Classic Beef Goulash

A hearty, comforting beef goulash made with tender beef, paprika, onions, peppers, and a rich savory sauce. Perfect for a cozy family meal.

This classic beef goulash is a rich and comforting dish with tender beef simmered slowly in a paprika-spiced sauce with onions, garlic, tomatoes, and bell peppers. It is deeply savory, warming, and ideal for serving with mashed potatoes, noodles, or crusty bread. Simple ingredients and patient cooking create a meal full of old-fashioned comfort and satisfying flavor.

Ingredients

• 2 pounds beef chuck, cut into 1 1/2-inch cubes
• 2 tablespoons all-purpose flour
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 large yellow onions, sliced
• 4 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 tablespoon tomato paste
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 can diced tomatoes, 14.5 ounces
• 2 cups beef broth
• 1 teaspoon dried marjoram
• 1 bay leaf
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• Chopped parsley for garnish

Instructions

1. Pat the beef dry and toss it with the flour, salt, and black pepper until lightly coated.
2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef in batches on all sides, then transfer it to a plate.
3. Reduce the heat to medium and add the onions to the pot. Cook for 8 to 10 minutes, stirring often, until softened and lightly golden.
4. Stir in the garlic, paprika, and tomato paste. Cook for 1 minute, stirring constantly to bloom the spices without burning them.
5. Add the bell peppers and cook for 3 to 4 minutes until they begin to soften.
6. Return the beef to the pot along with the diced tomatoes, beef broth, marjoram, bay leaf, Worcestershire sauce, and apple cider vinegar. Stir well to combine.
7. Bring the mixture to a gentle simmer, then cover and cook on low heat for 1 1/2 to 2 hours, stirring occasionally, until the beef is tender.
8. Remove the bay leaf and taste the goulash. Adjust the seasoning with more salt or pepper if needed.
9. Serve hot, garnished with chopped parsley.