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Easy beef goulash recipe for cozy dinners

Name: Easy beef goulash recipe for cozy dinners
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: Hungarian
Ingredients: 2 lbs beef chuck, cubed; 2 tbsp olive oil; 2 large onions, chopped; 3 cloves garlic, minced; 2 tbsp sweet paprika; 1 tsp caraway seeds (optional); 1 red bell pepper, diced; 2 cups beef broth (low-sodium); 1 can (14 oz) diced tomatoes (with juice); 1 tbsp tomato paste; 1 bay leaf; Salt and pepper to taste; 1 lb egg noodles or potatoes (for serving)

The first time I made beef goulash, I was convinced I could just throw everything in a pot and walk away. Spoiler: I was wrong. I came back to what looked like beef-flavored cement. My husband, bless him, still ate it with a straight face and said, “It’s… hearty.” Now, after years of trial and error (and a few more cement-like disasters), this easy beef goulash recipe is my go-to for cozy dinners. It’s forgiving, filling, and tastes even better the next day—just don’t walk away like I did.

Recipe Card

Recipe Title	Easy beef goulash recipe for cozy dinners
Servings	6
Prep Time	15 mins
Cooking Time	1 hour 30 mins
Calories	420 per serving

Ingredients

2 lbs beef chuck, cubed (don’t skip the marbling—it’s flavor insurance)
2 tbsp olive oil (or whatever oil you’ve got, but olive’s my favorite)
2 large onions, chopped (I’ve cried over these more than once)
3 cloves garlic, minced (or 4 if you’re feeling brave)
2 tbsp sweet paprika (trust me, don’t use the spicy one unless you like surprises)
1 tsp caraway seeds (optional, but they make it taste legit)
1 red bell pepper, diced (green works in a pinch, but it’s sharper)
2 cups beef broth (low-sodium, unless you like salt bombs)
1 can (14 oz) diced tomatoes (juice and all—it’s not the time to drain)
1 tbsp tomato paste (the secret weapon for richness)
1 bay leaf (fish it out later or spend dinner hunting for it)
Salt and pepper to taste (start light—you can always add more)
1 lb egg noodles or potatoes (for serving, because carbs are life)

The first time I made this, I used ground beef because it was cheaper. Big mistake. It turned into a sad, greasy soup. Chuck roast is worth the splurge—it breaks down into tender, juicy bites. And don’t skimp on the paprika! I once used smoked paprika by accident and my kids thought I’d invented “campfire stew.” Not a compliment.

Directions

Heat oil in a big pot or Dutch oven over medium-high. Brown the beef in batches—don’t crowd it! Set aside.
In the same pot, sauté onions until soft (about 5 mins). Add garlic, paprika, and caraway seeds, stirring for 1 minute until fragrant.
Throw in the bell pepper, broth, tomatoes, tomato paste, and bay leaf. Return the beef to the pot. Bring to a simmer.
Cover and let it bubble gently for 1.5 hours, stirring occasionally. If it looks dry, add a splash of broth or water.
Fish out the bay leaf (if you remember). Season with salt and pepper. Serve over noodles or potatoes.

Here’s where I messed up: I once thought “simmer” meant “boil vigorously.” Two hours later, I had beef jerky in tomato sauce. Low and slow is the way. And for the love of all things cozy, don’t forget to stir! I left it unattended to fold laundry once and came back to a crusty bottom layer. My pot still has scars.

This goulash is my winter MVP. It’s the dish I make when I want to feel like I’ve got my life together (even if I don’t). The leftovers? Even better. My kids fight over the last spoonfuls, and my husband swears it cures colds. I’ve tried adding mushrooms or swapping in turkey, but honestly, the classic version is the one we always come back to.

One time, I doubled the recipe for a potluck. Forgot to double the broth. Let’s just say it was more “beef jam” than goulash. Lesson learned: liquid ratios matter. But hey, someone still ate it with crackers, so win?

Nutrition Info (per serving)

Calories	Carbs	Fat	Protein
420	32g	18g	34g

I was shocked how protein-packed this is! For a lighter version, I’ve used leaner beef and less oil, but it’s not quite as cozy. My gluten-free friend swaps in quinoa instead of noodles, and it works—just don’t tell my carb-loving kids.

Ingredient Swaps

Ingredient	Substitution
Beef chuck	Stew meat (works, but chuck is better)
Sweet paprika	Smoked paprika (use half—it’s strong!)
Egg noodles	Mashed potatoes or polenta
Beef broth	Chicken broth (in a pinch, but it changes the flavor)

I once used chicken broth because it’s all I had. It wasn’t bad, just… confusing. Like the goulash had an identity crisis. And mashed potatoes instead of noodles? Divine. But my kids staged a noodle protest, so now I do both. Compromise is key.

Tips

Brown the beef in batches—crowding the pan steams it instead of searing.
Toast the paprika with the onions for 30 seconds to wake up the flavor.
Let it rest 10 minutes off heat before serving; it thickens up perfectly.

I learned the hard way about crowding the pan. One impatient Wednesday, I dumped all the beef in at once. It turned gray and sad, like cafeteria meatloaf. Now I take my time, and the crusty brown bits make all the difference. Also, resting isn’t just for turkeys—skip it, and your goulash will be soupier than you planned.

FAQ

Can I make this in a slow cooker?
Yep! Brown the beef first (trust me, it matters), then dump everything in and cook on low for 6-8 hours. I did this once without browning, and the flavor was… lacking. Like diet goulash.

Why’s my goulash greasy?
You probably didn’t trim enough fat off the beef. Or you didn’t skim the top after cooking. I’ve been there—it’s still edible, just grab some bread to soak it up.

Can I freeze it?
Absolutely! It freezes like a dream. Just leave out the noodles—add those fresh later. I froze a batch once with noodles, and they turned into mushy aliens upon reheating. Not appetizing.

That’s everything I know about making easy beef goulash for cozy dinners! Hope you give it a try. And if you mess it up, you’re in good company—I still do it sometimes. Just call it “deconstructed goulash” and serve it with extra bread. No one will know.