This Beef Goulash with Potatoes is a hearty and savory recipe, which is made with tender skirt steak and sweet Hungarian paprika. It’s the ultimate comfort food, a classic one-pot stew perfect for a chilly evening, ready in about an hour.
Beef Goulash with Potatoes Ingredients
A classic combination for a rich, flavorful, and easy stew.
- 2 pounds skirt steak, cut into bite-size pieces
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 medium yellow onions, coarsely chopped
- 2 tablespoons red-wine vinegar
- ¼ cup tomato paste
- 2 tablespoons sweet paprika, preferably Hungarian
- 1 teaspoon caraway seeds
- 4 cups low-sodium beef broth
- 1 ½ pounds baby potatoes, halved
- Sour cream and chopped fresh parsley, for serving
How To Make Beef Goulash with Potatoes
A step-by-step guide to this wonderfully rich and comforting one-pot meal.
- Sear the Steak: Season the steak pieces generously with salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pan, cook the steak until it is well-browned on all sides, about 5 minutes total. Transfer the browned steak to a plate.
- Build the Sauce Base: Add the chopped onions and the red-wine vinegar to the same pot. Cook, stirring occasionally, for about 5 minutes, until the onions are soft.
- Add Flavorings and Simmer: Stir in the tomato paste, sweet paprika, and caraway seeds, and cook for 1 minute until fragrant. Pour in the beef broth and add the halved potatoes. Bring the mixture to a gentle boil.
- Cook the Stew: Once boiling, reduce the heat to a simmer, cover the pot, and cook for about 30 minutes, or until the potatoes are tender when pierced with a knife.
- Finish and Serve: Return the seared steak and any accumulated juices from the plate to the pot. Stir and cook for another few minutes until the steak is warmed through. Season the goulash to taste with more salt and pepper. Serve hot in bowls with a dollop of sour cream and a sprinkle of fresh parsley.
Recipe Tips
For the richest, most flavorful goulash every time.
- How to get the most flavor? Searing the beef until it’s deeply browned is a crucial first step that builds a foundation of rich, caramelized flavor (the “fond”) in the bottom of the pot. Don’t skip it! Using true Hungarian sweet paprika will also provide the most authentic, sweet, and peppery flavor.
- Why add the steak back at the end? Since this recipe uses a quick-cooking cut like skirt steak, you sear it first for flavor and then add it back at the very end. This ensures the steak stays incredibly tender and juicy, rather than becoming tough from being simmered for a long time.
- Can I make this ahead of time? Absolutely! Like most stews, goulash is a perfect make-ahead meal. The flavors will continue to meld and deepen overnight in the refrigerator, making it even more delicious the next day.
- Can I use a different cut of beef? Yes. If you can’t find skirt steak, flank steak or sirloin cut into bite-sized pieces would also work well with this quick-cooking method. If you want to use a traditional stewing beef like chuck, you should add it to the pot with the broth and simmer everything for 1.5-2 hours until the beef is tender, adding the potatoes for the last 30 minutes of cooking.
What To Serve With Beef Goulash
Classic accompaniments that are perfect for soaking up the rich sauce.
This hearty stew is a complete meal on its own, but it’s traditionally served with:
- A dollop of cool sour cream or plain yogurt
- Buttered egg noodles or German Spätzle
- A slice of crusty rye or dark bread for dipping
- A simple cucumber salad
How To Store Beef Goulash
This stew makes for fantastic leftovers.
- Refrigerate: Store any leftover goulash in an airtight container in the refrigerator for up to 4 days.
- Freeze: Goulash freezes very well. Let it cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
Beef Goulash with Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 620 kcal
- Carbohydrates: 35 g
- Protein: 45 g
- Fat: 33 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No, traditional Hungarian goulash is not spicy-hot. It gets its signature flavor and color from a generous amount of sweet paprika, which is flavorful and aromatic but not hot. There are hot varieties of Hungarian paprika, but “sweet” is the standard for this dish.
Yes. For the best flavor, still follow the steps of browning the beef and sautéing the onions on the stovetop first. Then, transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and beef (if using chuck) are tender.
With small, thin-skinned baby potatoes, peeling is not necessary. The skins add a lovely rustic texture and nutrients to the stew. Just be sure to scrub them well before cooking.
Try More Recipes:
Beef Goulash with Potatoes Recipe
Description
A quick and hearty beef goulash featuring tender pieces of skirt steak and baby potatoes, all simmered in a rich, savory broth seasoned with sweet Hungarian paprika and caraway.
Ingredients
Instructions
- Season the steak with salt and pepper. In a large pot over medium-high heat, sear the steak in batches in hot oil until browned. Remove the steak to a plate.
- Add the onions and vinegar to the pot and cook for 5 minutes until soft.
- Stir in the tomato paste, paprika, and caraway seeds and cook for 1 minute.
- Pour in the beef broth and add the potatoes. Bring to a boil, then cover and simmer for about 30 minutes, until the potatoes are tender.
- Return the seared steak and any juices to the pot and cook until just warmed through.
- Season to taste with salt and pepper.
- Serve hot, with a dollop of sour cream and a sprinkle of fresh parsley.
Notes
- Searing the beef before simmering is a crucial step for developing a deep, rich flavor.
- Using a quick-cooking cut like skirt steak makes this a fast weeknight version of a classic stew.
- The goulash is even more flavorful the next day, making it a perfect make-ahead meal.
- For the most authentic flavor, use a good quality sweet Hungarian paprika.