15 Easy Goulash Recipes

Just like the diverse cultures that have shaped European cuisine, goulash has evolved into countless variations you'll want to explore. You'll discover that making goulash doesn't require a culinary degree or hours in the kitchen, as these 15 recipes prove. From the rich paprika-laden Hungarian classic to quick American versions, there's a goulash that'll fit your schedule and taste. Whether you're craving comfort food or need a reliable weeknight dinner, these tested recipes will show you just how versatile this one-pot wonder can be.

Classic Hungarian Goulash

Classic Hungarian Goulash, a hearty and warming stew, represents the pinnacle of Eastern European comfort food. This rich, paprika-laden dish originated with Hungarian shepherds and has since become a beloved staple across the continent, known for its tender beef chunks and robust flavor profile.

The key to authentic Hungarian Goulash lies in the quality of paprika used and the slow-cooking process that allows the meat to become tender while the flavors meld together. Unlike some Western adaptations, traditional Hungarian Goulash is more of a soup than a stew, with a thinner consistency and a deep red color from generous amounts of Hungarian sweet paprika.

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 medium onions, diced
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 2 medium potatoes, cubed
• 2 tomatoes, diced
• 2 bell peppers, chopped
• 3 tablespoons Hungarian sweet paprika
• 2 tablespoons vegetable oil
• 1 teaspoon caraway seeds
• 2 bay leaves
• 6 cups beef broth
• Salt and black pepper to taste
• 1 tablespoon flour (optional)

Heat oil in a large Dutch oven over medium heat and sauté onions until translucent. Add beef chunks and brown on all sides. Stir in paprika, caraway seeds, garlic, salt, and pepper. Add beef broth, bay leaves, and bring to a simmer. Cover and cook on low heat for 1.5 hours.

Add carrots, potatoes, tomatoes, and bell peppers to the pot. Continue simmering for another 30-40 minutes until the vegetables are tender and the meat is easily pulled apart. If desired, create a slurry with flour and cold water to slightly thicken the broth, though traditional goulash is typically served as a soup.

For best results, use genuine Hungarian sweet paprika, as it provides the characteristic flavor and color essential to authentic goulash. The dish can be made ahead and reheated, as the flavors often improve after a day in the refrigerator. Avoid boiling the goulash once the paprika is added, as this can make the sauce bitter and reduce the vibrant color.

30-Minute American Goulash

Minute American Goulash is a comforting one-pot meal that emerged as a popular dinner option during the Great Depression. Unlike its Hungarian counterpart, this Americanized version uses ground beef, macaroni, and tomato sauce as its primary ingredients, making it both economical and filling.

This simplified version takes less than 30 minutes to prepare, making it perfect for busy weeknight dinners. The dish combines the heartiness of pasta with the rich flavors of seasoned ground beef and tomatoes, creating a satisfying meal that appeals to both children and adults.

Brown the ground beef in a large skillet or Dutch oven over medium-high heat, breaking it into small pieces. Add diced onion and garlic, cooking until the onion becomes translucent. Drain excess fat if desired. Add the macaroni, tomato sauce, diced tomatoes, Italian seasoning, paprika, salt, pepper, and water to the pot. Stir to combine all ingredients thoroughly.

Bring the mixture to a boil, then reduce heat to medium-low and cover. Simmer for 12-15 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Once the pasta is tender and the liquid has been mostly absorbed, remove from heat and stir in the shredded cheese until melted.

For best results, monitor the liquid level while cooking and add more water if needed, as different brands of pasta may require varying amounts of liquid. The dish can be stored in an airtight container in the refrigerator for up to 4 days, though the pasta may continue to absorb liquid during storage, making it slightly softer when reheated.

Slow Cooker Beef Goulash

Slow Cooker Beef Goulash is a hearty Hungarian-inspired dish that combines tender chunks of beef with rich paprika-spiced sauce. The slow cooking process allows the meat to become incredibly tender while the flavors deeply develop throughout the day.

This simplified version maintains the authentic taste while taking advantage of the convenience of a slow cooker. The combination of sweet and smoked paprika creates the signature flavor profile, while caraway seeds add a subtle earthiness that's characteristic of traditional goulash.

