Easy Old Fashioned Goulash Recipe

There’s something undeniably comforting about a bubbling pot of Old Fashioned Goulash, isn’t there? As the days get shorter and the leaves start to turn, nothing beats the warmth and heartiness of this classic dish. This isn’t just a recipe; it’s a memory, a taste of childhood kitchens filled with the aroma of simmering beef, sweet paprika, and tender noodles. It’s a hug in a bowl, perfect for a cozy autumn evening.

My grandmother’s goulash was legendary, and this recipe is my attempt to capture that same magic. Over the years, I’ve tweaked and tested it, ensuring each bite delivers the rich, savory flavor we all crave. This recipe uses simple ingredients and straightforward techniques, even beginners can achieve goulash perfection. The key? High-quality beef, patience, and a generous helping of love. Trust me; you’ll be transported back to simpler times with every spoonful.

Goulash is surging in popularity as people search for comforting, budget-friendly meals. With food prices rising, this recipe is perfect; it’s delicious, filling, and easy on the wallet. So, let’s get cooking and bring a little bit of old-fashioned comfort to your table!

Ingredients for the Perfect Goulash

The beauty of Old Fashioned Goulash lies in its simplicity. Here’s what you’ll need to create this masterpiece:

• Beef Chuck Roast (2 lbs): The star of the show! Chuck roast is ideal because it becomes incredibly tender and flavorful as it simmers. Look for well-marbled meat for the best results. If you don’t have chuck roast, you can substitute with beef stew meat, but be mindful that it may cook faster.
• Onion (1 large, chopped): The foundation of flavor. Yellow or white onions work best.
• Garlic (2 cloves, minced): Adds a pungent, aromatic depth.
• Sweet Paprika (2 tablespoons): Essential for that authentic goulash flavor. Use high-quality sweet paprika; it makes a difference!
• Smoked Paprika (1 tablespoon): Adds a smoky, complex note. This is optional but highly recommended.
• Tomato Paste (2 tablespoons): Adds richness and body.
• Beef Broth (4 cups): Provides the liquid base for the goulash. Low-sodium is preferred so you can control the salt level.
• Diced Tomatoes (1 can, 14.5 oz): Adds acidity and texture.
• Egg Noodles (8 oz): Use wide egg noodles for the most traditional goulash experience.
• Bay Leaf (1): Infuses a subtle, aromatic flavor. Don’t forget to remove it before serving!
• Dried Marjoram (1 teaspoon): Adds a distinctive, warm flavor.
• Olive Oil (2 tablespoons): For browning the beef and sautéing the vegetables.
• Salt and Pepper: To taste.
• Optional: Sour cream or fresh parsley for garnish.

Ingredient Science & Substitutions: Paprika is the soul of goulash. High-quality paprika is made from dried peppers of the Capsicum annuum family, bringing sweetness and color. Don’t skimp! For a spicier kick, add a pinch of cayenne pepper. If you’re out of egg noodles, elbow macaroni or rotini can be substituted. For a richer broth, consider using bone broth instead of regular beef broth.

Expert Tips for Goulash Success

After countless batches of goulash, I’ve learned a few tricks to elevate this humble dish to extraordinary levels. Here are my top tips:

• Brown the Beef Properly: This is crucial for developing deep, rich flavor. Don’t overcrowd the pot; brown the beef in batches to ensure it gets a good sear.
• Don’t Rush the Simmering: The longer the goulash simmers, the more tender the beef becomes and the more the flavors meld. Aim for at least 2-3 hours of simmering time.
• Taste and Adjust: Seasoning is key. Taste the goulash periodically and adjust the salt, pepper, and paprika as needed.
• Add a Touch of Acidity: A splash of red wine vinegar or lemon juice can brighten the flavors and balance the richness of the goulash. Add it towards the end of the cooking process.
• Noodle Timing: Add the noodles during the last 20-30 minutes of cooking. This prevents them from becoming mushy.
• Slow Cooker Option: Adaptable! Brown the beef and sauté the vegetables, then transfer everything to a slow cooker. Cook on low for 6-8 hours. Add the noodles during the last 30 minutes.

My Personal Testing Notes: I’ve found that using a Dutch oven is ideal for making goulash. It distributes heat evenly and retains moisture, resulting in perfectly tender beef. I’ve also experimented with adding mushrooms and carrots for extra vegetables. While they’re not traditional, they add a nice flavor and texture. When I tried using stew meat instead of chuck roast, the goulash was still good, but not as tender. The chuck roast is worth the extra effort!

FAQ: Your Goulash Questions Answered

Can I make goulash in a slow cooker?

Yes! After browning the beef and sautéing the onions and garlic, transfer everything to your slow cooker. Add the remaining ingredients (except the noodles). Cook on low for 6-8 hours, or on high for 3-4 hours. Add the noodles during the last 30 minutes of cooking time.

Can I freeze goulash?

Absolutely! Goulash freezes beautifully. Allow it to cool completely, then transfer it to freezer-safe containers or bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

What’s the difference between Hungarian goulash and American goulash?

Hungarian goulash (gulyás) is a soup or stew, typically made with beef, onions, paprika, and other spices. American goulash, like this Old Fashioned Goulash recipe, is a heartier, pasta-based dish, often including ground beef and tomatoes.

Can I make this recipe vegetarian?

While traditional goulash is a meat-based dish, you can adapt it for a vegetarian diet. Substitute the beef with hearty vegetables like mushrooms, potatoes, and bell peppers. Use vegetable broth instead of beef broth. Increase the amount of smoked paprika to enhance the savory flavor.

What side dishes go well with goulash?

Goulash is a complete meal on its own, but it pairs well with crusty bread for dipping into the sauce. A simple green salad or roasted vegetables also make a great accompaniment. Consider serving with a dollop of sour cream or a sprinkle of fresh parsley for added flavor and visual appeal.

How can I make my goulash spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the goulash while it’s simmering. You can also use spicy paprika instead of sweet paprika for a more intense heat. Start with a small amount and taste as you go, as it’s easier to add spice than to remove it!

Why is my goulash bland?

A bland goulash usually means it needs more seasoning. Make sure you’re using enough salt, pepper, and paprika. Don’t be afraid to add a little extra paprika! Also, ensure that you brown the beef properly, as this step develops essential flavor. Simmering the goulash for a longer time also helps to meld the flavors together.

Your New Go-To Comfort Food

There you have it – a comforting, delicious, and easy-to-make Old Fashioned Goulash recipe that’s perfect for any occasion. Whether you’re craving a taste of home or simply looking for a hearty and satisfying meal, this recipe is sure to deliver. The savory beef, sweet paprika, and tender noodles combine to create a symphony of flavors that will warm your soul. Don’t forget to share your goulash creations and variations with us! We love seeing your culinary adventures.

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