Ukrainian goulash is a home-style beef stew found in many versions across Ukraine and the wider Central and Eastern European region. This version braises beef with sweet paprika, peppers, and tomatoes until tender, making a savory gravy that is delicious over potatoes, noodles, or grains.
Regional and family recipes vary: some use pork, some add more vegetables, and the sauce can be thick or brothy. Here, a little flour gives the tomato-and-broth gravy body without hiding the beef or paprika.
Ingredients
- 2 1/2 lb beef chuck, cut into 1 1/2-inch cubes (1.13 kg)
- 1 1/2 tsp fine salt (9 g), plus more to taste
- 1/2 tsp freshly ground black pepper (1 g)
- 2 tbsp neutral oil, such as sunflower or canola oil (30 ml)
- 2 large yellow onions, diced (about 450 g)
- 1 large carrot, peeled and diced (about 150 g)
- 2 medium red or yellow bell peppers, seeded and diced (about 300 g)
- 4 garlic cloves, finely chopped (about 12 g)
- 2 tbsp sweet paprika (about 14 g); Hungarian sweet paprika is a good choice, but ordinary sweet paprika works
- 1 tsp smoked paprika (about 2 g), optional
- 2 tbsp tomato paste (32 g)
- 2 tbsp all-purpose flour (16 g)
- 4 cups low-sodium beef broth (950 ml)
- 1 cup canned crushed tomatoes (240 g)
- 2 dried bay leaves (about 0.2 g)
- 1 tsp dried marjoram (about 1 g)
- 1/2 tsp caraway seeds, lightly crushed (about 1 g), optional
- 1 tsp red wine vinegar or apple cider vinegar (5 ml)
- 2 tbsp chopped fresh parsley (about 8 g), for serving
Instructions
- Prepare the ingredients. Trim away any especially thick pieces of surface fat, then cut the beef into evenly sized cubes so they cook at roughly the same rate. Pat the meat dry with paper towels; a dry surface browns more effectively than a wet one. Dice the onion, carrot, and peppers, chop the garlic, and measure the seasonings and liquids before you start cooking. Allow about 25 minutes for this preparation.
- Season and brown the beef. Toss the beef with the salt and black pepper. Heat the oil in a heavy Dutch oven or other large, lidded pot over medium-high heat. Brown the beef in two or three batches, leaving space between pieces, for about 3–4 minutes per batch, turning to color several sides. The browning stage should take about 12 minutes in total. Transfer browned pieces to a plate; if the pot looks dry, add a small splash of oil before the next batch. Avoid crowding, which makes the meat steam and leaves less browned flavor in the pot.
- Cook the vegetables and paprika. Reduce the heat to medium. Add the onions and cook for about 5 minutes, stirring and scraping up browned bits. Add the carrot and bell peppers and cook for 3–4 minutes, until beginning to soften. Stir in the garlic, tomato paste, sweet paprika, optional smoked paprika, and optional caraway. Cook for about 1 minute, just until fragrant. Paprika can turn bitter if scorched, so keep it moving and do not leave it over high heat.
- Make the gravy base. Sprinkle the flour over the vegetables and stir for 1 minute to coat them evenly. Pour in a little of the broth and scrape the bottom of the pot until the browned bits loosen. Slowly stir in the remaining broth and crushed tomatoes. Add the bay leaves and marjoram, then return the beef and any juices on the plate to the pot. The meat should be mostly submerged; if it is not, add a little water or broth.
- Braise until tender. Bring the liquid to a gentle simmer, which should take about 5 minutes, then cover the pot and reduce the heat to low. Simmer gently for 75 minutes, stirring once or twice and checking that the bottom is not sticking. Keep the bubbles slow rather than letting the stew boil hard; a vigorous boil can make the meat less tender and reduce the liquid too quickly. Check the largest beef pieces with a food thermometer: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef, and this braise continues well beyond that point to make the chuck tender. If the beef is still chewy after 75 minutes, continue simmering in 10-minute increments until it yields easily to a fork.
- Adjust the sauce. Uncover the pot and simmer for 8 minutes, stirring occasionally, to concentrate the gravy slightly. Stir in the vinegar, taste, and add salt or pepper if needed. If the sauce is thicker than you like, loosen it with a splash of broth or hot water. If it is too thin, simmer uncovered for a few more minutes; it will also thicken a little as it stands.
- Rest and serve. Remove and discard the bay leaves. Let the goulash stand off the heat for 5 minutes, then scatter parsley over the top. Spoon the beef and gravy over your chosen side, making sure each serving gets some of the soft peppers and onions.
Tips
- Choose the right cut. Beef chuck has enough connective tissue to become succulent during a slow braise. Stewing beef is also suitable, but pieces can come from different cuts and may finish at different times, so check tenderness rather than relying only on the clock.
- Use paprika gently. Sweet paprika provides the familiar warm, rounded flavor. Hungarian sweet paprika is a useful traditional-style option when available; standard sweet paprika is a practical substitute and will still work well. Smoked paprika adds a noticeable smoky note, so leave it out if you prefer a cleaner, sweeter pepper flavor.
- Keep the simmer low. The liquid should barely bubble once the lid is on. If it boils vigorously, lower the heat. A heavy pot helps distribute heat, but check occasionally and stir gently so the flour-thickened gravy does not catch on the bottom.
