Main Course

Traditional Polish Goulash (Gulasz)

Name: Traditional Polish Goulash (Gulasz)
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: polish
Ingredients: 600 g beef chuck cut into 1-inch cubes; 2 tbsp all-purpose flour; 2 tbsp vegetable oil; 1 pcs yellow onion chopped; 2 clove garlic minced; 2 tsp sweet paprika; 1 tsp smoked paprika; 0.5 tsp caraway seed; 4 cup beef broth; 2 tbsp tomato paste; 1 pcs bay leaf; 1 tsp salt; 0.5 tsp black pepper freshly ground; 1 pcs red bell pepper cored and chopped; 1 pcs green bell pepper cored and chopped; 2 tbsp sour cream (optional); 1 tbsp fresh parsley chopped (optional)

This hearty and flavorful Polish goulash features tender pieces of beef simmered in a rich, paprika-spiced sauce with vegetables. It's a comforting one-pot meal perfect for a cold evening, often served with potatoes or noodles.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 4
Difficulty: Medium
Per serving: 503 kcal

Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gbeef chuck, cut into 1-inch cubes
2 tbspall-purpose flour
2 tbspvegetable oil
1 pcsyellow onion, chopped
2 clovegarlic, minced
2 tspsweet paprika
1 tspsmoked paprika
0.5 tspcaraway seed
4 cupbeef broth
2 tbsptomato paste
1 pcsbay leaf
1 tspsalt
0.5 tspblack pepper, freshly ground
1 pcsred bell pepper, cored and chopped
1 pcsgreen bell pepper, cored and chopped

garnish

2 tbspsour cream(optional)
1 tbspfresh parsley, chopped(optional)

Equipment

dutch oven · cutting board · knife · large heavy-bottomed pot

The method

Step by step

1
Pat the beef chuck dry with paper towels and toss it with all-purpose flour, salt, and black pepper until evenly coated.
About 5 min
2
Heat vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
About 2 min
3
Working in batches if necessary, brown the beef chuck on all sides, then remove it from the pot and set aside.
About 10 min
Cook’s note: Do not overcrowd the pot; browning in batches ensures a good sear and prevents steaming.
4
Add the yellow onion to the pot and cook until softened and translucent, about 5-7 minutes.
About 7 min
Cook’s note: Scrape up any browned bits from the bottom of the pot as the onion cooks.
5
Stir in the garlic, sweet paprika, smoked paprika, and caraway seed, cooking for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic or paprika, as this can make them bitter.
6
Return the beef chuck to the pot, then stir in the beef broth, tomato paste, and bay leaf.
About 2 min
7
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 90 minutes, or until the beef is very tender.
About 1 hr 30 min
Cook’s note: Check occasionally to ensure there's enough liquid; add a little more broth or water if it's drying out.
8
Add the red bell pepper and green bell pepper to the pot and continue to simmer, covered, for another 20 minutes, or until the peppers are tender-crisp.
About 20 min
9
Remove the bay leaf and adjust seasoning with additional salt and pepper if needed.
About 1 min
10
Serve hot, garnished with a dollop of sour cream and fresh parsley, if desired.
About 2 min
Cook’s note: Goulash pairs wonderfully with potato pancakes, mashed potatoes, or egg noodles.

Per serving

Nutrition

52%Score

Calories: 502.9kcal
Protein: 34.1g
Carbs: 17.1g
Fat: 34.5g
Fibre: 3.4g
Sugar: 6.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover goulash in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat, adding a splash of broth or water if needed, or in the microwave until warmed through.