Hungarian Goulash: Make-Ahead Beef Stew with Sweet Paprika
By Ethan Parker
Plan this Hungarian goulash as a batch-friendly beef stew: cook it fully, portion it once cooled, and save the soured cream and bread for serving day. The tomato-rich sauce holds tender beef, carrots, potatoes, and peppers with sweet Hungarian paprika and caraway.
Braising or stewing beef is browned with softened onions, sliced garlic, caraway, salt, and a generous measure of sweet Hungarian paprika. Beef stock and chopped tomatoes create the saucy base, while carrots, optional potatoes, and red peppers make the pot more substantial. Cayenne pepper is optional for heat, and soured cream is served separately so prepared portions remain flexible.
The stew should simmer slowly until the beef is fall-apart tender and the vegetables have softened into the broth. Expect plenty of sauce rather than a dry, dense stew; that is the intended goulash texture. The main mistake is rushing the long cook, which leaves slow-cooking beef firm instead of tender. Add peppers near the end so they soften without disappearing.
Serve portions with soured cream and crusty bread for the sauce. If potatoes are omitted, the article suggests serving the goulash over mash, pasta, or rice. Leftovers are especially useful for planned meals because the source notes that the flavours intensify in the refrigerator.
Why you'll love this recipe
- A double batch supports several planned meals because the stew keeps its saucy texture after cooling, and the source notes that flavors intensify in the refrigerator.
- Freezer portions are practical because the finished beef stew freezes beautifully for up to three months after cooling completely and dividing it into suitable containers.
- Separate serving extras simplify prep because soured cream and crusty bread are added at the table, leaving the cooked goulash ready for flexible portioning.
- Slow-cooked beef becomes fall-apart tender during the long oven, stovetop, or slow-cooker cook, making each stored portion substantial rather than brothy alone.
- The Instant Pot option suits faster batch cooking because high pressure cooks the stew for 35 minutes before peppers are briefly softened on Sauté.
- Vegetables help stretch the pot because carrots, optional potatoes, and peppers add bulk to the tomato broth, making leftovers easier to portion for meals.
Ingredients
- •olive oil cooking spray (or olive oil)
- •2 tbsp olive oil (alternative to olive oil cooking spray)
- •2 onions (diced)
- •3 cloves garlic (sliced)
- •1 tsp caraway seeds
- •1 tsp salt
- •2 lb stewing beef (trimmed of fat and cubed)
- •2 tbsp sweet Hungarian paprika
- •0.5 tsp cayenne pepper (optional; use for extra spice)
- •2 cups beef stock (low-sodium broth)
- •14 oz chopped tomatoes
- •3 carrots (roughly chopped)
- •3 potatoes (peeled, cubed, optional)
- •2 red bell peppers (sliced)
- •freshly ground pepper (to taste)
- •soured cream (to serve, optional)
- •crusty bread (to serve)
Instructions
- 1
Pat the beef dry and season with salt and pepper. Preheat the oven to 160C / 325F and set a shelf in the lower third of the oven.
- 2
Heat olive oil or olive oil cooking spray in a large heavy lidded casserole dish. Cook the onions gently, stirring occasionally, for 5 to 7 minutes until softened.
- 3
Turn the heat up slightly and add the caraway seeds, sliced garlic, and salt.
- 4
Add the beef in batches if necessary and brown for a couple of minutes.
- 5
Take the pan off the heat and stir in the paprika.
- 6
Return the pan to the heat and add the beef stock, tomatoes, and carrots.
- 7
Bring to a simmer, cover, and cook for 1 hour either over low heat on the stove or in the preheated oven.
- 8
Uncover, stir in the potatoes, cover, and cook for another hour.
- 9
Add the peppers and cook for a further 30 minutes.
- 10
Check the seasoning and add salt and freshly ground pepper to taste. Serve with soured cream and crusty bread.
- 11
For the Instant Pot method, select Sauté, heat the oil, and cook the onions for 5 minutes, stirring.
- 12
Add the garlic and caraway seeds. Sear the beef in batches if necessary until sealed.
- 13
Add a splash of stock to deglaze the pot. Stir in the paprika, carrots, and potatoes.
- 14
Add the beef stock and top with the tomatoes without stirring them in.
- 15
Set the vent to sealing, cover, and cook at high pressure for 35 minutes. Allow 10 minutes of natural release, then manually release.
- 16
Stir in the peppers, select Sauté again, and cook for about 5 minutes until slightly softened. Check the seasoning and serve.
- 17
For the slow cooker method, follow the stovetop steps through adding the beef stock, tomatoes, and carrots, then transfer to the slow cooker with the potatoes.
- 18
Cook on low for 7 hours without opening the lid.
- 19
Uncover, stir in the sliced peppers, and cook for 30 minutes or until softened. Check the seasoning and serve.
FAQ
Nutrition (per serving)
Calories
473
Protein
44g
Fat
19g
Carbs
32g
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