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Hearty beef goulash is a wholesome and satisfying family favorite, full of tender beef chunks in rich, dark gravy. Cozy comfort food never tasted so divine!
A Rich and Savory Dish with a Global Twist
Goulash originally hails from Hungary, but my husband became familiar with this particular variation when he lived in Denmark. It is traditionally made with stew meat, root vegetables like carrots and potatoes, and lots of savory seasonings in a dark, rich sauce.
Now, some of you may be scratching your heads, because there’s another favorite type of Goulash (called “American Goulash”) which includes lean ground beef, elbow macaroni noodles (or similar pasta), and cheese (think homemade Hamburger Helper). There are dozens of delicious variations of goulash, but in the end, there’s no wrong way to prepare a warm, nourishing Goulash dinner.
Beef Goulash Ingredients
Traditional beef goulash can be made a variety of ways. For this recipe we use:
- Stew meat – two pounds cubed steak or a package of stew meat works great.
- Salt and black pepper – to taste.
- Onion – one medium yellow onion, chopped or finely diced.
- Potatoes – I like to serve this goulash over mashed potatoes, but you could serve with a side of roasted red potatoes as well.
- Carrots – About four or five regular sized carrots, peeled and cut, or one and a half cups baby carrots.
- Onion soup mix – one package dry onion soup mix.
- Beef broth – 3 to 4 cups or one box of beef stock or broth.
- Browning – half a tablespoon of browning juice. You can also use soy sauce for a deep, rich color and flavor.
- Paprika – Paprika is the Hungarian word for pepper. If you see a recipe calling for Hungarian paprika, it’s more of a sweet paprika, and easy to find in the spice aisle of the grocery store. You can use regular smoked paprika too.
- Worcestershire sauce – one or two teaspoons, but you can add up to a tablespoon of this delicious sauce for a dark, rich gravy.
- Cornstarch – one quarter cup. Mix one third cup water with the cornstarch to thicken up the gravy.
Additional Ingredients or Substitutions
- Diced tomato – you can use a can of diced tomatoes with Italian seasoning or regular fresh tomatoes.
- Bell Peppers – red peppers or green peppers works great in this recipe.
- Garlic – a few cloves of diced or chopped garlic.
- Tomato Sauce – or a jar of spaghetti sauce.
- Sharp cheddar cheese – add shredded cheddar cheese on top.
- Ground turkey – you can substitute ground turkey or ground chicken for the stew beef.
- Italian sausage – substitute stew beef with sausage for a different flavor.
- Bay Leaf – add one or two bay leaves while the meat simmers. Just make sure to remove the leaves before you serve.
- Sour cream – stir in a dollop of sour cream for an extra creamy gravy texture.
- Oregano, basil or thyme – add a teaspoon of dried oregano, basil or thyme for extra herbal flavor.
- Red wine vinegar – adding a dash of red wine vinegar gives the gravy a nice bright flavor.
What Goes with Goulash for Dinner?
- Green beans or peas – serve as a side or mixed in with the savory meat gravy.
- Extra veggies – roasted vegetables like zucchini, squash, asparagus or corn pair so well with this rich meat and gravy.
- Serve with rice, roasted potatoes, mashed potatoes, over egg noodles or any other starch you like.
- Try dishing the Beef Goulash over thick slices of Texas toast or sourdough bread.
It’s All About the Gravy
My husband ate this a lot when he was living in Denmark. He loved the tender chunks of beef swimming in dark, savory, creamy gravy. Over the years I tried to perfect that dark color and flavor, but it wasn’t until I added a few shakes of dark soy sauce that I finally achieved the rich flavor he loved. In Denmark, they often use “browning” for the dark coloring so that can also definitely be used. The result is a classic, velvety rich swoon-worthy gravy.
Make it in the Crock Pot
- Beef Goulash can easily be made in the Crock Pot! On the stove top, just sear your beef on all sides, making sure it’s a nice crusty brown. Then throw it in the slow cooker with the rest of the ingredients and cook for four to six hours.
- We also love the convenience of the Instant Pot! Try our Instant Pot Beef Goulash and enjoy dinner in no time!
How to Store Leftovers
Leftover Beef Goulash can be stored in an airtight container in the refrigerator for up to a week. Heat by putting individual servings in the microwave. You can freeze leftovers too! Just store in a freezer safe bag or container for up to three months. To reheat, thaw completely in the refrigerator, then warm on the stove top or microwave.
