Beef Goulash with Steamed Green Beans
Introduction
This beef goulash is everything a cold-weather dinner should be: deeply savoury, gently spiced and rich with paprika. Grass fed beef chuck or gravy beef is browned hard, then braised low and slow with onion, garlic, sweet and smoked paprika, capsicum, tomato and a little caraway until the meat turns meltingly fork-tender and the sauce thickens to a glossy, spoon-coating gravy. A simple side of steamed green beans keeps it fresh and balanced. It is honest, generous Hungarian cooking built on a value cut that rewards patience, and it feeds six with ease.
Ingredients
For 6 servings
- 1kggrass fed beef chuck or gravy beef
- 2 tbspolive oil
- 2large brown onions
- 4garlic cloves
- 2 tbspsweet paprika
- 1 tbspsmoked paprika
- 1 tspcaraway seeds
- 2red capsicums
- 2 tbsptomato paste
- 400gtin chopped tomatoes
- 500mlbeef stock
- 1bay leaf
- sea salt and freshly ground black pepper
- 600ggreen beans
- fresh parsley
Utensils
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- Large heavy casserole pot with lid
- Wooden spoon
- Sharp knife
- Chopping board
- Tongs
- Steamer basket or colander
- Measuring spoons and jug
Cooking Steps
Brown the beef
Pat the diced beef dry and season well. Heat the olive oil in a large heavy casserole pot over medium-high heat and brown the beef in batches until deeply coloured on all sides. Set aside. Do not crowd the pot or the meat will steam rather than sear.
Soften the onions
Lower the heat to medium and add the sliced onions to the same pot. Cook gently for 8 to 10 minutes, scraping up the browned bits, until soft and golden. Add the garlic and cook for another minute until fragrant.
Bloom the spices
Pull the pot off the heat briefly and stir in the sweet paprika, smoked paprika and crushed caraway seeds. Stir for 30 seconds so the spices coat the onions and release their aroma without catching and turning bitter.
Build the base
Return to the heat and stir in the capsicum and tomato paste, cooking for 2 minutes. Add the chopped tomatoes, beef stock and bay leaf, then return the beef and any resting juices to the pot.
Braise low and slow
Bring to a gentle simmer, then cover and reduce to low. Cook for 2 to 2 and a half hours, stirring occasionally, until the beef is fork-tender at around 90°C internal and the sauce has thickened. Season to taste.
Steam the green beans
About 10 minutes before serving, steam the trimmed green beans over simmering water for 4 to 5 minutes until bright and just tender. Season lightly.
Serve
Scatter the goulash with chopped parsley and serve in deep bowls with the steamed green beans alongside.
Nutrition
Per Serving
Recipe serves 6Nutritional values are estimates only and may vary based on specific ingredients, brands, cuts, cooking method, and portion sizes. For medical or dietary purposes, please consult a qualified nutritionist.
Tips and Pairing
People Also Ask
What is the best beef cut for goulash? +
The best cut for beef goulash is a tougher, well-worked one such as grass fed chuck or gravy beef. These cuts are full of connective tissue that breaks down over low, slow cooking into rich, gelatinous gravy and fork-tender meat. Lean steak cuts dry out and stay firm, so they are not suited to a long braise like this.
What is the difference between sweet and smoked paprika? +
Sweet paprika is mild and fruity, giving goulash its signature red colour and gentle warmth without heat. Smoked paprika is dried over wood, adding a deep, smoky savouriness. Using both gives the dish balance and depth. If you only have one, sweet paprika is the traditional base, but a little smoked paprika lifts the whole pot.
How do I know when the goulash is done? +
Goulash is ready when the beef pulls apart easily with a fork, which usually takes 2 to 2 and a half hours of gentle simmering, reaching around 90°C internal. Unlike a steak, you are not aiming for a pink centre. If the meat still feels firm or chewy, simply keep cooking; tougher braising cuts need time to become tender.
Can I make beef goulash in a slow cooker? +
Yes. Brown the beef and soften the onions and spices on the stove first, as this builds the flavour base, then transfer everything to the slow cooker. Cook on low for 7 to 8 hours or high for 4 to 5 hours until the beef is fork-tender. Reduce the sauce on the stove afterwards if you prefer it thicker.
Can I freeze beef goulash? +
Beef goulash freezes very well and the flavour often deepens. Cool it completely, then portion into airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove until piping hot throughout. Add the steamed green beans fresh on the day of serving so they stay bright and crisp.
