FREE PRINTABLE RECIPE
Get the Printable Recipe PDF (Free)
Enter your email and we’ll send you the ingredients + step-by-step instructions as a clean PDF you can save to your phone.
- ✅ Printable PDF (ingredients + steps)
- ✅ Save it to your phone (no long scrolling)
- ✅ Includes cook time + servings
- ✅ Easy to follow
FAQ
Where’s the full recipe?
It’s delivered as a printable PDF so you can save it and cook without scrolling.
I didn’t get the email.
Check Spam/Promotions and search your inbox for your site name. Then click Confirm to receive the PDF.
simple goulash recipe
- Total Time: 170 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This simple goulash recipe offers a comforting, hearty family dinner with savory slow-cooked beef and smoky, melted cheddar, perfect for weeknight meals or making a big batch in advance.
Ingredients
- 900 g (2 lb) beef stew meat, cut into 1.5 inch cubes
- 30 ml (2 tbsp) olive oil or vegetable oil
- 2 large onions (approx 400 g / 14 oz), finely diced
- 4 cloves garlic, minced
- 30 ml (2 tbsp) sweet paprika
- 15 ml (1 tbsp) smoked paprika
- 5 ml (1 tsp) caraway seeds, crushed
- 5 ml (1 tsp) dried marjoram
- 60 g (2 tbsp) tomato paste
- 400 g (14.5 oz) can diced tomatoes, undrained
- 700 ml (3 cups) beef broth or vegetable broth
- 5 ml (1 tsp) fine sea salt, or to taste
- 2.5 ml (0.5 tsp) freshly ground black pepper, or to taste
- 150 g (5 oz) smoked cheddar cheese (100 g cubed, 50 g grated for garnish)
- 15 g (0.25 cup) fresh parsley, finely chopped
Instructions
- Prepare & Sear Beef: Pat beef stew meat dry; season with 0.5 tsp salt and all black pepper. Heat olive oil in a large heavy-bottomed pot over medium-high heat. Sear beef in batches until deeply browned (3-4 minutes per batch). Remove seared beef; set aside.
- Build Aromatics: Reduce heat to medium-low. Add diced onions to the pot and cook, stirring occasionally, until deeply softened and caramelized (10-15 minutes). Deglaze with a splash of water or broth if needed.
- Toast Spices & Paste: Add minced garlic, sweet paprika, smoked paprika, crushed caraway seeds, and dried marjoram. Cook, stirring constantly, for 1 minute until fragrant. Stir in tomato paste; cook for another 2 minutes.
- Simmer the Stew: Pour in 0.5 cup beef broth, scraping the pot’s bottom. Return seared beef, diced tomatoes (undrained), and remaining beef broth. Bring to a gentle simmer. Reduce heat to low, cover, and cook for 2 to 2.5 hours until beef is fork-tender.
- Melt Cheddar Pockets: Once beef is tender, stir in the cubed smoked cheddar cheese. Continue to cook, uncovered, for 5-10 minutes, stirring occasionally, until the cheese has melted into gooey pockets.
- Finish & Serve: Taste and adjust seasoning with remaining salt, if needed. Remove from heat and let rest for 5 minutes before serving. Ladle into bowls, garnish with grated smoked cheddar and fresh parsley.
Notes
For a healthier option, choose leaner beef and low-sodium broth. Stir in peas, corn, bell peppers, or carrots for added vegetables. For a dairy-free meal, omit or substitute cheddar. Can be adapted for a slow cooker (6-8 hours on low) or pressure cooker (45-60 minutes on high pressure) after searing. Adjust consistency with broth or deepen flavor with a tiny splash of balsamic vinegar if needed.
- Prep Time: 30 minutes
- Cook Time: 140 minutes
- Category: Main Course
- Method: Stovetop, Simmering
- Cuisine: Hungarian-American
Nutrition
- Serving Size: 1.5 cups (approx 200 g)
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg