Beef Goulash (Hungarian Style) with Mashed Potatoes
Beef Goulash (Hungarian Style) with Mashed Potatoes is a medium Hungarian recipe that serves 6. 480 calories per serving. Recipe by Kuvajte sa Stašom on YouTube.
Prep: 15 min | Cook: 120 min | Total: 2 hrs 30 min
Cost: $19.39 total, $3.23 per serving
Ingredients
- 1 kg Onion (finely chopped)
- 2 tablespoons Vegetable oil (for sautéing)
- to taste Salt
- 1.4 kg Beef chuck (or other stewing beef) (cut into large bite‑size pieces)
- 2 Garlic cloves (minced)
- 2 teaspoons Sweet paprika (adds classic flavor and color)
- 150 ml Tomato juice
- 200 ml Water
- to taste Black pepper
- 1 teaspoon All‑purpose flour or cornstarch (optional, for thickening)
- 1 kg Potatoes (for mash) (peeled and cubed)
- 2 tablespoons Butter (for mashed potatoes)
- 100 ml Milk (for mashed potatoes, adjust for desired creaminess)
Instructions
Prepare Ingredients
Finely chop the onion, cut the beef into large bite‑size pieces, and mince the garlic. Measure out paprika, tomato juice, water and flour (if using).
Time: PT5M
Sauté Onion
Heat 2 Tbsp vegetable oil in the deep pot over medium heat. Add the chopped onion, sprinkle with a pinch of salt and sauté until soft and lightly golden, about 8‑10 minutes.
Time: PT10M
Temperature: medium
Brown the Beef
Add the beef pieces to the pot, increase the heat slightly and cook, stirring, for about 5 minutes until the meat releases its juices and gets a light brown crust.
Time: PT5M
Temperature: medium‑high
First Simmer
Reduce the heat to low, cover the pot and let the mixture simmer for 45 minutes, stirring occasionally. The liquid will reduce and the sauce will darken.
Time: PT45M
Temperature: low
Add Aromatics & Liquids
When the sauce has thickened and the onion may start to stick, stir in the minced garlic, sweet paprika, tomato juice, water and black pepper. Mix well.
Time: PT5M
Temperature: medium
Long Simmer
Cover and simmer on low heat for 60 minutes, or until the beef is fork‑tender. Taste and adjust seasoning with salt and pepper as needed.
Time: PT60M
Temperature: low
Thicken (Optional)
If the goulash is thinner than desired, whisk 1 tsp flour or cornstarch with a little cold water to make a slurry, stir it into the pot and cook for another 5 minutes until the sauce thickens.
Time: PT5M
Temperature: low
Prepare Mashed Potatoes & Serve
While the goulash finishes, boil the potatoes until tender, drain, mash with butter and milk, season with salt and pepper. Spoon generous portions of goulash over the mashed potatoes and serve hot.
Time: PT15M
Temperature: boiling
Nutrition Facts
- Calories
- 480
- Protein
- 30 g
- Carbohydrates
- 20 g
- Fat
- 25 g
- Fiber
- 3 g
Dietary info: Gluten‑free (if using cornstarch), High‑protein, Contains red meat, low-carb, high-protein
Allergens: milk, butter
Ingredient Substitutions
- Instead of Vegetable oil: canola oil, sunflower oil
- Instead of Beef chuck (or other stewing beef): beef stew meat, short ribs
- Instead of Sweet paprika: Hungarian paprika, smoked paprika (use half)
- Instead of Tomato juice: crushed tomatoes (blend), tomato puree
- Instead of All‑purpose flour or cornstarch: arrowroot powder
- Instead of Butter: margarine, olive oil
- Instead of Milk: cream, plant‑based milk
Equipment Needed
- Deep pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon or spatula
- Measuring spoons
- Ladle (optional)
- Potato masher (optional)
Critical Steps — Do Not Skip
- Sauté the onion until soft and lightly golden to develop flavor
- Brown the beef properly to lock in juices
- Stir regularly during the 45‑minute reduction to avoid burning
- Add garlic and paprika before the final hour to prevent bitterness
- Adjust thickness with a flour or cornstarch slurry if needed
Chef Tips from the Video
- Use beef chuck for the best melt‑in‑your‑mouth texture
- Add a splash of red wine when deglazing the pot for extra depth
- For a smoky twist, substitute half of the sweet paprika with smoked paprika
Troubleshooting
Sauce is watery
Continue simmering uncovered to reduce, or add a flour/cornstarch slurry as described in step 7.
Meat is tough
Simmer longer on low heat, ensuring the pot stays covered; alternatively, use a pressure cooker for 30‑35 minutes.
Bottom of pot burns
Stir more frequently and lower the heat; add a splash of water if the sauce gets too dry.
Storage
Refrigerator: Store in an airtight container for 3‑4 days.
Freezer: Cool completely, then freeze in freezer‑safe bags for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Goulash tastes even better the next day; reheat gently on the stove
- Portion and freeze individual servings for quick meals
- Mashed potatoes can be made a day ahead and reheated with a splash of milk
Last updated: August 24, 2026
