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More Beef & Steak recipes
Beef Goulash
Beef goulash is one of those hearty, soul-warming dishes I always come back to. I cook tender chunks of beef low and slow with paprika, tomatoes, garlic, and sweet peppers until everything melts together into a rich, comforting stew. It’s the kind of dish that tastes even better the next day, perfect with creamy mash, rice, or a hunk of crusty bread. Full of depth, flavour, and old-world charm, it’s proper comfort food at its finest.
Ingredients
- 750g beef brisket, diced
- 2 tbsp olive oil, divided
- 1 brown onion, finely diced
- 2 red peppers, deseeded and roughly diced
- 3 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika
- 2 bay leaves
- 400g tin diced tomatoes
- 1 cup beef stock
- 1 tbsp flour
- Salt, to season
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-low heat. Cook the onion and peppers for 5-10 minutes, or until soft. Add the paprika and garlic and cook additional 2-3 minutes or until fragrant.
- Add tomatoes and stock and bring to a simmer.
- Toss the diced beef with seasoned flour.
- In a separate skillet, heat 1tbsp olive oil over medium-high heat. Brown the seasoned brisket on all sides. Transfer to the stock and tomatoes. Season with salt and pepper, to taste, and add bay leaves.
- Cover and simmer for 2 hours.
- Remove lid, and simmer an additional hour or until the sauce has reduced and thickened.
- Serve hot with crusty white bread, mash potato or garlic pasta.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 461Total Fat: 28gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 133mgSodium: 317mgCarbohydrates: 13gNet Carbohydrates: 0gFiber: 4gSugar: 6gSugar Alcohols: 0gProtein: 39g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Beef Goulash recipe
Rainy Days and Rich Stews
Beef Goulash is one of those dishes that just makes everything feel better. The kind of food that instantly soothes the soul. And let me tell you, after a week of absolutely dismal weather here in Scotland, I need all the comfort I can get. Rain lashing against the windows, wind howling like a banshee, and not a hint of sunshine to be found. But that’s the beauty of this time of year, isn’t it? When the outside world turns grey and damp, the kitchen becomes a warm, steamy haven.
Weekends like this are made for food that simmers away while you go about your day, making the house smell like something from a Studio Ghibli movie. Even if, like me, you’re in fluffy socks and an oversized jumper, hair piled up like a bird’s nest, pretending you’re being productive. That’s why this Beef Goulash is my go-to. It takes next to no effort once it’s bubbling away, but the result feels luxurious and nourishing. This is the kind of meal I eat out of a deep bowl with a spoon and a little happy dance.
I’ve made this recipe more times than I can count – it’s one of the few I’ve borrowed from my mother without changing too much. It’s just too good. She used to make it on cold nights back in Liverpool (in Sydney) when we all needed something to shake off the chill. And every time I make it, I remember how much I adored it even back then. The smell alone feels like a hug. Yes, I know that’s cliché, but it’s true! It’s red, rich, smoky and bold. And it brings me so much joy I didn’t even bother taking nice photos for the blog because I was in such a rush to eat it.
The Bold Beauty of Goulash
If you’ve never had goulash before, you’re in for a treat. This isn’t a dainty dish – it’s a vivid scarlet stew that practically sings with paprika. You get that gorgeous earthy flavour and a punch of spice, balanced out by the richness of slow-cooked beef and the sweetness of the onions. It’s hearty in every sense of the word. And it doesn’t need much to make it shine – just time, a good heavy pot, and a bit of patience.
The origins of goulash trace back to Hungary, but it’s a dish you’ll find all over Central and Eastern Europe, each country with its own twist. Some make it more soupy, others thicken it into a proper stew. Some serve it over dumplings, some with potatoes, and some (like me) go for garlicky, buttery pasta. Honestly, it’s all about what you love. I say if it’s warm and comforting, you’re doing it right.
And it really is the paprika that sets it apart. Not just any paprika, mind you, but a good Hungarian sweet or smoked paprika (I use both). That’s where the magic happens – it gives you colour, depth, and a flavour that’s warm but not hot. If you can get your hands on proper Hungarian paprika, do it. Your goulash will thank you.
Bowls, Butter, and Big Flavours
When it comes to serving, I’m firmly on Team Pasta. Not just any pasta either – it has to be tossed in garlic butter with loads of fresh herbs. Parsley, chives, whatever I’ve got growing on the windowsill. The goulash gets ladled on top, the sauce seeping into every little curl and crevice of the noodles. It’s not traditional, I’ll admit that. But it is heaven. Pure, unapologetic, face-in-the-bowl heaven.
Sometimes I add a dollop of sour cream. Sometimes I don’t. And more often than not I eat it standing up at the stove because I can’t wait to plate it properly. And on more than one occasion, I’ve burned my tongue because I couldn’t wait for it to cool down. But that’s how you know you’ve got a good dish – one that makes you throw all sense and table manners aside because it’s just that good.
And while I suppose you could have it with mashed potatoes or a hunk of crusty bread, I won’t be swayed from my buttery noodle ways. If I’m honest, the only thing better than the goulash itself is mopping up the last of that scarlet sauce with a bit of bread at the end. That, and the fact it makes enough for leftovers. The kind you look forward to eating all over again the next day.
Ingredients Breakdown
This Beef Goulash starts with rich, marbled chunks of beef brisket – the kind that just melts after a long slow cook. I like to use a bit of olive oil to get things going, and then build from there with plenty of diced onion and generous handfuls of red peppers. The garlic goes in next, and don’t be shy with it. It’s one of those dishes where you want the base to really sing before you even start adding the spice.
Speaking of spice, paprika is everything here. I use both sweet and smoked, because why choose? That combination is what gives the goulash its deep scarlet colour and signature smoky warmth. Throw in a couple of bay leaves for depth, a tin of tomatoes to round everything out, and a splash of beef stock to keep it all moving along. Flour helps thicken it slightly without turning it stodgy, and salt brings everything into balance.
The ingredient list is simple, but it delivers big flavour. This isn’t the kind of meal that needs anything fancy. It’s all about those bold, comforting basics that just get better the longer they bubble away. And trust me – once you’ve made it, you’ll never reach for the packet mix again.
Such a yummy comfort food!
Jessica | notjessfashion.com
I LOVE a big old plate of goulash with potatoes or pasta! So comforting, like a hug from granny! The smoked paprika and bay leave surely make this especially delicious! I always use the regular sweet paprika. Cannot wait to try your recipe!
I LOVE cozy comfort food like beef goulash! Yum!!
I ate so much of this when I was in Slovakia. I really need to try making it myself.
Beef goulash! This sounds delicious for dinner this week! I love your photos too!
Wow gorgeous goulash…and so easy too! This is going into the dinner rotation. Thanks for sharing 🙂