Flavrs App Icon
Get the flavrs app for thousands more FREE recipes and cooking videos
Recipes QR code

Goulash Recipe (with Video)

Mushroom-free, Fish, Peanut-free

Discover our Goulash Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 3h30min


Main Ingredients
- 4 c Chicken stock, homemade or store-bought low-sodium
- 4 packets gelatin
- 2 tbsp Vegetable oil
- 3 lb beef chuck roast
- Salt, Kosher
- Black pepper, freshly ground
- 4 medium Carrots, 2 split lengthwise, 2 cut into bite-size pieces
- 2 small Celery stalks
- 1 large Onion, yellow, thinly sliced
- 2 red bell peppers
- 4 clove Garlic, thinly sliced
- 0.5 c Paprika, sweet Hungarian
- 1 tbsp Soy sauce
- 1 tbsp Fish sauce, Asian
- 2 Bay leaves
- 4 sprigs Thyme
- 2 tbsp Flour
- 1 lb Yukon gold potatoes, peeled and cubed
- 2 tbsp Apple cider vinegar
- Parsley leaves, fresh, chopped, for serving
Flavrs app
Get the flavrs app for the full experience
Discover, organize your favorite recipes all in one place
Get app to bookmark recipe


Preparation of Beef and Vegetables
1. Sprinkle gelatin over chicken stock and set aside.
2. Adjust oven rack to lower position and preheat oven to 300°F (150°C).
3. In a large Dutch oven, heat oil over medium-high heat until shimmering.
4. Season beef all over with salt and pepper and add to Dutch oven.
5. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes.
6. Transfer beef to a rimmed baking sheet or large plate and set aside.
7. Add diced carrots to Dutch oven and cook, stirring, until well browned on all sides, about 4 minutes, lowering heat as necessary to prevent scorching.
8. Season to taste with salt and pepper, then transfer to a bowl and set aside.
9. Add split carrot, celery stalks, onion, peppers, and garlic and cook until onion and peppers are softened and lightly browned, about 8 minutes.
Adding Spices and Stock
1. Add paprika and cook, stirring, until fragrant, about 30 seconds.
2. Add chicken stock/gelatin mixture, followed by soy sauce, fish sauce, bay leaves, and thyme.
Preparing and Adding Beef to the Stew
1. Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl.
2. Toss with flour.
3. Add beef and any juices accumulated in the tray or plate to the Dutch oven.
4. Stir to combine and return to a simmer over medium heat.
5. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours.
6. Liquid should remain at a slow, steady simmer throughout.
7. Adjust oven temperature if necessary during cooking.
Adding Potatoes and Final Cooking
1. Remove stew from oven.
2. Using tongs, fish out and discard carrot, celery, thyme, and bay leaves.
3. Add potatoes and reserved sautéed carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour.
4. Using a ladle, skim off any excess fat from the surface of the stew and discard.
Final Adjustments and Serving
1. Remove stew from oven.
2. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency.
3. Add 1 to 2 tablespoons vinegar (to taste).
4. Season to taste with salt and pepper if necessary.
5. Serve immediately, sprinkled with parsley.
6. Alternatively, let cool overnight or refrigerate for up to 5 days and reheat to serve.

See more recipes

Flavrs Logo

Discover, organize, and grocery shop your favorite recipes

No Ads

See it in action

Down Chevron