Paprika beef goulash is a slow simmered stew of tender beef, sweet peppers, and a deep red sauce built on three tablespoons of paprika. It is the kind of dinner that fills the kitchen with a warm, savory smell and rewards a little patience with beef that falls apart on the fork.
This version keeps the ingredient list short. Beef chuck, onion, garlic, bell peppers, canned tomatoes, and beef broth do most of the work, while caraway seeds add a faint earthy note and a spoonful of sour cream softens every bowl. Plan on about 2 1/2 hours from start to finish, and most of that time is hands off.
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Why This Paprika Beef Goulash Recipe Works
Chuck is full of connective tissue, so a long, gentle simmer turns it silky instead of dry. Browning the cubes in batches builds a savory base, and stirring the paprika in off the heat keeps it sweet instead of bitter. The peppers go in near the end so they stay soft but still taste like peppers.
Another reason this paprika beef goulash recipe works is the sauce. Diced tomatoes add gentle acidity, the broth adds depth, and the paprika gives color and body without any flour. It also reheats beautifully, which makes it a smart make ahead dinner.
Ingredients for Paprika Beef Goulash
- 2 pounds beef chuck, cut into 1 1/2 inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium bell peppers, sliced
- 3 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 can (14 ounces) diced tomatoes
- 4 cups low-sodium beef broth
- 1 1/2 teaspoons salt and 1/2 teaspoon black pepper
- 1 cup sour cream, for serving
- Fresh parsley, for garnish
How to Make Paprika Beef Goulash
1. Brown the beef
Pat the beef dry and season it with the salt and pepper. Heat the oil in a large Dutch oven over medium-high heat and brown the beef in two batches, about 5 minutes per batch. Do not crowd the pot, or the meat will steam instead of sear. Move each batch to a plate.
2. Soften the onion and garlic
Lower the heat to medium and add the onion to the same pot. Cook for about 5 minutes, scraping up the browned bits, until the onion is soft. Add the garlic and stir for 30 seconds.
3. Bloom the paprika and caraway
Take the pot off the heat and stir in the paprika and caraway seeds for about 30 seconds. Paprika scorches quickly, so this short step off the burner protects the flavor.
4. Simmer the beef
Return the beef and any juices to the pot. Add the diced tomatoes and broth, then bring everything to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours.
5. Add the peppers and finish
Stir in the sliced peppers and simmer uncovered for 30 more minutes, until the beef is fork tender and the sauce has thickened slightly. Taste and add more salt if needed.
6. Serve
Ladle the goulash into warm bowls, add a spoonful of sour cream to each, and finish with chopped parsley.
How to Serve Paprika Beef Goulash
Goulash loves something to soak up the sauce. Warm fluffy homemade dinner rolls are perfect for dunking, and buttered egg noodles or boiled potatoes work just as well. For a vegetable side, try great roasted carrots or a cool, crunchy creamy coleslaw to balance the rich sauce. If you are feeding a crowd, a pan of green bean casserole from scratch rounds out the table nicely.
How to Store and Reheat Paprika Beef Goulash
Cool the goulash and refrigerate it within 2 hours of cooking. Store it in an airtight container for 3 to 4 days. Reheat it on the stove over medium-low heat, stirring now and then, until it is steaming hot and reaches 165 degrees F. Add a splash of broth if the sauce has thickened in the fridge. For longer storage, freeze it in a sealed container and thaw it in the refrigerator before reheating.
Tips and Variations for Paprika Beef Goulash
Cut the beef into even cubes so everything finishes at the same time, and trim any thick pieces of fat. Use fresh sweet paprika if you can, because old paprika tastes dusty and flat. If you like a little heat, replace a small amount of the sweet paprika with hot paprika rather than swapping it all.
For a heartier pot, add diced carrots or potatoes along with the peppers and simmer until they are tender. Cooling and storing leftovers quickly matters for safety, and the guidance from Purdue Extension on storing leftovers is a handy refresher.
Frequently Asked Questions About Paprika Beef Goulash
What cut of beef is best for paprika beef goulash?
Beef chuck is the best choice because it turns tender and rich during a long simmer. Brisket and stewing beef also work well.
How long should paprika beef goulash simmer?
Simmer it for about 2 hours in total, 1 1/2 hours covered and 30 minutes with the peppers. If the beef still feels firm, keep simmering gently and check every 15 minutes.
Can I make paprika beef goulash ahead of time?
Yes. The flavor deepens overnight, so it is a great make ahead meal. Reheat it gently and add a little broth to loosen the sauce.
Can I skip the caraway seeds?
You can. They add a warm, earthy note that is traditional in goulash, but the stew is still delicious without them.
Can I use smoked paprika in paprika beef goulash?
A small amount adds a pleasant smoky note, but keep most of the paprika sweet. Too much smoked paprika can overpower the beef and peppers.
Paprika Beef Goulash with Caraway and Sour Cream
Ingredients
Main Ingredients
- 2 lb beef chuck cut into 1 1/2 inch cubes
- 2 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 2 medium bell peppers sliced
- 3 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 can (14 oz) diced tomatoes
- 4 cup low-sodium beef broth
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 cup sour cream for serving
- fresh parsley for garnish
Instructions
Cooking
- Pat the beef dry and season it with the salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat and brown the beef in two batches, about 5 minutes per batch. Move each batch to a plate.
- Lower the heat to medium and cook the onion in the same pot for about 5 minutes until soft, scraping up the browned bits. Add the garlic and stir for 30 seconds.
- Take the pot off the heat and stir in the paprika and caraway seeds for about 30 seconds.
- Return the beef and its juices to the pot. Add the diced tomatoes and broth and bring to a boil. Reduce the heat to low, cover, and simmer for 1 1/2 hours.
- Stir in the sliced bell peppers and simmer uncovered for 30 more minutes, until the beef is fork tender and the sauce has thickened slightly. Adjust the salt to taste.
- Ladle into bowls and serve topped with sour cream and chopped parsley.
