When it comes to comforting and satisfying meals, goulash holds a special place in our hearts. Originating from Hungary, this hearty dish has made its way into kitchens all around the world. Today, I want to share with you my take on the classic goulash recipe, inspired by none other than the Pioneer Woman herself. This recipe has been a staple in my family for years, and I've made it countless times, perfecting it with each attempt.
The Pioneer Woman's goulash recipe is a true crowd-pleaser, combining tender beef, flavorful vegetables, and a rich tomato-based sauce. It's a one-pot wonder that is both comforting and easy to make. So, let's dive into the ingredients and steps to create this delicious dish.
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Ingredients
- Beef chuck — 2 pounds, cut into bite-sized cubes
- Onion — 1 large, diced
- Garlic — 4 cloves, minced
- Red bell pepper — 1, diced
- Green bell pepper — 1, diced
- Tomato paste — 2 tablespoons
- Diced tomatoes — 1 can (14.5 ounces)
- Beef broth — 2 cups
- Paprika — 2 tablespoons
- Caraway seeds — 1 teaspoon
- Bay leaves — 2
- Salt — 1 teaspoon
- Black pepper — ½ teaspoon
- Vegetable oil — 2 tablespoons
- Macaroni pasta — 2 cups, uncooked
- Fresh parsley — 2 tablespoons, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef cubes to the pot and cook until browned on all sides. This step is crucial for developing the rich flavors of the goulash, so take your time and ensure each piece is nicely seared.
- Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the diced red and green bell peppers to the pot and cook for a few minutes until they start to soften.
- Return the beef to the pot and stir in the tomato paste, diced tomatoes, beef broth, paprika, caraway seeds, bay leaves, salt, and black pepper. Give everything a good stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the goulash simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together beautifully. Remember, patience is key here!
- While the goulash is simmering, cook the macaroni pasta according to the package instructions. Drain and set aside.
- Once the goulash is done simmering, remove the bay leaves and adjust the seasoning if needed. If the sauce is too thick, you can add a little more beef broth to achieve your desired consistency.
- Add the cooked macaroni pasta to the pot and stir until it is well coated with the flavorful sauce.
- Remove the pot from the heat and let the goulash sit for a few minutes to allow the flavors to meld together even more.
- Serve the Pioneer Woman's goulash hot, garnished with freshly chopped parsley for a pop of freshness and color.
Dietary Restrictions
- Gluten-free — To make this goulash gluten-free, simply substitute the macaroni pasta with your favorite gluten-free pasta option.
- Vegetarian/vegan — This goulash recipe is traditionally made with beef, but you can easily make it vegetarian or vegan by substituting the beef with plant-based protein alternatives like seitan, tofu, or tempeh. Additionally, use vegetable broth instead of beef broth.
- Dairy-free — This recipe is already dairy-free, so no modifications are necessary.
Substitutions
- Beef chuck — If you prefer a leaner cut of meat, you can use beef stew meat or even boneless beef short ribs.
- Macaroni pasta — Feel free to use any pasta shape you have on hand. Elbow macaroni is traditional, but penne or rotini would work just as well.
- Caraway seeds — If you're not a fan of caraway seeds, you can omit them from the recipe. However, they do add a unique flavor that compliments the goulash beautifully.
Variations
- Hungarian goulash — For a more authentic Hungarian goulash, you can add a tablespoon of sweet Hungarian paprika and a teaspoon of hot Hungarian paprika to the recipe. This will give the dish a slightly spicier kick.
- Vegetable goulash — If you prefer a vegetarian version, omit the beef and add a variety of colorful vegetables like carrots, potatoes, and mushrooms. You can also add some smoked paprika for extra depth of flavor.
- Spicy goulash — If you like a bit of heat, add some diced jalapenos or red pepper flakes to the goulash while it's simmering. This will give it a spicy kick that will warm you up from the inside.
Equipment
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
Storage and Reheating
- Storage — Leftover goulash can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating — To reheat the goulash, simply transfer it to a pot and heat it over medium-low heat until warmed through. You may need to add a splash of beef broth or water to loosen up the sauce.
