Most cultures make different versions of beef stew, and I can understand why it's such a favorite. There's something so comforting about taking a bite of succulent, tender chunks of beef. There's nothing more Russian than adding onions and carrots to everything, and the addition of garlic and tomato paste brings a depth of amazing flavor. The delicate sauce is perfect to pour over mashed potatoes or pasta. While the goulash is simmering merrily on the stove filling your home with it's enticing aroma, you'll have plenty of time to make a side dish and salad, or even dessert. Or just put your feet up and relax with a good book.
Yields: 6 servings
Ingredients:
2 lbs beef, chuck
1 large onion, finely chopped
2-3 carrots, peeled and shredded
1 garlic clove
½ - 1 Tablespoon tomato paste
2 Tablespoons flour
3 cups broth, chicken or beef or water
1 dry bay leaf
1 ½ teaspoons paprika
1 teaspoon chili powder, optional
oil, salt, pepper
Instructions:
Cut the meat into ½ inch cubes. Heat up 1 ½ Tablespoons of oil in a skillet over high heat. When the skillet is very hot, add the beef in a single layer. You will need to do this in batches. Brown all over. This will give tremendous flavor to the goulash.
Tips for browning meat:
Pat the meat dry with paper towels before searing it
Don't crowd the meat in the skillet, or it won't brown but will steam
Turn the meat only when it releases from the pan; don't worry - it won't burn
Add onions to the meat, season with salt, cover and cook on medium heat until softened. 
Add carrots, season with salt and pepper, then cover and cook on medium heat until softened. 
Add tomato paste, garlic, paprika and chili powder. 
Cook for about a minute and then add the flour. Stir until completely incorporated into the meat and vegetables. 
Add water or broth a little bit at a time, scraping the botom of the skillet and stirring so that there are no lumps. 
Add the rest of the liquid and bay leaf. 
Cover and cook on low heat for about 1 ½ hours, until meat is fork-tender. Season with salt and pepper, if needed.
Beef Goulash - Гуляш из Говядины
- Prep Time: 15 mins
- Cook Time: 1 hour 45 mins
- Total Time: 2 hours
- Yield: 6 1x
- Category: Entree
Ingredients
- 2 lbs beef, chuck
- 1 large onion, finely chopped
- 2-3 carrots, peeled and shredded
- 1 garlic clove
- ½ - 1 Tablespoon of tomato paste
- 2 Tablespoons flour
- 3 cups broth, chicken or beef or water
- 1 dry bay leaf
- 1 ½ teaspoons paprika
- 1 teaspoon chili powder, optional
- oil, salt, pepper
Instructions
- Cut the meat into ½ inch cubes. Heat up 1 ½ Tablespoons of oil in a skillet over high heat. When the skillet is very hot, add the beef in a single layer. You will need to do this in batches. Brown all over. This will give tremendous flavor to the goulash.
- Add onions to the meat, season with salt, cover and cook on medium heat until softened.
- Add carrots, season with salt and pepper, then cover and cook on medium heat until softened.
- Add tomato paste, garlic, paprika and chili powder. Cook for about a minute and then add the flour. Stir until completely incorporated into the meat and vegetables.
- Add water or broth a little bit at a time, scraping the botom of the skillet and stirring so that there are no lumps. Add the rest of the liquid and bay leaf.
- Cover and cook on low heat for about 1 ½ hours, until meat is fork-tender. Season with salt and pepper, if needed.
Skip the paprika and chili. Not so traditional with those spices .
So delicious!
Sooo sooo sooo delicious. Also I have made this in Instant pot.. sooo delicious. Great recipe
Yes, it works so well in the Instant Pot too! So glad you enjoy this recipe.
Olga, when I brown the meat, the meat itself does not burn but the bottom of the pot gets black instead of the nice yummy brown bits. Is the heat too high? Do you add oil in between batches? Thank you
If the bottom of the pot turns black, add a bit of water to clean it out, pour out the water, dry the pot, add oil and continue browning. It's not a good idea to have any of the burned things in the goulash, it will make it taste burned and bitter.
I would recommend turning down the heat a bit in that case. I don't usually have that problem and always use high heat, so I'm not sure why yours is turning black. I hope turning down the heat will help.
Hi Olga! I am in Russia right now, and I want to make this recipe. I am not 100% in Russian language yet and I do not trust Google translate 🙂 Can you tell me how to call this Beef, chuck exactly in Russian, so I can ask for and purchase the correct meat? 🙂 Thank you!
Hi Lori,
I wish I could help you, but I don't really know myself. Since I was only 6 when we moved to America, I am not really familiar with Russian ingredients.
Hi Olga, if I was to do this recipe in the instant pot how long would I need to cook it in there? And would I click on the meat/stew option?
I use the Manual mode, high pressure. The timing will depend on the type of meat that you use. If you use top sirloin, I only cook it in the Instant Pot for about 20 minutes, if you use something like chuck, you will need 50-60 minutes.