Beef Goulash (Polish Gulasz)
Discover the rich, comforting flavors of savory beef goulash with this easy step by step recipe and helpful cooking tips. Learn how to make it as an authentic Polish goulash (gulasz), featuring tender beef, sauteed onions, garlic powder, and sweet paprika for a hearty, flavorful stew. Perfect for serving over noodles, mashed potatoes, or grains.
Beef goulash become popular all over the world for its hearty and comforting flavors. This classic Polish beef goulash recipe is made with tender pieces of beef, onions, and a blend of traditional spices, slowly cooked to perfection for a rich and flavorful sauce. Whether served over noodles, Mashed Potatoes or with grains like kasha (buckwheat). Polish beef goulash is the perfect meal to warm you up on a chilly evening or to serve as the centerpiece of your next dinner party.
The long cooking process allows the beef to become melt in your mouth tender while the spices infuse every bite with authentic Polish flavor. Perfect recipe for a chilly evening, this stew also works beautifully as the centerpiece of a family dinner or dinner party, offering warmth, comfort, and satisfying flavors in every bite. With its tender beef, savory sauce, and traditional Polish seasonings, this goulash is a must try for anyone who loves a classic beef stew.
Beef Goulash Recipe (Polish Gulasz)
Texture: tender, the meat is soft.
Taste: salty, with onion flavor.
Simplicity: it needs time to cook beef slowly, but the recipe is easy.
Meal Type: dinner,meal prep, Polish recipe.
What is Goulash?
Goulash is a hearty, meat based stew that originated in Hungary and has since become popular across Central Europe. It is a staple dish in many households during the colder months due to its warming and comforting qualities. Goulash typically includes chunks of beef or pork, potatoes, onions, paprika, and other spices that vary by recipe. Some variations also include vegetables such as tomatoes, carrots, and bell peppers. Goulash it has evolved over time to become one of the most beloved dishes in Eastern Europe. In Poland, it is called GULASZ, the recipe below is my version of Polish Gulasz. While beef goulash itself isn’t exclusively Polish, Polish gulasz is a distinct, traditional variation enjoyed throughout the country.
Is Goulash Soup or Stew?
Goulash can be either a soup or a stew, depending on where you are and how it’s prepared. In some countries, especially in Central Europe, goulash is considered a meat soup, often served with a thinner, broth like consistency. In other regions, particularly outside of Europe, it is referred to as a stew, with a thicker sauce and heartier texture.
Traditional Polish beef goulash usually leans more toward a stew, with tender beef, onions, and paprika rich sauce that’s thick enough to serve over noodles, mashed potatoes, or grains. The distinction really comes down to the amount of liquid and cooking style, but both versions are delicious and comforting in their own way.
Beef Goulash Ingredients
- Oil – used for frying the beef to develop a rich, browned flavor. You can use any neutral oil, such as canola, sunflower, or vegetable oil.
- Beef – cubed beef chunks are the star of this goulash. Choose cuts like beef chuck, top round, or other stew-friendly cuts that become tender with slow cooking.
- Stock or Water – using stock adds depth and richness to the sauce. If you don’t have stock, water works fine, but homemade chicken or beef stock will enhance the flavor even more.
- Onion – adds natural sweetness and flavor while creating a delicious base for the sauce. Sauteing the onions properly helps develop a rich, savory taste.
- Worcestershire Sauce – this is optional, to make it as Polish omit the Worcestershire sauce.
- Sweet Paprika – a key ingredient in Polish goulash, sweet paprika gives the dish its signature warm color and slightly sweet, smoky flavor.
- Garlic Powder – provides a subtle garlic flavor without overpowering the other spices.
- Salt – enhances all the flavors in the stew. You can use table salt or sea salt, adjusting to taste.
- Black Pepper – freshly ground black pepper adds a mild heat and depth to the dish.
- All-Purpose Flour – helps to thicken the sauce, giving it a rich and velvety texture.
- Heavy Cream – optional, but adding heavy cream makes the goulash richer and creamier, balancing the paprika and spices perfectly.
How to make Polish Beef Goulash
- (Full recipe and video below). Heat oil in a frying pan over medium-high heat. Add the cubed beef and cook, stirring frequently, until browned on all sides.
- Add water or stock, Worcestershire sauce (optional), sweet paprika, garlic powder, salt, and black pepper. Cover and simmer for about 1 hour.
- Add the onions and continue cooking, covered, for an additional 1 to 1.5 hours, or until the beef is tender and the flavors have melded together.
- In a small bowl, whisk together the all-purpose flour and heavy cream until smooth. Gradually add this mixture to the goulash, stirring constantly, to thicken the sauce and create a creamy texture.
Polish Gulasz Variations & Tips
- How to make it Polish: To make this beef goulash authentically Polish, omit the Worcestershire sauce, as it is not commonly used in traditional Polish recipes. Worcestershire sauce is completely optional in this recipe, so you can include it if you prefer a slightly more complex flavor, but for a classic Polish version, leave it out.
- For the most flavorful goulash, I highly recommend using stock instead of water. Beef or chicken stock will add richness and depth to the sauce that water alone cannot achieve.