Pro Tips
- Browning the beef — Take the time to properly brown the beef cubes before simmering them in the sauce. This step adds depth of flavor and enhances the overall taste of the goulash.
- Simmering time — The longer you let the goulash simmer, the more tender and flavorful the beef will become. Aim for at least 1.5 to 2 hours of simmering time to achieve the best results.
- Serve with crusty bread — Goulash pairs perfectly with crusty bread, allowing you to soak up every last bit of the delicious sauce. Don't forget to have some on hand!
- Make it ahead — Goulash tastes even better the next day as the flavors have had time to meld together. Consider making it a day in advance and reheating it when you're ready to serve.
Pioneer Woman's Goulash Recipe: A Hearty and Flavorful Comfort Food
A comforting and satisfying goulash recipe inspired by Pioneer Woman. This one-pot wonder combines tender beef, flavorful vegetables, and a rich tomato-based sauce. Perfect for a hearty and delicious meal.
Equipment
- Large pot or Dutch oven
- Sharp knife
- Cutting board
- Wooden spoon or spatula
- Measuring spoons and cups
Ingredients
- 2 pounds Beef chuck cut into bite-sized cubes
- 1 large Onion diced
- 4 cloves Garlic minced
- 1 Red bell pepper diced
- 1 Green bell pepper diced
- 2 tablespoons Tomato paste
- 1 can Diced tomatoes (14.5 ounces)
- 2 cups Beef broth
- 2 tablespoons Paprika
- 1 teaspoon Caraway seeds
- 2 Bay leaves
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 cups Macaroni pasta uncooked
- 2 tablespoons Fresh parsley chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the beef cubes to the pot and cook until browned on all sides. This step is crucial for developing the rich flavors of the goulash, so take your time and ensure each piece is nicely seared.
- Once the beef is browned, remove it from the pot and set it aside. In the same pot, add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
- Add the diced red and green bell peppers to the pot and cook for a few minutes until they start to soften.
- Return the beef to the pot and stir in the tomato paste, diced tomatoes, beef broth, paprika, caraway seeds, bay leaves, salt, and black pepper. Give everything a good stir to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let the goulash simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors have melded together beautifully. Remember, patience is key here!
- While the goulash is simmering, cook the macaroni pasta according to the package instructions. Drain and set aside.
- Once the goulash is done simmering, remove the bay leaves and adjust the seasoning if needed. If the sauce is too thick, you can add a little more beef broth to achieve your desired consistency.
- Add the cooked macaroni pasta to the pot and stir until it is well coated with the flavorful sauce.
- Remove the pot from the heat and let the goulash sit for a few minutes to allow the flavors to meld together even more.
- Serve the Pioneer Woman's goulash hot, garnished with freshly chopped parsley for a pop of freshness and color.
Notes
- Browning the beef — Take the time to properly brown the beef cubes before simmering them in the sauce. This step adds depth of flavor and enhances the overall taste of the goulash.
- Simmering time — The longer you let the goulash simmer, the more tender and flavorful the beef will become. Aim for at least 1.5 to 2 hours of simmering time to achieve the best results.
- Serve with crusty bread — Goulash pairs perfectly with crusty bread, allowing you to soak up every last bit of the delicious sauce. Don't forget to have some on hand!
- Make it ahead — Goulash tastes even better the next day as the flavors have had time to meld together. Consider making it a day in advance and reheating it when you're ready to serve.
Nutrition
Nutrition Facts
Pioneer Woman's Goulash Recipe: A Hearty and Flavorful Comfort Food
Amount per Serving
Calories
494
% Daily Value*
Fat
23
g
35
%
Saturated Fat
9
g
56
%
Trans Fat
1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
104
mg
35
%
Sodium
864
mg
38
%
Potassium
995
mg
28
%
Carbohydrates
37
g
12
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
36
g
72
%
Vitamin A
2142
IU
43
%
Vitamin C
53
mg
64
%
Calcium
84
mg
8
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
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