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 medium onions, diced
• 3 cloves garlic, minced
• 2 tablespoons sweet paprika
• 1 tablespoon smoked paprika
• 1 teaspoon caraway seeds
• 2 tablespoons tomato paste
• 2 red bell peppers, chopped
• 2 carrots, sliced
• 2 medium potatoes, cubed
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• Salt and black pepper to taste
• 2 tablespoons vegetable oil
• 1 tablespoon flour

Season the beef with salt and pepper, then brown it in batches using the vegetable oil. Transfer the meat to the slow cooker. In the same pan, sauté onions until translucent, add garlic, paprika, and caraway seeds, cooking for another minute. Add tomato paste and flour, stirring to combine. Transfer this mixture to the slow cooker along with the remaining ingredients.

Cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and the vegetables are cooked through. The sauce should be rich and slightly thickened. If needed, adjust seasoning with additional salt and pepper before serving.

For best results, brown the meat thoroughly before adding it to the slow cooker, as this develops a deeper flavor. The dish can be made a day ahead, as the flavors continue to improve overnight. If the sauce is too thin after cooking, remove the lid for the last 30 minutes to allow it to reduce, or mix 1 tablespoon of cornstarch with cold water and stir it into the hot goulash.

One-Pot Ground Beef Goulash

One-Pot Ground Beef Goulash is a hearty American-style dish that combines ground beef, macaroni, and a rich tomato sauce. While different from traditional Hungarian goulash, this Americanized version has become a beloved comfort food staple in households across the United States.

This simple yet satisfying meal comes together in a single pot, making it perfect for busy weeknights and minimizing cleanup time. The combination of pasta cooking directly in the sauce allows it to absorb all the flavors while releasing starches that create a perfectly thick consistency.

• 2 lbs ground beef
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups elbow macaroni
• 2 (15 oz) cans diced tomatoes
• 2 (8 oz) cans tomato sauce
• 2 cups beef broth
• 2 tablespoons paprika
• 1 teaspoon Italian seasoning
• 1 bay leaf
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)

Brown the ground beef in a large pot over medium-high heat, breaking it up as it cooks. Add the diced onion and garlic, cooking until the onion becomes translucent. Drain excess fat if desired.

Add the macaroni, diced tomatoes, tomato sauce, beef broth, paprika, Italian seasoning, bay leaf, salt, and pepper to the pot. Bring to a boil, then reduce heat to medium-low and simmer, covered, for 15-20 minutes or until the pasta is tender, stirring occasionally to prevent sticking.

Remove the bay leaf and adjust seasoning to taste. If desired, stir in shredded cheese until melted. Let the goulash rest for 5-10 minutes before serving, as this allows the sauce to thicken and the flavors to meld together.

For best results, avoid overcooking the pasta, as it will continue to soften in the hot sauce even after removing from heat. The dish can be stored in an airtight container in the refrigerator for up to 4 days, though you may need to add a splash of broth when reheating as the pasta will continue to absorb liquid.

Vegetarian Mushroom Goulash

Mushroom Goulash is a hearty, meat-free adaptation of the classic Hungarian stew that delivers deep, earthy flavors and a rich, paprika-infused sauce. This vegetarian version maintains the authentic essence of traditional goulash while substituting mushrooms for beef, creating a satisfying meal that appeals to both vegetarians and meat-eaters alike.

The key to a successful mushroom goulash lies in the careful selection of mushrooms and the proper preparation of the paprika-based sauce. Using a variety of mushrooms adds complexity to the dish, while traditional Hungarian sweet paprika provides the characteristic red color and warm, peppery flavor that defines any proper goulash.

Ingredients:

• 2 lbs mixed mushrooms (portobello, cremini, and button)
• 2 large onions, diced
• 4 cloves garlic, minced
• 3 tablespoons Hungarian sweet paprika
• 2 tablespoons tomato paste
• 2 red bell peppers, chopped
• 3 carrots, sliced
• 2 potatoes, cubed
• 4 cups vegetable broth
• 2 tablespoons vegetable oil
• 1 tablespoon caraway seeds
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup sour cream (for serving)
• Fresh parsley for garnish

Start by heating oil in a large Dutch oven over medium heat. Sauté the onions until golden brown, about 10 minutes, then add garlic and caraway seeds. Stir in the paprika and tomato paste, cooking briefly until fragrant. Add the mushrooms, bell peppers, and carrots, cooking until the mushrooms release their liquid. Pour in the vegetable broth, add potatoes and bay leaf, and bring to a simmer. Cover and cook for 30-40 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.

The key to developing a rich flavor is allowing the mushrooms to brown properly before adding the liquid, and ensuring the onions are truly caramelized. Once the stew is done, adjust the seasoning with salt and pepper, and serve hot with a dollop of sour cream and a sprinkle of fresh parsley.

