Try This Hearty Meaty Goulash Recipe Tonight

Crafting a delectable meaty goulash brings comfort to chilly evenings and warm memories.

Hungarian kitchens have perfected this hearty dish through generations of culinary passion.

Tender chunks of beef simmer slowly with rich paprika and aromatic vegetables.

Fragrant spices dance together, creating layers of deep, complex flavor that tantalize your senses.

Robust ingredients meld into a soul-satisfying stew that feels like a culinary embrace.

Traditional techniques combine with modern cooking approaches to deliver an authentic meal.

You’ll want to gather your ingredients and start this delicious adventure right away.

Why Meaty Goulash Is A Classic One-Pot Favorite

• Master Flavor Fusion: This goulash recipe transforms simple ingredients into a symphony of rich, deep tastes through careful browning and strategic spice layering.
• Minimal Prep, Maximum Satisfaction: Straightforward cooking techniques and a handful of basic ingredients create a restaurant-quality meal without complicated chef skills.
• Crowd-Pleasing Comfort: Hearty meat, robust vegetables, and aromatic spices make this dish perfect for family dinners, gatherings, and satisfying cold-weather cravings.
• One-Pot Wonder: Streamlined cooking process eliminates multiple dishes, reducing cleanup time and making meal preparation stress-free for home cooks.

What Goes In Meaty Goulash For Big Flavor

• Beef Cubes: A rich, hearty base that provides deep flavor and substantial texture to the goulash.
• Pork Cubes: Adds additional complexity and richness to the meat blend.

• Onions, Garlic: Create a foundational flavor profile that enhances the overall depth of the dish.
• Bell Peppers, Carrots: Contribute natural sweetness and additional texture to the goulash.

• Beef Broth, Red Wine, Worcestershire Sauce: Provide moisture and create a complex, layered liquid base for braising.
• Vegetable Oil: Ensures proper meat searing and prevents sticking.
• Tomato Paste, Diced Tomatoes: Add richness and a slightly tangy undertone to the sauce.
• Bay Leaves: Infuse a subtle herbal note throughout the dish.
• Salt, Black Pepper: Essential for seasoning and bringing out the meat's natural flavors.
• Paprika, Caraway Seeds, Dried Thyme: Contribute warm, earthy spices that are characteristic of traditional goulash.

How To Cook Up Meaty Goulash Easily

Step 1: Prepare Protein

Pat beef and pork cubes completely dry using paper towels to guarantee perfect browning and flavor enhancement.

Step 2: Season Meat

Generously coat meat with salt and black pepper for a mouthwatering taste experience.

Step 3: Heat Cooking Surface

Warm vegetable oil in a large Dutch oven over medium-high heat until oil shimmers and looks almost smoky.

Step 4: Sear Meat Chunks

Brown meat cubes in separate batches, creating golden crusts on all sides for about 3-4 minutes per batch to lock in deep, rich flavors.

Step 5: Set Aside Browned Meat

Transfer beautifully seared meat to a separate plate, keeping those delicious caramelized pieces intact.

Step 6: Soften Aromatics

Reduce heat to medium and sauté onions until they become translucent and soft, scraping up delicious browned bits from pot bottom.

Step 7: Build Vegetable Layer

• Minced garlic
• Diced bell peppers
• Sliced carrots

Cook for 2-3 minutes to release incredible aromas.

Step 8: Spice It Up

• Paprika
• Caraway seeds
• Dried thyme

Stir quickly to prevent burning and develop rich flavor base.

Step 9: Create Sauce Foundation

• Tomato paste
• Diced tomatoes
• Bay leaves

Coat vegetables thoroughly for concentrated flavor.

Step 10: Reunite Ingredients

Return browned meat to pot, nestling chunks among vegetables and spices.

Step 11: Add Liquid Magic

• Beef broth
• Red wine
• Worcestershire sauce

Ensure liquid covers about two-thirds of meat and vegetables.

Step 12: Begin Slow Cooking

Bring mixture to gentle simmer, then reduce heat to low and cover pot.

Step 13: Braise to Perfection

Cook goulash at 325°F for 2-2.5 hours, stirring occasionally until meat becomes incredibly tender and easily pulls apart.

Step 14: Final Touches

Remove bay leaves and adjust seasoning with additional salt and pepper if needed.

Step 15: Rest and Serve

Allow goulash to rest 10-15 minutes, letting flavors meld and sauce slightly thicken before serving.

Tips That Help With Meaty Goulash Texture

• Dry Meat Thoroughly: Patting beef and pork cubes completely dry helps create a perfect golden-brown crust, intensifying the meat's flavor and texture.
• Sear in Batches: Cook meat cubes in separate batches to prevent overcrowding, ensuring each piece develops a deep, caramelized exterior without steaming.
• Layer Spices Carefully: Add paprika, caraway seeds, and thyme gradually to prevent burning and release maximum aromatic flavors throughout the goulash.
• Control Liquid Levels: Maintain liquid at about two-thirds of the meat and vegetable volume, creating a rich, balanced sauce without making the dish too watery.
• Rest Before Serving: Allow goulash to sit for 10-15 minutes after cooking, letting flavors meld and sauce naturally thicken for a more developed taste profile.

Tasty Ways To Switch Up Meaty Goulash

• Vegetarian Goulash: Replace beef and pork with hearty mushrooms like portobello or a mix of button and shiitake, maintaining the robust spice profile and slow-cooking technique.
• Lean Protein Variation: Substitute meat with chicken thighs or turkey, keeping the traditional Hungarian seasoning while reducing overall fat content.
• Gluten-Free Adaptation: Use cornstarch instead of wheat-based thickeners, ensuring all ingredients are certified gluten-free and maintaining the authentic goulash flavor structure.
• Low-Carb Alternative: Skip root vegetables like carrots, add extra bell peppers, and serve over cauliflower rice or zucchini noodles for a lighter, keto-friendly version.

