Oh, where do I even begin with this recipe? My Grandma’s Goulash. It’s more than just a meal to me; it’s a warm hug on a chilly evening, a trip back to her cozy kitchen filled with the aroma of simmering spices, and the dish my family requests without fail every single year for my birthday. It’s that ultimate comfort food that just feels right, you know? It’s not fancy, it doesn’t require a million obscure ingredients, but it has this magical ability to make everyone at the table stop, close their eyes for a second, and just savor every single bite. If you’ve ever had a deeply satisfying, soul-warming stew that just hits all the right notes, this Grandma’s Goulash is probably in that same ballpark, but with a little extra something – a secret sprinkle of love from my family to yours. This is the kind of food that builds memories, and I’m so excited to finally share it with you.
Thank you for reading this post, don't forget to subscribe!What is Grandma’s goulash?
So, what exactly *is* Grandma’s Goulash? At its heart, it’s a wonderfully hearty and flavorful beef stew, but it’s got its own special personality. Think of it as the ultimate comfort food, simmered low and slow until the beef is melt-in-your-mouth tender and the sauce is rich, deeply savory, and just has that perfect, warming spice. It’s not quite like the Hungarian goulash you might have had, which is often more paprika-forward and served differently. My Grandma’s version is more of a rustic, Eastern European-inspired stew that her family made for generations. It’s essentially a hug in a bowl, with tender chunks of beef, tender vegetables like carrots and potatoes, all swimming in a luscious, savory gravy that’s been seasoned with a blend of aromatic spices that just sing together. It’s the kind of meal that makes your kitchen smell absolutely divine for hours. It’s simple, honest, and utterly delicious.
Why you’ll love this recipe?
There are so many reasons why this Grandma’s Goulash has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the flavor. Oh, the flavor! It’s this incredible symphony of savory, slightly sweet, and deeply aromatic notes. The beef becomes incredibly tender, practically falling apart as you gently prod it with your fork, and the vegetables absorb all that wonderful sauce. It’s a flavor profile that just feels inherently comforting and satisfying. Then there’s the simplicity. Honestly, this is a lifesaver on busy weeknights or when you just want something delicious without a lot of fuss. Most of the magic happens while it simmers away on the stove or in the oven, leaving you free to do other things. And speaking of fuss-free, it’s wonderfully cost-efficient too! It uses ingredients that are readily available and budget-friendly, proving that you don’t need expensive cuts or fancy techniques to make something truly spectacular. What I love most about this recipe is its versatility. While it’s absolutely perfect on its own, spooned over a bed of fluffy noodles or mashed potatoes, it also makes a fantastic filling for a hearty pot pie or can be served with crusty bread for dipping. It’s just so forgiving and adaptable to what you have on hand. It truly stands out because it’s a recipe that has been passed down and perfected, carrying that nostalgic charm and guaranteed deliciousness that only a well-loved family recipe can offer.
How do I make Grandma’s Goulash?
Quick Overview
Making this Grandma’s Goulash is all about layering flavors and letting time do its work. You’ll start by searing the beef to lock in all that incredible flavor, then sautéing your aromatics before everything simmers together in a rich, spiced broth. The beauty of this recipe is its hands-off nature once everything is combined; the oven or stovetop does the heavy lifting, transforming simple ingredients into a truly comforting masterpiece. It’s a straightforward process that yields incredibly rewarding results, making it perfect for both novice cooks and seasoned kitchen pros looking for that perfect, soul-warming stew.
Ingredients
For the Hearty Stew:
2 lbs beef chuck roast, cut into 1-inch cubes. I always look for chuck roast because it has enough fat to stay moist and tender during the long cooking time. Don’t trim off *all* the fat; it adds so much flavor!
2 tablespoons olive oil or vegetable oil. Just a standard cooking oil will do the trick here.
2 large yellow onions, chopped. Yellow onions offer a nice balance of sweetness and a slight bite that mellows beautifully as it cooks.
3 cloves garlic, minced. Fresh garlic is key for that aromatic depth. Don’t skimp!
4 cups beef broth. Low-sodium is usually best so you can control the saltiness yourself.
1 (14.5 ounce) can diced tomatoes, undrained. These add a lovely acidity and body to the sauce. Fire-roasted is a nice touch if you can find them!
2 tablespoons tomato paste. This little ingredient packs a punch of concentrated tomato flavor and helps thicken the sauce.
“Packed with flavor and so simple. Exactly what I wanted from this Grandmas Goulash!”
1 teaspoon dried thyme. A classic herb that pairs beautifully with beef.
