Chef John's Beef Goulash

Boy is this a great recipe! I had the front window open and a neighbor and the UPS man stopped by to ask what was cooking! A couple of things that are not mentioned in the recipe but are in the video - first Chef John used a mortar and pestle to grin the caraway seeds - well let me tell you caraway does not like to be crushed, but this is really an essential part of the recipe, if you have a spice grinder - use it, otherwise be prepare for some heavy duty crushing with the mortar and pestle. Also, cool the skillet between doing the onions and toasting the spices - I came dangerously close to burning those preciously ground spices! The video recommends simmering with the lid off - which I did and is probably also why the neighbors came asking about dinner. This was a rich and beautiful stew - company worthy for sure, especially on a cold fall or winter evening.

Dad & I thought it was alright but it was w-a-y too zippy for the four kidlets ages 10 and under. If I ever make this again, it'll be with serious alterations.

Absolutely delicious! I added about half a green pepper, diced and sauteed along with the onion, which I had seen in other Goulash recipes. Went light on the cayenne pepper. (Chef John's nothing without his red pepper!) This was simple, delectable and even better the next day. Served over buttered egg noodles. Will make again! Thanks Chef John! Highly recommended, and I would encourage the grinding of the caraway along with the use of fresh marjoram if at all possible.

We loved this! It's true it is a little spicy, so if you're sensitive to heat just cut back on the cayenne pepper a bit. We think the noodles and sour cream tamed the spice for us. I was afraid at first it was going to be a little too vinegary, but when it was done....nope. It was really tasty and perfect for a cold night. Smelled great while simmering, but be sure to keep it at a simmer with no lid so it reduces properly. A keeper in this house for sure.

This recipe is phenomenal! I printed out the recipe and my husband was the one who wanted to make it - the beef turned out so tender and my 15yr old son called the sauce "pure flavour" and "intensely beef-y" and asked that this be put into the recipe rotation! He's learning to cook now, so maybe he'll make it the next time. Thanks, Chef John.

Merriam-Webster's definition of "goulash": (1) a dish of meat, vegetables, and paprika that is slowly cooked in liquid; (2) a mixture of different things. And that's exactly what this recipe is. Plus, it's a delicious mix of flavors (as evidenced by the many, many 5-star reviews) -- perfect for a cold winter's night!

Another winner from Chef John! . It is simply delicious with many layers of flavor and interest. I left out the cayenne because I didn't want it spicy. And really loved the flavor. Thanks Chef John for another fabulous recipe to add to my repitoire.

This is a great recipe. Since it did not specify whether to use spicy or sweet paprika, I used a bit of both. Also, made sure I used traditional Szeged Hungarian Paprika (lucky for me it was on sale when I went to purchase)---I think it makes a difference. Be sure to watch the goulash the last 10-15 minutes. You want to make sure the liquid has cooked down enough but not too much that it burns. Great recipe, Chef John!

I get very irritated when people say "that's not authentic Hungarian" not only have I read but cooked 100's of Hungarian recipes, the one thing that is authentic is the use of paprika, onions and sour cream after that it's anyone's guess! Recipes for Goulash very from family to family and region of the country that family came from I grew up with a thick soup like goulash, some of you would call thick soup "stew", my family never used caraway seeds and didn't put tomato in either, doesn't mean it wasn't authentic, just because your Hungarian grandma or mine didn't make it this way doesn't mean it's not right.

Absolutely stunning dish! Made Chef John's Goulash as written and it was perfection! I am shameless tweeker, I'll admit it. No need with this recipe, though. If you are intimidated by rich, intense flavored ethnic dishes, then this recipe may not be for you and, as another reviewer wrote, may not be too kid friendly. However, if you have a palate that loves new experiences, please give this recipe a whirl. Hooray for leftovers!

My sweetie raves over this dish. Just the right amount of bite/heat. I baked it in a Dutch oven at 300 degrees for 3 hours. Will definitely make this again, maybe even for company.

I love Chef John's recipes AND his sense of humour AND his videos. Added a little less cayenne, and it was delicious.

If you want Beef Goulash like they eat in Hungary this is the thing. I have eaten it there and it was just like this. Great job with the video as well!

This is the second of Chef Johns recipes that I've tried and I'm 2 for 2. I made it almost exactly as written, didn't leave anything out, but did up the paprika. Hubby loved it, he keeps saying I should open a restaurant.

So good! I tried it once with chicken stock and the next time with beef as some have suggested. Both were amazing but I think we'll be sticking with the beef from now on. It's quickly become a firm favourite!! Three for three - Go Chef John!

