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.
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.
Notes
I tested this goulash with both ground beef and diced chuck—both shine, though chunks feel more indulgent. Leftovers taste even better as flavors meld. For thickening, use a splash of broth or a thickening agent.
Nutrition
Calories: 350kcal
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