1 teaspoon smoked paprika. This is where we get a hint of that classic goulash vibe, adding depth and a subtle smokiness. I love using smoked paprika here!
1/2 teaspoon dried marjoram. Another aromatic herb that complements the other spices wonderfully.
Salt and freshly ground black pepper, to taste. Always season as you go!
1 lb baby potatoes, halved or quartered if large. Small Yukon Golds or red potatoes work perfectly as they hold their shape well. No need to peel them if they’re clean!
3 large carrots, peeled and cut into 1-inch chunks. Carrots add a touch of sweetness and color.
2 tablespoons all-purpose flour (optional, for thickening). Only if you want a thicker gravy. I usually skip this and let the tomatoes and simmering do the work.
Fresh parsley, chopped, for garnish. A sprinkle of fresh parsley really brightens everything up at the end.
Step-by-Step Instructions
Step 1: Sear the Beef
This is a crucial step for flavor! Pat your beef cubes thoroughly dry with paper towels. This helps them get a nice, deep brown sear rather than just steaming in the pot. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the beef on all sides. Don’t overcrowd the pot; this will lower the temperature and you won’t get a good sear. Transfer the browned beef to a plate and set aside. That browned goodness stuck to the bottom of the pot? That’s pure flavor gold!
Step 2: Sauté the Aromatics
Lower the heat to medium. Add the chopped onions to the same pot (you might need to add a tiny bit more oil if it looks dry). Cook, stirring occasionally, until the onions are softened and starting to turn golden brown, about 8-10 minutes. Scrape up any browned bits from the bottom of the pot as you go. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 3: Deglaze and Add Liquids
Pour in about 1/2 cup of the beef broth and scrape the bottom of the pot vigorously to loosen all those flavorful browned bits. This is deglazing, and it’s key to building that deep flavor base. Stir in the tomato paste and cook for a minute, letting it darken slightly. Now, return the seared beef (and any juices from the plate) to the pot. Pour in the remaining beef broth, the undrained diced tomatoes, dried thyme, smoked paprika, and dried marjoram. Season generously with salt and pepper. Stir everything together well.
Step 4: Simmer Low and Slow
Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for at least 1.5 to 2 hours, or until the beef is starting to get tender. I often leave it for 2.5 hours to be sure. The longer and slower it cooks, the more tender and flavorful your goulash will be. This is where the magic really happens!
Step 5: Add Vegetables
After the initial simmering time, stir in the prepared potatoes and carrots. Make sure they are mostly submerged in the liquid. If the stew seems a bit dry, you can add a splash more beef broth or water. Cover the pot again and continue to simmer for another 45 minutes to 1 hour, or until the vegetables are tender and the beef is fork-tender and easily pulls apart.
Step 6: Thicken (Optional) and Season
If you prefer a thicker gravy, you can make a slurry: whisk together the 2 tablespoons of flour with 2 tablespoons of cold water in a small bowl until smooth. Stir this slurry into the simmering goulash and cook for a few more minutes, stirring, until the gravy has thickened to your liking. Taste and adjust seasoning with salt and pepper as needed. This is your last chance to make sure it’s perfect!
“The Grandmas Goulash turned out amazing. My kids asked for seconds. Saving this one!”
Step 7: Rest and Serve
Once everything is perfectly tender and the sauce is just right, remove the pot from the heat and let it rest, covered, for about 10-15 minutes. This allows the flavors to meld and the sauce to thicken slightly more. Ladle the Grandma’s Goulash into bowls and garnish generously with fresh chopped parsley. The color and aroma are just incredible at this point!
What to Serve It With
This Grandma’s Goulash is such a versatile dish, and I love serving it in different ways depending on the occasion. For a classic breakfast, especially if you’re having a leisurely weekend morning, I love to serve it alongside some perfectly fried eggs. The richness of the goulash with the runny yolk is just divine. For a more substantial brunch spread, it’s wonderful served with a side of crusty bread or even some fluffy buttermilk biscuits for dipping. The bread soaks up that amazing sauce beautifully. As a dessert, well, it’s not exactly a dessert, but it’s such a satisfying end to a meal. I often serve it with a dollop of sour cream or a swirl of Greek yogurt, which adds a lovely tang and creamy counterpoint to the rich stew. And for those cozy snack moments, or when you just want something incredibly comforting, it’s absolutely perfect served over a generous portion of creamy mashed potatoes or wide egg noodles. My kids also adore it stuffed into baked potatoes for a fun twist! Honestly, whatever you choose, the star of the show is always that incredibly flavorful goulash.