A Gluten Free Goulash
Goulash can be a gluten-free dish with the substitution of a few ingredients. Use gluten free soy sauce, dry onion soup mix, and beef broth for a delicious, gluten-free goulash.
Frequently Asked Questions
Traditional goulash consists of stew meat, root vegetables like carrots and/or potatoes, and lots of savory seasonings in a dark, rich sauce.
Practically speaking, they really aren’t that different. In my opinion goulash should be thicker than a stew and have more of a “gravy”-like consistency. Stew is often served as its own meal whereas goulash is often served over egg noodles or mashed potatoes.
Any kind of stew meat will work great for goulash. This includes beef chuck roast, bottom sirloin, shank, or even short ribs.
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More Comfort Food Recipes Using Beef
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Beef and Noodles Skillet
Crockpot Beef Stew
Oven Roast Beef
Easy Beef Stroganoff
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Italian Beef Sandwich
How to Make Beef Goulash
Beef Goulash
Video
Ingredients
- 2 pounds steak cubed (stew meat works great)
- salt and pepper
- 1 onion medium, chopped or diced
- 1 package dry onion soup mix
- 3-4 cups beef broth
- 1/2 tablespoon browning (or soy sauce)
- 1 tablespoon paprika
- 1-2 teaspoons Worcestershire sauce
- 4-5 carrots peeled and cut (or about 1-2 cups of baby carrots)
- 1/4 cup cornstarch
- 1/3 cup water
- 8 cups mashed potatoes (optional)
Instructions
- Braise beef in oil over medium high heat until just brown on all sides. Remove beef from skillet and set aside.
- Add onions to skillet and saute until onions become clear and tender
- Transfer beef to a large pot or Dutch oven and add onion soup mix, beef broth, browning (or soy sauce), paprika, and Worcestershire.
- Bring to a boil, then simmer for about an hour. If you want the beef to be really tender, simmer for even longer. About 20 minutes before serving, add carrots and simmer until ready to serve.
- Right before serving, add cornstarch to water and stir until smooth. SLOWLY stir cornstarch mixture into the goulash until reaching desired consistency (you want it to be like a thin gravy consistency). Add beef broth to thin out or more cornstarch to thicken.
- Add salt and pepper to taste before serving. Serve over mashed potatoes, rice or toast. *You can also throw everything in a crock pot and cook on low for 4-6 hours.
Notes
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- We love to serve goulash over mashed potatoes, but it would be delicious on buttered rice or thick slices of sourdough toast.
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- Turn this recipe into a beef stew by adding some cut up potatoes. Delish!
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- Leftovers can easily be frozen and stored in a freezer safe bag or container for up to three months. To reheat, thaw completely in the refrigerator, then warm on the stove top.
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- Goulash can be a gluten-free dish with the substitution of a few ingredients. Use gluten free soy sauce, dry onion soup mix, and beef broth for a delicious, gluten-free goulash.
This sounds delicious, I’m part Danish I will definitely try this, one suggestion try Amino by Bragg I use it in all my cooking even as a salad dressing with sesame oil. Just a little for flavor it’s yummy. The Amino isntas salty as soy sauce. Thank You for the recipe.
Thanks for the heads up on the aminos! We definitely give that a try (my husband is so picky when it comes to his Danish food– the closer we can get it to the original, the better)!
I’m from a danish family living in Sydney, my mother always used parisenne essence to darken her danish gravy. I also use it in spaghetti sauce and other things to give it things rich gloss.
Yummy! This looks good. I must make this one day soon. The weather is perfect for it 🙂
Now, I am actually a Dane, living in Denmark, and I will let you in on the big secret. We use product called ‘Kulør’. Kulør basically means color. It is used to color sauce and has no other function. It does not add any taste.
https://en.wikipedia.org/wiki/Brown_sauce_(meat_stock_based)
haha that MUST be the secret! Every time I make it my husband says “NO, it needs to be darker!” For the life of me I could not figure out how to make it any darker without ruining it. Seems like you found the ticket! Thank you!
What about using a Kitchen Bouquet instead of soy sauce. That adds richness to beef dishes. Can’t wait to try this one.