What To Serve With Meaty Goulash Tonight

• Pair Perfectly Hearty Beef Goulash with These Delightful Companions
• Rustic Bread Basket: Crusty sourdough or rye bread slices perfect for soaking up rich, savory sauce, providing delicious textural contrast and extra flavor absorption.
• Wine Companion Extraordinaire: Medium-bodied red wines like Hungarian Egri Bikavér (Bull's Blood) or Cabernet Franc complement the robust meat's deep, complex flavors, enhancing every delectable bite with smooth tannins and earthy undertones.
• Creamy Comfort Sidekick: Traditional Hungarian egg noodles or creamy mashed potatoes create an ideal base, catching sauce pools and balancing the hearty meat's intense profile with smooth, silky textures that melt in your mouth.

How To Store Meaty Goulash Without Losing Taste

• Store leftover goulash in an airtight container within 2 hours of cooking. Seal tightly and refrigerate for up to 3-4 days, keeping the flavors intact and preventing bacterial growth.
• Transfer cooled goulash to freezer-safe containers or heavy-duty freezer bags. Remove excess air, label with date, and freeze for 2-3 months. Frozen goulash maintains its rich taste and tender meat texture.
• Place portion in microwave-safe dish, cover with microwave-safe lid or damp paper towel. Heat on medium power in 30-second intervals, stirring between each interval until thoroughly warmed. Add splash of broth if sauce looks dry.

Your Meaty Goulash FAQs In One Place

• What type of meat works best for goulash?

Beef chuck or pork shoulder are ideal because they’re tough cuts that become incredibly tender and flavorful when slow-cooked, developing rich, melt-in-your-mouth texture.

• Why is searing meat before braising important?

Searing creates a golden-brown crust that locks in juices and develops deep, complex caramelized flavors through the Maillard reaction, which significantly enhances the overall taste of the dish.

• Can I make goulash without wine?

Yes, you can substitute red wine with additional beef broth or beef stock. The wine adds depth, but the dish will still be delicious without it, maintaining its rich and hearty character.

Meaty Goulash Recipe

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4.7 from 40 reviews

• Total Time: 2 hours 50 minutes
• Yield: 6 1x

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Description

Hearty Hungarian Meaty Goulash brings robust flavors dancing across rustic wooden tables. Simmered paprika-infused beef melts tender, inviting home cooks to savor rich countryside comfort with each warming spoonful.

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Ingredients

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Meat

• 2 lbs (0.9 kg) beef chuck, cut into cubes
• 0.5 lbs (0.2 kg) pork shoulder, cut into cubes

Vegetables and Aromatics

• 2 large onions, chopped
• 3 garlic cloves, minced
• 2 red bell peppers, diced
• 2 carrots, sliced
• 1 tomato, diced

Spices and Seasonings

• 3 tbsp (45 ml) paprika
• 1 tbsp (15 ml) tomato paste
• 2 tsp (10 ml) caraway seeds
• 1 tsp (5 ml) dried thyme
• 2 bay leaves
• 2 tbsp (30 ml) vegetable oil
• 1 cup (240 ml) beef broth
• 0.5 cup (120 ml) red wine
• 2 tbsp (30 ml) worcestershire sauce
• salt to taste
• black pepper to taste

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Instructions

1. Thoroughly pat the beef and pork cubes dry with paper towels to ensure optimal browning and flavor development.
2. Season the meat generously with salt and black pepper, preparing for a robust flavor profile.
3. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering and nearly smoking.
4. Sear the meat cubes in batches, creating a deep golden-brown crust on all sides, about 3-4 minutes per batch to lock in rich, caramelized flavors.
5. Remove browned meat and set aside, then reduce heat to medium and add chopped onions to the same pot.
6. Sauté onions until translucent and soft, approximately 5-6 minutes, scraping up any browned bits from the bottom of the pot.
7. Introduce minced garlic, diced bell peppers, and sliced carrots, cooking for an additional 2-3 minutes to release their aromatic essence.
8. Sprinkle paprika, caraway seeds, and dried thyme over the vegetables, stirring quickly to prevent burning and create a rich, fragrant base.
9. Stir in tomato paste, diced tomatoes, and bay leaves, coating the vegetables with a deep, concentrated flavor.
10. Return the browned meat to the pot, nestling the cubes among the vegetables and spices.
11. Pour in beef broth, red wine, and Worcestershire sauce, ensuring the liquid covers approximately two-thirds of the meat and vegetables.
12. Bring the mixture to a gentle simmer, then reduce heat to low and cover the pot.
13. Braise the goulash for 2-2.5 hours at 325°F (163°C), stirring occasionally, until the meat becomes incredibly tender and easily pulls apart.
14. Remove bay leaves before serving, and adjust seasoning with additional salt and pepper if needed.
15. Let the goulash rest for 10-15 minutes to allow flavors to meld and sauce to thicken slightly before serving.

Notes

• Choose high-quality, well-marbled beef and pork cuts for maximum tenderness and rich flavor development.
• Pat meat completely dry before searing to achieve that perfect golden-brown caramelization without steaming the proteins.
• Invest in fresh, high-quality paprika for an authentic, vibrant flavor profile that elevates the entire dish.
• Allow ample braising time to transform tough meat cuts into meltingly tender, deeply flavored morsels that practically fall apart.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: Hungarian

Nutrition

• Serving Size: 6
• Calories: 400
• Sugar: 6 g
• Sodium: 800 mg
• Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 90 mg