Serve this wonderful stew with my homemade rye bread for an authentic Eastern European taste! This post contains affiliate links. When you purchase through our links, we may earn a commission. Winter is here and not the weak kind. Proper winter has arrived to England. For me the gravity of the situation has always been measured by whether or not I need a hat. And I do! Whenever cold weather strikes, I find myself in a desperate need for something warm. That is when this fantastic beef goulash comes to the rescue. I know what you are thinking…beef goulash doesn’t just materialise on its own. This delicious, paprika-flavoured Hungarian stew takes hours for the flavours to meld together, and for the beef to turn into melt-in-your-mouth little morsels of joy. All true but apart from the length of time it takes to make this stew properly, it’s an easy and mostly hands off task.
What is Beef Goulash?
The origins of Beef Goulash is in Hungary although it is nearly as popular in many neighbouring countries. You will see it on the menu in most restaurants in Prague, Vienna and many other places in Central and Eastern Europe. We know goulash as a hearty stew but it has the consistency of a soup in its original form. Whatever thickness you prefer, the main ingredient which sets it apart from other beef stews is undoubtedly paprika. If want to get the most authentic flavour, track down the best quality sweet Hungarian paprika. Or you can experiment with smoky paprika for a bolder taste! Beef Goulash is often made with tomatoes but interestingly tomatoes were not one of the original ingredients. However, I love the sweet and slightly tangy taste crushed tomatoes bring to this stew! If you love these flavours but prefer chicken, take a look at our classic Chicken Paprikash recipe.
Serving suggestions
Serve with hot noodles, dumplings or mashed potatoes. I also love eating this with sourdough bread to soak up all that delicious broth. Swirl sour cream or plain yogurt into your beef goulash for added creamy texture. I also sprinkle with chopped parsley to add a freshness and extra colour.
Storage and leftovers
Beef goulash, like many stews, can be just as amazing when served as leftovers. In fact, it can even improve with time as flavours have more chance to meld and intensify.
Freeze for up to three months, or in a fridge for 3-4 days. Reheat in a microwave or in a saucepan. Add a splash of water if the goulash looks too thick.
If you are planning for leftovers, leave sour cream to the side to add to individual bowls rather than to the pot. Cream doesn’t keep well at all.
More comforting stew recipes
Slow Cooker Campfire Stew Irish Beef Stew Russian Beef Stew Solyanka Slow Cooker Italian Beef Stew