Well done Chef John! I love all your tasty recipes. Don't allow the thoughtless remarks of your critic steal your thunder (obviously bigger issues there then just food) Sadly, there is one in every bunch...

So delicious! I used pressure cooker instead of slow cooker. cooked only 15 min. saved a lot of time.

Love this hearty stew! Couldn't wait to have this again since making it a couple of months ago. I whimped out and used half the caraway and cayenne. The only ingredient I didn't have is marjoram. The only advice is to watch for the sodium use. When the broth reduces, it'll get salty.

My family spent several years in Germany and have had this stew or soup there and up until today have never found a recipe that came close to what we had in Germany. With exception of changing the chicken broth to beef broth, THIS RECIPE IS SPOT ON! Thank you Chef John from Ohio!!!

Full of flavor, and simple to make. Loved this! I actually threw this together after work without advance planning... I pulled some stew meat out of freezer & happened to have all the ingredients on hand. Didn't have enough stew meat, so added in some sliced carrots after awhile. My family of five really liked this!! Next time, I will garnish w/ a dollop of sour cream which I think will add much to the flavor. Thanks for sharing!

This was absolutely amazing. I grew up living next door to a Hungarian family and this is virtually identical to the way they'd make it. Fantastic. Utterly fantastic!

Wonderful tasty dish but BE WARNED! Use the proper cut of meat. First time I used check roast and it was perfect. Being a big dummy I tried it with round roast, (was on sale) and very tough, yet still tasty. I will make this again and again.

This is amazing!!! It packed so much flavor in each bite. I am not a beef fan, but you can bet this recipe is a keeper and I will make it often. Don't change a thing. It's perfect just like it is.

Very good recipe. A couple suggestions if you're trying this: paprikas vary greatly. If your paprika is spicy that might be enough heat. If it's sweeter or you're concerned about spice - start with 1/4 tsp cayenne and add more before reducing the liquid if you need it. Also, use a spice grinder for the caraway seeds - you need them ground really well. I added 4 carrots just to have a little vegetables and I'd probably do 6 next time. I'd also add one more bay leaf. And finally, I cooked this on the grill in a cast iron dutch oven at 300 degrees with indirect heat. Once done cooking (approx 2 hours), I put it on high direct heat, uncovered it and reduced for 15 or 20 minutes. Really good!

Who cares what the recipe is called and whether it's true to its name or not! All that matters is how it tastes and it tastes fantastic! My husband is in the kitchen licking the pot.

Wow!!!! This was wonderful!!! Made it exactly as written, except only using half the cayenne. Served over wide fettuccini with a salad. I bought the Hungarian Paprika to use. I don't know if it would make a difference using Spanish Paprika, but I don't want to find out. I don't have a pestle, so I put the caraway seeds into the corner of a plastic sandwich bag and crushed, or sort of crushed, them with the flat side of a meat tenderizer. It seemed to work fine, even if they weren't finely ground. Thank you, Chef John! This will be a regular dinner recipe at our house!

Thank you Chef John for another wonderful recipe! Every one of yours I have tried has been great! This was delicious as written, although I did cut back on the spice a little (I admit I'm a wimp). Next time I may put full amount in. There certainly are some rude people here. Ignore them, your recipes are fantastic :)

Didn't change a thing, very good

This recipe has a delicious rich taste and a touch of spike to keep things exciting. I'd recommend serving it over a bed of fresh spaetzle. It keeps well also. Another triumph of a recpie by Chef John!

I bought a cut of beef chuck accidentally thinking it was steak tips and then had to find a recipe to use it in. I've never had Goulash before but the recipe sounded interesting, and didn't turn out to be any more difficult or time consuming than any beef stew recipe would. I was a little concerned about the texture of the beef while it was cooking because it was pretty tough until the very end of the 2 hours. In the end it turned out fantastic, even better the next day. Can't go wrong with Chef John... Thanks!!

Dear chef John! As a Hungarian I think your recipe is not bad at all - but - and here is the only big difference. In Hungary if you make goulasch you add the EQUAL amounts of meat and onions! Believe me, if you cook it long and slow, the onions will disolve!

Wow! This was amazing! The subtle flavours of balsamic vinegar, caraway, garlic....fantastic! Thank you for this dish!

Easy and delicious. Sour cream really does add to the taste.

I made as stated and watch the video before hand. I thought it was ok, my husband and daughter thought it was "good". There were a lot of spices that I had never used before, caraway, Hungarian paprika and marjoram. To be fair I don't think I am a fan of caraway. It was a little spicy, I thought it tasted better with the sour cream, I had it both ways. If I made this again, I might just change up a few spices for my taste, I liked how tender the meat was with this cooking technique and would have never thought to heat the spices.

