Grandma’s instant delicious One-Pan Goulash Recipe
Goulash Recipe, Goulash is a traditional dish from Central Europe, typically made with beef, pork, or veal. The meat is stewed in a paprika-infused broth, and often served with egg noodles or dumplings.
Goulash has a long history, dating back to the 9th century. It is thought to have originated in Hungary, although there are similar dishes from other parts of Central Europe. The word “goulash” comes from the Hungarian gulyás, which means “herdsman” or “cowboy”.
The dish was originally made with whatever meat was available, and was often cooked over an open fire. The paprika was added later, and it is now an essential ingredient in most goulash recipes.
Goulash is a hearty and comforting dish, perfect for a cold winter’s day. leftovers also reheat well.
It is relatively easy to make, and can be made in advance.Fabulous Nosh and Recipes
Goulash Recipe Ingredients:
- 1 pound beef chuck, pork loin, or veal, trimmed and cut into 1-inch cubes
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup dry red wine
- 3 cups beef or chicken broth
- 1 tablespoon tomato paste
- 1 bay leaf
- Water or additional broth, as needed
- Flour, as needed
- Egg noodles, dumplings, or bread, for serving
Goulash Recipe Instructions:
- In a large pot or Dutch oven, brown the meat in batches over medium-high heat.
- Add the onion and garlic, and cook until softened.
- Stir in the paprika, caraway seeds, salt, and black pepper.
- Add the wine and broth, and bring to a simmer.
- Stir in the tomato paste and bay leaf.
- If using beef or pork, simmer for 1-2 hours, until the meat is tender. If using chicken, simmer for 30-40 minutes.
- If the goulash is too thick, thin with a little water or additional broth. If it is too thin, thick with a little flour.
- To serve, remove the bay leaf and ladle the goulash into bowls. Serve with egg noodles, dumplings, or bread.
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How to serve
Goulash is traditionally served with egg noodles, dumplings, or bread. For a lighter meal, try serving it over steamed rice or quinoa. If you want to add a bit of green to your plate, a simple side salad would be a good choice. Or, if you’re feeling really indulgent, serve the goulash with mashed potatoes.
Best time to eat
Goulash is a great winter dish, perfect for a cold night. It can be made ahead of time and reheated, making it a good option for a busy weeknight. Leftovers also reheat well, so it’s a great dish to make in double or triple batches.