Description
A hearty comfort food classic with tender beef braised in a creamy, paprika-forward sauce.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1–1½ inch cubes
- 3 tbsp vegetable oil or lard
- 2 large onions, chopped (about 2–3 cups)
- 3 garlic cloves, minced
- 2 tbsp sweet paprika (Hungarian if available)
- 1 tsp smoked paprika
- 2 tbsp tomato paste
- 1 tsp caraway seeds (optional)
- 1 cup beef broth (plus extra if needed)
- 1 cup sour cream or heavy cream
- 1 tbsp flour (optional, for thickening)
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Chop the onions and mince the garlic. Pat the beef dry and season with salt and pepper. Heat oil in a Dutch oven over medium-high heat.
- Sear beef in batches until browned on all sides, about 3–4 minutes per batch. Remove and keep warm.
- Reduce heat to medium, add onions and a pinch of salt. Cook until golden, 8–12 minutes. Stir frequently, adding oil or broth if needed. Add garlic and cook for 30–60 seconds.
- Stir in tomato paste, sweet and smoked paprika (and caraway seeds, if using). Cook for 1–2 minutes, stirring constantly.
- Pour in beef broth and scrape up browned bits. Return beef and juices to the pot. Simmer on low heat for 1½–2 hours until fork-tender.
- Whisk sour cream (and flour, if using) in a bowl. Temper with hot pot liquid, then add to goulash. Simmer gently for 5–10 minutes, adjust seasoning.
- Serve garnished with parsley over noodles or potatoes.
Notes
For thicker sauce, mash a few cooked potatoes or stir in a cornstarch slurry. Allow flavors to meld overnight for best taste.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
Keywords: goulash, comfort food, beef stew, German cuisine, creamy recipes