Hearty Gulasch – A Comforting Classic

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Nelli

If you love Beef stew, this Gulasch recipe is for you only 10 times better. With rich, deep flavors, and a beautiful simple broth over mashed potatoes on a cold day, this dish is so satisfying and delivers big comfort with every bite.

This traditional dish has roots in Central Europe and has found its way into kitchens all over the world. Whether you grew up with it or are trying it for the first time, you will not be dissapointed.

You only need a few simple ingredients for this dish, I usually buy the Gulasch packages from a German store as they are packed with flavor and it takes less than 20 minutes to prepare. But if you don’t have access to a German store, you can simply make your own broth as well. You would need beef broth and tomato paste to make your own Gulasch stock. I created this Gulasch recipe with my own twist in it, and have cooked it for years this way.

What is Gulasch?

Gulasch is originated in Hungary as they called it a rustic beef stew, over time, it evolved across countries like Germany and Austria, each adding their own twist. The key elements remain the same: tender beef, onions, paprika, carrots, and a slow simmer that builds incredible depth of flavor.

Why You’ll Love This Recipe:

  • Deep, rich flavor from slow-cooked Beef
  • Melt in your mouth tender beef
  • Simple pantry ingredients
  • Perfect for meal prep or feeding a larger crowd of people
  • Tastes even better the next day

Ingredients You’ll Need:

  • 2 lbs beef chuck, cut into cubes
  • 2 small onions, diced
  • 1 clove of garlic, minced
  • 1 red bell pepper, diced
  • 2 carrots, grated
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 2 packages of Gulasch, mix with water according to package instructions
  • 1 bay leaf
  • olive oil for frying

Instructions Step by Step:

  • Brown the Beef: – Heat olive oil in a large dutch pot over medium-high heat. Brown the cubed bite size beef to develop flavor. Cook until all the juices have evaporated. Season meat with salt, black pepper, and smoked paprika.
  • Cook the Onions: – In the same pot, saute diced onions until soft and golden. Add grated carrots, diced red bell pepper and minced garlic. Stir to combine. Cook for about 1 minute until fragrant.
  • Deglaze & Simmer: – In a small bowl combine the Gulasch package dry seasonings with water according to package instructions and add to the pot. Bring to a gentle simmer.
  • Slow Cook: – Cover and cook on low heat for 1.5 – 2 hours, stirring occasionally, until the beef is tender. The sauce will thicken a little over time. Adjust salt and pepper to taste.

Serving Suggestions:

Tips for the Best Gulasch:

  • Use the right cut: Beef chuck works best for tender results.
  • Don’t skip the paprika: It’s the heart of the dish.
  • Low and slow: The longer it simmers, the better it tastes.
  • Make ahead: Flavors improves overnight, making leftovers even better.

FAQs:

  • Can I make gulasch in a slow cooker? Yes, After browning the beef and sauteing the onions, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
  • Can I freeze gulasch? Yes, it freezes very well. Let it cook completely, then store in airtight containers for up to 3 months.
  • Why is my gulasch tough? It likely hasn’t cooked long enough. Tough meat needs more time to break down. Keep simmering on low heat until it becomes tender.
  • How do I thicken gulasch? Traditionally, it thickens naturally from onions and slow cooking. If needed, you can add a flour slurry or let it simmer uncovered to reduce.
  • Can I make gulasch with pork or other meats? Yes, pork or lamb can be used. Adjust cooking times depending on the meat.

If you have tried out this recipe please comment below, I would love to hear your feedback.

Recipe created by author.

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Hearty Gulasch – A Comforting Classic

Gulasch is a rich, slow-cooked stew made with tender chunks of beef, onions, carrots, and red bell pepper, giving it a deep, smoky flavor. Originally from Hungary, it's a hearty comfort dish often served with potatoes, noodles, or bread to soak up the flavorful sauce. Perfect for cold days, gulasch is simple, filling, and packed with war, savory goodness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: European, Hungarian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 lbs Beef chuck, cut into cubes
  • 2 Small Onions, diced
  • 1 Clove Garlic, minced
  • 1 Red bell pepper, diced
  • 2 Medium Carrots, grated
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 1 tsp Smoked paprika
  • 2 Packages Gulasch seasoning, mix with water according to package instructions
  • 1 Bay leaf
  • Olive oil for frying

Equipment

  • 1 Dutch oven pot

Method
 

  1. Brown the Beef: – Heat olive oil in a large dutch pot over medium-high heat. Brown the cubed bite size beef to develop flavor. Cook until all the juices have evaporated. Season meat with salt, black pepper, and smoked paprika.
  2. Cook the Onions: – In the same pot, saute diced onions until soft and golden. Add grated carrots, diced red bell pepper and minced garlic. Stir to combine. Cook for about 1 minute until fragrant.
  3. Deglaze & Simmer: – In a small bowl combine the Gulasch package dry seasonings with water according to package instructions and add to the pot. Bring to a gentle simmer.
  4. Slow Cook: – Cover and cook on low heat for 1.5 – 2 hours, stirring occasionally, until the beef is tender. The sauce will thicken a little over time. Adjust salt and pepper to taste.
  5. Serve: – Serve over creamy mashed potatoes and a simple salad on the side. Enjoy!

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