Why You’ll Love This Recipe

I love this goulash because it’s rich, flavorful, and incredibly versatile. It can simmer gently on the stove while I take care of other things, and when it’s ready, the meat practically falls apart. The sauce is beautifully thick and seasoned, making it perfect to serve with mashed potatoes, noodles, or even soft polenta. I also love that it freezes so well—ideal for making a big batch to enjoy later.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

600 g (1 lb 5 oz) meat chuck (casserole/braising) or blade steak, cut into bite-sized pieces
½ tsp sea salt flakes
½ tsp cracked black pepper
2 tbsp olive oil
2 large garlic cloves, finely chopped
2 onions, roughly diced
2 small carrots, roughly diced
2 celery stalks, roughly diced
2 tbsp sweet paprika
1 tsp caraway seeds (optional)
2 tbsp tomato paste (concentrated puree)
1½ tbsp flour
2 cups (500 ml) beef stock
Potato gnocchi, noodles, mashed potato or creamy polenta, to serve
Braised red cabbage, to serve (optional)
Sour cream, to serve
Finely chopped flat-leaf parsley, to garnish (optional)

Directions

1. I start by seasoning the meat with sea salt and cracked black pepper, tossing it so every piece is evenly coated.

2. I heat 1 tablespoon of olive oil in a large, heavy-based frying pan over high heat, then brown the meat for 3–4 minutes, working in batches if needed. Once browned, I set it aside.

3. I add the remaining olive oil to the pan, then toss in the garlic, onions, carrots, and celery. I cook them for about 4–5 minutes until soft and fragrant.

4. I return the meat to the pan, sprinkle in the sweet paprika, caraway seeds (if using), and tomato paste, and stir until everything is coated and aromatic.

5. I mix in the flour to form a paste that will help thicken the sauce later.

6. I pour in the beef stock, stirring well, and bring it to a gentle simmer.

7. I reduce the heat to the lowest setting, cover the pan, and let it cook slowly for about 2½ hours, stirring every 30 minutes. If the sauce thickens too much, I add a little water to loosen it.

8. When the meat is tender enough to break apart with a fork, it’s ready to serve. I like to plate it up with potato gnocchi or creamy mashed potatoes, adding a dollop of sour cream and a sprinkle of parsley on top.

Servings and Timing

This recipe serves 4 people. It takes about 15 minutes to prepare and around 2 hours 45 minutes to 3 hours 15 minutes to cook, depending on the meat.

Variations

I sometimes make this recipe with chicken thigh cutlets for a lighter version—it only takes about 1½ hours to cook. I’ve also added bell peppers or mushrooms for more texture, or swapped sweet paprika for smoked paprika to give it a deeper, more robust flavor.

Storage/Reheating

I store any leftover goulash in an airtight container in the fridge for up to 3 days. When reheating, I warm it on the stove over low heat until it’s hot throughout. It also freezes beautifully—I cool it completely, freeze it in portions, and thaw it overnight in the fridge before reheating.

FAQs

What kind of meat works best for goulash?

I prefer using slow-cooking cuts because they become tender and flavorful after long, gentle simmering.

Can I make this in a slow cooker?

Yes, I brown the meat and vegetables first, then transfer everything to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours.

Can I add potatoes directly to the goulash?

I prefer serving potatoes on the side, but I sometimes add diced potatoes in the last hour of cooking for a thicker, stew-like version.

What can I use instead of caraway seeds?

If I don’t have caraway, I skip them or add a pinch of cumin for a similar earthy note.

Can I use chicken instead of red meat?

Yes, bone-in chicken thighs work beautifully, though I reduce the cooking time to about 1½ hours.

How do I thicken the sauce?

If the sauce is too thin, I let it simmer uncovered for 10–15 minutes, or mix a little extra flour with cold water and stir it in.

Can I make this recipe spicy?

Definitely. I add a pinch of chili flakes or hot paprika to give it a warm, spicy kick.

What side dishes go best with goulash?

I love serving it with mashed potatoes, egg noodles, gnocchi, or polenta. Tangy red cabbage also pairs perfectly.

Can I prepare it ahead of time?

Yes, I often make it a day in advance—the flavors deepen overnight, making it even better when reheated.

How do I freeze goulash properly?

I let it cool completely, portion it into freezer-safe containers, and store it for up to 3 months. It reheats wonderfully on the stove after thawing.

Conclusion

I love how this slow-cooked traditional goulash combines simplicity with deep, hearty flavor. The long, gentle cooking transforms humble ingredients into something comforting and rich. It’s the kind of dish that warms me from the inside out—perfect for cold evenings or when I just need a big bowl of comfort food that tastes like it’s been made with love.