Homemade Goulash

Anytime is the perfect time of year to make this delicious homemade goulash. It’s an easy recipe using chuck roast that’s great for weeknights, especially those spent watching kids’ football games in the rain! We also love making goulash in our slow cooker – try our Hungarian Goulash too.

Goulash Recipe

This goulash recipe makes a great family dinner any time of the year, but we all know how stews are embraced during the colder months. Our recipe has classic root vegetables and a rich broth along with chunks of protein-packed beef chuck roast.

Ingredients you will need

• 2 pounds beef chuck roast, cut into 1-inch cubes (or stew meat)
• 1/4 cup sweet paprika
• 1 teaspoon caraway seeds
• 2 teaspoons dried marjoram
• 2 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 heaping tablespoon all purpose flour
• 3 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 teaspoon minced garlic (about two cloves)
• 1 14-ounce can fire roasted diced tomatoes, undrained
• 5 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 1/2 cups baby carrots
• 3 cups quartered baby Yukon Gold potatoes
• 1 cup chopped sweet peppers

Helpful kitchen tools

• Dutch oven
• Ladle
• Wooden spoon
• Serving bowls

How to Make Goulash

1. Combine paprika, caraway seeds, marjoram, Kosher salt, black pepper and flour in a large plastic zipper bag. Place cubed meat into the bag and close, then shake to coat.

2. In Dutch oven over medium heat sauté chopped onion in olive oil until tender, about 3-4 minutes. Add garlic and sauté another 30 seconds.
3. Pour entire contents of meat shaking bag to the onion mixture in the pan. Cook, turning occasionally until meat is browned well.

4. Add beef broth, Worcestershire sauce and canned tomatoes (including its juices) and stir. Bring to a boil then reduce heat to low and simmer uncovered for one hour.

5. Carefully dump in the baby carrots and potatoes and stir. Cover and cook on low for one hour.

6. Finally, add chopped sweet peppers and stir. Cover and cook another 30 minutes or until meat and vegetables are fork tender.

Serve this goulash with one of these delicious ideas

• Italian Bread
• Homemade Biscuits
• Herb Buttermilk Biscuits
• Homemade Hawaiian Rolls
• Bretzel Rolls

Facts about goulash

There’s a lot of opinion around what goulash is. So here are the facts.

1. Goulash is a meat-based soup or stew with vegetables that have been seasoned with paprika.
2. While it originates in Hungary, hence the commonly known name of Hungarian Goulash, it’s also quite popular in central and southern Europe, and of course in the United States.
3. Most modern-day families have a recipe for goulash that has been handed down from past generations.
4. Goulash has taken on many different forms, cooked with different vegetables and pasta, and there are variations served with egg noodles, potatoes or even dumplings.
5. Goulash can be prepared on the stovetop, in the oven or even in the slow cooker.
6. Did you know that back in the 9th century the cooked, flavored meat was dried out by the sun then packed into bags that were made from sheep’s stomach? This allowed Hungarian shepherds to simply add water to make a meal while out tending their flock. Luckily we don’t need sheep’s stomachs anymore and can keep our meat in the refrigerator or freezer until ready to prepare!

Come home to a steaming bowl of goulash on a brisk autumn or cold winter day. This is also one of our favorites for “Sunday supper” during the cold winter months.

More recipes you might enjoy

1. For a different spin on goulash, try making American turkey goulash, beef goulash with dumplings, or Hungarian goulash with peas and carrots.
2. Fall is also a great time for some crockpot beef stew!
3. If you enjoy hearty, beefy dishes, you will also like my beef burgundy in the crock pot.
4. Perfect comfort food, this beef stroganoff is one of my favorites!

Dutch Oven Goulash

This warm and hearty meal of beef, potatoes, carrots and a savory gravy is pure comfort food.

5 from 11 votes

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Course: Dinner

Cuisine: American

Servings: 6 people

2 hours hrs 45 minutes mins

Calories: 463

Author: Amanda Davis

Ingredients

• ▢ 2 pounds beef chuck roast cut into 1-inch cubes (or stew meat)
• ▢ ¼ cup sweet paprika
• ▢ 1 teaspoon caraway seeds
• ▢ 2 teaspoons dried marjoram
• ▢ 2 teaspoon Kosher salt
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 1 heaping tablespoon all purpose flour
• ▢ 3 tablespoons olive oil
• ▢ 1 cup chopped yellow onion
• ▢ 1 teaspoon minced garlic about two cloves
• ▢ 14 ounce can fire roasted diced tomatoes undrained
• ▢ 5 cups beef broth
• ▢ 2 tablespoons Worcestershire sauce
• ▢ 8 ounces baby carrots about 1 1/2 cups
• ▢ 1 pound quartered baby Yukon Gold potatoes about 3 cups
• ▢ 4 ounces chopped sweet peppers about 1 cup

Things You'll Need

• ▢
  5 qt Dutch oven
• ▢
  Ladle
• ▢
  Wooden spoon
• ▢
  Serving bowls

Before You Begin

Serve this goulash with one of these delicious ideas

• Italian Bread
• Homemade Biscuits
• Herb Buttermilk Biscuits
• Homemade Hawaiian Rolls
• Bretzel Rolls

Instructions

• Combine paprika, caraway seeds, marjoram, Kosher salt, black pepper and flour in a large plastic zipper bag. Place cubed meat into the bag and close, then shake to coat.
• In Dutch oven over medium heat sauté chopped onion in olive oil until tender, about 3-4 minutes. Add garlic and sauté another 30 seconds.
• Add entire contents of meat shaking bag to the onion mixture in the pan. Cook, turning occasionally until meat is browned well.
• Add beef broth, Worcestershire sauce and canned tomatoes (including its juices) and stir. Bring to a boil then reduce heat to low and simmer uncovered for one hour.
• Add the baby carrots and potatoes and stir. Cover and cook on low for one hour.
• Add chopped sweet peppers and stir. Cover and cook another 30 minutes or until meat and vegetables are fork tender.

Nutrition

Serving: 1portion | Calories: 463cal | Carbohydrates: 25g | Protein: 36g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 104mg | Sodium: 1827mg | Potassium: 1432mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8183IU | Vitamin C: 43mg | Calcium: 120mg | Iron: 9mg

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This post originally appeared here on Oct 28, 2015.