Great idea– never heard of Kitchen Bouquet.. I will have to search it out, thanks!
Kitchen Bouquet also makes a dark sauce without changing the flavor. I have used it to make dark gravies for years.
Second time I’ve made this and I’ve had to triple it, it’s so good! And to my fiancee and I, nothing compliments this better than mashed potatoes!
Thank you so much for your hard work on this recipe!
Thank you so much, Eric! I’m glad this recipe has been successful for you!
This looks so delicious!
Love it if you send a pot over so I don’t have to cook tonight.
Not sure but the Danes may use the Maggi condiment sauce. It comes in a square bottle with an narrow neck.
Hope that helps.
That is good to know! Never heard of Maggi condiment sauce. Maybe that is their big secret!
My mother was Danish and she taught me how to cook and bake Danish cuisine. The Danes use something called KULØR. We bring it one every time we visit. You can find the American version, Kitchen Bouquet, in most grocery stores. It’s used in making gravies and I won’t make gravy without one of these seasonings. You can find it in the gravy aisle or in the spice/seasonings aisle. You will find you can’t cook without it! Hope this helped
Makes all the difference in the world! You can purchase Maggi on Amazon
I made this for my family and they LOVED it! They kept saying during supper and after supper how good it was. I used meat from a blade roast (suggestion from my butcher) cut the meat in small cubes and I cooked it in the crock pot for 6 hours at low. Wow! The meat was super tender and the gravy is soooo yummy! This one is a keeper!
Thank you for sharing your success with this recipe, Celine! I’m so glad you liked it!
We loved this! I made it in the crock pot, and it was so easy. Many thanks.
Did you add the cornstarch and water in at the end or in the beginning?
I’m lucky to have an OMA and opa still living in Germany to send me spices, gravy mixes, and of course chocolate! I’m excited to try this recipe out.
Give it a try and let us know how you like it 😀 You are so lucky to get fresh spices from Germany!
I highly suggest you get a Pinterest button…I am looking to pin this recipe and I cannot. I can only pin through others who have shared the ink to your recipe on their own website and I hate that! Too much clicking to go through for a busy momma looking for her recipe in a mad dash to get things ready and out the door on a busy week day.
Recipe looks good…can’t wait to try it.
You can actually click on any of the pictures and you should be able to pin it that way… also there is a little pin button above every recipe where you should be able to pin as well. It is a little gray button that is lined up with other sharing options. It should be right below the main title of the recipe. Hope this helps!
I have to cook or a class of 10 men. Did I miss the servings on this, how many does this recipe serve?
10 men huh… I would say you want to double the recipe. It serves about 4-6 so I would say double if not TRIPLE if they are big HUNGRY guys!
Looks great! Can’t wait to try it!
You will love it– it is very rich and meaty!
If I use the crockpot, do I add the carrots at the beginning, or part way through the cooking? Thanks! I can’t wait to try it.
I was wondering if i could use lamb stew meat instead of beef? I have never cooked lamb before or ever tasted it eiether? Could you please help me and tell me or something, If i dont have a slow cooker will the goulash recipe turn out just as good without a slow cooker? Your goulash recipe looks very delisious!
Yes, you can make it in a Dutch oven over the stove or a nice heavy cooking pot. I haven’t had it with lamb but I am sure it would still be great. Just be sure to braise it as you would the beef. 🙂 Hope this helps!
If I use the crockpot, must I brown the beef first?
You can certainly do a quick sear on the beef, it will enhance the flavors!
AMAZING recipe! So easy to make and everyone loved it. Definitely will try other recipes from your site.
You could pressure cook the meat for about 40 minutes (depending on the thickness of the meat) to get it really tender a whole lot faster. Just throw in the broth and soup mix and the flavor will be infused throughout the meat and it will fall apart. So good! I am going to try this recipe this week. I am excited.
Made this for dinner tonight, and everyone ate it! Which means it was very good. Thanks for a great recipe!
This sounds great cant wait to try it. I love the crock pot too I work all day so its nice to come home and already have dinner ready.
To be real goulash it needs a lot of paprika! though when i made it, i made an austrian version, maybe a little closer than danish. looks good either way.
Agree, more paprika and not the regular US grocery store stuff, splurge on good, smoked Hungarian paprika. It makes a world of difference and I bet it would make the gravy rich and dark without the need for soy sauce