Beef Goulash

Yield:
8 servings
Level:
Easy
Ingredients
  • 4 slices bacon, chopped
  • 3 pounds boneless beef shank, trimmed and cut into 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 2 roasted red bell peppers, peeled and sliced
  • 3 tablespoons Hungarian sweet paprika
  • 2 teaspoons caraway seeds, toasted and ground
  • 2 tablespoons red wine vinegar
  • 1 (15-ounce) can whole peeled tomatoes, hand crushed
  • 6 cups low-sodium beef broth
  • 4 russet potatoes, peeled and thickly sliced
  • 1/2 cup sour cream
  • Chopped flat-leaf parsley, for garnish
Directions

Place a large heavy pot over medium heat and add the bacon. Fry for about 5 minutes until crisp and remove to a paper towel and reserve. Add the beef to the hot bacon fat and brown it evenly on all sides, turning with tongs; season generously with salt and pepper. While the beef is searing, sprinkle the flour evenly in the pot and continue to stir to dissolve any clumps. Add a little oil if necessary to keep the meat from sticking to the bottom of the pot.

Toss in the onions, garlic, roasted peppers, paprika, and caraway; cook and stir for 2 minutes until fragrant. Stir in the vinegar, tomatoes, and broth. Bring to a boil, then lower to a simmer and cook for 1 hour, covered, stirring occasionally.

Add the potatoes. Crumble the reserved bacon into the stew and continue to simmer for 30 minutes, partially covered, until the potatoes are tender. Season with salt and pepper. Remove from heat and stir the sour cream into the goulash just before serving. Garnish with the chopped parsley.


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4.8 57
what can i say but absolutely DELICIOUS!! will make this again!! keep them coming Tyler! item not reviewed by moderator and published
WOW! This was fantastic! I followed the directions as written and it was PERFECT. I noticed I didn't have Hungarian sweet paprika on hand but did have Spanish smoked paprika in the cupboard. I recommend the smoked paprika because it gives the goulash a nice, earthy flavor. Also, after pouring in 4 cups of beef stock I thought 2 more cups would thin out the goulash too much. I only used 4 cups and the consistency was perfect. My picky 16-year-old LOVED this dish. So did the rest of the family. HIGHLY recommend this wonderful Hungarian Goulash. item not reviewed by moderator and published
yes. great make it for the kids about once a week. item not reviewed by moderator and published
Love it! I used ground beef, and only 2 pounds. I subbed cumin for the caraway seeds. I only used 1 onion. I didn't have any beef broth, so we put in 2 cups of water and only simmered for probably 45 minutes total. At the end, I used half sour cream and half plain greek yogurt. This stuff is the bomb. Served it up with whole wheat macaroni and some grilled okra and my kids ate it up. They are 8 and 10 and pretty typical picky eaters. I let them chop and stir and add stuff, and when it was done, they loved it. Will definitely be making this stuff again! item not reviewed by moderator and published
reminded me of my childhood item not reviewed by moderator and published
I had a craving for goulash, and since my favorite goulash restaurant (Amedeus in Lake Oswego, Oregon is over 500 miles away, I gave Tyler's a try. It was awesome! i cut down on the beef broth, left out the potatoes and added a bit of red wine. To replace the potatoes, I made Tyler's spaetzle and served it on top of the goulash. I can't wait to make it again. item not reviewed by moderator and published
Truly excellent, exciting and inviting taste. Worth the time & effort, many times over. Mr. Florence deserves all credit for finding and distilling this recipe so that it may available to all the rest of us. Outstanding. item not reviewed by moderator and published
Superb, very reminiscent of the Gulaschsuppe I've enjoyed in Austria and Germany. Like to reduce the broth a bit, making it more like a stew, and serve it over spaetzle. Tyler has a great basic recipe for that too, wouldn't let me post the link although it is on Foodnetwork... Thanks Tyler, you rock! item not reviewed by moderator and published
If you are shopping for ingrediants, note that "shank" is basically leg meat. -A tougher cut, and sometimes not sold under this name in US grocery stores. (Butcher shops, yes A great substitute is stew meat, often a mix of better cuts. Either way, this is a wonderful recipe. Tip: this cooking technique, braising in liquid, tends to tenderize even tough cuts, which can have great flavor. I've increased the amount of roasted peppers to good results. item not reviewed by moderator and published
