I grew up eating the 1970’s school-lunch version known as “Goulash Supreme,” which consisted of soggy macaroni, bland ground beef, and stewed tomatoes. I should point out here that when I was a kid, I actually liked it. And that it’s pretty much the only thing called “goulash” I remember eating, ever, anywhere. And that I’m ready for a better goulash to take its place in my life.
So what I’ve come up with here is much, much better than what I grew up eating: a dark, hearty beef stew that’ll stick to your ribs and stomp out the rainy day blues. If you want to go for the glory, put some of it in a baking dish and bake a pie crust on top. Even homemade dumplings would be great, but if you’re tired, like me, store-bought gnocchi totally do the trick.
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Beef Goulash with Gnocchi
- Total Time: 2 hours 30 minutes
- Yield: 4 1x
Description
A dark, hearty beef stew that’ll stick to your ribs and stomp out any winter day blues.
Ingredients
- 4 tbsp (60 ml) Hungarian paprika (not smoked)
- 3 lb (1.35 kg) beef cut for stew, in 1" to 2" chunks (or cut up three lb of beef chuck)
- 2 tbsp (30 ml) canola or vegetable oil, plus more if needed
- 2 large onions, diced
- 2 tbsp (30 ml) all-purpose flour
- 1/2 tsp caraway seeds
- 2 bay leaves
- 1 cup (240 ml) red wine (I used a pinot noir)
- 5 1/2 cups (1.32 L) beef stock
- 3 medium parsnips, peeled and diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 2 small turnips, peeled and diced
- 5 medium potatoes, peeled and diced (I used 2 yukon golds and 3 red potatoes)
- salt and pepper to taste
- cooked gnocchi for serving (optional)
Instructions
- Toss the beef with the paprika until well coated. Heat 2 tbsp oil in a large soup pot or Dutch oven over medium-high heat, until almost smoking. Add the beef to the pot in batches and cook until well-browned on all sides, about 8 minutes. Set the browned beef aside and continue cooking until all the beef is browned, adding more oil to the pot if necessary to prevent burning.
- Return all the browned beef to the pot and reduce the heat a little, to slightly above medium. Add the onions and saute about 6 minutes, until starting to get soft. Sprinkle in 2 tbsp of flour and stir well, incorporating it into the oil (it should be a little pasty). Cook for 2 minutes, then stir in the caraway, bay leaves, wine, and stock. Bring to a simmer and cover; simmer for 30 minutes.
- Add the parsnips, carrots, celery, and turnips. Cover and simmer for 1 hour, stirring occasionally.
- Add the potatoes; cover and simmer for 30 more minutes, stirring occasionally.
- Taste and adjust seasoning with salt, black pepper, and additional paprika if you like. To serve, drop some cooked gnocchi in each bowl, or homemade dumplings, or egg noodles. Or bake a pie crust on top of it in the oven.
- Prep Time: 10 mins
- Cook Time: 1 hour 30 mins
- Category: Stew
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 540
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Frequently Asked Questions
Why does the recipe use Hungarian paprika specifically, and how much goes in?
The recipe calls for 4 tbsp of Hungarian paprika (not smoked) tossed directly with the beef before browning, which coats every chunk and forms the flavor backbone of the stew. Hungarian paprika is sweeter and more aromatic than generic paprika; smoked paprika would overpower the other spices (caraway seeds, bay leaves) in a 2.5-hour braise. 
Why is the beef browned in batches before braising?
Step 1 says to add the beef to the pot in batches and cook until well-browned on all sides, about 8 minutes per batch, adding more oil as needed. Crowding the pan drops the temperature and causes the meat to steam instead of sear, which means you lose the flavorful brown crust that deepens the goulash’s color and taste over the long simmer.
Can I serve this goulash with something other than gnocchi?
Yes — the article and final step both suggest alternatives: homemade dumplings, egg noodles, or baking a pie crust on top of the stew in the oven. The author notes that store-bought gnocchi “totally do the trick” when you are tired, but any starchy accompaniment that can stand up to a rich, dark braise works well.