The meat was very tender after 2 hours of cooking but it had too much caraway seeds. I may try this again with the amount and use pork instead.

Was a great recipe, and easy enough to make. I have a picky eater in my home and even he loved it! If you have chidren in the home, I would recomend using a bit less spice. But we liked it just the way it is. Persnally, I cooked everything in the same stew pot. I just put the meat and onions aside while I heated the spices. Then just continued the recipe as written.

HI Chef John, I tried this recipe and I rock the house. Everyone love's me taste came out so good. I tried to cook all the stew in the world but this recipe is the greatest. Its so simple and classic. Thank you very much to share this recipe to us. Your follower Raquel P.

i used lamb shanks and made as written. this was very, very good. i used smoked paprika which is probably very different than the hungarian paprika, but it was what i had.

I made this for my husband's birthday.It was delicious! We - including our toddler - enjoyed it . An excellent recipe that is worth the effort. Thanks Chef John.

Wow! This was amazing! The subtle flavours of balsamic vinegar, caraway, garlic....fantastic! Thank you for this dish!

WAY TO SPICY. THE GOULASH DIDN'T THICKEN LIKE IT SHOULD HAVE. IT DIDN'T TASTE LIKE HUNGARIAN GOULASH THAT I'VE EATEN IN CHICAGO RESTAURANTS BEFORE. IT WAS DIFFERENT BUT THE SPICY FLAVOR SPOILED THE MEAL. IF I EVER MADE IT AGAIN I WOULD LEAVE OUT THE CHEYENNE PEPPER.

Little spicy the first day due to cayenne, but awesome the next day. Will definitely make this again, meat was incredibly tender.

Great recipe! Thank you Chef John for yet another home run! :-)

My first Chef John recipe and it was a keeper. My family loved it. It did take some time to prep, but well worth it. I added sour cream to my first serving and none to my second. It did add that extra something.

Superb recipe. Added quartered button mushrooms, other veggies to use up, and doubled the Hungarian sweet paprika. 5 stars, thanks Chef John! 5th time making this. Can't say enough how much we enjoy this. Make this without hesitation. Do add a carton of baby bella sliced mushrooms before browning up those sliced onions. Thanks, Chef John!

A fantastic recipe. It may be faux Hungarian but it actually beats the authentic Hungarian goulash. It goes in my recipe file. Thanks

Excellent. The flavors all blended so well and just the right amount of heat. BF said it was one for the regular rotation! Thanks Chef John!!

This recipe had too much spice to it. If I were to make it again I would halve the amount of Hungarian paprika. But I do not think I will make it again.

I made it according to the video and it turned out great. If you like it a little thinner add more chicken broth. It is supposed have a little zip to it that is why you have all the wonderul herbs. Change the type of paprika if you don't like a hint of heat, but i wouldn't make it without it.

Left out the cayenne as we didn't have any (and I'm not a fan of hot food) but what was made was amazing. Very rich and meaty, will definitely add it to my rotation.

Hubby and I enjoyed this very much. Don't change a thing. Yum.

I did mine in an multi cooker/pressure cooker just added beef and salt gave it a stir then added all the other ingredients plus some sliced mushrooms and chopped sundried tomatoes gave it another mix then set it for 40 minutes and done it was so good!

9/12/2017 This turned out really good. I do not pretend to write "reviews" because I generally make some changes to everything, even baked goods because of high altitude; so when I stir up a "concoction" that did not suit my tastes I could never legitimately offer an opinion. I was a little guy in the 'forties when cooking was....and home canning, butchering, etc. was the norm and my mother was a great "everything" homemaker, she cooked up many "mixtures" that had no name or title except GOOD and many just got called goulash. I learned to cook from this fine lady during a time when the Grocer was an adventure, "supermarket" was not even a word and oranges were a real occasion at Christmas. I really enjoy and value all the contributors to "ALLRECIPES" and the great convenience it is to reference so many, many different dishes and methods. Thanks to everyone !

It's the only way I cook beef now - the flavour is so rich and full of umph! Plus the house smells incredible for the whole day. I skip on cayenne since the freshly ground black pepper adds enough heat on its own. After my second time, I went out and bought a spice grinder just so that I can grind the caraway seeds for this recipe :)

My mother made something similar and I have been searching for this recipe for years. The next time I make it, I will use sliced onions and leave out the cayenne and I think it will be perfect.

I made this the other night and followed the instructions exactly. I'm from Austria and this is what a goulash is supposed to taste like. Great recipe thank you. Absolutely 5 stars!

