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For a tasty and hearty goulash, gather these items: - 1 lb beef chuck, cut into 1-inch cubes - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 2 medium bell peppers (red and green), diced - 2 medium carrots, sliced - 2 tablespoons paprika - 1 tablespoon dried oregano - 1 can (14 oz) diced tomatoes (with juices) - 4 cups beef broth - 1 cup elbow macaroni or any pasta of choice - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When you cook, exact measures matter. For the beef, chuck works best. You can swap it with brisket or round if needed. Use olive oil for flavor, but you can try vegetable oil too. If you lack bell peppers, zucchini or mushrooms can add texture. For the pasta, any small shape works well; just keep an eye on cooking times. Lastly, if you do not have paprika, cumin can add a nice kick. Choosing fresh ingredients makes a big difference. Look for beef that is bright red and has some marbling. This fat gives flavor. For veggies, select firm and shiny options. Onions should feel heavy for their size. When picking tomatoes, go for cans with no dents. Fresh parsley should feel vibrant and smell good. These small details will enhance your goulash and make it truly special. For the Full Recipe, refer to the detailed cooking instructions provided earlier. To make your weeknight beef goulash, follow these simple steps: 1. Sear the Beef: Heat olive oil in a large pot over medium-high heat. Add beef chunks. Cook until they are brown on all sides, about 5 minutes. Take the beef out and set it aside. 2. Sauté the Vegetables: In the same pot, add chopped onions and minced garlic. Cook for 3-4 minutes until the onions turn clear. 3. Add Bell Peppers and Carrots: Mix in diced bell peppers and sliced carrots. Cook for another 5 minutes until they soften. 4. Season It Up: Sprinkle the paprika, oregano, salt, and pepper. Return the browned beef to the pot and stir well. 5. Add Tomatoes and Broth: Pour in the diced tomatoes and beef broth. Bring this mix to a boil. 6. Cook the Goulash: Lower the heat to a simmer. Cover the pot and let it cook for about 30 minutes. The beef should become tender. 7. Cook the Pasta: About 10 minutes before the goulash finishes, add elbow macaroni. Stir gently until the pasta is al dente, around 8-10 minutes. 8. Adjust and Serve: Taste the goulash. If needed, add more salt or pepper. Remove from heat. Garnish with chopped parsley. To save time while cooking, gather all your ingredients first. Chop the veggies and measure the spices before you start. This way, you will have everything ready when you need it. The total cooking time is about 55 minutes, but prep work can take only 15 minutes. By following this plan, you can enjoy a delicious meal with less fuss. While I can't provide images here, I recommend checking out video tutorials online. They can show you each step visually. Watching a video can help you feel more confident as you cook. If you're interested in more recipes and tips, feel free to explore other sections or check the Full Recipe for more detailed guidance. To make the best beef goulash, start with quality beef. I prefer beef chuck for its rich flavor. Cut it into 1-inch cubes for even cooking. Always sear the beef first. This step locks in juices and adds depth. Use medium-high heat and don’t overcrowd the pot. This helps achieve a nice brown crust. Avoid using too much water. The broth needs to be rich, not diluted. Also, skip the urge to rush cooking. Allow the goulash to simmer slowly. This lets flavors mix well. Don’t forget to taste while cooking. Adjust the seasoning as needed for balance. To boost flavor, try adding a splash of red wine. It adds depth and richness. Fresh herbs can also enhance taste. Add them at the end for the best aroma. For a kick, consider a pinch of cayenne pepper. This adds warmth without overpowering. Lastly, serve with crusty bread to soak up the sauce. These small touches elevate your goulash. For the full recipe, check the earlier section. {{image_2}} If you want a meatless goulash, try using lentils or mushrooms. Lentils cook fast and soak up flavors well. Mushrooms add a nice texture and depth. Both options give a hearty feel while keeping the dish light. You can also use veggie broth instead of beef broth. This change makes it rich and tasty without meat. Feel free to mix in other veggies like zucchini or peas. You can also add beans for extra protein and fiber. Changing up the pasta type can change the dish too. Try using whole wheat or gluten-free pasta. For some heat, add crushed red pepper flakes. If you like a creamier texture, stir in some sour cream before serving. You can make goulash in a slow cooker. Just brown the beef first, then add all ingredients to the cooker. Let it cook on low for 6-8 hours. If you use an Instant Pot, you can speed up the process. Brown the beef, then add ingredients and cook on high for about 20 minutes. Both methods give you a tasty, tender meal. For the full recipe, check out the details above. When you have leftover beef goulash, store it in airtight containers. Make sure the goulash cools down to room temperature first. This helps keep the flavors fresh. Label the containers with the date. It will last up to three days in the fridge. If you want to enjoy it later, freezing is a great option. To reheat your goulash, use the stovetop for the best taste. Pour the goulash into a pot. Heat it on low, stirring often. This keeps it from burning. You can also use the microwave. Place the goulash in a microwave-safe bowl. Heat in 30-second bursts, stirring in between. Always check the temperature before serving to ensure it’s hot. If you freeze goulash, it can last up to three months. Use freezer-safe containers or bags. When you want to eat it, move it to the fridge the night before. This helps it thaw slowly and safely. After thawing, reheat it as described above for the best flavor. Enjoy your tasty goulash anytime! You can serve goulash with crusty bread for dipping. A simple green salad pairs well, too. For a heartier side, try roasted vegetables or mashed potatoes. These options enhance the meal and balance the flavors. To make this dish gluten-free, swap regular pasta for gluten-free pasta. You can find many options made from rice or corn. Also, ensure your beef broth is gluten-free. Check the labels carefully when shopping. Yes, you can use different cuts of beef. Chuck roast is great, but you can also try brisket or round. Just remember, tougher cuts work better for slow cooking. They become tender and flavorful over time. Absolutely! You can prepare goulash a day ahead. Just cook it, let it cool, and store it in the fridge. When ready to serve, reheat it gently. The flavors will deepen overnight, making it even tastier. You can find the full recipe with detailed steps in the earlier sections of this article. Just follow along for a delicious and easy meal! You learned how to make Weeknight Beef Goulash with fresh ingredients and easy steps. We covered ingredient choices, cooking tips, and fun variations. Storing and reheating methods ensure your meal stays tasty. Goulash is simple, quick, and comforting, great for any night. Enjoy experimenting with different flavors and ingredients. Goulash brings warmth to your table. Dive in and make it your own!

