Hearty 90 Minute Best Goulash Recipe Your Family Will Crave

There’s something magical about a steaming bowl of goulash on a chilly evening – it’s comfort food at its absolute best! My Hungarian grandmother used to say the secret to her best goulash recipe wasn’t fancy techniques, but patience and good paprika. After years of tweaking her methods (and burning a pot or two, oops!), I’ve landed on this hearty, flavorful version that fills our kitchen with the most incredible aromas.

This isn’t your average beef stew – it’s a rich, paprika-kissed hug in a bowl with tender chunks of meat and vegetables that melt in your mouth. What I love most is how simple it is to make. Just brown some beef, let everything simmer together, and voila! – you’ve got a meal that tastes like it took all day (but really only needs about 90 minutes).

The first time I made this for friends, they swore I’d bought it from some fancy Hungarian restaurant. Nope! Just good ingredients handled with care. Now it’s my go-to dish for potlucks, lazy Sundays, or whenever we need a little taste of Budapest in our Midwest kitchen.

Ingredients for the Best Goulash Recipe

Goulash is one of those magical dishes where every ingredient plays its part perfectly. Here’s what you’ll need to make my favorite version:

• The Meat: 1 lb beef stew meat (chuck works great), cut into 1-inch cubes
• The Aromatics: 1 large onion (chopped), 2 cloves garlic (minced)
• The Spices: 2 tbsp sweet paprika (trust me, don’t skimp!), 1 tsp caraway seeds, 1 tsp salt, 1/2 tsp black pepper
• The Liquids: 2 tbsp vegetable oil, 2 cups beef broth
• The Vegetables: 1 can (14 oz) diced tomatoes, 2 potatoes (peeled and cubed), 2 carrots (sliced), 1 bell pepper (chopped)

Ingredient Substitutions & Notes

• Out of beef? Pork shoulder makes a fantastic substitute – just adjust cooking time as needed
• Sweet paprika is traditional, but smoked paprika adds a nice twist if you’re feeling adventurous
• For low-sodium diets: Use homemade or low-sodium beef broth
• Potato lovers: Try sweet potatoes instead of regular ones for extra sweetness
• No caraway seeds? A pinch of fennel seeds works in a pinch (pun intended!)

How to Make the Best Goulash Recipe

Making goulash is like conducting a delicious symphony – each step builds flavor upon flavor until you’ve got something truly magical. Don’t let the simmering time scare you; most of it is hands-off while your kitchen fills with the most amazing aromas. Grab your favorite heavy pot (I use my grandma’s old Dutch oven) and let’s get cooking!

Step 1: Sauté Aromatics & Brown Beef

First, heat that oil in your pot over medium heat – you’ll know it’s ready when a tiny piece of onion sizzles immediately. Toss in your chopped onions and let them soften until they’re translucent (about 5 minutes), stirring occasionally. That’s when you’ll add the garlic – just 30 seconds until you smell that wonderful fragrance!

Now the fun part: add your beef cubes in a single layer if possible. Here’s my secret – don’t crowd the pan! I brown mine in batches if needed. You want that beautiful caramelization, not steaming. Sprinkle all your spices right over the meat (paprika first – it needs to “bloom” in the fat). Keep stirring until every piece has a nice golden crust – about 5-7 minutes total.

Step 2: Simmer with Broth & Tomatoes

Pour in your beef broth slowly, using your spoon to scrape up all those delicious browned bits from the bottom (that’s pure flavor gold!). Then add your canned tomatoes with their juices. Bring everything to a lively boil – you’ll see bubbles breaking all over the surface.

Now comes the hardest part: patience! Reduce the heat to low, cover your pot with the lid slightly ajar, and let it simmer gently for 1 hour. I set a timer and resist the urge to peek too often – just an occasional stir to make sure nothing’s sticking. You’ll know it’s working when your whole house smells like a Hungarian grandmother’s kitchen!

Step 3: Add Vegetables & Final Cook

After that heavenly hour, it’s veggie time! Add your cubed potatoes (about 1-inch pieces), sliced carrots (I like them 1/4-inch thick), and chopped bell pepper. Stir everything together gently – the liquid should just barely cover the vegetables.

