Chef John's Beef Goulash Recipe - Allrecipes.com
Chef John's Beef Goulash Recipe
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How to Make Beef Goulash
See how to make a succulent, saucy Hungarian beef stew. See more
  • READY IN 2½ hrs

Chef John's Beef Goulash

Read Reviews (26)

"This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream." —  

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Original recipe makes 4 servings Change Servings
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Directions

  1. Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
  2. Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
  3. Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
  4. Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
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  • PREP 30 mins
  • COOK 2 hrs
  • READY IN 2 hrs 30 mins

Footnotes

  • Chef's Note:
  • Real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.
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Reviews More Reviews

Most Helpful Positive Review
Feb 01, 2013

Boy is this a great recipe! I had the front window open and a neighbor and the UPS man stopped by to ask what was cooking! A couple of things that are not mentioned in the recipe but are in the video - first Chef John used a mortar and pestle to grin the caraway seeds - well let me tell you caraway does not like to be crushed, but this is really an essential part of the recipe, if you have a spice grinder - use it, otherwise be prepare for some heavy duty crushing with the mortar and pestle. Also, cool the skillet between doing the onions and toasting the spices - I came dangerously close to burning those preciously ground spices! The video recommends simmering with the lid off - which I did and is probably also why the neighbors came asking about dinner. This was a rich and beautiful stew - company worthy for sure, especially on a cold fall or winter evening.

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Most Helpful Critical Review
Feb 07, 2013

Dad & I thought it was alright but it was w-a-y too zippy for the four kidlets ages 10 and under. If I ever make this again, it'll be with serious alterations.

— 

32 Ratings

Feb 11, 2013

This recipe is phenomenal! I printed out the recipe and my husband was the one who wanted to make it - the beef turned out so tender and my 15yr old son called the sauce "pure flavour" and "intensely beef-y" and asked that this be put into the recipe rotation! He's learning to cook now, so maybe he'll make it the next time. Thanks, Chef John.

— 
Feb 16, 2013

Absolutely delicious! I added about half a green pepper, diced and sauteed along with the onion, which I had seen in other Goulash recipes. Went light on the cayenne pepper. (Chef John's nothing without his red pepper!) This was simple, delectable and even better the next day. Served over buttered egg noodles. Will make again! Thanks Chef John! Highly recommended, and I would encourage the grinding of the caraway along with the use of fresh marjoram if at all possible.

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Feb 09, 2013

Absolutely stunning dish! Made Chef John's Goulash as written and it was perfection! I am shameless tweeker, I'll admit it. No need with this recipe, though. If you are intimidated by rich, intense flavored ethnic dishes, then this recipe may not be for you and, as another reviewer wrote, may not be too kid friendly. However, if you have a palate that loves new experiences, please give this recipe a whirl. Hooray for leftovers!

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Feb 09, 2013

This is the second of Chef Johns recipes that I've tried and I'm 2 for 2. I made it almost exactly as written, didn't leave anything out, but did up the paprika. Hubby loved it, he keeps saying I should open a restaurant.

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Apr 07, 2013

I made this for my husband's birthday.It was delicious! We - including our toddler - enjoyed it . An excellent recipe that is worth the effort. Thanks Chef John.

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Feb 16, 2013

i used lamb shanks and made as written. this was very, very good. i used smoked paprika which is probably very different than the hungarian paprika, but it was what i had.

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Nutrition

  • Calories
  • 573 kcal
  • 29%
  • Carbohydrates
  • 13.4 g
  • 4%
  • Cholesterol
  • 134 mg
  • 45%
  • Fat
  • 41.2 g
  • 63%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 36 g
  • 72%
  • Sodium
  • 1853 mg
  • 74%

* Percent Daily Values are based on a 2,000 calorie diet.

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