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Cooking Goulash Recipe
Cozy up your stovetop with this easy one-pot Cooking Goulash Recipe that’s loaded with tender beef, sweet paprika, and veggies—perfect comfort food for a chilly dinner.
Full Recipe Introduction
Goulash is a classic Hungarian stew that blends hearty beef, smoky paprika, and colorful peppers into a bowl of pure comfort. This homemade take on a stovetop favorite warms the soul and makes weeknight cooking feel like a treat. I first learned this recipe from my neighbor, Mrs. Kovacs, at a winter church potluck—her family has been cooking goulash for generations, and I’m thrilled to share my adapted version with you. By using lean ground beef or cubed chuck roast, we keep it protein-rich (about 28 g per serving) yet light enough for a weeknight meal. Plus, it’s naturally gluten-free and can easily be tweaked for low-carb diets.
You know what makes this recipe extra special? It simmers all in one pot—no need for extra pans—and fills the kitchen with that warm paprika aroma that just feels like home. Whether you’re juggling dinner after work or planning a cozy weekend supper, this goulash recipe is a reliable go-to. Honestly, I find it pairs beautifully with a crisp green salad or a slice of crusty bread, and if you’ve got leftovers, it reheats like a dream.
Why You’ll Love This Recipe
• No oven needed—pure stovetop comfort food
• Ready in under an hour—perfect for busy weeknights
• One-pot cleanup—less time washing dishes
• Customizable veggies—use whatever’s in your fridge
• High-protein beef base—around 300–350 calories per serving
• Homemade paprika blend (or store-bought) for authentic flavor
• Budget-friendly ingredients—feeds 6 for under $15
• Freezer-friendly—meal prep made simple
Ingredients
• 2 Tbsp olive oil (or avocado oil for higher smoke point)
• 1 large yellow onion, diced (sub: sweet onion)
• 3 cloves garlic, minced (about 1 Tbsp)
• 1½ lb beef chuck, cut into 1″ cubes (or 90% lean ground beef)
• 2 Tbsp sweet paprika (use Hungarian paprika if you can—see my Homemade Paprika Blend)
• 1 tsp smoked paprika (optional, adds depth)
• 1 tsp dried oregano or 1 Tbsp fresh, chopped
• 1 red bell pepper, chopped (sub: green for milder taste)
• 1 green bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes, undrained (fire-roasted if you like smoky notes)
• 2 cups low-sodium beef broth (sub: chicken or veggie broth)
• 1½ cups elbow macaroni or ditalini (omit for low-carb)
• 1 bay leaf
• Kosher salt and freshly ground pepper, to taste
• Fresh parsley, chopped, for garnish
Ingredients Tips:
– Oil: Extra-virgin olive oil for flavor or avocado oil for browning.
– Beef: Chuck gives melt-in-your-mouth morsels; ground beef speeds up prep.
– Paprika: Buy quality, store in a cool, dark spot to keep it vibrant.
Directions
1. Heat oil in a large Dutch oven over medium-high. When it shimmers, add onions. Cook until translucent, about 3–4 min, stirring often.
2. Stir in garlic and both paprikas. Toast 30 sec until fragrant—keep an eye on it so it doesn’t burn.
3. Add beef cubes (or ground beef) in a single layer. Let brown, undisturbed, for 2 min, then stir and brown all sides, about 4–5 min total. Season with salt and pepper.
4. Sprinkle oregano over the meat, then toss in chopped peppers. Sauté 3 min until peppers begin to soften.
5. Pour in diced tomatoes with juices and beef broth. Scrape any browned bits off the pot bottom—they’re flavor gold.
6. Add the bay leaf, bring to a gentle boil, then reduce heat to low. Cover and simmer 25 min, stirring once mid-way.
7. Uncover and stir in pasta. Cover again and cook 10–12 min until pasta is al dente, stirring occasionally to prevent sticking.
8. Taste, then adjust seasoning—more salt, pepper, or a pinch of sugar if tomatoes are too tangy. Remove bay leaf.
9. Serve with a sprinkle of fresh parsley or a dollop of sour cream for extra creaminess.
Chef’s Tip: If it thickens too fast, swirl in a splash of broth to reach your ideal consistency.
Servings & Timing
Makes 6 generous servings
Prep Time: 15 minutes (chopping and measuring)
Cook Time: 45 minutes (simmer and pasta)
Total Time: 1 hour
Variations
• Vegetarian: Swap beef for 1 lb mushrooms + 1 can beans—same paprika punch.