Cover again and simmer for another 30 minutes. Test doneness by poking a potato cube with a fork – it should slide right off when perfect. The carrots should be tender but still hold their shape. If your goulash looks too thick, add a splash more broth. Too thin? Let it cook uncovered for the last 5 minutes.

Tips for the Best Goulash Recipe

After making countless pots of goulash (and learning from plenty of mistakes!), here are my can’t-skip tips for getting it perfect every time:

• Fresh paprika is non-negotiable – That dusty tin from 2009 won’t cut it. The vibrant red color and aroma make all the difference.
• Brown that beef like you mean it – Resist the urge to stir constantly. Let each piece develop a proper crust for maximum flavor.
• Low and slow wins the race – If your simmer is too vigorous, the meat will toughen. Keep it at a gentle bubble.
• Skim the fat if needed – After cooking, I often spoon off excess fat from the surface for a cleaner taste.
• Taste before serving – Sometimes I’ll add an extra pinch of paprika or salt at the end to brighten everything up.

Serving Suggestions for Goulash

Oh, how I love serving this goulash! A big hunk of crusty bread is mandatory at our table – perfect for sopping up every last bit of that rich sauce. A dollop of cool sour cream on top adds the perfect tangy contrast. And don’t forget the pickles! My family fights over who gets the last spicy Hungarian pickles on the side. For a complete meal, I’ll sometimes add a simple cucumber salad or buttered egg noodles underneath the goulash. Trust me, your bowl will be empty in no time!

Storing & Reheating

Here’s the beautiful thing about this goulash – it tastes even better the next day! Let it cool completely, then store it in an airtight container in the fridge where it’ll stay delicious for up to 3 days. For longer storage, freeze it for up to 3 months (I use freezer bags laid flat to save space).

When you’re ready to enjoy it again, gently reheat on the stove over low heat with a splash of beef broth to bring back that perfect saucy consistency. I always give it a taste and adjust the seasoning – sometimes it needs just a tiny pinch more salt or paprika to wake up the flavors again.

Nutritional Information

Now, I’m no nutritionist (just a goulash enthusiast!), but here’s the scoop on what’s in each hearty bowl of this goodness. Keep in mind these values are estimates – your exact counts will depend on your ingredients:

• Calories: About 350 per generous serving
• Protein: A solid 25g from that tender beef
• Carbs: Around 30g (hello, potatoes and carrots!)
• Fiber: 5g to keep things moving
• Fat: 12g total (but the good kind that makes it taste amazing)

Not too shabby for a meal that warms you up from the inside out! Remember – nutrition varies based on your specific ingredients and portion sizes.

FAQs About the Best Goulash Recipe

After years of sharing this recipe, I’ve gotten all sorts of questions – here are the ones that come up most often:

Can I use ground beef instead of stew meat?

Absolutely! While traditional goulash uses chunks of beef, ground beef works in a pinch. Just brown it with the onions and reduce simmering time by about 20 minutes. The texture will be different, but the flavors will still shine through beautifully.

How can I thicken my goulash?

If your goulash seems too thin, don’t panic! Try these tricks: 1) Let it simmer uncovered for 10-15 minutes to reduce, 2) Mix 1 tbsp flour with 2 tbsp cold water and stir it in, or 3) Mash a few potato pieces against the pot to thicken naturally.

Can I make this in a slow cooker?

You bet! After browning the meat and onions on the stove (crucial for flavor!), transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the vegetables during the last 2 hours so they don’t get mushy.

What’s the best paprika for goulash?

For authentic flavor, Hungarian sweet paprika is the gold standard. It has a deeper, richer taste than regular grocery store paprika. My grandma always bought hers from a specialty shop – that bright red color and fragrant aroma make all the difference!

Can I freeze leftovers?

Oh yes! This goulash freezes beautifully. Just cool it completely, then store in freezer-safe containers or bags for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove with a splash of broth.

Final Thoughts

Now it’s your turn to make some goulash magic! I’d love to hear how yours turns out – tag me on social or leave a comment when you try it. Nothing makes me happier than seeing this recipe become part of someone else’s family traditions. Happy cooking, friends!

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