It indeed was too spicy. I'm not sure cayenne was needed at all. The remainder of the recipe was very good.

The sauce was excellent, but the meat was tough. I think I will look for a recipe that cooks longer so the meat has time to get tender.

This has become my very favorite way to do a "beef stew". It's rich and dark and very flavorful. I followed the recipe exactly, so unlike me, but if I am reviewing a recipe I should follow it! I ground my own spices and I served it with egg noodles and a dollop of sour cream. Crazy delicious every single time. My family an guests (yes serve it!) love this one. I want to put my entire face in this. Love you Chef John!

This dish was awesome. However, we did not reach the thick stew consistency it was very liquid. Instead of sour cream we used Greek yogurt which thickened it a little. It. But I will say the depth of flavor is fantastic especially two days later as leftovers. Will definitely make this again.

I LOVE this recipe! I've made it with beef and regular paprika & venison and Hungarian paprika. If you like it spicy, go for the Hungarian. Sooooo good.

This was really good. My husband loved it. He could smell it before he got into the house. I tried to do it exactly as written. I ran out of paprika (and couldn't even find Hungarian paprika at the store) and was at least a couple of teaspoons short. I used just a tad less cayenne because so many said it was too much. Also I followed the written recipe which called for ground thyme. Later I watched the video and he used dried thyme. None of it mattered. The flavors were amazing. I highly recommend it.

This is our special Sunday or Birthday dinner. Soooooo good!!!

I'm not usually a big fan of beef-this is so scrumptious. It takes a lot time, but worth it if you have guest to impress (or the time).

Great Combination of Spices! Followed recipe as written - used all ingredients as written without substitutions. Also if too spicy, sour cream on side - perfect gravy and tender meat. I did add carrots and mushrooms. My family, happy with unique smoky spiciness. Made it during Chicago snowstorm, and served it with egg noodles, crusty bread, and red wine. Perfect dinner!

I thought the amount of cayenne indicated was way too much.

Way too spicy!!!

WOW! Another keeper from Chef John. This is so tasty. I followed the recipe exactly, however I didn't have Hungarian Paprika so I had to use the paprika I had. Great comfort food. We had this with egg noodles, and the leftovers were even better! Thanks again for another HIT Chef John.

Found Chef John on YouTube; trivets lot of his recipes. All are good, but this one is a fan favorite of everyone that I’ve made it for... Today I’m trying it in the slow cooker...

Ohmygoodness! You will be sorry if you don't try it.

I made this today - I made half the amount as there is only two of us. I wish I would have made the whole recipe! I would not change anything. I did simmer uncovered for the last hour so that it would thicken a little more. The flavor was exactly what I was hoping for and will definitely make,it again!

Way too spicy for everyone's taste. I had doubled the recipe for 8 servings. I had to rinse the meat and reserved a few tablespoons of the gravy. I had beef broth and made a regular gravy and put the meat in the new gravy and served over a fresh batch of noodles. If I would use this recipe again, I will delete the cayenne pepper and the teaspoon of ground black pepper.

Loved it. Gives you a spicy mouth afterward, and during eating, is just the right amount of spicy deliciousness. I agree - probably a bit too spicy for a young kiddo, but perfect for adults! We didn't let it simmer the whole time, so it was a little watery, but I'd guess we'll be impatient to eat it in the future [again] so will hit it with some cornstarch next time. Bravo!

Delicious!

Wat too much cayenne, and I like spicy food. Unless your tongue is challenged or the cayenne is stale, unlike mine which was fresh from a well-know purveyor of spices here in NYC, I'd say that you safely cut the amount by half.

Very tasty; I had been looking for a pressure cooker recipe and modified this one. 20 mins under high pressure was perfect!

I did not care for this recipe. Made it exactly as written. The meat was tender though.

This recipe is fantastic! Used beef broth rather than chicken broth. Also added cut up small potatoes, carrots and peas as my husband is used to Goulash with veggies. I baked the goulash in the oven at 325 degrees for 3 hours, added the veggies and another 2 cups broth as my husband likes goulash like a soup, then baked another hour. Meat was so tender and moist. Definitely the best recipe we've found, and wouldn't hesitate to serve it for company.

Everybody loved it. even mom with alzheimer (who doesnt speak much) had something to say about the dish. thank you chef John

Made this for dinner tonight and it was spectacular!!! The only thing I did differently was to cut the cayenne in half (my 3 y.o. granddaughter was eating this and loving it by the way and she doesn't like meat!). It was easy to prepare and super luscious. I think the caraway really makes it especially toasting it in the skillet first. I made this for a party of 15 and they all went home with the recipe! Thanks Chef John :-)

I thought I did everything as written, but my beef never softened even after slow cooking for over 2 hours. Perhaps I overcooked it at the beginning, although I followed timing and temperature instructions. The sauce was good, but too salty. It was too much work for not a very good result. This is the first recipe of Chef John's I've not loved. I won't be trying it again.

