Old-Fashioned Goulash

Bowl of old-fashioned goulash with noodles and ground beef
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Old-Fashioned Goulash is a dish steeped in history, beloved for its heartwarming simplicity and bold flavors. This refined version elevates traditional goulash into an enticing meal that emphasizes quality ingredients and careful preparation. The combination of tender beef, velvety sauce, and fragrant herbs transforms this classic comfort food into a sophisticated delicacy, perfect for any elegant dining occasion.

Why Make This Recipe

  • Effortless Yet Elegant: A delightful one-pot meal that impresses without overwhelming the home cook.
  • Minimal Ingredients: Utilizes simple staples, allowing the flavors of each component to shine.
  • Impressive Flavor: Each bite offers a harmonious balance of savory, tangy, and aromatic notes.

This elevated goulash surpasses the ordinary by focusing on high-quality ingredients and meticulous attention to flavor.

Ingredients

Base

  • 1 pound of beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil (extra virgin for flavor)
  • 1 large onion, finely diced

Sauce

  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika (smoked paprika for depth)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups beef broth (low sodium for control over flavor)

Topping

  • ½ cup sour cream (room temperature for smoothness)
  • Fresh parsley, finely chopped (for garnish)

How to Make Old-Fashioned Goulash

  1. Sear the Beef: In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in a single layer, allowing them to sear until browned on all sides, approximately 5–7 minutes. Tip: Do not overcrowd the pan; work in batches if necessary.
  2. Sauté Aromatics: Once the beef is browned, add the diced onion. Sauté until softened and translucent, about 4 minutes. Then stir in the minced garlic and chopped red bell pepper, cooking for an additional 2 minutes until fragrant.
  3. Build the Sauce: Incorporate the crushed tomatoes, tomato paste, paprika, oregano, salt, and pepper into the pot. Stir well to combine and allow the flavors to meld.
  4. Add Broth: Pour in the beef broth, scraping the bottom of the pot to deglaze and capture those rich, caramelized bits. Bring the mixture to a gentle simmer.
  5. Simmer and Thicken: Cover the pot and reduce the heat to low. Let the goulash simmer for 1–1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened beautifully.
  6. Serve: Remove from heat and serve warm, topped with a dollop of sour cream and a sprinkle of fresh parsley.

How to Serve Old-Fashioned Goulash

For an elegant presentation, serve the goulash in shallow, wide bowls to showcase the texture of the sauce. Add a swirl of sour cream on top and sprinkle with finely chopped parsley for a vibrant contrast. Pair with artisanal bread for a delightful dining experience.

How to Store Old-Fashioned Goulash

To preserve the integrity of the flavors and textures, allow the goulash to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to three days. When reheating, do so gently on the stove over low heat, adding a splash of beef broth if necessary to restore moisture.

Tips to Make Old-Fashioned Goulash

  1. Quality Cuts: Select well-marbled beef chuck for rich flavor and tenderness.
  2. Herb Finishing: Consider adding a touch of fresh thyme or rosemary during the last 30 minutes of simmering for an aromatic boost.
  3. Pasta Pairing: For a heartier dish, serve over egg noodles or spaetzle, allowing the sauce to cling delightfully.
  4. Texture Balance: Stir in a handful of freshly frozen peas just before serving for a pop of color and texture.
  5. Wine Infusion: A splash of red wine added during the simmering process will heighten the depth of flavor.

Variation

For a lighter twist, substitute the beef with cubed chicken thighs or use lentils for a vegetarian option. Pair with a dollop of Greek yogurt instead of sour cream to maintain creaminess with a tangy kick. For presentation, serve in individual ramekins topped with freshly shaved cheese.

FAQs

Can I make Old-Fashioned Goulash in advance?

Yes, this dish benefits from a day in the refrigerator to allow the flavors to meld beautifully. Simply reheat before serving.

Can I freeze Old-Fashioned Goulash?

Absolutely. Once cooled, transfer it to a freezer-safe container. It can be frozen for up to three months. Reheat slowly from frozen for optimal flavor and texture.

What can I serve with Old-Fashioned Goulash?

Consider serving with a fresh garden salad, crusty bread, or a side of seasonal vegetables to create a balanced meal.

Conclusion

Old-Fashioned Goulash encapsulates the essence of hearty, refined comfort food. Its simplicity marries beautifully with the sophistication of carefully chosen ingredients, creating a dish that resonates with both tradition and modern culinary elegance. As you embrace this recipe, ponder how you could possibly make it your own. Share your culinary creations and insights with a community that appreciates the beauty of cuisine.

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Old Fashioned Goulash 2025 10 29 193400 150x150 1

Old-Fashioned Goulash

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  • Author: chef-ava
  • Total Time: 105 minutes
  • Yield: 4 servings 1x
  • Diet: None
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Description

A refined version of traditional goulash, highlighting tender beef and a harmonious blend of flavors.

Ingredients

Scale
  • 1 pound beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil (extra virgin)
  • 1 large onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 2 tablespoons tomato paste
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups beef broth (low sodium)
  • ½ cup sour cream (room temperature)
  • Fresh parsley, finely chopped (for garnish)

Instructions

  1. In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in a single layer and sear until browned on all sides, approximately 5–7 minutes.
  2. Add the diced onion and sauté until softened and translucent, about 4 minutes. Stir in the minced garlic and chopped red bell pepper, cooking for an additional 2 minutes until fragrant.
  3. Incorporate the crushed tomatoes, tomato paste, paprika, oregano, salt, and pepper into the pot. Stir well to combine.
  4. Pour in the beef broth, scraping the bottom of the pot to deglaze and bring to a gentle simmer.
  5. Cover the pot and reduce the heat to low. Let the goulash simmer for 1–1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
  6. Remove from heat and serve warm, topped with sour cream and fresh parsley.

Notes

For a heartier dish, serve over egg noodles or spaetzle. Can be stored in the refrigerator for up to three days or frozen for up to three months.

  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Method: Dutch Oven Cooking
  • Cuisine: Hungarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 18g
  • Saturated Fat: 6g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 5g
  • Protein: 30g
  • Cholesterol: 90mg

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