Great recipe, however do not do the sour cream nor the vinegar bits. It tastes great with it, but not Hungarian at all for Gulyás Leves. Also, just use regular vegetable oil or lard and add two chopped carrots. There is no olive oil in Hungarian cooking. Usually, this dish is prepared outside on an open fire, so if you have the equipment, do it old school. Lastly, a good heavy red wine, that is where the acid should come from, like around 1 cup and use 5 cups broth would be very beneficial. PS. The caraway is essential. Do not skip it, please. item not reviewed by moderator and published
This was super delicious and easy to make. I cut a few calories and didn't add the bacon. Instead of russets I thinly sliced reds. Perfect meal if you love smoked paprika! item not reviewed by moderator and published
This was very good. Loved the paprika and a perfect recipe for beef shank! item not reviewed by moderator and published
I've been using this one for years. I've played around with the recipe but the basics say the same. The flavor combo of paprika, caraway and roasted peppers is great. item not reviewed by moderator and published
Excellent. My husband ate two helpings. He said it's definitely a keeper. I did not use the caraway which I am sure makes a huge difference in the taste of the whole dish. However, it is a food allergen in our household. Just a wonderful comfort food dish. item not reviewed by moderator and published
Absolutely delicious! item not reviewed by moderator and published
I liked it. I too had not had Goulash since Europe which was served as a soup. It was fun to put all that Paprika in the pan. I recommend more red wine vinegar to give it a kick and to cut the fat. I served whole leaves of Arugula at the table instead of parsley and we ripped it up and tossed it in the dish which gave it a peppery flavor. item not reviewed by moderator and published
The traditional Hungarian Goulash is a soup not a stew. So it's not a twist, it's the traditional. All of those stews and other variations that you eat with burger or pasta are just "twisted" version of the original one. Anyway it's an excellent recipe. and I say it as a Hungarian:) item not reviewed by moderator and published
As a newbie in the kitchen, the raves I received from this recipe definitely gave me the confidence I needed to continue cooking! This is definitely my new winter comfort food. item not reviewed by moderator and published
This goulash was delicious!!! I hadn't had goulash since my last trip to Europe, and I missed it so much I decided to try and cook it myself. And it was a deeeeeelightful success! This recipe is surprisingly simple to make and it comes out so tasty. I made a few adjustments to it because of some technical difficulties. I cut the recipe in half because it was only my boyfriend and I having dinner. Also, I used top sirloin steak cut up into cubes because the butcher was out of the beef shank it called for. But the sirloin turned out oh so tender and delicious. Also, I added extra flour to thicken it up a little bit. Anyways, didn't mean to bore you with the incredibly interesting intricacies of my life! To summarize: I highly recommend this recipe. item not reviewed by moderator and published
Never made goulash before so I followed this recipe pretty fairly close. I substituted venison for the beef and added sliced carrots instead of potatoes as I wanted to serve this with mashed potatoes. After bringing the whole pot up to a boil I put it into the oven at 350 deg. for two hours as the venison needs quite a bit more time to break down. The last half hour I added a can of tomatoe paste for a more velvety sauce. Second day of left-over's I prepared a package of cheese tortelini and added to the sauce. Easy and great reviews from even the non-venison lovers!! item not reviewed by moderator and published
It was the best Goulash I ever made, wonderful recipe, the flavors really come thru, easy to make and the caraway seeds really gives it that wonderful taste, but no wonder, your recipes allways are a sucess, keep on cooking. item not reviewed by moderator and published
Another Tyler super dish, didn't have Carraway seeds, substituted with Cumin, didn't have Sweet Paprika, used half and half Hungarian and Spanish Paprika. Came out great. Definitely a keeper. item not reviewed by moderator and published
This was delicious! Authentic or not it was the type of goulash I like. My husband commented "This is a keeper." Not surprised - most of Tyler's recipes are keepers. item not reviewed by moderator and published
this is the first time i have used toasted caraway . that small amount adds huge body to the flavor profile . also had me rushing to the store for a marble rye. I enjoyed cooking this meal . the flavor and smells of everything made this truely an experiance item not reviewed by moderator and published
