The Ultimate Easy Homemade Goulash Recipe

Goulash is a comforting, hearty dish that warms you from the inside out and is surprisingly easy to make at home. Traditionally from Hungary, this recipe is approachable for any home cook and features tender beef, fragrant paprika, fresh vegetables, and a rich tomato-based sauce. It is perfect for chilly evenings, family dinners, or even meal prep for the week. What makes this goulash special is its simplicity and versatility. You do not need any complicated ingredients, and the steps are straightforward, allowing you to adjust the flavors, add extra vegetables, or make it spicier if you like. By the end, you will have a rich, flavorful goulash that tastes like it simmered all day even though it comes together in a fraction of the time.

Ingredients Needed

Here is everything you will need to make this easy homemade goulash. Precise measurements ensure consistent flavor every time.

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons vegetable oil or olive oil
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, peeled and sliced
• 2 medium bell peppers, chopped
• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 1 tablespoon salt, or to taste
• ½ tablespoon black pepper
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon tomato paste
• 1 can 14.5 ounces diced tomatoes
• 2 cups beef broth
• 1 bay leaf
• 1 cup uncooked elbow macaroni or small pasta
• ½ cup sour cream for serving, optional
• Fresh parsley for garnish

Step by Step Cooking Instructions

Preparing the Beef

Heat the vegetable oil in a large pot over medium-high heat, then add the beef in batches and brown on all sides for rich flavor before setting it aside.

Cooking the Vegetables

Add the chopped onions to the same pot and cook until soft and translucent, then stir in the garlic, carrots, and bell peppers and cook until slightly tender and fragrant.

Adding Spices and Tomato Paste

Stir in the sweet and smoked paprika, salt, pepper, thyme, and oregano, then add the tomato paste and cook briefly to release their flavors.

Simmering the Goulash

Add the browned beef back to the pot along with diced tomatoes, beef broth, and a bay leaf, then bring to a gentle boil, reduce heat, and simmer until the beef is tender and flavors meld.

Cooking the Pasta

About fifteen minutes before the goulash is ready, cook the elbow macaroni separately until al dente, then drain and set aside to prevent overcooking.

Finishing the Dish

When the beef is tender, remove the bay leaf, stir in the cooked pasta, let it warm with the sauce for a few minutes, and serve with sour cream and parsley.

Tips for Customizing the Recipe

Goulash is very versatile and can be made with chicken, pork, or even just vegetables for a vegetarian option. You can add potatoes, mushrooms, or zucchini to make it heartier, and adjust the paprika or add cayenne for extra spice. Homemade beef broth gives the best flavor, but store-bought works well, and you can swap pasta for noodles or rice. For a thicker sauce, simmer uncovered at the end, or stir in cream or sour cream for richness. Leftovers taste even better the next day, and the dish freezes well for up to three months.

Nutritional Information

One serving of this goulash, based on six servings, contains approximately 420 calories, 35 grams of protein, 28 grams of carbohydrates, 4 grams of dietary fiber, 6 grams of sugars, 18 grams of fat, 5 grams of saturated fat, and 700 milligrams of sodium. This hearty dish is an excellent source of protein and offers a balanced combination of carbohydrates, fats, and fiber, making it both satisfying and nutritious for a comforting meal.

Serving Suggestions

Goulash is incredibly versatile when it comes to serving. Serve it on its own with a dollop of sour cream and a sprinkle of parsley. Pair it with a crusty loaf of bread for dipping into the rich sauce. It also works well over mashed potatoes or cooked rice. For a lighter meal, serve it with a simple green salad on the side. Leftovers can be reheated for lunch or dinner and taste just as delicious the next day.

Frequently Asked Questions