Print

One Pot Goulash Recipe

One pot goulash in Dutch oven with tender beef, paprika sauce, and egg noodles
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty Hungarian goulash with tender beef, sweet paprika, and egg noodles—all cooked in one pot for authentic flavor in 50 minutes.

Ingredients

Scale
  • 2 lbs beef chuck or stew meat, cut into 1-inch cubes
  • 3 tablespoons olive oil, divided
  • 2 large onions, diced
  • 3 cloves garlic, minced
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour
  • 1/4 cup sweet Hungarian paprika
  • 1 teaspoon smoked paprika
  • 2 teaspoons caraway seeds
  • 1 bay leaf
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon cayenne pepper (optional)
  • 4 cups beef broth
  • 1 (14.5 oz) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 red bell peppers, diced
  • 2 medium potatoes, peeled and diced (optional)
  • 8 oz egg noodles (wide or extra-wide)
  • Fresh parsley, chopped

 

  • Sour cream for serving

Instructions

  • Pat beef dry and season with salt and pepper.
  • Heat 2 tablespoons oil in Dutch oven over medium-high heat.
  • Brown beef in two batches, 3-4 minutes per side. Transfer to plate.
  • Reduce heat to medium, add remaining oil and diced onions.
  • Cook onions 8-10 minutes until caramelized.
  • Add garlic and cook 1 minute.
  • Sprinkle flour over onions and stir constantly 1-2 minutes.
  • Remove pot from heat. Add sweet paprika, smoked paprika, caraway seeds, marjoram, and cayenne. Stir 30 seconds.
  • Return to heat. Add beef broth, scraping up browned bits.
  • Stir in diced tomatoes, tomato paste, Worcestershire sauce, and bay leaf.
  • Return beef with juices to pot. Bring to boil.
  • Reduce heat to low, cover, and simmer 30 minutes.
  • Add bell peppers and potatoes if using. Simmer covered 15-20 minutes until beef is fork-tender.
  • Taste and adjust seasoning.
  • Add egg noodles, pushing into liquid. Add more broth if needed.
  • Cover and cook 8-10 minutes, stirring every few minutes, until noodles are tender.

 

  • Remove bay leaf. Serve with sour cream and fresh parsley.

Notes

  • Use quality sweet Hungarian paprika for authentic flavor
  • Remove pot from heat before adding paprika to prevent burning
  • Brown beef in batches for better caramelization
  • Beef needs at least 30 minutes to become tender
  • Goulash tastes even better the next day
  • Freezes beautifully for up to 3 months
  • Traditional served with bread instead of noodles mixed in

 

  • Caraway seeds can be omitted if not preferred

Nutrition

Find it online: https://fabiloustaste.com/one-pot-goulash-recipe/