This is so simple and easy to make. I followed the recipe except for substituting ground turkey and beef since that's what was in the fridge at the time. The flavor is exceptional and its a very hearty meal for colder days. I will definitely make this again. Tyler Florence is quickly becoming one of my favorite chefs. item not reviewed by moderator and published
Simple and easy to make. I made this for the first time for my friends and they came back for 2nds and 3rds. item not reviewed by moderator and published
This turned out delicious. I made three changes, first, I substituted turkey bacon and added some oil to compensate, and second, I thickened with a cornstarch slurry instead of adding sour cream, and third, used less meat and more potatoes/vegetables. Will make again. item not reviewed by moderator and published
I ran across this looking for something simple and low-maintenance to make, as i have a small kitchen and a broken knee... and was laid off in July, so affordable is great. always loved Hungarian Goulash in the deli, never tried to make it. This is an excellent, fun dish to make that seems very flexible. For example, I had the Hungarian Paprika on hand (get some!), but no potatoes or caraway seed. So I left them out. Was still fantastic. I used a sirloin tip roast. it was on sale, and I would just cut the grisly parts off of any cut of meat for this, anyway. Spent an extra 50-cents on good egg noodles for the pantry:) I let this simmer with no lid a while longer to thicken to the consistency I like. thanks tyler. 50 times over. Eric in Bloomington, Indiana item not reviewed by moderator and published
I live in China and finding ingredients for western food is a challenge to say the least. This recipe is very tasty and doesn't fall apart if you can't get your hands on all the ingredients. I couldn't find caraway in Beijing, so skipped that. The products here are all in metric and most imported goods are from europe. So it takes endless conversions to get the measurements more or less right. It takes creative translating to determine what is really contained in a can of Italian tomato product. I didn't get that right. I tried to translate the French on the can, but failed. So, I ended up using tomato paste (?) instead what was called for. Did find paprika, which took some effort since it is not used in Chinese cooking. Also managed to find more or less the right beef too, which is lucky because I have no idea how to say 'shank' in chinese. Anyway it turned out quite good, even with all of the alterations. A winner. It wasn't quite like I have eaten in Austria, but it was a nice comfort food on a cold Beijing night. Cheers! item not reviewed by moderator and published
I grew up in the Czech republic eating this meal very often but never cooked goulash in my entire life. I found Tyler's recipe a few days ago and wow! It took me right back into my childhood. A dish so authentic and perfect for the snowy days we've had this last week. All my friends (one of them is German) who had a taste of it raved about my gastronomic quallities and wanted more and more. There was even an offer to cook this for one of them and get paid. I was always told that goulash is even better the next day and I agree with that 100% on this one. Thank you Tyler for the wonderful job you do and helping me to look fabulous among my peeps! item not reviewed by moderator and published
I've been making this for several years now and it is the most authentic Goulash recipe I've found. I had the exact same thing at a little cafe near Neuschwanstein which is a castle near the Austrian border in Germany. Everyone I've made this for loves it and it brings back the wonderful memories we had of being stationed in Germany. One suggestion; don't mess with the meat! Last time I made this I let the butcher talk me into using sirloin rather than the shank and it does make a difference. Shank is crucial in this dish. item not reviewed by moderator and published
I am not much of tomato based stew/soup lover, but this was absolutely delicious! I think it would be great without any meat, but the beef shank turned out tender. I served this over buttered egg noodles. No leftovers! item not reviewed by moderator and published
easily and quickly put together and so flavorful brings back all the comforts of childhood. item not reviewed by moderator and published
I tried out this recipe and its amazing! I tried it the origional way, and then I tried a 2nd time a different way. U can easily substitute ground beef for the shank, and add a little cayenne pepper for a nice kick. Delicious on a snowy day in Denver :-) item not reviewed by moderator and published
