Crafted for simplicity and bursting with comforting flavors, beef goulash is the ultimate one-pot recipe to satisfy your cravings.
Say goodbye to complicated cooking techniques and endless cleanup—this dish brings hearty ingredients together for a rich and satisfying meal.
Whether you’re feeding a family or preparing leftovers for the week, beef goulash is your go-to recipe for maximum taste with minimal effort.
Why This One-Pot Recipe Shines
This beef goulash recipe celebrates the beauty of traditional Hungarian cooking with a streamlined, one-pot approach. Using a Dutch oven ensures even cooking while letting flavors meld beautifully.
By focusing on simple, pantry-staple ingredients like beef, onions, and paprika, the recipe strikes the perfect balance between convenience and authenticity. Plus, the combination of paprika cream and roasted red peppers adds a unique depth to every bite .
Key Tips for Perfecting This Recipe
- Choose the right beef: Opt for chuck-eye roast, trimmed, and cut into uniform pieces for consistent tenderness
- Go fresh with paprika: Sweet paprika is essential for authentic flavor. Avoid smoked varieties to keep the dish true to its roots.
- Use a Dutch oven: The heavy, even heat of a Dutch oven creates the ideal environment for slow-cooking your ingredients to perfection.
- Layer flavors: Start by softening the onions, then incorporate the paprika mixture and meat gradually for a rich and well-developed taste.
- Check liquid levels: Keep an eye on the broth to ensure the stew doesn’t dry out. Add extra broth as needed for a silky consistency,
Substitutions & Variations to Explore
One of the best aspects of this one pot recipe is its adaptability. Here are some substitutions and tweaks to make the dish your own:
- Vegetarian option: Replace beef with hearty vegetables like eggplant, mushrooms, or potatoes for a plant-based twist.
- Low-carb adjustment: Skip the carrots and use zucchini or cauliflower instead.
- Spice it up: Add a touch of cayenne or hot paprika for extra heat.
- Gluten-free: Pair the dish with mashed potatoes or steamed rice instead of noodles.
- Family-friendly: Serve with buttery egg noodles or crusty bread to round out the meal.
Tips for Easy Cleanup
One pot meals are beloved for their simplicity, and this recipe is no exception. To make cleanup even easier:
- Line your Dutch oven with parchment paper before cooking to minimize sticking .
- Use silicone or wooden utensils to avoid scratching your cookware.
- Store leftovers directly in the pot after cooling to eliminate extra containers.
Perfect Pairings for Beef Goulash
Complete your meal with simple yet complementary sides to enhance the flavors of this dish:
- Classic accompaniments: Serve with sour cream for a creamy contrast and buttery egg noodles to soak up the rich sauce.
- Fresh greens: Add a crisp green salad with a light vinaigrette to balance the hearty stew.
- Bread for dipping: Crusty baguette or rustic rolls are perfect for savoring every drop of the sauce.
This one pot recipe is your ultimate comfort food hero, delivering bold, satisfying flavors with minimal effort.
Homemade Beef Goulash One-Pot Recipe
Equipment
- Dutch oven
- food processor
Ingredients
- 4 pounds boneless beef chuck-eye roast trimmed and cut into 1 1/2-inch pieces
- 2 teaspoons table salt divided
- 1 12-ounce jar roasted red peppers, rinsed
- 1/2 cup sweet paprika
- 2 tablespoons tomato paste
- 1 tablespoon distilled white vinegar divided
- 3 pounds onions chopped fine
- 2 tablespoons vegetable oil
- 4 carrots peeled and sliced 1 inch thick
- 1 bay leaf
- 1 cup beef broth plus extra as needed
Instructions
- Adjust oven rack to the lower-middle position and preheat to 325°F. Sprinkle beef with 1 teaspoon salt. Process red peppers, paprika, tomato paste, and 2 teaspoons vinegar in a food processor until smooth (1-2 minutes), scraping down the sides as needed.
- In a Dutch oven, combine onions, oil, and remaining 1 teaspoon salt. Cover and cook over medium heat, stirring occasionally, until onions soften but have not browned (8-10 minutes). If browning begins, reduce heat and stir in 1 tablespoon water.
- Stir in the pepper mixture and cook uncovered until onions start to stick to the bottom of the pot (2 minutes). Stir in beef, carrots, and bay leaf, scraping down the pot’s sides. Cover and transfer to the oven.
- Bake until beef is almost tender and liquid is reduced to 1/2 inch below the top of the meat, stirring every 30 minutes (2 to 2 1/2 hours). Add broth as needed to maintain liquid levels.
- Stir in additional broth until the liquid measures 1/2 inch below the meat’s surface. Cover and cook until beef is tender (about 30 minutes). Remove pot from oven and discard the bay leaf. Skim excess fat from the surface, adjust consistency with broth, and stir in remaining vinegar. Season with salt and pepper to taste.
- Serve hot with sour cream and buttered egg noodles for an authentic touch.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.