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My review
Chef John's Beef Goulash
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Chef John
"This Hungarian-style goulash is a thick beef stew that is great served over buttered noodles and garnished with sour cream."
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Ingredients
2 h 30 m servings 573Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Season beef with salt and black pepper. Heat vegetable oil in a large skillet over high heat; cook and stir beef in hot oil in batches until browned on all sides, about 5 minutes per batch. Transfer to a large stockpot and reserve drippings in the skillet.
- Return skillet to medium heat; stir onions into the reserved drippings, drizzle olive oil over onions, season with 1/2 teaspoon salt and cook until onion has softened, about 5 minutes. Transfer to the stockpot with beef.
- Combine paprika, caraway seeds, black pepper, marjoram, thyme, and cayenne pepper in the skillet and toast over medium heat until fragrant, about 3 minutes. Add 1 cup chicken broth and stir; transfer to the beef and onion mixture.
- Stir 3 cups chicken broth into beef mixture. Add tomato paste, garlic, vinegar, sugar, 1/2 teaspoon salt, and bay leaf; place stockpot over high heat and bring to a boil. Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
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Footnotes
- Chef's Note:
- Real goulash is more like a soup, so if you want yours thinner, just add 2 or 3 extra cups of broth.
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Reviews
Read all reviews 325413 Ratings
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Most helpful positive review
2/1/2013
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 th...
Most helpful critical review
2/7/2013
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.
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2/1/2013
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 th...
2/16/2013
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...
2/7/2013
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.
2/9/2013
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 afra...
1/12/2014
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...
1/12/2014
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 J...
2/11/2013
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 "int...
12/29/2013
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 o...
12/27/2013
Exceptional recipe for a cold winter's night! I made this recipe as Chef John recommended, but I also added 1 more onion, 5 stalks of celery (chopped), 2-14 oz. cans stewed tomatoes, 5 medium p...