaving the chunkiness known to Goulash. Some people cook them longer to break down so the broth becomes thicker, but this isn't traditional goulash.
Carrots. Added as a hearty crunch to this Hungarian beef stew.
Bay Leaves. A bay leaf adds a subtle herbal aroma to the goulash as it simmers.
Pepper Corns: Optional, technically. But really shouldn’t be optional because it adds such a stout flavour to the bottom of your bowl! I put two or three tablespoons in.
Please check the recipe card for full list of ingredients and quantity. See below for substitutions and variations
How to make beef stew
- Cook Onions
In a large Dutch oven or very deep and wide pot, heat the lard over medium heat then add the onions until soft and translucent (approx. 5 minutes).
Remove the onion, leave the Lard! We will cook the beef in this flavourful cooking oil. - Sear Beef
Increase the heat and allow the Dutch oven approx. 5-10 minutes to heat back up.
Only add more lard if it isn't sufficient coverage on bottom of pot. You are searing not shallow frying.
Working in small batches, sear the beef cubes in the pot until browned on all sides. Move quickly when searing as this should only take around 1 minute per batch. (don't worry about cooking the beef through as it will have hours in the oven to do this).
This step adds the deepened, caramelised flavour to the meat - and the later cooking will allow it to tenderise. - Add Ingredients
After all the beef is seared, add onions, beef, paprika, garlic, capsicums, tomatoes and give it a quick toss in the leftover lard. Then, pour in the beef broth (preferably pre-heated so it doesn't cool down the rest of the dish), bay leaves and peppercorns.
Let the beef broth soup mixture come to a simmer. The next step can either be done in the oven (see Step 4) or remain on the stove (see Step 5) - Oven cook beef stew
Cooking in the oven is the more traditional option for goulash with vegetables and decreases the risk of burning.
The story Zak's Dad tells is of Hungarians cooking the mixture using the natural heat from the hot springs, taking many, many hours to cook at a low heat. So if you have a hot spring readily at your disposal, consider me jealous!
We bake our beef paprika stew in 3 hours over a medium heat in the oven. You can speed this up or slow it down based on the time you have.
See Step 6. - Stove top goulash
You can cook this on the stove over low heat for all or part of the time if your oven is taken or you don't have an oven.
If choosing to do this, make sure you have a lid of some sort to place on top of the Dutch-oven and come back and give it a stir every 15 minutes or so to prevent anything from sticking and burning to the bottom. This will take around 2 hours at the low temperature (especially if you want the meat super tender).
See Step 6. - Add spuds and carrots
About 30-40 minutes before the beef paprika soup is finished, add the carrots and potatoes. Place back on the stove or in the oven.
- Serve
Serve Goulash with a side of crusty bread or even my small batch focaccia to help soak up the beef stew broth.
Substitutions
Pork lard. Substitute with good quality olive oil or butter.
Beef. I've recommended stewing beef or chuck steak, however these are on the pricier side of beef cuts. Leaner cuts that are cheaper can be used, but they will end up tougher once they go through the cooking process. If you use leaner beef for this goulash, keep the cut really thick. You don't want it to be cut like a stir fry as these will end up really chewy.
Paprika. There's quite a bit of paprika in this dish and you can adjust the paprika to suit your preferences, but please use a version of sweet paprika (or Hungarian paprika) for the main paprika component. Mix sweet and spicy paprika to taste if you prefer.
Meal prep and leftovers
Storing
Let the goulash cool completely before transferring it to an airtight container. This is crucial to prevent bacterial growth. I would recommend a glass container over a plastic one as glass won't stain with the red colour from the Goulash.
Properly stored, goulash will last in the refrigerator for 4 days.
Reheating
Oven. Reheat goulash gently over medium-low heat on the stovetop. Add a splash of water or beef broth to prevent the stew from drying out as it reheats. Stir occasionally until warmed through. This can take 10-15 minutes depending on the amount of goulash you're reheating.
Microwave. Reheat on 1 minute intervals, stirring each time to encourage consistent reheating. This should take about 3 minutes depending on serving size.
Freezing
Goulash freezes well, making it a perfect meal to batch prep. But the texture of the potatoes might be slightly affected upon thawing.
Before freezing, let the goulash cool completely, then portion it into freezer-safe containers. Store for 3-6 months.
To reheat, allow the frozen goulash to thaw in refrigerator overnight then reheat as per the above.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
There are several good options for beef stew, depending on your preference for tenderness and budget:
Chuck Steak: A classic choice for stews, chuck roast is a well-marbled cut from the shoulder of the cow. It contains connective tissue that breaks down during slow cooking, resulting in tender, flavourful meat.
Stewing Beef: This is pre-cut beef from various parts of the cow that are ideal for stews. It's typically a good value option and will become tender with slow cooking.
Short Ribs: Bone-in short ribs add a rich flavour to stews and provide delicious marrow. However, they are a bit more expensive than other options.
Goulash is a hearty and satisfying dish on its own, but you can pair it with a few things to complete the meal:
Bread: Crusty bread is perfect for soaking up the delicious goulash broth.
Noodles: Egg noodles, spaetzle, or dumplings add a starchy element to the meal.
Vegetables: A simple green salad or roasted vegetables are a refreshing accompaniment.
Sour Cream: A dollop of sour cream adds a touch of coolness and creaminess to the goulash.
Yes, goulash can be frozen for 3-6 months! It's a great make-ahead meal that reheats well. Just be aware that the potatoes might not have the same texture after thawing.
Other soup recipes
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I hope you enjoy this as much as I do - Love & Pasta, Lauren (& Zak) x
Recipe
Hearty Goulash with Vegetables (Beef Paprika Stew)
Ingredients
- ¼ cup Sweet Paprika See Note 1
- 1 kg Stewing Beef or Chuck Steak cut into 3-4cm chunks (See Note 2)
- 2 brown onions diced
- ¼ cup pork lard See Note 3
- 2 Red Capsicum diced
- 1 Yellow Capsicum diced
- 1 L Beef Broth heated
- 3 Potatoes cut into 1inch cubes
- 4 Carrots peeled, cut chunky
- 2 tomatoes quartered
- 12 Garlic cloves peeled & diced
- 2 Bay Leaves
- 1-3 tablespoon Peppercorns optional
Instructions
Cook Onions
- In a large Dutch oven or very deep and wide pot, heat the lard over medium heat then add the onions until soft and translucent (approx. 5 minutes). Remove onion.
Sear Beef
- Increase the heat and allow the Dutch oven approx. 5-10 minutes to heat back up. Sear the beef cubes in the pot until browned on all sides (work in small batches and move quickly). This should take about 1 minute per batch.
Add Ingredients
- Add onions, beef, paprika, garlic, capsicums, tomatoes and give it a quick toss. Then, pour in the beef broth, add bay leaves and peppercorns. Allow it to come to a simmer.
If cooking in oven
- Cook at 140C for 3 hours. You can bring the temperature up to 160-180C and it will take only an hour. Leave longer at a low temperature for a tender meat.
If cooking on stove top
- Leave the mixture on the stove with the lid on over low heat. Stir every 15 minutes to prevent sticking and burning on the bottom. Cooking will take about 2 hours for the tender meat in the goulash
Add spuds and carrots
- About 30-40 minutes before the beef paprika soup is finished, add the carrots and potatoes. Place back on the stove or in the oven.
Serve
- Serve Goulash with a side of crusty bread. See post for leftovers and meal prep.
Zakary
I loved cooking this Goulash with you, it was such a hero dish growing up and its been a few years since I've cooked it. It really was lovely!