Goulash
Beef, paprika, and a long simmer create this deeply savory, comforting stew that is pure nostalgia on a plate.
Main Dish · Prep 10 min · Cook 35 min · Serves 8 · Easy · By Tina · Published
Ingredients
- 2 lbs ground beef
- 2 cups elbow macaroni, uncooked
- 28 oz diced tomatoes, one can, with juices
- 15 oz tomato sauce, one can
- 2 cups beef broth
- 1 large onion, diced
- 1 medium bell pepper, diced
- 4 cloves garlic, minced
- 2 tsp paprika
- 2 tsp Italian seasoning
- 1 tbsp olive oil
- 1 piece bay leaf
- 1 cup cheddar cheese, shredded, for topping
A Hungarian Classic With My Own Twist
I first tasted real goulash at a tiny restaurant in Budapest, and I've been chasing that flavour ever since. Most versions I find outside of Hungary are basically beef stew with paprika sprinkled on top. Real goulash is a paprika-rich, deeply flavoured braise that's somewhere between a soup and a stew, and it's absolutely magnificent.
The Paprika Foundation
This dish lives and dies by its paprika. Use the best quality Hungarian sweet paprika you can find -- it should smell fragrant and taste slightly sweet, not dusty. You'll need a lot of it. I use three full tablespoons for a pot that serves six.
Building the Base
Cut beef chuck into 3cm cubes and season generously. Brown the meat in batches in a heavy Dutch oven -- don't crowd the pot. Remove and set aside. In the same pot, cook sliced onions (I use four large ones) over medium-low heat until completely soft and golden, about 20 minutes. This patient onion cooking is critical.
The Long Simmer
Add the paprika to the onions and stir for one minute, then add the beef back, along with diced tomatoes, green peppers, caraway seeds, and enough beef broth to just cover. Season with salt and bring to a gentle simmer. Cover and cook at 160°C/320°F for 2.5 to 3 hours until the beef is fall-apart tender.
Finishing
Add diced potatoes in the last 30 minutes if you want them. Adjust seasoning -- it usually needs more salt than you think. Serve in deep bowls with crusty bread for dunking.
Tina's Tips
- Invest in quality Hungarian paprika -- it's literally the star of the show, not a supporting character
- Cook the onions low and slow for at least 20 minutes; they become the body of the sauce
- Never add paprika to screaming hot oil -- it burns instantly and turns bitter
- This tastes even better the next day after the flavours have had time to deepen
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