Most cultures make different versions of beef stew, and I can understand why it's such a favorite. There's something so comforting about taking a bite of succulent, tender chunks of beef. There's nothing more Russian than adding onions and carrots to everything, and the addition of garlic and tomato paste brings a depth of amazing flavor. The delicate sauce is perfect to pour over mashed potatoes or pasta. While the goulash is simmering merrily on the stove filling your home with it's enticing aroma, you'll have plenty of time to make a side dish and salad, or even dessert. Or just put your feet up and relax with a good book.
Yields: 6 servings
Ingredients:
2 lbs beef, chuck
1 large onion, finely chopped
2-3 carrots, peeled and shredded
1 garlic clove
½ - 1 Tablespoon tomato paste
2 Tablespoons flour
3 cups broth, chicken or beef or water
1 dry bay leaf
1 ½ teaspoons paprika
1 teaspoon chili powder, optional
oil, salt, pepper
Instructions:
Cut the meat into ½ inch cubes. Heat up 1 ½ Tablespoons of oil in a skillet over high heat. When the skillet is very hot, add the beef in a single layer. You will need to do this in batches. Brown all over. This will give tremendous flavor to the goulash.
Tips for browning meat:
Pat the meat dry with paper towels before searing it
Don't crowd the meat in the skillet, or it won't brown but will steam
Turn the meat only when it releases from the pan; don't worry - it won't burn
Add onions to the meat, season with salt, cover and cook on medium heat until softened. 
Add carrots, season with salt and pepper, then cover and cook on medium heat until softened. 
Add tomato paste, garlic, paprika and chili powder. 
Cook for about a minute and then add the flour. Stir until completely incorporated into the meat and vegetables. 
Add water or broth a little bit at a time, scraping the botom of the skillet and stirring so that there are no lumps. 
Add the rest of the liquid and bay leaf. 
Cover and cook on low heat for about 1 ½ hours, until meat is fork-tender. Season with salt and pepper, if needed.
Beef Goulash - Гуляш из Говядины
- Prep Time: 15 mins
- Cook Time: 1 hour 45 mins
- Total Time: 2 hours
- Yield: 6 1x
- Category: Entree
Ingredients
- 2 lbs beef, chuck
- 1 large onion, finely chopped
- 2-3 carrots, peeled and shredded
- 1 garlic clove
- ½ - 1 Tablespoon of tomato paste
- 2 Tablespoons flour
- 3 cups broth, chicken or beef or water
- 1 dry bay leaf
- 1 ½ teaspoons paprika
- 1 teaspoon chili powder, optional
- oil, salt, pepper
Instructions
- Cut the meat into ½ inch cubes. Heat up 1 ½ Tablespoons of oil in a skillet over high heat. When the skillet is very hot, add the beef in a single layer. You will need to do this in batches. Brown all over. This will give tremendous flavor to the goulash.
- Add onions to the meat, season with salt, cover and cook on medium heat until softened.
- Add carrots, season with salt and pepper, then cover and cook on medium heat until softened.
- Add tomato paste, garlic, paprika and chili powder. Cook for about a minute and then add the flour. Stir until completely incorporated into the meat and vegetables.
- Add water or broth a little bit at a time, scraping the botom of the skillet and stirring so that there are no lumps. Add the rest of the liquid and bay leaf.
- Cover and cook on low heat for about 1 ½ hours, until meat is fork-tender. Season with salt and pepper, if needed.
Hi, would I be able to do this in instant pot? Would I need to make any changes?
Yes, you can make this in the Instant Pot, Alena. I don't have a detailed, tested recipe, but my tip would be to cook the goulash for 20 minutes after sautéing if you use top sirloin and 45-60 minutes if you use chuck. I use Manual mode, high pressure.
Hi Olga,
Made this podliva yesterday evening and it taste awesome! Mmm, reminds me of our Slavic Weddings. Defentily will be making it in the future when guests come over. Wonder if the left over would taste good on some type of boiled pasta. Hmm
I'm happy to hear that you enjoyed it, Olga:). The leftovers are great with pasta too.
Hi, I’ve made this on stovetop and it was excellent. Tried to make things easier and made it in insta pot, turned out sooo good! Meat came out soft and juicy when I pressure cooked it for 30 min! Thank you for the wonderful recipe!
Hello Olga, have you tried to make this dish in Instant Pot. If yes, what is the pressure time and what kind of pressure release?
I have made it in the Instant Pot and it works really well, Alla. However, I didn't document the process, so I don't remember exactly how long it cooked it. I will try to remember to make measurements and time everything so I can share it sometime soon.
Hi Olga, can i put heavy whipping cream instead of tomato paste? Or maybe I could put tomato paste and whipping cream? Thankyou!
Hi Olga, so I want to make this for a party and it would be easier for me to do it in the slow cooker. Would that be okay and do you know how long it will take for 4-5 lb beef? Thanks!
I've never made this in the slow cooker, although I know that it would work. I don't know how long it would take, though. Keep checking it every few hours until it's fork tender. I would guess at least 6 hours, maybe 8? Let me know it you try it, Ella.
Hi Olga, I know it's summer time, but I was just really craving this beef goulash. I have a question: if I keep cooking this for more than 1 1/2 hours will it become more softer? Or do you not recommend that?
Hi Luba! Cooking it longer will make the meat more tender. It's a great choice of meat to use for long braises.
I think comforting dishes like this one shouldn't be limited to the cold time of year:).
I know it's technically still summer but I couldn't wait to make this dish again. Thank you.
That's great, Frank! I am a firm believer that you can cook whatever you feel like, no matter what time of year it is:).
hi olga, Im trying to print this recipe out and i cant find the print button. Am i missing it somewhere?
I updated it for you, Nastia.
mmmm this looks so good!!! Just like my mom's. You are doing such a great job Olga. To be honest from all the food sites over there you are the closest one for my tastes and cooking believes. More organic and homemade !!!! GBY
Hi olga. Is tomatoe paste a must or can i not use it? Im out of it and dont have time to go to store.
You can skip it, but next time I would definitely add it. It gives a really great flavor to the Goulash.
I made it couple of times already without paprika and it was so good. I read your comment above that it is not goulash without it... Can't wait to make it again adding paprika in it:)
Hope you enjoy it:). Paprika does give it a nice flavor.
Would this turn out with pork?
Yes, Valentina, this dish will work with pork. Use a piece of meat with some fat in it, such as pork shoulder, pork butt.
Made this on weekend and my son who eats only to survive, ate it all up. He even asked for some the next day. Thank you so much for a great recipe. And the grated carrots...pure genius!
I'm so happy to hear such a positive response! Thanks for taking the time to write, Theresa.
Hi Olga!
Just found your website, thank you so much for sharing!
What is the correct time to add paprika when making Beef Goulash?
Thank you
Hi Alla,
You can add the paprika right before adding the tomato paste.
Thank you for a quick reply, really appreciate all you do!
Blessings to your family!