- This Polish beef gulasz should be cooked over low to medium heat for a long period of time. Slow cooking allows the beef to become tender and the flavors from the spices, onions, and paprika to meld together, creating a rich, hearty, and comforting stew that’s bursting with flavor.
- Meal Prep Tips: Polish goulash is perfect for making ahead. Store beef stew leftovers in an airtight container in the refrigerator for up to 3–4 days. It also freezes well, simply portion into freezer safe containers, freeze, and thaw in the refrigerator before reheating. The flavors often improve after a day, making it even more delicious as leftovers.
Polish Beef Goulash FAQ’s
Choosing the right beef is key to making a tender and flavorful Polish beef goulash. Cuts that are well suited for slow cooked stews include beef shoulder, beef shank, beef round, and beef chuck. These cuts are slightly tougher with more connective tissue, which breaks down during slow cooking to create meltingly tender meat and a rich, hearty sauce. For the most authentic and delicious Polish beef goulash, I recommend using beef chuck or shoulder, as they have a good balance of meat and fat that keeps the goulash moist and full of flavor. Shank and round are also excellent options if you prefer leaner cuts, but make sure to cook the goulash slowly so the beef becomes tender without drying out.
Polish beef goulash is a hearty and versatile dish that pairs beautifully with a variety of sides. For a classic combination, serve it over Homemade Garlic Mashed Potatoes, which soak up the rich, flavorful sauce perfectly. If you prefer grains, try it with rice, quinoa, barley, or kasha (buckwheat groats – very common in Polish cuisine) for a nutritious and satisfying meal. For a comforting, traditional option, serve the goulash with noodles or pasta, which complement the tender beef and thick, paprika infused sauce. You can also enjoy it alongside crusty bread, perfect for dipping and savoring every bit of the delicious stew. Serve it with a side of lettuce salad, Beets or Quick Dill Creamy Cucumber Salad.
Usually, it is not, because all-purpose flour is often used to thicken the sauce. This means that most traditional recipes, including this one, are not gluten free. If you need a gluten-free version, you can substitute the flour with alternatives such as cornstarch, potato starch, or a gluten-free all purpose flour blend. However, I haven’t tested this recipe with gluten free options.
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- Sheet Pan Chicken, Potatoes, Carrots and Parsnips
- Beef Crockpot Chili
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- Quick Easy Protein Chicken Burrito Bowl
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Beef Goulash (Polish Gulasz)
Ingredients
- 3 Tbsp. oil
- 2 lb beef cubed, beef shoulder, beef shank, beef round or beef chuck.
- 3 cups stock or water
- 3 onions peeled, sliced
- 1 Tbsp. Worcestershire sauce optional
- 1 tsp. sweet paprika
- 1 tsp. garlic powder
- 1 tsp. salt
- 1/8 tsp. black pepper
- 1 Tbsp. all-purpose flour
- 1/3 cup heavy cream
Instructions
- Heat oil in a large, deep frying pan over medium-high heat.3 Tbsp. oil
- Add the cubed beef and cook for about 5 minutes, stirring frequently, until browned on all sides.2 lb beef
- Add water or stock, Worcestershire sauce (omit for an authentic Polish recipe), sweet paprika, garlic powder, salt, and black pepper. Cover and cook for 1 hour, stirring occasionally.3 cups stock, 1 Tbsp. Worcestershire sauce, 1 tsp. sweet paprika, 1 tsp. garlic powder, 1 tsp. salt, 1/8 tsp. black pepper
- Add the onions and continue cooking on low to medium heat, covered, for approximately 1 to 1.5 hours, or until the beef is soft and tender. Stir occasionally to prevent sticking.3 onions
- In a small jar or bowl, combine the heavy cream and all-purpose flour, shaking or whisking until smooth. Gradually pour this mixture into the goulash, stirring constantly.1 Tbsp. all-purpose flour, 1/3 cup heavy cream
- Optional: if the sauce becomes too thick, add a few tablespoons of water to reach your desired consistency. Adjust salt to taste before serving.
Video
Notes
- How to make it Polish: To make this beef goulash authentically Polish, omit the Worcestershire sauce, as it is not commonly used in traditional Polish recipes. Worcestershire sauce is completely optional in this recipe, so you can include it if you prefer a slightly more complex flavor, but for a classic Polish version, leave it out.
- For the most flavorful goulash, I highly recommend using stock instead of water. Beef or chicken stock will add richness and depth to the sauce that water alone cannot achieve.
- This Polish beef gulasz should be cooked over low to medium heat for a long period of time. Slow cooking allows the beef to become tender and the flavors from the spices, onions, and paprika to meld together, creating a rich, hearty, and comforting stew that’s bursting with flavor.
- Meal Prep Tips: Polish goulash is perfect for making ahead. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. It also freezes well, simply portion into freezer-safe containers, freeze, and thaw in the refrigerator before reheating. The flavors often improve after a day, making it even more delicious as leftovers.
- What is best to serve with beef goulash? The best are mashed potatoes, rice, pasta, noodles, quinoa, barley etc. Serve it with a side of lettuce salad, beets or cucumber salad.
Nutrition
Update Notes: Original version was published in May, 2023, but in November 2025 the post was updated with new tips.
