I have been making this exact beef goulash stew for about 18 years. Of course, I am eating this very meal my entire life. Beef Goulash is near and dear to my heart.
I made goulash stew before with turkey meat, chicken and pork as well, yet there is something about beef when it is combined with the onion, garlic, and different vegetables, and then slow cooked.
Well, I must say that I absolutely adore slow-cooked meals!
I remember my growing up in Southeastern Europe (Balkan) with each spoon I take. We had a huge pot on the table probably once a week and I loved it.
It was my absolute favorite, the most loved soups around then, a soup that looks much like a stew, and when you dip that homemade bread. Oh, boy, it is like Heaven on Earth. It is also called Krompir Paprikash (Potato Goulash).
It can be made thick like a sauce, so you would serve it over mashed or boiled potatoes or even rice. However, I assume it is more popular as a soup.
Paprikash: if I have to translate, it originates from the word paprika meaning pepper, and I assume it is called that way because we use Hungarian Paprika in this dish.
Also, you must add potatoes close to the end so they keep their form. I mean the comfort, the flavor. Most of the time, I go for a second plate. It is just so delicious.
Goulash is originated from the medieval Kingdom of Hungary, and now the entire world is enjoying this delightful and satisfying soup!
If you never ate it before this got to go on your must-eat list. Of course, each country or household has its own version, and I am showing you my way of making it.
An easy and tasty recipe for beef goulash stew
- 1 tablespoon Olive Oil
- 1 lb. Organic Angus Beef /beef for stew, cubed into bite size
- 1/2 onion medium size
- 3 garlic cloves minced or sliced
- 2 Carrots shredded or sliced
- 2 celery ribs, sliced
- 1 tablespoon sweet paprika
- 1/2 cup tomato sauce
- 1/2 tablespoon tomato paste
- 2 cups beef stock low sodium
- 3 cups pure water
- 1 dry Bay leaf
- 1 Rosemary sprig
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 lbs. Russet potatoes, approximately
- In a large pot with a fitted lid, add oil and heat it.
- Meanwhile, slice/cube beef and sprinkle a generous amount of salt (about a teaspoon), massage it to coat. Add Beef cubes to the pot and brown each cube on all sides (after the oil is heated, turn the temperature to medium).
- After the beef is browned on each side, add sliced onion, garlic, carrots, and celery. Mix it very well, and sprinkle with sweet paprika. Keep mixing until the vegetables are somewhat cooked halfway, about 4-5 minutes.
- Pour in Tomato sauce, add tomato paste and liquid (beef stock and water 1 cup at this time). You might want to add more water as it cooks and liquid evaporates.
- Lastly, add bay leaf, rosemary, ground black pepper and salt to taste. (remember* some tomato sauces are loaded with sodium, so TASTE it before adding more salt).
- Allow it to boil, cover, turn the heat on medium LOW and let it cook for 2 hours and 20 minutes. Occasionally check, add more water if needed, and stir. If you want it soupier, add more liquid,
- 30 minutes before you take it off, peel potatoes and cut into large cubes. Add in the soup, cover and let it cook until tender, about 30 minutes.
- Pull out herbs before serving, and enjoy it.
5 days in the fridge, reheat well and eat. Make sure it is in an AIRTIGHT container. You can add other veggies, such as peas, green beans, kale, *kimchi, etc.
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Amount Per Serving: Calories: 380 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 71mg Sodium: 371mg Carbohydrates: 34g Fiber: 5g Sugar: 5g Protein: 27g