Homemade Beef Goulash

Credit and permission to share: Stefan Stefanov.

Growing up ‘casseroles’ or basically anything that could be cooked in one pan was a regular occurrence.  Economic, full of flavour containing meat, vegetables and there was usually enough for more than one day.

Goulash wasn’t a word in our family, but it was when I became a chef and working abroad in my education role in places like Hungary. 

I am pleased to bring this goulash recipe from Serbia with thanks to Stefan Stefanov.

You will need:

Ingredients (serves 4):

600 g beef (shoulder or round), cut into cubes

2 onions

2 garlic cloves

2 carrots

1 bell pepper (red or green)

2 tbsp tomato paste

1 tsp sweet paprika

Salt and pepper to taste

1–2 bay leaves A pinch of thyme (optional)

100 ml red wine (optional, but recommended!)

500 ml broth or water

2–3 tbsp oil or lard

1. Prep the meat

Wash and pat the beef dry, then cut it into medium-sized cubes. Season with salt and

pepper, and set it aside while you prepare the rest.

2. Onions are the base of flavor

In a large pot, heat oil or lard and sauté finely chopped onions until golden brown and soft

(about 10–15 minutes). This gives the dish a deep, rich flavor.

3. Brown the beef

Add the meat to the pot and cook until it’s nicely browned on all sides. This locks in the

juices.

4. Add the veggies

Stir in chopped carrots, bell pepper, and garlic. Sauté briefly until fragrant.

5. Season and deglaze

Add tomato paste, sweet paprika, bay leaves, and thyme. Pour in the wine if using, and let

the alcohol cook off for about 2 minutes.

6. Low and slow is the key

Pour in enough broth or water to cover the meat. Cover the pot and simmer on low heat for

1.5 to 2 hours, stirring occasionally. Add more liquid if needed.

7. Final touches

Once the meat is fork-tender and the sauce has thickened nicely, your goulash is ready!

Serving Suggestions:

Mashed potatoes

Cooked pasta

Fresh crusty bread or cornbread

And why not a glass of red wine on the side?

Tips & tricks:

The more onions, the richer the goulash. Don’t skimp!

Add a pinch of hot paprika if you like a little kick.

Goulash tastes even better the next day when all the flavors have come together.