This beef goulash is a hearty, warming stew of slow-cooked, fall-apart beef in a rich and slightly smoky tomato and paprika sauce. You can make it in the oven or the slow cooker. I like to use two different types of paprika for extra layers of flavour. This is my version, passed down from my dad — it’s the best I’ve ever had.
“Superb! Layers of flavour and meltingly tender beef. The nights are getting colder here and this hit the spot.”
– Alimak
Nicky’s Notes
Tender chunks of beef simmered in a thick tomato-and-pepper sauce, spiced with smoky paprika. Don’t be timid with the paprika — this stew soaks up plenty of flavor.
This isn’t a strictly traditional Hungarian goulash; classic versions are often soupier and may not use tomato or flour to thicken. There are many regional variations, some with beans, potatoes or wine.
My family recipe is a rich, slightly smoky, tomato-based goulash. I like to add red bell pepper slices near the end and serve it with pappardelle or tagliatelle and plenty of sour cream.
Table of Contents
- Nicky’s Notes
- What do we need?
- Abbreviated Recipe
- Recipe Tips
- Slow Cooker version
- Ingredient swaps
- Scale it up or down
- Watch how to make it
- Beef Goulash Recipe
- More recipes using your Dutch Oven
What do we need?
- Beef braising steak, flour, salt and pepper to dredge the beef (flour adds flavour and helps thicken the sauce)
- Garlic and onions — sweeter brown onions work well
- Honey — a little to balance tomato acidity
- Red bell peppers — added toward the end for texture and colour
- Plenty of sour cream — stir some into the stew and serve extra on top for richness and tang
Paprika for Goulash
Paprika is essential. I like to use two types:
- Sweet Hungarian paprika (or hot if you prefer) for authentic depth. If you can’t source Hungarian paprika, regular paprika is fine.
- Smoked paprika for a hint of smokiness. If you don’t have smoked, add a little extra regular paprika.
Abbreviated Recipe
Full recipe with detailed steps is in the recipe card below.
Season and flour the beef, brown in batches, then set aside. Sauté onions, add garlic and tomato purée, return the beef to the pan and coat with paprika. Add canned tomatoes, stock and honey, bring to a simmer, cover and cook slowly for 3–4 hours. Add sliced red peppers for the last 30 minutes. Stir in sour cream and serve over pasta with extra sour cream and parsley.
I like cooking this in a dutch oven because it helps the sauce thicken and the browned bits on the pan base add real richness once deglazed with stock and tomatoes. The sauce will bubble and darken as it cooks — that deep colour equals flavour.
Recipe Tips
- Stir a couple of times during cooking to prevent sticking. Add a splash of stock or water if the sauce looks dry.
- Leftovers improve with time — flavours deepen overnight, so this is great for batch cooking.
Slow Cooker version
To use a slow cooker: brown the beef and sauté the onions and garlic as below, then transfer to the slow cooker. Reduce stock by 120ml (half a cup). Cook on medium for 4–5 hours or low for 5–7 hours, adding the red peppers in the final 30 minutes.
Ingredient swaps
Swap the beef for pork if you prefer. For a lighter option try a chicken paprikash (not included here). Use green peppers instead of red, or add chopped chilli for heat.
Scale it up or down
Halve or double the ingredients and keep the same proportions. If halving the recipe, reduce oven time by around 30–45 minutes but check after 90 minutes to ensure there’s enough liquid.
Watch how to make it
Beef Goulash Recipe
A warming stew of fall-apart beef in a rich and slightly smoky tomato and paprika sauce. Make this goulash in the oven or the slow cooker.
Prep Time: 30 mins | Cook Time: 4 hrs 15 mins | Total Time: 4 hrs 45 mins | Serves: 8
Course: Dinner | Cuisine: British, Hungarian
Ingredients
- 3 tbsp vegetable oil
- 900 g (2 lbs) beef braising steak, cut into bite-size chunks
- 2 tbsp plain (all-purpose) flour
- ¼ tsp salt and ½ tsp freshly ground black pepper (for dredging)
- 2 brown onions, peeled and diced
- 2 fat cloves garlic, peeled and minced
- 2 tbsp tomato purée
- 2 tbsp paprika
- 1 tbsp smoked paprika
- Large pinch salt and pepper
- 2 x 400 g (14 oz) tins chopped tomatoes in juice
- 600 ml (2¼ cups) hot beef stock
- 1 tbsp honey (optional)
- 2 red bell peppers, deseeded and sliced
- 225 ml (1 cup) sour cream
To Serve
- Cooked pasta such as pappardelle, tagliatelle or penne
- Handful of chopped parsley
- Extra sour cream
Instructions
- Preheat the oven to 170°C / 325°F (fan). Heat the oil in a dutch oven or ovenproof casserole.
- Dredge the beef in flour, salt and pepper. Fry in 2–3 batches until well browned, then remove and set aside.
- Turn the heat down, add the onions and cook 2–3 minutes, scraping up browned bits from the pan. Keep the heat low to avoid burning.
- Add the garlic and tomato purée, stir, then return the beef to the pan.
- Sprinkle in the paprika, smoked paprika, salt and pepper and stir to coat the beef.
- Pour in the chopped tomatoes, hot beef stock and honey. Stir and bring to a simmer, scraping any remaining browned bits into the sauce.
- Cover with a lid and transfer to the oven to cook for 3 hours 30 minutes. Check and stir 2–3 times during cooking; add a splash of water or stock if it looks dry.
- After 3½ hours, add the sliced red peppers, stir and return to the oven for 30 minutes.
- Remove from the oven, stir, swirl the sour cream into the goulash (or spoon on top), sprinkle with parsley and serve over pasta with extra sour cream.
Notes
Slow cooker: Brown everything on the hob up to step 3, transfer to the slow cooker, reduce stock by 120 ml (½ cup) and cook on medium 4–5 hours or low 5–7 hours. Add peppers in the final 30 minutes.
Make ahead: Cool, cover and refrigerate up to 2 days. Reheat on the hob or in the oven at 170°C/325°F for 25–30 minutes (covered), stirring occasionally until piping hot.
Freeze: Cool, cover and freeze. Defrost overnight in the fridge and reheat thoroughly on the hob or in the oven.
Best cuts: Chuck (braising steak) is ideal for slow cooking because its connective tissue breaks down and becomes tender. Silverside (bottom round) is leaner and works if cooked with enough liquid.
Nutrition (per serving)
Calories: 462 kcal | Carbohydrates: 18 g | Protein: 23 g | Fat: 33 g | Saturated Fat: 16 g | Cholesterol: 94 mg | Sodium: 548 mg | Fiber: 4 g | Sugar: 10 g
Nutrition information is approximate and should be used as a guide.
This recipe was first posted in December 2015 and has since been updated with new photos, a video and tips.
Some links in the original post were affiliate links. The nutritional information provided is approximate.
More recipes using your Dutch Oven
Slow Cooked
Slow Cooked Scottish Beef Stew
Curries
Slow-Cooked Beef Madras
Dinner
Sticky, Slow-Cooked Pork Ribs
Asian
Thai Style Peanut Pork