When preparing this dish, ensure you don't wash the mushrooms under running water; instead, clean them with a damp paper towel to prevent them from becoming waterlogged. Also, avoid stirring the mushrooms too frequently while they're browning, as this will prevent proper caramelization. The stew can be made ahead and reheated, as the flavors often improve the next day.

Instant Pot Hungarian Goulash

Instant Pot Hungarian Goulash represents one of the most beloved Eastern European comfort foods, transformed for modern cooking convenience. This hearty stew combines tender chunks of beef with paprika-rich sauce, creating a meal that's both satisfying and authentic to its Hungarian roots.

The Instant Pot version of this classic dish reduces the traditional cooking time from hours to under an hour while maintaining the deep, complex flavors that make goulash so special. The pressure cooking environment helps tenderize the meat quickly and allows the spices to fully develop their flavors.

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 medium onions, diced
• 3 cloves garlic, minced
• 3 tablespoons Hungarian paprika
• 1 tablespoon caraway seeds
• 2 tablespoons tomato paste
• 2 bell peppers, chopped
• 3 medium carrots, sliced
• 2 medium potatoes, cubed
• 2 cups beef broth
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf

Set the Instant Pot to sauté mode and heat the oil. Brown the beef cubes in batches until they develop a nice crust, then remove and set aside. In the same pot, sauté onions until translucent, add garlic, and cook for another minute. Add paprika, caraway seeds, and tomato paste, stirring to combine. Return the beef to the pot, add the remaining vegetables, broth, salt, pepper, and bay leaf.

Seal the Instant Pot and cook on high pressure for 35 minutes, followed by a 10-minute natural release. After releasing the remaining pressure, remove the bay leaf and adjust seasoning to taste. The sauce should be rich and thick; if needed, use the sauté function to reduce it further.

For best results, use genuine Hungarian paprika, as it provides a sweeter, more complex flavor than standard paprika. Avoid stirring the pot too much after adding the paprika, as it can become bitter when burned. The dish can be stored in the refrigerator for up to 4 days, and the flavors often improve after a day of resting.

Budget-Friendly Ground Turkey Goulash

Budget-Friendly Ground Turkey Goulash combines traditional Hungarian flavors with a more economical protein choice. This hearty, one-pot meal delivers the same satisfying comfort as traditional beef goulash while being lighter on both the wallet and calories.

The key to making this dish successful lies in properly browning the ground turkey and allowing the paprika to bloom in the pan, which develops deeper, richer flavors. This version maintains the classic elements of goulash while incorporating budget-conscious ingredients that are readily available in most grocery stores.

Ingredients:

• 1 lb ground turkey
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 tablespoons paprika
• 1 can (14.5 oz) diced tomatoes
• 2 cups elbow macaroni
• 2 cups chicken broth
• 1 bell pepper, diced
• 1 tablespoon olive oil
• 1 teaspoon caraway seeds
• 1 teaspoon dried oregano
• Salt and pepper to taste

Heat olive oil in a large pot over medium heat and brown the ground turkey until no pink remains, breaking it into small pieces. Add onions and garlic, cooking until softened. Stir in paprika, caraway seeds, and oregano, allowing them to toast for 30 seconds.

Add diced tomatoes, bell pepper, and chicken broth, bringing the mixture to a boil. Add macaroni and reduce heat to medium-low, covering and cooking for 12-15 minutes until pasta is tender.

Season with salt and pepper to taste, allowing the mixture to rest for 5 minutes before serving, which helps the sauce thicken and the flavors to meld together.

For best results, avoid overcooking the ground turkey as it can become dry. If the mixture seems too thick during cooking, add small amounts of chicken broth or water to achieve desired consistency. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though you may need to add a splash of broth when reheating.

Traditional Czech Goulash

Traditional Czech Goulash (Guláš) is a hearty meat stew that has been a staple of Czech cuisine for generations. Unlike its Hungarian counterpart, the Czech version typically uses less paprika and incorporates more caraway seeds, creating a distinct flavor profile that's beloved throughout the country.

This rich, slow-cooked dish features tender chunks of beef swimming in a thick, savory gravy, traditionally served with bread dumplings (knedlíky) and topped with raw onions. The key to authentic Czech goulash lies in allowing enough time for the meat to become tender and for the flavors to fully develop.

