Grandma’s Classic Goulash Recipe

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When the chill of the season sets in or you’re craving something deeply comforting, Grandma’s Classic Goulash is like a warm hug in a bowl. This hearty dish blends ground beef, tender vegetables, and a rich tomato base into a one-pot wonder that generations have turned to for comfort. With its rustic roots and satisfying flavor, goulash is perfect for family dinners, lazy Sunday suppers, or meal prepping for the week.

Each spoonful delivers a balance of savory meat, sweet bell peppers, soft potatoes, and a touch of paprika that brings a subtle heat. It’s nostalgic yet timeless, the kind of recipe that instantly transports you back to a cozy kitchen filled with love and the clatter of wooden spoons.

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Ingredients for this Grandma’s Classic Goulash Recipe

• 1 lb ground beef
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, chopped
• 2 celery stalks, chopped
• 1 bell pepper (any color), chopped
• 2 medium potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 4 cups beef broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon black pepper
• Salt to taste
• Fresh parsley for garnish

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Step 1: Brown the Meat

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain excess fat if needed.

Step 2: Sauté the Aromatics

Add the diced onion and garlic to the pot. Cook for 2-3 minutes until the onion turns translucent and fragrant.

Step 3: Add the Vegetables

Toss in the chopped carrots, celery, bell pepper, and potatoes. Stir and let everything cook together for another 5 minutes, allowing the vegetables to slightly soften and soak in the beef flavor.

Step 4: Mix in the Tomato Base

Stir in the diced tomatoes, tomato paste, smoked paprika, oregano, pepper, and a pinch of salt. Mix well so the paste dissolves and coats the ingredients evenly.

Step 5: Simmer the Goulash

Pour in the beef broth and bring the mixture to a gentle boil. Once it bubbles, reduce the heat to low, cover partially with a lid, and let it simmer for 30-40 minutes. Stir occasionally until the potatoes and carrots are fork-tender.

Step 6: Garnish and Serve

Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley and some crusty bread on the side if you like.

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Frequently Asked Questions

How can I make this recipe vegetarian?

Simply swap out the ground beef for plant-based crumbles or a medley of mushrooms. Use vegetable broth instead of beef broth.

Can I add pasta to this goulash?

Yes! Elbow macaroni or small shells work great. Add cooked pasta in the last 10 minutes of simmering to avoid overcooking.

What type of potatoes work best?

Waxy potatoes like Yukon Gold hold their shape well, but russet potatoes work if you prefer a softer, more stew-like texture.

Can I make it in a slow cooker?

Absolutely. Brown the meat and sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Is it spicy?

The smoked paprika gives it a mild warmth, but you can add chili flakes or hot sauce if you want more heat.

How can I thicken the goulash?

Let it simmer uncovered for the last 10-15 minutes, or mash some of the potatoes into the broth to naturally thicken it.

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