Growing up in Europe, I was fortunate to be surrounded by amazing traditional dishes that truly connect you to your roots. One of the recipes that has stayed close to my heart is my mom’s classic beef goulash. She taught me how to prepare it, and now it’s something I love making for my own family. While I still add my little tweaks and adjustments here and there, there’s something so comforting about the simplicity of her recipe. It’s a hearty, soul-warming dish that’s perfect for sharing with loved ones. Whether you serve it with potatoes, mashed potatoes, pasta, or rice, this beef goulash is sure to bring everyone to the table.
Beef Goulash for 4 and some leftovers the next day :)
Ingredients:
• 4-4.5 lbs (ca 2 Kg) beef stew meat (I buy one big piece and like to cut it myself)
• About 2 lb (1Kg) onions, diced
• 1 red or yellow bell pepper (optional), big chunks
• 1 pack of mushrooms, big pieces
• 1.5 tbsp tomato paste
• 1 tsp mustard (plus more to taste)
• 1-2 tbsp oil (for frying)
• 1-2 tsp sweet paprika or more if desired
• ½ tsp hot paprika (optional)
• Salt and pepper to taste
• Water (depending on how much sauce you want, meat must be fully covered!)
Instructions:
1. Sear the beef – Heat oil in a pot and brown the beef on all sides over high heat. Use two pans!
2. Add onions – Once the beef is browned, add the diced onions and cook until soft and golden.
3. Season well – Add salt, paprika (both sweet and hot), and pepper. Stir well.
4. Simmer – Put in big pot, Pour in enough water to create the amount of sauce you want. Add 1 teaspoon of mustard, cover, and let simmer on low heat for about 2 hours, stirring occasionally. (Important: Before transferring everything to a larger pot, it’s important to add a little water to the pan where you're browning the meat and onions. This helps lift all those delicious, caramelized bits stuck to the bottom—those 'fond' are packed with flavor! When you add the water, you’re essentially deglazing the pan, ensuring you get every bit of that rich taste to enhance the final dish.)
5. Add veggies – When the beef is almost tender, remove the lid and add the mushrooms and bell pepper.
6. Finish the sauce – Stir in 1 tablespoon of tomato paste and taste the sauce. Add more mustard if desired. Let the sauce thicken slightly without the lid.
7. Serve – Once the meat is tender and the sauce has thickened, serve with pasta, rice or potato!
Enjoy! Left overs can be frozen, or you can enjoy them the next day.
tip: For a well-balanced goulash, aim for the onions to be about the same volume as the meat. This ensures the onions cook down and meld into the sauce perfectly, adding sweetness and depth without overpowering the beef
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