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 large onions, diced
• 4 cloves garlic, minced
• 2 tablespoons lard or vegetable oil
• 2 tablespoons sweet paprika
• 1 tablespoon caraway seeds
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon tomato paste
• 2 bay leaves
• Salt and black pepper to taste
• Raw onion for garnish

Heat lard in a large pot over medium heat and sauté the diced onions until golden brown, about 10-12 minutes. Add the meat and brown on all sides. Stir in garlic, paprika, and caraway seeds, cooking for another minute. Sprinkle flour over the mixture and stir well. Add beef broth, tomato paste, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low and simmer covered for 2-2.5 hours, stirring occasionally.

The dish is ready when the meat is fork-tender and the sauce has thickened to a gravy-like consistency. Remove bay leaves before serving. Ladle the goulash into bowls and garnish with raw onion.

For best results, make this dish a day ahead, as the flavors will develop further overnight in the refrigerator. When reheating, do so slowly over low heat, stirring occasionally and adding a splash of beef broth if the sauce becomes too thick. Avoid cutting the meat pieces too small, as larger chunks will remain more tender during the long cooking process.

Creamy Ground Beef and Macaroni Goulash

Creamy ground beef and macaroni goulash is a comforting American-style dish that combines the heartiness of ground beef with the satisfying texture of macaroni pasta. This one-pot meal has evolved from its Hungarian roots into a beloved family dinner that's both economical and filling.

This version adds a creamy element to the traditional recipe, incorporating heavy cream and cheese to create a rich, velvety sauce that coats every bite. The combination of tomatoes, beef, and dairy creates a balanced flavor profile that appeals to both children and adults.

• 1 pound ground beef
• 2 cups elbow macaroni
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cans (14.5 oz each) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 tablespoon paprika
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 cup beef broth

Brown the ground beef in a large pot over medium heat, breaking it into small pieces. Add diced onions and garlic, cooking until the onions become translucent. Drain excess fat if desired. Stir in paprika and Italian seasoning. Add the macaroni, diced tomatoes, tomato sauce, and beef broth to the pot. Bring to a boil, then reduce heat and simmer covered for 12-15 minutes until pasta is tender.

Once the pasta is cooked, stir in the heavy cream and shredded cheese until well combined and the cheese is fully melted. Let the mixture simmer for an additional 2-3 minutes to thicken the sauce. Season with salt and pepper to taste.

For best results, avoid overcooking the pasta as it will continue to soften in the hot sauce. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though you may need to add a splash of milk when reheating to restore the creamy consistency. If the sauce seems too thick during cooking, gradually add more beef broth until reaching the desired consistency.

German-Style Goulash

German-Style Goulash (Gulasch) is a hearty meat stew that differs from its Hungarian counterpart through its thicker consistency and simpler spice profile. This traditional dish emerged as a popular comfort food in Germany during the 19th century, particularly in regions bordering Eastern Europe.

While Hungarian goulash typically uses paprika as the dominant spice, German goulash incorporates a more subdued blend of seasonings and often includes beer as a braising liquid. The dish relies heavily on slow-cooking techniques to transform tough cuts of beef into tender, flavorful morsels swimming in a rich gravy.

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 large onions, diced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1 tablespoon sweet paprika
• 1 cup dark German beer
• 2 cups beef broth
• 2 bay leaves
• 2 carrots, chopped
• 2 celery stalks, chopped
• Salt and black pepper to taste
• 1 tablespoon flour (for thickening)

Heat oil in a large Dutch oven over medium-high heat. Brown the meat in batches until well-seared on all sides, then remove and set aside. In the same pot, sauté onions and garlic until soft and translucent. Add tomato paste and paprika, stirring constantly for about 1 minute. Return the meat to the pot, add beer, and let it reduce by half. Add beef broth, bay leaves, carrots, and celery. Bring to a boil, then reduce heat and simmer covered for 2-2.5 hours until meat is tender.

Once the meat is tender, create a slurry with flour and a small amount of the cooking liquid, then stir it into the pot to thicken the sauce. Simmer for an additional 5-10 minutes until the sauce reaches desired consistency. Season with salt and pepper to taste.

For best results, prepare this dish a day ahead of serving, as the flavors develop and intensify overnight in the refrigerator. When reheating, do so slowly over low heat, stirring occasionally and adding a splash of broth if the sauce becomes too thick. Traditional accompaniments include spätzle, boiled potatoes, or crusty bread to soak up the rich gravy.