Top Tips for Perfecting Your Grandma’s Goulash
I’ve made this Grandma’s Goulash more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. First, when you’re searing the beef, make sure you get a really good, deep brown crust on all sides. Don’t rush this step, and definitely don’t overcrowd the pot. Patience here translates directly into a richer, more robust flavor for your finished dish. If you do overcrowd, the meat will steam instead of sear, and you’ll miss out on that crucial caramelized goodness. For the onions, I always cook them down until they’re really soft and starting to caramelize. This sweetness mellows out beautifully and adds a wonderful depth to the gravy that you just can’t get from quickly sautéed onions. Don’t be afraid of a little color on them!
When it comes to the spices, I’ve found that letting the tomato paste cook for a minute or two before adding liquids really deepens its flavor. It turns a brighter red and loses that raw, tinny taste. And for the broth, using a good quality beef broth makes a noticeable difference. If you have time, homemade is amazing, but a good store-bought low-sodium one is perfectly fine. My kids used to be picky about the vegetables when they were younger, so I learned to cut the carrots and potatoes into smaller, bite-sized pieces that cook through quickly and blend into the stew. If you’re looking for a super tender beef, you can even trim away excess fat from the chuck roast *after* searing, but leave some marbling – that’s where the flavor and moisture live!
If your goulash isn’t quite as thick as you’d like after cooking, don’t panic! The flour slurry method is my go-to, but if you want to avoid flour, you can also mash a few of the cooked potatoes against the side of the pot to release their starch, or even mash some of the carrots. I’ve even tried a little cornstarch slurry in a pinch, and it works just fine, though it can make the sauce a bit more translucent. And finally, don’t be afraid to taste and adjust your seasoning at the very end. Sometimes, a little extra pinch of salt or a grind of black pepper can really make all the flavors pop.
Storing and Reheating Tips
This Grandma’s Goulash is actually one of those magical dishes that tastes even better the next day, so storing and reheating it properly is key to enjoying it multiple times. For storing at room temperature, it’s best to let it cool down completely first. Once cooled, transfer it to an airtight container. It’s generally safe to leave it out for about two hours after cooking. If you’re not planning to eat it within that time, it’s best to refrigerate it promptly.
In the refrigerator, this goulash will keep wonderfully for about 3 to 4 days. Make sure it’s in a well-sealed container to prevent it from drying out or absorbing other odors from your fridge. The flavors really meld and deepen overnight, making it a fantastic make-ahead meal. If you want to freeze it, this is absolutely freezer-friendly! Let it cool completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be kept in the freezer for up to 3 months. Make sure to label and date your containers so you know what you’re pulling out. When it comes to reheating, I usually prefer to gently reheat it on the stovetop over low heat, stirring occasionally, until it’s heated through. This method helps maintain the texture of the beef and vegetables. You can also reheat individual portions in the microwave. If the goulash seems a little thick after refrigeration or freezing, just add a splash of beef broth or water while reheating to get it back to your desired consistency. I’ve found that if you store it plain (without any noodles or bread), it reheats even better. Then, serve it fresh over whatever you like!
Frequently Asked Questions
Final Thoughts
There you have it – my Grandma’s Goulash, a recipe that’s more than just ingredients and steps; it’s a piece of my heart. It’s the kind of dish that reminds you that the best food often comes from simple beginnings and a whole lot of love. I truly hope you give this recipe a try. It’s incredibly forgiving, wonderfully adaptable, and the payoff in terms of flavor and comfort is just immense. It’s perfect for family dinners, cozy nights in, or whenever you need a little something to warm you from the inside out. I’d be absolutely thrilled to hear how yours turns out! Please feel free to share your experiences in the comments below, or even tell me about any special twists you’ve added. Happy cooking, and more importantly, happy eating!
Grandmas Goulash
Ingredients
Main Ingredients
- 2.5 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions chopped
- 3 cloves garlic minced
- 2 tablespoons paprika sweet
- 1 teaspoon caraway seeds
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 cups beef broth
- 1 tablespoon tomato paste
- 1 pound potatoes peeled and cut into 1-inch cubes
- 2 cups carrots peeled and sliced
Instructions
Preparation Steps
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches, then remove and set aside.
- Add the chopped onions to the pot and cook until softened and translucent, about 5-7 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the paprika, caraway seeds, salt, and pepper. Stir well to combine.
- Return the browned beef to the pot. Pour in the beef broth and stir in the tomato paste.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
- Add the cubed potatoes and sliced carrots to the pot. Stir to combine, cover, and continue to simmer for another 30-40 minutes, or until the vegetables are tender.
- Serve hot, garnished with a dollop of sour cream if desired.
