Are you hankering for something hearty, comforting, and soul‑warming? A bowl of beef goulash might be exactly what you need. When the weather’s chilly or you just want a wholesome meal that fills you up and warms you through, beef goulash hits the spot. In this article, you’ll learn everything about how to cook an authentic, flavour‑packed beef goulash using top‑quality beef, and why choosing Gingin Grass Fed beef makes all the difference.
Imagine you’ve had a long day and need something nourishing. This recipe delivers robust meatiness, fragrant spices, and a rich, velvety broth. Let’s walk you through it step by step, from picking the right cut to simmering it just right.
Essential Ingredients for a Rich Beef Goulash
To make a satisfying beef goulash, you’ll need a balance of beef, vegetables, spices, and a good liquid base. Here’s what a traditional version might call for:
- Collagen‑rich beef cut (e.g., chuck, stewing beef, shank)
- Onions, ideally plenty, as they form the base of flavour
- Garlic for aromatic depth
- Sweet and/or hot paprika (Hungarian-style if possible)
- Caraway seeds (crushed) or bay leaf for that classic earthiness
- Root vegetables and peppers, carrots, potatoes, capsicum or sweet pepper, and optional tomatoes
- Beef broth or stock (or water)
- Salt and pepper, to taste
These aren’t strict; many variations exist. Some versions use more peppers, others more root vegetables. What matters most is the slow‑cooked fusion of meat, spices, and broth.
Step‑by‑Step Guide: How to Cook Beef Goulash
Here’s a detailed, easy-to-follow recipe to make a traditional, warming beef goulash.
Preparing the Beef and Base
- Cut 1–1.5 kg of beef (chuck, shank or stewing beef) into bite‑sized cubes. Season with salt and pepper.
- Heat a large heavy pot or Dutch oven over medium‑high heat. Add some oil (or butter + oil for extra richness).
- Add beef cubes, sear them until the outside changes colour. You’re not aiming for a full brown crust; just enough surface change is fine.
- Remove the beef temporarily to avoid overcrowding, especially if you have a lot in the pot.
Sautéing Aromatics and Vegetables
- In the same pot, add chopped onions. Cook until soft and translucent, roughly 5–7 minutes.
- Stir in minced garlic, then add chopped carrots, peppers (capsicum), and if desired, diced tomato or sweet pepper. Let them cook for another few minutes.
- Return the beef to the pot.
Adding Spices and Liquid
- Sprinkle in your paprika (sweet or a mix of sweet and hot), crushed caraway seeds (or a bay leaf), a pinch of salt and pepper. Stir thoroughly so the spices coat every piece and release their aroma; a quick 30–60 seconds is enough.
- Pour in beef stock (or water) to cover the contents, but don’t overfill; you want a rich, stew‑like consistency.
Simmer for Maximum Tenderness
- Bring the mix to a gentle boil, then reduce to a low simmer. Cover the pot with a lid.
- Let it simmer for at least 1.5 to 2 hours; this slow cooking time helps break down the collagen in the beef, making it unctuously tender.
- If you’ve added potatoes or firm root vegetables, stir them in about 30–40 minutes before the end, so they cook through but don’t disintegrate.
Final Touches and Serving
- Once the beef is tender and the vegetables are cooked, taste and adjust the seasoning. You might want a pinch more salt, a twist of pepper, or even a dash of smoked paprika for extra warmth.
- Serve hot. Traditional sides include buttered egg noodles (csipetké or spaetzle), mashed potatoes, rye bread or even crusty bread, perfect for soaking up the rich sauce.
Gingin Grass Fed’s Beef Goulash: Your Coziest Winter Meal
Beef goulash warms you up, makes you feel at home, and delivers hearty nutrition in every spoonful. With beef goulash cooked using Gingin Grass Fed beef, you get depth of flavour, tender texture, and wholesome goodness. Choose Gingin for premium, ethically raised beef that makes your stew unforgettable.
For a quote or to place an order, call us at (08) 6186 5450 and ask for our beef goulash service area.
We look forward to helping you cook the perfect beef goulash.
Stay warm, stay nourished, and enjoy great food from Gingin.
Common Questions About Beef Goulash (FAQs)
What’s the best cut of beef for beef goulash?
You’ll want a cut rich in connective tissue and collagen; chuck, shank, or stewing beef chunks work best. These break down slowly and yield tender, flavour‑packed meat after simmering.
How long should I simmer beef goulash for tender meat?
Simmering for at least 1.5 to 2 hours gives good results, but letting it go closer to 2.5–3 hours often makes the beef melt‑in‑your‑mouth tender and allows flavours to deepen.
Can I make beef goulash in a slow cooker or an Instant Pot?
Yes. A slow cooker or slow‑cooking method works well for beef goulash, you might need 4–6 hours on low, but you get a deeply rich stew with minimal effort. Just brown the beef first, then transfer to the slow cooker with vegetables, spices and broth.
Is beef goulash the same as beef stew?
Not exactly. While both involve slow‑cooked beef and vegetables, beef goulash relies heavily on spices, notably paprika and sometimes caraway, which give it a distinct taste. The flavour profile is generally more earthy and aromatic than a typical stew.
What should I serve with beef goulash?
Classic pairings include buttered egg noodles (spaetzle), mashed potatoes, rye bread, or crusty loaves. These help soak up the rich sauce and make the dish more filling and satisfying.