Hungarian Beef Goulash

Chef Richard 6 Servings 30 minutes

The best and easiest Hungarian Beef Goulash you’ll ever make—and eat!


  • 3 pounds boneless short ribs cut into 1 by 1 inch cubes
  • 1 pound onions, cubed
  • 2 ounce vegetable oil
  • 3 tablespoons hungarian paprika
  • 2 teaspoon garlic clove, minced
  • 1 tablespoon kosher salt
  •  1 teaspoon fresh ground black pepper
  • 1 tablespoon tomato paste
  • ½ cup red wine
  • ¼ teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco sauce
  • 1½ quarts beef stock


  • Season the boneless short ribs with salt, pepper, and 2 tablespoons of paprika and mix thoroughly in a bowl.
  • Heat oil in a Dutch oven until it starts smoking (be careful) gently add the meat to the oil and brown meat, 4 to 6 minutes.
  • Add onions and garlic to the meat mixture and lightly brown the onions.
  • Add the beef stock, tomato paste, red wine, last tablespoon paprika, Worcestershire and Tabasco, bring mixture to a boil, cover and bake in 350°F oven for approximately 1¼ to 1½ hours or until meat is tender.
  • To thicken goulash, add 2 tablespoons of arrowroot to 2 tablespoons of water mix thoroughly and add it to the goulash.
  • Bring goulash to a boil and taste, adjust the seasoning if necessary.