• Low-carb: Omit pasta; stir in 2 cups shredded cabbage for veggie “noodles.”
• Spicy kick: Add 1 diced jalapeño or pinch of cayenne with the paprika.
• Slow cooker: Brown meat & onions, transfer to crockpot; cook low 6–8 hrs, add pasta last 30 min.
• Creamy twist: Stir in ½ cup sour cream or Greek yogurt off-heat.
• Hearty grains: Replace pasta with 1½ cups cooked farro or barley.
Storage & Reheating
Store: Refrigerate in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers for up to 3 months—thaw overnight.
Reheat: Warm on stovetop over low heat, adding broth if needed; or zap in microwave.
Make-Ahead: Fully cook, cool, then refrigerate; reheat and garnish before serving.
Notes
I tested this goulash with both ground beef and diced chuck—both shine, though chunks feel more indulgent. If canned tomatoes leave a tinny edge, swap for fresh cherry tomatoes and sauté until they burst. For extra depth, deglaze with a splash of red wine right after browning the meat. Leftovers? They taste even better the next day as flavors mellow and mingle.
FAQs
Q: Can I use pork instead of beef?
A: Yes—pork shoulder or loin makes a tender swap; just adjust simmer time for larger pieces.
Q: My sauce is too thin. How do I thicken it?
A: Simmer uncovered a few extra minutes or whisk 1 tsp cornstarch with cold water and stir in.
Q: Which paprika is best for goulash?
A: Hungarian sweet paprika is classic; add smoked paprika for a deeper, grill-char note.
Q: Is this dish dairy-free?
A: Skip the sour cream garnish or use a coconut yogurt alternative for a creamy finish.
Q: Can this be gluten-free?
A: Omit pasta or use gluten-free noodles—without macaroni, it’s naturally gluten-free.
Q: Why isn’t my beef tender?
A: Simmer on low heat; if chunks are large, give it an extra 10–15 minutes.
Q: How spicy is this recipe?
A: It’s mild by default—boost heat with cayenne or chopped chilies to taste.
Conclusion
This one-pot Cooking Goulash Recipe brings hearty, warming comfort to your table with minimal fuss and maximum flavor. Between the tender beef, vibrant peppers, and that unmistakable paprika aroma, you’ve got a dinner winner you’ll revisit again and again. Give it a whirl, leave your thoughts below, and don’t miss more cozy one-pot dinners like my Skillet Beef Stroganoff or Creamy Tomato Shakshuka. Let’s keep cooking and sharing memories, one pot at a time!
Cooking Goulash Recipe
Ingredients
- 2 Tbsp olive oil (or avocado oil for higher smoke point)
- 1 large yellow onion diced (sub: sweet onion)
- 3 cloves garlic minced (about 1 Tbsp)
- 1½ lb beef chuck cut into 1" cubes (or 90% lean ground beef)
- 2 Tbsp sweet paprika (use Hungarian paprika if available)
- 1 tsp smoked paprika (optional, adds depth)
- 1 tsp dried oregano or 1 Tbsp fresh oregano
- 1 red bell pepper chopped (sub: green for milder taste)
- 1 green bell pepper chopped
- 1 (14.5 oz) can diced tomatoes undrained (fire-roasted if preferred)
- 2 cups low-sodium beef broth (sub: chicken or veggie broth)
- 1½ cups elbow macaroni or ditalini (omit for low-carb)
- 1 bay leaf
- Kosher salt and freshly ground pepper to taste
- Fresh parsley chopped, for garnish
Instructions
- Heat oil in a large Dutch oven over medium-high. Cook onions until translucent, about 3–4 min, stirring often.
- Stir in garlic and both paprikas. Toast for 30 sec until fragrant.
- Add beef cubes (or ground beef) and brown them on all sides, about 4–5 min. Season with salt and pepper.
- Sprinkle oregano over the meat, then add chopped peppers. Sauté until peppers begin to soften.
- Pour in diced tomatoes and beef broth. Scrape off browned bits from the pot bottom for flavor.
- Add the bay leaf, bring to a gentle boil, then reduce heat and simmer covered for 25 min. Stir in pasta and cook until al dente.
- Taste and adjust seasoning as needed. Remove bay leaf and serve hot garnished with fresh parsley.