Overall, it's a good recipe but not a wow recipe for me. Tip: If you find it difficult to cut fresh chuck roast, put in the freezer for 10 minutes or so and it'll be easier to portion. I followed the recipe with slight exceptions: I used a bit more garlic than it calls for, and I added about a half of a green bell pepper which I cooked with the onions. As the caraway and marjoram flavors were outside my usual tastes, the novelty was good but I don't find either to offer a wonderful flavor. I appreciate a bit of kick, so I likely should have increased the cayenne and/or left the sour cream off (

This recipe is absolutely amazing! I followed the recipe exactly and the goulash turned out smelling and tasting phenomenal. I made buttered egg noodles and cauliflower steak to go with it and my husband and I devoured it all. I made it again later for some friends and their boys loved it, too (10 and 12 years old), the spices were definitely not too much for them. I did take the advice of others and made sure to cool my skillet before toasting the spices, otherwise the recipe is perfect as is. Five very satisfied and satiated stars for this amazing dish!

I made this goulash. Instead of beef I used deer meat. It turn out so yummy. I also added 4 shakes of maggi.

I've made this recipe,as directed, at least 3 times and it's delicious. The aroma of beef, paprika and caraway is out of this world - and it's a nice departure from the usual pot roast seasoning. Love this recipe.

Dish was delicious. Alas, neither myself or my downstairs neighbor had caraway, but it was fantastic. The video was very helpful to see how it should be looking as it goes. I'd definitely recommend this recipe to others. I don't eat beef that often, so it'll probably be one of my special dinners in the future.

I made this tonight on a snowy day. Perfect day to make it because it needs to simmer for several hours. I followed the recipe exactly and all I can say is it was delicious. Definitely a keeper.

This was really good! My grandma used to make it after she watched one of her childhood friends make it (no written recipe). It tastes just like what I remember. This was easy to make & the long, slow cooking made it even better. Thanks Chef John for another great recipe.

This looked and smelled amazing served over egg noodles. Leftovers didn't last and were good - AH enjoyed the meat more than the noodles, SH and I liked this a lot.

This one is a keeper. I usually leave out the caraway seeds and hot pepper (family preference), and it really does need HUNGARIAN paprika. Great served with egg noodles or mashed potatoes.

I have been making this for a few years now. This is one of those comfort foods recipes for me. I usually use the half sharp Hungarian paprika from Penzey's along with their cayenne, it gives it a decent heat.

Thumbs up from polish friends! Recommend to slow simmer for 2.5 or 3 hours.

I have made this so many times it's great. Today I tried it in the crock pot. Browned beef, added everything to crock pot and let cool on high for 8 hours. Added water and cornstarch to thicken. amazing!

I used to have to eat my babysitter's goulash when I was a kid and it was so bad that I never made it until now. I have to say that this was probably the one of my most favorite dishes ever. My 10 and 14 year old and husband thought it was fabulous as well. My son and husband argued over who got to keep the tiny bit of leftovers. I didn't have a few things and so just used what I had. I had no caraway seeds or marjoram. I added a 1 tsp of Famous Dave's Rib Rub and increased sugar to 1 TBL. I increased tomato paste to 1/2 cup and chicken broth to 3 1/2 C so it would get thicker faster. We used one of our buffalo roast. Since I didn't have 2 1/2 hours I cut my meat up into tiny pieces and after I sauteed them I added them to 3 cups chicken broth to get them boiling and tender. So I cooked and simmered for about 1 1/4 hours. The meat was very tender and the taste incredible. It had a small bite to it, but nothing too spicy. Thanks for the recipe. I will definitely make this many times again for my family and our family get togethers.

Will definitely make this again. Husband loved it. Kids were so-so on it, but that is how they roll with anything new. Perhaps a bit spicy (which my husband loved), so if spicy is not your thing, you may need to adjust the seasonings. I will say however, that I found it just right and I don't like things as spicy as my husband.

Excellent! I used left over roast -- so I did not do the first step.

I thought I was sitting in my Grandmothers kitchen! She was from Austria and this turned out just like my memories. I've made a different version of what I thought my Grandmother prepared, no more ... This is my Go To from now on! I've passed it onto family members so they too can enjoy this awesome recipe! Thank you, Chef John!

Great recipe! My mom just shared this so I must try it. We grew up on her delicious beef goulash

Wonderful!