Weeknight Beef Goulash

Savor the comforting flavors of this Hearty Weeknight Beef Goulash that’s perfect for busy evenings! With tender beef, fresh vegetables, and creamy pasta, this dish is sure to please your whole family. Follow simple steps to create a delicious meal in just 55 minutes. Ready to dive into our cozy recipes? Click through to explore the full recipe and bring warmth to your dinner table!
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Ingredients
  

1 lb beef chuck, cut into 1-inch cubes

1 tablespoon olive oil

1 medium onion, chopped

3 cloves garlic, minced

2 medium bell peppers (red and green), diced

2 medium carrots, sliced

2 tablespoons paprika

1 tablespoon dried oregano

1 can (14 oz) diced tomatoes (with juices)

4 cups beef broth

1 cup elbow macaroni or any pasta of choice

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes and cook until browned on all sides, about 5 minutes. Remove the beef and set aside.

    Sauté the Vegetables: In the same pot, add the chopped onions and garlic. Sauté for 3-4 minutes until the onions are translucent.

      Add Bell Peppers and Carrots: Stir in the diced bell peppers and sliced carrots, cooking for an additional 5 minutes.

        Season It Up: Sprinkle in the paprika, oregano, salt, and pepper. Return the browned beef to the pot and mix well.

          Add Tomatoes and Broth: Pour in the diced tomatoes along with their juices and the beef broth. Bring the mixture to a boil.

            Cook the Goulash: Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes, or until the beef is tender and flavors meld together.

              Cook the Pasta: About 10 minutes before the goulash is done cooking, add the elbow macaroni to the pot and stir. Let it cook until the pasta is al dente, around 8-10 minutes.

                Adjust and Serve: Taste and adjust seasoning if necessary. Remove from heat. Garnish with chopped parsley before serving.

                  Prep Time: 15 mins | Total Time: 55 mins | Servings: 4-6

                    - Presentation Tips: Serve the goulash in deep bowls, topped with a sprinkle of fresh parsley, and accompanied by crusty bread for dipping.