- Adjust thickness without lumps. Flour added directly to hot liquid can clump, which is why it is stirred into the vegetables before the broth. For a gluten-free version, omit the flour and thicken at the end with a small slurry of cornstarch and cold water, then simmer briefly until glossy.
Serving Suggestions
Serve the goulash hot over creamy mashed potatoes, boiled potatoes, buttered egg noodles, or broad noodles. These absorb the paprika gravy and make a satisfying plate. It is also good with cooked rice, buckwheat, or soft polenta; buckwheat brings a nuttier flavor and is a familiar grain in the region. If choosing bread, offer slices of sturdy rye or country bread to mop up the sauce.
Add a crisp, simply dressed cabbage salad, cucumber salad, or sliced pickles to balance the rich stew. A spoonful of sour cream can be offered at the table, though the gravy is flavorful without it. For a larger meal, start with a light vegetable soup or serve a green salad alongside. Put extra chopped parsley and black pepper on the table so people can finish their own bowls.
Variations
Use pork instead: Replace the beef with 2 1/2 lb (1.13 kg) pork shoulder cut into cubes. The method is the same, though the pork may become tender sooner; begin checking it around the 60-minute mark. Keep the same safe temperature guidance for whole cuts of pork: USDA FSIS recommends at least 145°F (63°C) followed by a 3-minute rest, and the braise should cook beyond that for tenderness.
Make it more vegetable-forward: Add 8 oz (225 g) sliced mushrooms with the peppers, or stir in 1 cup (150 g) diced celery with the carrot. Mushrooms release moisture, so brown them with the vegetables and give the final sauce a few extra minutes uncovered if it seems thin. For a more pronounced tomato flavor, use 1 1/2 cups (360 g) crushed tomatoes and reduce the broth by 1/2 cup (120 ml).
Change the seasoning: Increase the sweet paprika by 1 tsp (about 2 g) for a deeper pepper flavor, or add a pinch of hot paprika or cayenne for gentle heat. Keep the optional caraway modest at first; it has a distinctive flavor that can take over the pot. If caraway is unavailable, simply omit it rather than substituting a large quantity of another spice.
Make it gluten-free: Leave out the flour and use a cornstarch slurry at the end: stir 1 tbsp (8 g) cornstarch into 2 tbsp (30 ml) cold water, add gradually to the simmering stew, and cook for 1–2 minutes. Use broth labeled gluten-free, since broth ingredients can vary. The sauce will look a little glossier and less like a flour-thickened gravy.
Storage and Reheating
Cool leftovers promptly and refrigerate them within 2 hours of cooking, using shallow, covered containers so the stew cools more quickly. Keep refrigerated for 3–4 days. The gravy may thicken as it chills; that is normal, and a little water or broth will loosen it during reheating. For longer storage, freeze in airtight, freezer-safe portions for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating when possible.
Reheat only the amount you plan to serve in a covered saucepan over medium-low heat, stirring occasionally and adding a splash of liquid if needed. Heat until steaming throughout and confirm leftovers reach 165°F (74°C) with a food thermometer, the USDA FSIS safe temperature for reheated leftovers. You can also reheat a portion in the microwave, covered loosely and stirred partway through, checking several spots for an even temperature. Avoid repeatedly cooling and reheating the whole pot; portioning leftovers makes it easier to heat only what you need.
Frequently Asked Questions
Is Ukrainian goulash the same as Hungarian goulash?
They are related in name and in their use of paprika, but recipes differ across countries, regions, and households. Hungarian goulash can be a soup or stew, while Ukrainian home-style goulash is often served as tender meat in a substantial gravy. There is no single version that represents every family’s cooking.
Can I make this goulash without a Dutch oven?
Yes. Use a heavy saucepan or oven-safe pot with a close-fitting lid, large enough to hold the meat and liquid without crowding. If your only pot is thin, keep the burner low and stir more often to prevent sticking. You can also transfer the covered stew to a 325°F (163°C) oven after bringing it to a simmer, but check the liquid level and tenderness as it cooks.
Can I make it ahead?
Yes. The flavor often settles nicely after a night in the refrigerator. Cool it promptly, store it covered, then reheat gently on the stove until it reaches 165°F (74°C). If the chilled gravy has set up, stir in broth or water a tablespoon or two at a time until it returns to a spoonable consistency.
Why is my beef still tough after simmering?
It likely needs more time, or the stew may have been boiling too hard. Chuck becomes tender as its connective tissue softens, and timing varies with the size of the cubes and the cut. Keep the pot at a gentle simmer and continue cooking in 10-minute increments, testing a piece with a fork before serving.
Can I cook the goulash in a slow cooker?
You can, though browning the beef and cooking the vegetables with the paprika first will give the finished sauce more depth. Transfer those ingredients to the cooker with the broth, tomatoes, herbs, and beef, then cook on low until tender, usually about 7–8 hours depending on the appliance. Because slow cookers vary, use tenderness as the guide, and thicken the sauce at the end if needed.
What can I use instead of sweet paprika?
Ordinary sweet paprika is the simplest substitute for Hungarian sweet paprika, with little change to the overall dish. If you only have smoked paprika, use half the amount at first because it gives the stew a stronger smoky character. Avoid replacing all the sweet paprika with hot paprika unless you want a distinctly spicy result.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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