How to make the BEST Goulash Recipe – Simple & Delicious!

Pat the beef cubes dry with paper towels and season generously with salt and pepper. This step is crucial for achieving a good brown crust on the meat.

Heat 1½ tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until it’s shimmering and very hot.

Working in batches to avoid overcrowding the pan, brown the beef on all sides, about 3-4 minutes per side. Transfer the browned beef to a plate and repeat with remaining beef and oil.

Once all the beef is browned and set aside, add the diced onion to the pot and cook for 3-4 minutes until it begins to soften and become translucent.

Add the minced garlic and cook for another minute, stirring constantly, until fragrant.

Sprinkle the paprika over the onions and garlic, stirring constantly for about 30 seconds to bloom the spice and release its flavors.

Add the tomato paste and stir it into the mixture, cooking for 1-2 minutes until it darkens slightly and caramelizes a bit.

Pour in the beef broth, scraping the bottom of the pot with a wooden spoon to release all those flavorful browned bits (this is called deglazing).

Add the can of diced tomatoes with their juices, the bay leaves, thyme, and marjoram to the pot.

Return the browned beef to the pot, stirring everything together. The liquid should come up to about ¾ of the way up the meat.

Bring the mixture to a boil, then reduce the heat to low, cover the pot partially with a lid, and let it simmer gently for 1 hour and 15 minutes.

After 1 hour and 15 minutes, add the carrots, potatoes, and red bell pepper to the pot.

Continue simmering for another 45 minutes to 1 hour, until the vegetables are tender and the beef is fork-tender.

Taste the goulash and adjust the seasoning with additional salt and pepper as needed.

If you prefer a thicker goulash, mix the cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the pot and simmer for 2 more minutes.

Remove the bay leaves before serving.

Ladle the goulash into bowls and garnish with fresh parsley. Serve with crusty bread, egg noodles, or mashed potatoes, and a dollop of sour cream if desired.