Goulash
Stewing beef, tomato and caraway seeds come together in this beef — 70 minutes, 7 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 7 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (3)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Cut the beef into roughly 3 cm cubes and pat them dry, then finely chop the onions.
- Heat the olive oil in a heavy pot over medium heat and cook the onions slowly for about 10 minutes until soft and deeply golden, then stir in the minced garlic for one minute.
- Take the pot off the heat for a moment and stir in the paprika so it blooms in the warm oil without burning, which would make it bitter.
- Return the pot to the heat, add the beef cubes, and stir to coat them in the paprika and onion, then pour in enough water to barely cover and add the bay leaf, caraway, peppercorns, and a little salt.
- Bring to a gentle simmer, cover, and cook on low heat for about 1.5 to 2 hours, stirring occasionally and topping up with water if needed, until the beef is fork-tender.
- Stir in the diced tomatoes and chopped bell peppers and continue simmering uncovered for another 20 to 30 minutes so the sauce thickens and the peppers soften.
- Taste and adjust the salt, remove the bay leaf, and serve hot with bread, dumplings, or boiled potatoes.
You'll use: Large pot · Saucepan
Tips & common questions
How long does Goulash take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
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Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Goulash is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Hungarian goulash soup.jpg by Hu Totya, CC BY-SA 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.