Goulash: the easy recipe for a tender and delicious dish!

Total time: 50 min
Difficulty: Low
Serves: 3-4
By foppio

A hearty beef stew is just what you need during the cold winter months. And if you like rich, spicy stews, this is just the recipe for you. A goulash is a combination between a soup and a stew. It has a bit more liquid than a typical stew, but not so much that you could call it a soup. Originally from Hungary, this hearty stew is known for the inclusion of paprika, which together with onion, gives you just the right amount of bite and savory flavor. It’s not difficult to make either. Simply brown the beef, sauté the onions, then cook together with the rest of the ingredients until the beef is soft. Serve the goulash with lots of bread on the side…you will need it to mop up those delicious juices!


Use a tough cut of beef (used for stewing over a long period of time). This will give you the most flavor. You can use chuck, brisket, and even beef cheeks.

If the bacon does not render out enough fat to fry the onions and beef, you can add a bit more oil or butter.

Feel free to add other vegetables like bell peppers, tomatoes, carrots, or potatoes.

You can also make this recipe in the slow cooker. Once the onions are sauteed and the beef browned, add all the ingredients to a slow cooker and cook for 6 hours on low.

This recipe can be made ahead of time…as with most stews, it’s actually better the next day.

How to Store Goulash

Keep leftover goulash in the fridge for 5 days. You can also freeze it in an airtight container, for up to 3 months.

700 g/25 oz
100 g/3.5 oz
Any vegetable oil
beef chunk
1kg / 2.2 lb
Sweet paprika
1 tbsp
hot paprika
2 tsp
Tomato paste
30g (2 tbsp)
Red wine
300ml (1 1/4 cups)
300ml (1 1/4 cups)
3 bay leaves

How To Make Goulash

Peel and cut the onion into small pieces.

Cut the bacon into small strips.

Pour the oil into the pot set over medium heat and add the bacon.

Fry until the bacon starts to brown and then remove, keeping the rendered fat in the pot.

Add the beef cubes and fry them for a few minutes until browned.

Remove and set aside.

Add the chopped onion and fry until softened, but not browned.

Return the beef to the pot, then add the salt, pepper, rosemary, thyme, cumin, sweet paprika, hot paprika, and tomato paste. Use a wooden spoon to mix the ingredients.

Pour the red wine and water and stir through.

Add the bay leaves.

Cover with the lid and cook for about 30 minutes or until the meat is soft and tender.

Remove the pot from the heat and serve.


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