Spicy Chorizo Goulash

Spicy Chorizo Goulash brings a Spanish-inspired twist to the traditional Hungarian dish, creating a bold and hearty meal perfect for cold evenings. The smoky paprika from the chorizo combines with the rich tomato base to create deep, complex flavors that develop even further when left to simmer.

This variation maintains the soul-warming qualities of classic goulash while introducing a spicier kick from the chorizo sausage. The dish comes together in a single pot, making it an excellent option for busy weeknight dinners or weekend meal prep, as the flavors continue to improve over time.

• 1 pound chorizo sausage, diced
• 2 pounds beef chuck, cut into 1-inch cubes
• 2 large onions, diced
• 3 bell peppers, chopped
• 4 cloves garlic, minced
• 2 tablespoons paprika
• 1 tablespoon hot paprika
• 2 cups beef broth
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 3 medium potatoes, cubed
• 2 carrots, sliced
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 bay leaf

Heat olive oil in a large Dutch oven over medium-high heat. Brown the chorizo until it releases its oils, then remove and set aside. In the same pot, brown the beef chunks in batches until well-seared on all sides. Add onions, garlic, and bell peppers to the pot and cook until softened. Return chorizo to the pot, add both types of paprika, and stir to combine.

Pour in the beef broth and diced tomatoes, scraping the bottom of the pot to release any browned bits. Add tomato paste, potatoes, carrots, and bay leaf. Bring to a boil, then reduce heat and simmer covered for 2-2.5 hours, or until the meat is tender and the sauce has thickened. Season with salt and pepper to taste.

For best results, allow the goulash to rest for 15-20 minutes before serving, as this helps the sauce thicken and the flavors to settle. The dish can be made ahead and reheated, and it actually tastes better the next day. If the sauce becomes too thick during storage, thin it with a small amount of beef broth when reheating.

Low-Carb Cauliflower Goulash

Low-carb cauliflower goulash offers all the rich, hearty flavors of traditional Hungarian goulash while keeping carbohydrates to a minimum. By substituting cauliflower for traditional pasta or potatoes, this dish maintains its satisfying texture while being suitable for those following ketogenic or low-carb diets.

This version stays true to the essence of goulash with its signature paprika-rich sauce and tender beef, but incorporates cauliflower florets that absorb the flavorful broth. The result is a comforting meal that's both nutritious and filling, without the heavy carbohydrate content of classical preparations.

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 large head cauliflower, cut into florets
• 2 medium onions, diced
• 3 cloves garlic, minced
• 2 tablespoons Hungarian paprika
• 1 red bell pepper, chopped
• 2 tablespoons tomato paste
• 4 cups beef broth
• 2 tablespoons olive oil
• 1 teaspoon caraway seeds
• Salt and black pepper to taste
• 1 tablespoon apple cider vinegar

Season the beef cubes with salt and pepper, then brown them in olive oil over medium-high heat in a large Dutch oven. Remove the meat and in the same pot, sauté onions until translucent. Add garlic, paprika, and caraway seeds, stirring constantly to prevent the paprika from burning. Return the meat to the pot, add tomato paste, bell pepper, and beef broth. Simmer covered for 1.5 hours or until the meat is tender.

Once the meat is tender, add the cauliflower florets and continue cooking for 10-15 minutes until they reach desired tenderness. Finish with apple cider vinegar and adjust seasoning to taste. The sauce should be rich and slightly thick, coating the meat and cauliflower evenly.

For best results, monitor the cauliflower carefully during cooking as it can quickly become overcooked and mushy. The dish can be made ahead and reheated, though the cauliflower should be added fresh when reheating to maintain its texture. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Mediterranean Lamb Goulash

Mediterranean Lamb Goulash combines the hearty essence of traditional Hungarian goulash with the bright, aromatic flavors of Mediterranean cuisine. This fusion dish incorporates tender lamb, sweet bell peppers, and classic Mediterranean ingredients like oregano, rosemary, and olive oil.

The slow-cooking process allows the lamb to become incredibly tender while the vegetables and herbs infuse the rich tomato-based sauce. Unlike traditional goulash, this Mediterranean version uses less paprika and incorporates regional ingredients like kalamata olives, feta cheese, and fresh herbs for a lighter, brighter flavor profile.

