beef goulash 1

Homemade tender beef goulash

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There’s nothing better than a Sunday roast! Today, I’m sharing my recipe for homemade beef goulash, inspired by a recipe from german chef Alfons Schuhbeck, but with a few tweaks to suit my personal taste. This goulash is juicy, tender, and downright irresistible. So, what are we waiting for?

The key to a delicious goulash lies in patience and the quality of the ingredients. They say it takes time to create a true masterpiece, and goulash is no exception. The secret is in slowly braising the meat until it’s melt-in-your-mouth tender. This also makes it perfect for preparing ahead of time, as it often tastes even better the next day!

beef goulash wide

What’s the best meat for beef goulash?

Before we dive into the recipe, there’s the question: What’s the best cut of meat for goulash? At home, we usually choose between shin and shoulder, though I tend to lean towards shin. It’s lean, tender, and becomes wonderfully juicy when braised. But I always check with my trusted butcher to see what they recommend. That way, you know you’re getting the best quality. Sometimes the butcher will even cut the meat into pieces for you—something I gladly accept. Even though I have good knives, there’s no beating the butcher’s precision.

What pot should you use?

I recently treated myself to a *Le Creuset, which had been on my wish list like forever, and it’s absolutely fantastic. But any regular pot with a lid will do the trick. Just make sure it’s a large one—there’s almost nothing worse than cooking in a pot that’s too small. That usually means not enough sauce, and we can’t have that!

And here you will find my step by step instruction:

First, start by trimming any sinew from the beef, then generously season it with salt and pepper. If your butcher hasn’t already done so, cut the beef into large, hearty cubes. Next, prepare the onions by peeling them, halving them, and slicing them thinly into half-moon shapes.

In a large pot, heat a little oil over medium-high heat. Sear the beef in batches, making sure not to overcrowd the pot—this ensures each piece gets nicely browned. Once browned, transfer the meat to a bowl and set it aside. Don’t forget to save any juices that might collect in the bowl, as they’ll add extra flavor later.

In the same pot, add the sliced onions and sauté them until they turn golden and begin to soften. Stir in the tomato paste and let it cook briefly to bring out its rich flavor. Once everything is well incorporated, return the seared beef (along with the reserved juices) to the pot.

Beef goulash before simmering

Now, pour in the beef broth and sprinkle in the paprika, giving the whole mixture a good stir. At this point, reduce the heat to low and allow the goulash to simmer gently. Patience is key here—let it slowly cook for about 3 to 4 hours. The longer it simmers, the more tender the beef will become, and the flavors will meld beautifully.

About an hour before the goulash is ready, finely chop the garlic, caraway seeds, marjoram, and lemon zest. This aromatic blend will give your goulash a fresh, flavorful kick. Stir it into the pot after about 3 hours of cooking, letting it infuse into the sauce for the remaining time.

beef goulash spices

add the caraway seeds, garlic, marjoram, and lemon zest about an hour before the end. I simply chop everything really, really finely and then stir it into the goulash. The flavor is just incredible afterward. That’s also a tip from Mr. Schuhbeck!

Before serving, give the goulash one last quick boil to bring all the flavors together. Finally, taste and adjust the seasoning with salt if needed, then serve hot with your favorite side dish. Enjoy!

And what’s best to eat with beef goulash?


I love serving it with wide egg noodles or bread dumplings—they pair perfectly with the dish. And don’t forget, a mixed salad is a must! The acidity from the vinegar adds that final touch of flavor. As I am from Swabia, my favourite side dish would be Swabian Spaetzle!

But enough talk, here’s my recipe for the perfect homemade beef goulash.

love, Sabrina 💛

Beef goulash

moderate
  • Prep time:
    30 minutes
  • Cook time:
    4 hours
  • Total time:
    4 hours 30 minutes

Ingredients

4 servings
1 kg beef for braising, cut in cubes
salt and pepper
1 kg onions
3 TBSP Oil
1.5 Tbsp Tomato Paste
1 liter of beef stock
1 tsp caraway seeds
1 garlic clove
1 tsp majoran
1 tsp lemon peel
1 Tbsp Paprika powder (sweet)

Utensils

  • big pot

Steps of preparation

  1. Trim the beef of any sinew, season with salt and pepper, and cut into large cubes (unless your butcher has already done this for you).
  2. Peel the onions, halve them, and slice them thinly.
    Heat a pot with a little oil and sear the meat in batches, then set it aside in a bowl.
  3. Add the onion slices to the hot pot and sauté. Stir in the tomato paste and let it roast briefly.
  4. Return the meat (along with any juices) to the pot, then add the beef broth and paprika.
    Let the goulash simmer for about 3-4 hours on low heat—just a gentle simmer.
  5. Peel the garlic, and finely chop it along with the caraway seeds, marjoram, and lemon zest. After about 3 hours of simmering, add this to the goulash.
  6. Bring the goulash to a brief boil again.
    Season to taste with salt and serve with your favorite side dish!

How do you like the recipe?

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You tried this recipe?

Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.

And here you will find some more recipes:

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