Beef Goulash With Caraway Seed

A Bowl of Beef Stew
Paul Poplis / Getty Images
  • 30 mins
  • Prep: 10 mins,
  • Cook: 20 mins
  • Yield: About. 4 Servings

Goulash is like Pho in the sense that you rarely achieve the same outcome and everyone seems to have a different recipe. We have seen goulash with a red sauce base, white sauce base, some that use corn and some that don't have any vegetables in it. 

Truth is, the traditional understanding of goulash is that it is a Hungarian stew containing vegetables and meat. That is exactly what this delicious goulash is. Here we incorporate the use of slightly crushed caraway seeds to give the perfect amount of orange peel and anise flavors. 

And what would a Hungarian meal be without Hungarian paprika? Not much! Here we use high-quality sweet Hungarian paprika to give the dish a beautiful red color and a bit of light smokiness. Mixed with some tomato and green peas and you've got a sight for hungry eyes! 

The most important part of this goulash is being able to notice when the potatoes are done. You should be able to stick a fork fairly easily into them yet if they fall apart they are overcooked. It is important to avoid them being overcooked as it will become grainy and mashed in the goulash. You want your potatoes intact!

Make this goulash ahead as a weekday meal as the leftovers get even better!

What You'll Need

  •  1.5 pounds beef loin
  • 1 pound yellow potatoes, chopped
  • 2 cup beef stock
  • 2 cups cooked elbow macaroni
  • 1/2 cup frozen peas
  • 1/2 cup sour cream
  • 2 tomatoes 
  • 3 slices bacon, chopped
  • 1 garlic clove, finely chopped
  • 1 yellow onion, chopped
  • 1
  • bay leaf
  • 1 teaspoon crushed
  • caraway seeds
  • 1 teaspoon
  • paprika 
  • salt and pepper to taste 

How to Make It

  1. Start by blanching the tomatoes in hot water to remove the skin. Chop the remaining fruit of the tomatoes into 1-inch pieces. Sauteé in a skillet with olive oil and add the chopped onion, bacon, spices, and beef. 
  2. Once the beef is about three-quarters of the way cooked (still pink on the inside), add the beef stock and bring to a boil. 
  3. Once the broth and other ingredients have come to a boil, reduce the heat, cover, and simmer. 
  1. Add the chopped potatoes and allow to cook for approximately 15 minutes or until they are tender.
  2. When potatoes have reached the desired tenderness stir in the sour cream, peas, and elbow macaroni. Heat until the mixture is warm. When all ingredients are warm again, remove from heat and separate into a big serving dish. Garnish with additional paprika and serve. 
  • Storage: Keep in an airtight container for up to one week. Simply reheat in a saucepan or skillet. The goulash can also be put into freezer zip-close bags and kept for up to 3 months. Simply reheat in a large skillet or pot (may need to add some water to thin the stew out).