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Classic Beef Goulash Recipe – Tender & Hearty

Name: Classic Beef Goulash Recipe – Tender & Hearty
Prep time: 25 min
Cook time: 150 min
Total time: 175 min
Yield: 4 servings
Cuisine: Österreichisch
Ingredients: 1000g beef (shank or chuck), cut into 1¼-inch cubes; 3 large onions, diced; 3 tbsp sweet paprika; 2 tbsp tomato paste; 500ml beef broth; 200ml red wine (optional); 2 bay leaves; 1 tsp caraway, ground; 1 tsp marjoram, dried; 3 tbsp lard or oil; 2 tbsp all-purpose flour; 1 tsp salt; 0.5 tsp black pepper, ground

This traditional beef goulash is braised low and slow for hours until the meat falls apart like butter. With sweet paprika and a blend of secret spices, it builds an irresistibly rich and savory sauce.

Recipe.food AI-generated recipe

Updated 1. September 2026

175 min Total

25 min Prep

150 min Cook

4 servings

160°C Temperature

Instructions

Pat the beef dry and sear it in batches in a heavy pot or Dutch oven in hot lard over high heat until deeply browned on all sides. Remove the meat and set aside.

In the same pot, sauté the diced onions over medium heat until soft and golden, about 8–10 minutes. Stir in the tomato paste and cook for 1 minute.

Remove the pot from the heat and stir in the paprika (important: don't add it over direct heat or it will turn bitter). Stir in the flour and let it cook briefly.

Deglaze with the red wine and beef broth, stirring vigorously to prevent lumps. Return the seared beef to the pot.

Add the bay leaves, caraway, and marjoram. Season with salt and pepper. Bring to a boil, then reduce the heat.

Cover and braise over low heat for 2 to 2½ hours, stirring occasionally. Add a splash of broth as needed if it looks dry.

When done, the meat should be fall-apart tender and the sauce thick and velvety. Remove the bay leaves and adjust seasoning with salt, pepper, and paprika to taste.

History & Origin

Goulash originates in Hungary, where it began as a simple herdsmen’s stew made with dried beef and onions on the puszta plains. Austrian cooks adopted and refined it over centuries of Habsburg rule, leaning into richer, more paprika-forward sauces and slower braises. Today it sits at the heart of Viennese home cooking, served in virtually every Gasthaus across Austria.

Variations

Hungarian-style: Skip the marjoram and add hot paprika plus a generous spoonful of sour cream stirred in off the heat for a tangier, spicier result.

Pork goulash: Swap the beef for pork shoulder — it braises in about 90 minutes and gives a slightly sweeter, fattier sauce.

Vegetable goulash: Replace the meat with root vegetables (parsnip, celeriac, carrot) and smoked paprika for depth; use vegetable broth and add a can of kidney beans in the last 20 minutes.

Gluten-free note: The recipe is naturally gluten-free if you omit the flour or use a small amount of cornstarch slurry at the end to tighten the sauce instead.

Common Mistakes – and How to Avoid Them

Skipping the sear or crowding the pan: wet, steamed meat never develops the fond that gives goulash its depth — sear in small batches over high heat until each piece is properly browned.

Burning the paprika: always stir it into the pot off direct heat; even 30 seconds over high flame turns it bitter and ruins the sauce.

Using the wrong cut: lean cuts like round dry out over a long braise — stick to chuck or shank, which have enough collagen to turn silky.

Rushing the braise: goulash needs a genuine low-and-slow simmer of at least two hours for the connective tissue to break down; checking doneness at 90 minutes usually means disappointment.

Over-salting early: the sauce reduces significantly during braising, concentrating flavors — season lightly at the start and adjust only in the final 15 minutes.

Storage & Shelf Life

Cool completely, then refrigerate in an airtight container for up to 4 days — the flavor genuinely improves by day two. Freeze in portions for up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium-low heat, adding a small splash of broth or water if the sauce has thickened too much. Avoid the microwave on full power, which toughens the meat.

What to Serve With It

Classic Austrian accompaniments are egg noodles (Spätzle), boiled potatoes, or a thick slice of crusty bread to mop up the sauce. A simple green salad with a vinegar dressing cuts through the richness perfectly. For drinks, a medium-bodied red wine like Blaufränkisch or Zweigelt echoes the paprika warmth without overpowering it; a cold lager works just as well on a casual weeknight. This is ideal cold-weather comfort food — Sunday family dinners, after hiking, or any evening that calls for something slow-cooked and deeply satisfying.

Frequently Asked Questions

Why isn’t my goulash getting tender enough?

The meat needs enough braising time. Shank and chuck require at least 2 hours over low heat. Too high a temperature will make the meat tough.

Can I make this goulash in the oven?

Yes — after browning the meat and deglazing, cover the pot and place it in the oven at 320°F (160°C) for 2 to 2½ hours. Check and stir occasionally.

How can I thicken the sauce?

Whisk 1 tbsp of flour with a little cold water until smooth, then stir it into the goulash. Let it simmer for 5 minutes. Alternatively, leave the pot uncovered and let it reduce.