How to make
To prepare classic beef goulash, start by preparing the ingredients. Rinse the beef under cold running water and cut it into medium-sized cubes. This size helps the meat cook evenly while staying tender.
Peel the onions and slice them into thin half-moons. Remove the seeds from the red and green peppers and cut them into large pieces.
Heat the oil or lard in a deep pot or Dutch oven over medium heat. Add the sliced onions and cook them for several minutes until they soften and begin to turn lightly golden. Stir occasionally so they cook evenly.
Add the chopped garlic and cook briefly for about 30 seconds, just until it releases its aroma.
Next, add the beef cubes to the pot. Cook them while stirring occasionally until the meat is browned on all sides. This step helps seal in the juices and gives the goulash a deeper flavor.
Once the meat is lightly browned, add the paprika, cumin, and tomato paste. Stir everything well so the beef becomes evenly coated with the spices and tomato mixture.
Add the chopped red and green peppers and the bay leaf.
Pour in the beef broth so the liquid almost covers the meat. Bring the mixture to a gentle simmer, then reduce the heat to low.
Allow the goulash to cook slowly for about 60-70 minutes. During this time the beef becomes very tender and the sauce thickens naturally as the ingredients cook together.
Finally, season the goulash with salt and black pepper to taste. Stir gently and sprinkle the finely chopped parsley over the dish just before serving.
This rich beef goulash pairs beautifully with fresh bread, mashed potatoes, or homemade polenta.
The dish can be stored in the refrigerator for up to 3 days in a sealed container, and its flavor becomes even richer when reheated.
Take a look at our recipes for the popular Wiener schnitzel, traditional beef Wellington, or the delicious Italian beef osso buco.