This was delicious, rich, hearty, and warm. I made this for guests and served it over egg noodles- every single one of us had at least 2 servings. Yum! item not reviewed by moderator and published
Once the leaves begin to turn my family is begging for "Tyler's" Goulash. It has a wonderful, unique flavor. I make it over and over. item not reviewed by moderator and published
I'd have to say this didn't exactly knock of socks off me. Not only was the flavor below average, but the beef shanks were outrageously priced and half of the weight was bone. Why THICKLY slice the potatoes? Your recipe indicates the cooking time is approx 30 min after potatoes are added. My cooking time was 1 hr, 15 min, after I added the potatoes and they were still a little hard. Sorry Tyler. You didn't score on this one. item not reviewed by moderator and published
My father was hungarian and used to make this for us when we were kids. Excellent dish, but it's hungarian goulash, not stew, and not the macaroni dish they called goulash. item not reviewed by moderator and published
I enjoyed the Goulash very much. The Caraway and Paprika added a really nice flavor. I liked it even better the next day served over some sticky rice. item not reviewed by moderator and published
excellant recipe item not reviewed by moderator and published
This is a great twist on the classic "stew" recipe. The caraway adds so much flavor and the sour cream makes the dish rich and creamy. item not reviewed by moderator and published
I like this recipe. Sure I'll use it again. item not reviewed by moderator and published
This is a wondeful recipe, if you can use a iron pan the results will be wondeful. item not reviewed by moderator and published
i've made goulash before from the delicious goulasche suppe i remember while skiing in austria and germany many years ago. this is it!! i try to eat a low fat low sodium and lower carb diet. i subsituted a newish sodium-free beef broth,lite sr crm and a slice of turkey ham for the bacon. i also added a an extra cup of broth and brussel sprouts to replace some of the potato and VOILA! proprtions are "spot on" per the top chef judges! item not reviewed by moderator and published
This recipe was very easy to follow and the dish had wonderful flavor. item not reviewed by moderator and published
This is an amazing kicked up version of stew. The meat literally melted in your mouth and the flavors just popped! Have never been disappointed with Tyler's recipes. item not reviewed by moderator and published
This is a tasty dish! Mom husband never eats leftovers and he ate this for 3 meals. I put it over Ronzoni whole wheat egg noodles. item not reviewed by moderator and published
The Hungarian Goulash we were served as kids in the early 60's had hamburger and macaroni. We all loved it, but this recipe was easy and a family winner!!! Thanks! item not reviewed by moderator and published
I am from Szekesfehervar, Hungary and the recipe was perfect. Just like I had it as I grew up. BUT I must disagree with the show repeatedly calling it "Authentic Austrian Goulash". When its really "Athentic Hungarian Gulyas leves". Great recipe, it reminded me of home, but Its NOT Austrian. item not reviewed by moderator and published
The spices are sweet and intense with an exotic and wistful aroma, creating a complex yet simple stew. item not reviewed by moderator and published
Excellent, comforting dish. Excellent taste. Easy & guaranteed to please everyone. item not reviewed by moderator and published
Very easy all around winner. Made it for an impromptu dinner party for six on a cold wintery night, and everyone was crazy for it! item not reviewed by moderator and published
I found this to be an easy and delicious dish. I also added carrots and fresh peas which gave it an interesting flavor and served it with buttered rye bread to bring out the caraway. Loved it.. item not reviewed by moderator and published
This was delicious!! Ran out of flour so I used cornstarch instead. No difference in taste. My family absolutely loved this served over egg noodles. Note...the sour cream was not mixed in. I used it as a garnish for those who wanted it. It was still great without the sour cream, but even BETTER with it!! item not reviewed by moderator and published
Very good and easy to prepare item not reviewed by moderator and published
This is a very tasty stew, but much better the second day. I will probably always make this a day ahead to allow the flavors to meld together. I used "chuck roast" and the results were wonderful. item not reviewed by moderator and published
Good comfort food item not reviewed by moderator and published

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