About This RecipeHomestyle Goulash is a hearty, comforting stew of Hungarian origin, primarily featuring tender beef, onions, and paprika. This dish is a classic example of Central European peasant cuisine, transformed over time into a family-friendly meal in many parts of the world. The American version often includes elbow macaroni, distinguishing it from its traditional counterpart.Why You’ll Love This RecipeThis recipe yields a rich, savory, and deeply satisfying one-pot meal. It is efficient for family dinners and makes excellent leftovers. The process is straightforward, relying on foundational cooking techniques like browning meat and simmering to develop flavor.Ingredients2 tablespoons vegetable oil or olive oil2 large yellow onions, chopped2 pounds beef chuck roast, cut into 1-inch cubes3 cloves garlic, minced3 tablespoons sweet paprika1 teaspoon caraway seeds, crushed1 teaspoon dried marjoramSalt and black pepper to taste4 cups beef broth1 (14.5 ounce) can diced tomatoes, undrained2 tablespoons tomato paste2 bay leaves2 large carrots, diced1 green bell pepper, diced2 cups dry elbow macaroniChopped fresh parsley for garnish (optional)Step by Step InstructionsHeat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.Add the chopped onions and cook, stirring occasionally, until softened and beginning to brown, about 5-7 minutes.Season the beef cubes generously with salt and pepper. Add the beef to the pot in a single layer, working in batches if necessary to avoid overcrowding. Brown the meat on all sides.Add the minced garlic, paprika, caraway seeds, and marjoram to the pot. Stir constantly for about 1 minute until the spices are fragrant.Pour in the beef broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. Add the diced tomatoes, tomato paste, and bay leaves. Stir to combine.Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for 1 hour and 30 minutes.Add the diced carrots and green bell pepper to the pot. Stir, cover, and continue to simmer for another 30 minutes, or until the beef and vegetables are tender.Stir in the dry elbow macaroni. Continue to simmer, uncovered, for about 15-20 minutes, or until the pasta is cooked to al dente. Stir occasionally to prevent the pasta from sticking.Remove the pot from the heat. Discard the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.Let the goulash rest for 10-15 minutes before serving. Garnish with chopped fresh parsley if desired.FAQWhat is the difference between Hungarian goulash and American goulash?Traditional Hungarian goulash is a paprika-seasoned meat and vegetable soup or stew, rarely containing pasta. American goulash, sometimes called “American Chop Suey,” is a one-pot dish that almost always includes elbow macaroni and tomatoes.Can I use a different cut of beef?Beef chuck is ideal because its fat content and connective tissue break down during long, slow cooking, resulting in tender meat. Other stewing cuts like beef stew meat or round can be used, but the texture may be less tender.Can I make this recipe in a slow cooker?Yes. After browning the beef and onions in a skillet, transfer them to a slow cooker. Add all other ingredients except the macaroni. Cook on low for 7-8 hours or on high for 3-4 hours. Add the macaroni for the last 30 minutes of cooking on high.You Must KnowThe quality of paprika is critical to the flavor of goulash. Use a fresh, high-quality sweet paprika for the best results. Do not rush the browning of the meat, as this step builds a foundational flavor layer. The goulash will thicken upon standing.Storage TipsAllow the goulash to cool completely before storage. Transfer it to an airtight container and refrigerate for up to 4 days. The pasta will continue to absorb liquid, so you may need to add a small amount of beef broth or water when reheating. Goulash can be frozen for up to 3 months, though the texture of the pasta may become softer upon thawing and reheating.
Homestyle Goulash