• 2 lbs lamb shoulder, cut into 1.5-inch cubes
• 2 onions, diced
• 3 garlic cloves, minced
• 2 red bell peppers, chopped
• 2 tablespoons olive oil
• 2 tablespoons paprika
• 1 tablespoon dried oregano
• 1 sprig fresh rosemary
• 2 bay leaves
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1/2 cup kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Heat olive oil in a large Dutch oven over medium-high heat. Brown the lamb in batches until golden on all sides, then set aside. In the same pot, sauté onions and garlic until softened. Add bell peppers, paprika, oregano, rosemary, and bay leaves, stirring for 1-2 minutes. Return the lamb to the pot, add tomatoes and beef broth, bring to a boil, then reduce heat and simmer covered for 1.5 hours or until meat is tender.

When the meat is nearly done, stir in the kalamata olives and continue cooking for another 10 minutes. Remove from heat and let it rest for 5 minutes before serving. Top with crumbled feta cheese and fresh parsley.

For best results, choose a well-marbled lamb shoulder and trim excess fat before cooking. The dish can be made a day ahead as the flavors will develop further overnight. If the sauce becomes too thick during cooking, add more broth or water. Serve over rice, orzo, or crusty bread to soak up the flavorful sauce.

Dutch Oven Beer Goulash

Dutch Oven Beer Goulash is a hearty Central European stew that combines tender beef, aromatic spices, and the rich depth of beer. This variation of traditional goulash incorporates the distinct flavors of dark beer, which adds complexity and helps tenderize the meat during the slow cooking process.

The Dutch oven is the perfect vessel for this dish, as its heavy bottom prevents burning and its tight-fitting lid traps moisture, creating an ideal environment for the meat to become fork-tender. The combination of paprika, caraway seeds, and beer creates a rich sauce that's perfect for serving over noodles or with crusty bread.

Ingredients:

• 3 lbs beef chuck, cut into 1.5-inch cubes
• 2 large onions, diced
• 4 cloves garlic, minced
• 2 tablespoons Hungarian paprika
• 1 tablespoon caraway seeds
• 2 bay leaves
• 2 bottles dark beer (12 oz each)
• 2 cups beef broth
• 3 tablespoons vegetable oil
• 2 red bell peppers, chopped
• 3 medium carrots, sliced
• 3 medium potatoes, cubed
• Salt and black pepper to taste
• 2 tablespoons all-purpose flour

Heat oil in a Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches until all sides are caramelized. Remove meat and set aside. In the same pot, sauté onions until translucent, add garlic, paprika, and caraway seeds, stirring constantly to prevent the paprika from burning. Return the meat to the pot, add beer, broth, and bay leaves. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours.

Add vegetables to the pot and continue cooking for another 45 minutes or until the meat is tender and vegetables are cooked through. To thicken the sauce, make a slurry with flour and a small amount of the cooking liquid, then stir it back into the pot. Simmer for an additional 10 minutes until the sauce reaches desired consistency.

For best results, allow the goulash to rest for 15-20 minutes before serving, as this helps the flavors meld together. The dish can be made a day ahead and reheated, as the flavors often improve overnight. When choosing beer, opt for a dark variety like stout or porter, but avoid heavily hopped beers which can become bitter during the long cooking process.

Simple Stovetop Goulash

Simple Stovetop Goulash is a hearty one-pot meal that combines ground beef, macaroni, and savory tomato sauce into a comforting dish. This American-style goulash differs from its Hungarian counterpart by using ground meat instead of stewed beef and incorporating pasta directly into the mixture.

This version requires minimal preparation and takes about 30 minutes to cook, making it perfect for busy weeknight dinners. The dish yields 6-8 servings and can be easily reheated, with flavors that often improve the next day.

• 1 pound ground beef
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups elbow macaroni
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 tablespoon paprika
• 1 teaspoon Italian seasoning
• 1 cup water
• Salt and pepper to taste
• 1 cup shredded cheddar cheese (optional)

Brown the ground beef in a large skillet or Dutch oven over medium heat, breaking it into small pieces. Add diced onions and garlic, cooking until the onions become translucent. Drain excess fat if desired. Add the remaining ingredients except for cheese, stirring to combine. Bring the mixture to a boil, then reduce heat and simmer covered for 20 minutes or until the pasta is tender, stirring occasionally to prevent sticking. If using cheese, add it during the last 5 minutes of cooking.

For best results, monitor the liquid level while cooking and add more water if needed to achieve desired consistency. The pasta will continue to absorb liquid as it sits, so you may want to leave it slightly saucy when removing from heat. Store leftovers in an airtight container in the refrigerator for up to 4 days.