Chef John's Beef Goulash

Chef John's Beef Goulash

Chef John

"This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream."
Added to shopping list. Go to shopping list.

Ingredients

2 h 30 m servings 573 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 573 kcal
  • 29%
  • Fat:
  • 41.2 g
  • 63%
  • Carbs:
  • 13.4g
  • 4%
  • Protein:
  • 36 g
  • 72%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 1757 mg
  • 70%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 213
  1. 267 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 th...

Most helpful critical review

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.

Most helpful
Most positive
Least positive
Newest

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 th...

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.

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...

We loved this! It's true it is a little spicy, so if you're sensitive to heat just cut back on the cayenne pepper a bit. We think the noodles and sour cream tamed the spice for us. I was afra...

Merriam-Webster's definition of "goulash": (1) a dish of meat, vegetables, and paprika that is slowly cooked in liquid; (2) a mixture of different things. And that's exactly what this recipe is...

Another winner from Chef John! . It is simply delicious with many layers of flavor and interest. I left out the cayenne because I didn't want it spicy. And really loved the flavor. Thanks Chef J...

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 "int...

This is a great recipe. Since it did not specify whether to use spicy or sweet paprika, I used a bit of both. Also, made sure I used traditional Szeged Hungarian Paprika (lucky for me it was o...

Exceptional recipe for a cold winter's night! I made this recipe as Chef John recommended, but I also added 1 more onion, 5 stalks of celery (chopped), 2-14 oz. cans stewed tomatoes, 5 medium p...

Other stories that may interest you