Old-Fashioned Goulash: A Hearty Classic with Timeless Flavor

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Rich, warm, and deeply comforting—Old-Fashioned Goulash is the kind of meal that hugs you from the inside out. This traditional stew is rooted in Eastern European cuisine, known for its bold paprika-spiced broth, tender chunks of beef, and a medley of hearty vegetables like carrots and potatoes. Every bite offers a depth of flavor that has simmered slowly, transforming simple ingredients into something unforgettable.

Perfect for a cozy dinner on a chilly evening or as a satisfying make-ahead dish for busy weeknights, this goulash is the very definition of comfort food. It’s rustic, nourishing, and has that nostalgic, old-world charm that feels like home. Whether you serve it with crusty bread or over buttered noodles, this one-pot wonder is sure to be a family favorite.

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Ingredients for Old-Fashioned Goulash

• 2 pounds beef chuck, cut into bite-sized cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet paprika (Hungarian if possible)
• 1 teaspoon smoked paprika
• 2 tablespoons tomato paste
• 4 cups beef broth
• 1 ½ cups diced carrots
• 1 ½ cups diced potatoes
• 1 cup celery, sliced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon caraway seeds (optional but authentic)
• 1 teaspoon dried thyme
• Salt and black pepper to taste
• 1 bay leaf
• Fresh parsley, chopped (for garnish)

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Step 1: Sear the Beef

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the beef cubes in batches, making sure not to overcrowd the pan. Sear the meat on all sides until browned, about 5–7 minutes per batch. Transfer the browned beef to a plate and set aside.

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Step 2: Sauté the Aromatics

In the same pot, add a bit more oil if needed, then sauté the chopped onions until soft and translucent, around 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

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Step 3: Add Spices and Tomato Paste

Sprinkle in the sweet paprika, smoked paprika, and caraway seeds (if using). Stir well to coat the onions and garlic. Add the tomato paste and stir continuously for about 2 minutes to caramelize and deepen the flavor.

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Step 4: Deglaze and Simmer

Return the browned beef to the pot. Pour in the beef broth, scraping the bottom to loosen any flavorful bits. Add Worcestershire sauce, thyme, bay leaf, and a generous pinch of salt and pepper. Stir to combine.

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Step 5: Add the Vegetables

Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45 minutes. Add the diced carrots, potatoes, and celery. Simmer uncovered for another 45 minutes, or until the meat is fork-tender and the vegetables are soft.

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Step 6: Final Touches

Taste and adjust seasoning if needed. Remove the bay leaf before serving. Garnish with freshly chopped parsley for a burst of color and freshness.

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Storage Instructions

Old-Fashioned Goulash stores beautifully, making it ideal for meal prep or enjoying leftovers later in the week.

• Refrigerator: Let the goulash cool completely before transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days.
• Freezer: For longer storage, freeze the goulash in freezer-safe containers or heavy-duty zip bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm on the stovetop over medium heat, adding a splash of broth or water if it thickens too much. Alternatively, reheat individual portions in the microwave for 2–3 minutes, stirring halfway.

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Estimated Nutrition (Per Serving – Based on 6 Servings)

• Calories: 390
• Protein: 32g
• Fat: 18g
• Carbohydrates: 24g
• Fiber: 4g
• Sugar: 5g
• Sodium: 610mg
• Cholesterol: 90mg

(Note: Nutrition may vary based on exact ingredients used.)

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Frequently Asked Questions

1. Can I make this recipe in a slow cooker?

Absolutely! Brown the beef and sauté the aromatics first, then transfer everything to a slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

2. What cut of beef works best?

Beef chuck is ideal for its rich marbling and tenderness after slow cooking. Stew meat is a good backup if you’re short on time.

3. Can I make it vegetarian?

Yes! Substitute the beef with mushrooms, lentils, or plant-based meat alternatives and use vegetable broth.

4. What’s the difference between goulash and beef stew?

Goulash is known for its paprika-forward flavor and typically includes fewer vegetables than American-style beef stew. It’s also more aromatic due to spices like caraway and thyme.

5. Can I add noodles or pasta?

You can! Cook pasta separately and stir it into the goulash just before serving, or serve it on the side.

6. Is Hungarian paprika necessary?

It’s highly recommended for authentic flavor. If unavailable, regular sweet paprika works, but the depth won’t be quite the same.

7. What can I serve with this dish?

Crusty bread, buttered egg noodles, mashed potatoes, or even a dollop of sour cream on top pairs beautifully.

8. How do I thicken the goulash if it’s too watery?

Simmer uncovered until it reduces, or stir in a slurry of cornstarch and water (1 tablespoon each) for quick thickening.

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