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Chef John’s Beef Goulash

By admin  ,

October 6, 2017

"This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream."

  • Prep: 25 mins
  • Cook: 2 hrs


2 1/2 pounds boneless beef chuck roast, cut into 2-inch cubes

salt and ground black pepper to taste

2 tablespoons vegetable oil

2 onions, chopped

2 teaspoons olive oil

1/2 teaspoon salt

2 tablespoons Hungarian paprika

2 teaspoons caraway seeds, crushed

1 teaspoon freshly ground black pepper

1 teaspoon dried marjoram

1/2 teaspoon ground thyme

1/2 teaspoon cayenne pepper

4 cups chicken broth, divided

1/4 cup tomato paste

3 cloves garlic, crushed

2 tablespoons balsamic vinegar

1 teaspoon white sugar

1/2 teaspoon salt, or to taste

1 bay leaf

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1Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.

2Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.

3Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.

4Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.

5Footnotes Chef's Note: Real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.


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