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Beef Goulash for #SundaySupper

Beef Goulash | Magnolia Days

It was a very blustery day. The temperature was dropping and the chilly wind felt as though it blew right through to the bone. It took only a few moments outside before thoughts of a warm blanket and a hot bowl of stew began filling my head. I knew right then and there it was time to get out my big Dutch oven and start on a batch of Beef Goulash.

Beef Goulash | Magnolia Days

The sizzle of bacon is the first sign of a great stew. Browning meat in the glorious rendered fat adds the most incredible flavor. It’s followed by aromatics of onion, garlic, toasted ground caraway, and the warming flavor of paprika. Then wine, broth, red peppers, and tomatoes join the pot to simmer for a while. Potatoes are added and cooked until tender. A final addition of sour cream comes right before being served up in big bowls. It’s pure comfort food at its finest. Then you could always follow up the meal with luscious dessert of Hot Fudge Pudding Cake.

Beef Goulash | Magnolia Days

Beef Goulash does take some time to make. I looked out the window a few times and saw strong cold winds blowing through the trees. I thought about those who may not have a nice warm home or the ability to stand cook a stew. Elderly or those weak from illness may not have the stamina to make it from start to finish. This recipe for Beef Goulash makes a big batch and it freezes and re-heats wonderfully. It’s hearty and warms someone up from the inside out.

Beef Goulash | Magnolia Days

The holiday season is a time of giving comfort. Sunday Supper is proud to partner with Gallo Family Vineyards sharing comforting recipes and wine pairings. You can make a meal for your family, friends, or to take to someone in need. Serve it with Gallo’s Cabernet Saugivnon or Pinot Grigio. There is a $1 off coupon or rebate available (depending on your area). Remember the corks are valuable! Gallo Family Vineyards will help feed needy families by donating $1 to Meals on Wheels (up to $50,000) for every one of their corks you send to them via mail or photo. For information click here: Every Cork Counts.

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More on Gallo Family Vineyards: You can follow them on Facebook, Twitter, Instagram, and YouTube. Their website has information on all Gallo Family wines and a store locator.

Beef Goulash

A recipe for Beef Goulash, a hearty and comforting stew originating in Europe. It's full of beef, potatoes, tomatoes, and warm spices of paprika and caraway.
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Author Renee


  • 1 tablespoon caraway seeds
  • 4 slices bacon chopped
  • 3 pounds boneless beef shoulder roast trimmed and cut into 1-inch cubes
  • 1 tablespoon kosher salt divided
  • 1 teaspoon fresh ground black pepper
  • 1/4 cup all-purpose flour
  • 2 to 4 tablespoons olive oil as needed
  • 2 cups chopped onion about 2 medium onions
  • 3 garlic cloves minced
  • 3 tablespoons paprika not smoked, Hungarian sweet recommended
  • 1/3 cup diced roasted red bell peppers
  • 2 tablespoons red wine vinegar
  • 2 1/2 cups chopped tomatoes canned
  • 4 1/2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 4 medium russet potatoes peeled and cut into 1-inch cubes
  • 3/4 cup sour cream
  • Chopped fresh flat-leaf parsley for garnish


  1. Toast the caraway seeds in a dry skillet over medium-high heat, about 2 to 3 minutes. Let cool to room temperature. Finely grind the seeds using a spice grinder or mortar and pestle.
  2. Brown the bacon pieces in a large (7 to 8-quart) Dutch oven or soup pot over medium-high. Transfer the cooked pieces to a plate using a slotted spoon. Crumble bacon after it has cooled.
  3. Sprinkle the beef with 1 teaspoon salt, pepper, and flour. Toss to coat beef cubes on all sides.
  4. Working in batches, add the beef to the pot and brown on all sides in the bacon fat over medium-high heat. Do not brown the beef all at once. Transfer browned beef to a plate. Add olive oil to the pot, 1 tablespoon at a time between batches if needed.
  5. Reduce heat to medium and add onions. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic, stir, and cook until fragrant, about 1 minute.
  6. Add ground caraway seeds, paprika, and roasted red bell peppers. Stir to combine and cook for 3 minutes.
  7. Add remaining salt, vinegar, tomatoes, broth, wine, and browned beef. Stir to combine.
  8. Bring to a boil then reduce heat to a simmer. Cover and cook for 1 1/2 hours, stirring occasionally.
  9. Add potatoes and cooked bacon pieces. Stir to combine. Bring to a boil then reduce heat to a simmer. Partially cover and cook until potatoes are tender, about 30 to 45 minutes.
  10. Stir in sour cream. Garnish with chopped parsley when serving if desired.

Recipe Notes

A recipe for Beef Goulash, a hearty and comforting stew originating in Europe. It's full of beef, potatoes, tomatoes, and warm spices of paprika and caraway.

Are you searching for comfort food recipes? Take a look at these recipes by Sunday Supper contributors featuring or paired with Gallo Family Vineyards wines:

Comforting Appetizers and Beverages:

Comforting Entrees, Soups, and Stews:

Comforting Side Dishes:

Comforting Brunch, Desserts, and Sweets:

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

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Disclosure: Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.

Recipe Rating

Bobbi's Kozy Kitchen

Tuesday 18th of November 2014

What a gorgeous bowl of yumminess!!

Lori McFarlane

Sunday 16th of November 2014



Sunday 16th of November 2014

Your goulash looks like a warm bowl of comfort, Renee. It would be the perfect thing to freeze and bring to an elderly neighbor or relative.

Dorothy at Shockingly Delicious

Wednesday 12th of November 2014

I am eating that stew with my eyes first, and then digging right in!


Tuesday 11th of November 2014

This time of the year, beef is on sale, and I plan to make some this weekend.