Beef Goulash with Paprika Sauce is a classic Hungarian dish that is rich, hearty, and full of deep, comforting flavors. This slow-cooked stew combines tender chunks of beef with sweet and smoky paprika, onions, garlic, and a touch of tomato, resulting in a savory sauce that is perfect for soaking up with bread or serving over noodles or potatoes. Its simplicity and depth of flavor make it a timeless favorite in European cuisine.

Why I Love This Recipe

I love this recipe because it turns a few simple ingredients into a meal that is warm, satisfying, and utterly flavorful. The slow-cooked beef becomes meltingly tender while absorbing the rich, smoky notes of paprika. It’s the kind of dish that fills the house with a comforting aroma and feels like a hug on a plate.

Why This Is a Must-Try Dish

This dish is a must-try because it’s both simple and impressive. The paprika sauce is the star, giving the beef a bold flavor that is impossible to resist. Perfect for family dinners, special occasions, or cozy evenings, it’s a classic recipe that delivers authentic Hungarian flavors.

Recipe Overview

Preparation Time: 20 minutes
Cooking Time: 2 hours
Total Time: 2 hours 20 minutes
Servings: 6
Calories (Approx.): 450 per serving
Course: Main Course
Cuisine: Hungarian / European

Ingredients

• 2 lbs (900 g) beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons sweet paprika (preferably Hungarian)
• 1 teaspoon smoked paprika (optional)
• 1 teaspoon caraway seeds (optional)
• 2 tablespoons tomato paste
• 1 can (14 oz / 400 g) diced tomatoes
• 2 cups beef broth
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1/2 teaspoon sugar (optional, to balance acidity)
• 2 tablespoons sour cream (optional, for serving)
• Fresh parsley, chopped, for garnish

Cooking Directions

Brown the Beef
Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add beef cubes in batches, browning all sides. Remove and set aside.

Cook Onions and Garlic
In the same pot, add onions and sauté until translucent, about 5–6 minutes. Add garlic and cook for 1 minute more.

Add Paprika and Tomato Paste
Stir in sweet paprika, smoked paprika, and tomato paste, cooking for 1–2 minutes until fragrant. Be careful not to burn the paprika.

Deglaze and Add Liquids
Add diced tomatoes and beef broth, scraping the bottom of the pot to release any browned bits.

Simmer the Goulash
Return the beef to the pot and add bell peppers, caraway seeds, salt, pepper, and sugar if using. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.

Finish and Serve
Taste and adjust seasoning. Serve hot, garnished with a dollop of sour cream and fresh parsley.

Step-by-Step Preparation Method

Step 1: Brown the Beef
Sear beef cubes in oil until golden brown on all sides. Remove from pot.

Step 2: Sauté Onions and Garlic
Cook onions until translucent, add garlic for 1 minute.

Step 3: Add Paprika and Tomato Paste
Mix in paprika and tomato paste, cooking until aromatic.

Step 4: Add Tomatoes and Broth
Pour in diced tomatoes and beef broth, scraping the pot.

Step 5: Simmer with Peppers and Spices
Return beef, add bell peppers and spices, simmer covered until tender.

Step 6: Garnish and Serve
Adjust seasoning and serve with sour cream and parsley.

How to Serve This Recipe

Serve over buttered egg noodles, mashed potatoes, rice, or even with crusty bread to soak up the paprika sauce. A side of pickled vegetables or a simple green salad complements it beautifully.

Recipe Tips

• Use a heavy-bottomed pot or Dutch oven for even cooking.
• For a deeper flavor, brown the beef in batches to avoid overcrowding the pan.
• Adjust paprika quantity to taste; Hungarian paprika is sweet, but smoked paprika adds a smoky note.
• Do not rush the simmering process; slow cooking ensures tender beef.

Variations

• Spicy Version: Add a pinch of cayenne pepper or hot paprika for heat.
• Vegetable-Rich: Include carrots, parsnips, or potatoes for added heartiness.
• Creamy Twist: Stir in a splash of sour cream or heavy cream at the end for a richer sauce.
• Slow Cooker Method: Brown beef and sauté onions, then transfer to a slow cooker with remaining ingredients. Cook on low for 6–8 hours.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Special Equipment Needed

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or spatula
• Knife and chopping board
• Measuring cups and spoons

Frequently Asked Questions

Can I use other cuts of beef?
Yes, beef chuck is ideal for tenderness, but stew meat or brisket works well too.

Do I have to use Hungarian paprika?
Hungarian paprika gives authentic flavor, but any sweet paprika can be used. Adjust quantity to taste.

Can I make this ahead of time?
Yes, the goulash tastes even better the next day as the flavors meld.

What can I serve it with?
Mashed potatoes, egg noodles, rice, or crusty bread are perfect for soaking up the sauce.

Conclusion

Beef Goulash with Paprika Sauce is a classic, comforting dish that highlights the flavors of Hungarian cuisine. With tender beef, sweet and smoky paprika, and a rich sauce, it’s perfect for cozy family dinners or special occasions. This recipe is simple, flavorful, and guaranteed to become a go-to comfort meal in your kitchen.