How should I store leftover goulash?

Keep cooked goulash refrigerated in serving-size containers․ Goulash tastes better the longer it is stored‚ as recommended by the source․ Beef and other vegetables tend to separate from the sauce in the refrigerator․ Stir lightly when serving or reheating to combine the tomato liquid and vegetables․ Do not keep soured cream with the goulash; serve it separately․

Can I double this goulash recipe?

Yes‚ you can double the recipe if you have a big casserole dish or other cooking container‚ like a slow cooker or pressure cooker․ Cook the beef in batches to avoid steaming․ The article recommends cooking in batches when necessary․ This advice is useful for anyone cooking a lot of beef․ Divide the cooled stew into individual servings after cooking․

Can I make goulash in advance?

Yes‚ this goulash recipe is suitable for preparing in advance․ The taste of goulash may improve after refrigeration․ You can prepare and season the entire goulash recipe one or more days before serving and portion the prepared goulash for serving․ Serve sour cream and bread rolls with the goulash when you eat․ This will help keep the sour cream separate from other ingredients during refrigeration․

Can I use pork instead of beef?

Yes‚ the recipe mentions substituting pork for beef․ Choose a type of pork suitable for braising and use it in this recipe instead of beef․ Use the paprika‚ caraway‚ tomatoes‚ and other vegetables as directed in the recipe․ Remove fat from the pork and cut it into cubes․ Brown the pork in batches‚ following the recipe instructions․

Why is my goulash too thin?

Goulash is a dish somewhere between soup and stew and is often served with a heavy sauce․ Ways to thicken the sauce include reducing the amount of stock in the recipe when cooking in a slow cooker or Instant Pot and cooking without a lid at the end‚ according to one website․ Adding potatoes and other vegetables to the sauce can help thicken it without cornflour․ Other tips include not rushing the reduction and stirring occasionally when cooking without a lid․

Hungarian Goulash: Make-Ahead Beef Stew with Sweet Paprika

By Ethan ParkerSep 28, 2026

Prep

10 min

Cook

150 min

Total

160 min

Servings

Level

Easy

Jump to recipe

Make large batches of Hungarian goulash‚ as you would with‌ other beef dishes․ Serve immediately and store extras and toppings in the refrigerator or freezer for‌ later use․ This tomato-based‌ Hungarian goulash recipe features beef‚ bell peppers‚ carrots‚ and potatoes and is seasoned with sweet and hot Hungarian paprika and caraway․

Hungarian Goulash: Make-Ahead Beef Stew with Sweet Paprika

Braised and stew recipes for beef include beef cooked with onions and garlic that have been sautéed‚ caraway seeds‚ salt‚ and large quantities of sweet‌ Hungarian paprika․ Beef broth and diced tomatoes‌ are included in the braising liquid․ Carrots‚ optional potatoes‚ and red peppers are‌ added to the braising liquid․ Cayenne pepper may be added for extra‌ heat․ Soured cream is provided on the side for diners to add to their portions‌ of the meal․

The stew must cook for‌ a long time to make the beef and other vegetables tender and fully cooked․ The stew should‌ be saucy rather than dry and dense․ This‌ is typical of goulash․ Mistakes to avoid include not cooking‌ long enough to make the beef tender and overcooking other vegetables‚ including peppers‚ until they are unidentifiable․

Serve goulash with sour cream and bread slices that‌ can be used to mop up the sauce․ Other ways to serve goulash without potatoes include mashed potatoes‚ pasta‚ and rice‚‌ as described in the article․ Leftover goulash is useful for planned meals because it tastes better after being refrigerated‚ as‌ described in the article․

Why you'll love this recipe

A double batch can be cooked to provide ingredients for several‌ future meals‚ as the stew doesn't dry out in the fridge‚ the recipe says‚ and the flavors intensify after refrigeration․
Freezer-size portions are a convenient way‌ to serve beef stew because cooked beef stew can be safely frozen for up to 3 months․
Beef stew should be cooled completely before packing in‌ appropriately sized freezer containers․
Serving condiments on the side can help simplify prep for goulash by providing sour cream and crusty bread on the side to eat with the goulash, This lets you vary the amount of goulash you serve․
Slow-cooked beef is soft and easily shredded when cooked on the stovetop or in the oven or slow cooker, Any stored portions would be more meat than liquid․
The Instant Pot works well for batch cooking‚ cook the stew for 35 minutes at high pressure in the Instant Pot and sauté the peppers briefly afterward․
Vegetables add to leftover portions because carrots‚ optional potatoes‚ and peppers add volume to the tomato broth‚ allowing more servings to be made from leftovers․

Instructions

Pat the beef dry and season with salt and pepper. Preheat the oven to 160C / 325F and set a shelf in the lower third of the oven.

Heat olive oil or olive oil cooking spray in a large heavy lidded casserole dish. Cook the onions gently, stirring occasionally, for 5 to 7 minutes until softened.

Turn the heat up slightly and add the caraway seeds, sliced garlic, and salt.

Add the beef in batches if necessary and brown for a couple of minutes.

Take the pan off the heat and stir in the paprika.

Return the pan to the heat and add the beef stock, tomatoes, and carrots.

Bring to a simmer, cover, and cook for 1 hour either over low heat on the stove or in the preheated oven.

Uncover, stir in the potatoes, cover, and cook for another hour.

Add the peppers and cook for a further 30 minutes.

Check the seasoning and add salt and freshly ground pepper to taste. Serve with soured cream and crusty bread.

For the Instant Pot method, select Sauté, heat the oil, and cook the onions for 5 minutes, stirring.

Add the garlic and caraway seeds. Sear the beef in batches if necessary until sealed.

Add a splash of stock to deglaze the pot. Stir in the paprika, carrots, and potatoes.

Add the beef stock and top with the tomatoes without stirring them in.

Set the vent to sealing, cover, and cook at high pressure for 35 minutes. Allow 10 minutes of natural release, then manually release.

Stir in the peppers, select Sauté again, and cook for about 5 minutes until slightly softened. Check the seasoning and serve.

For the slow cooker method, follow the stovetop steps through adding the beef stock, tomatoes, and carrots, then transfer to the slow cooker with the potatoes.

Cook on low for 7 hours without opening the lid.

Uncover, stir in the sliced peppers, and cook for 30 minutes or until softened. Check the seasoning and serve.

FAQ

Yes‚ according‌ to the reference‚ this beef stew can be stored frozen for up to three months․ Let the stew cool before storing it in‌ the freezer in suitable containers․ Storing smaller amounts of stew in the freezer enables you to defrost only what you‌ plan to serve․ Store soured cream and hard bread separately because these items are served‌ with‚ not part of‚ the beef stew․

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Dinner Soups & Stews Beef Gluten Free Slow Cooker One Pot

Hungarian Goulash: Make-Ahead Beef Stew with Sweet Paprika

Name: Hungarian Goulash: Make-Ahead Beef Stew with Sweet Paprika
Prep time: 10 min
Cook time: 150 min
Total time: 160 min
Yield: 5 servings
Ingredients: olive oil cooking spray (or olive oil); 2 tbsp olive oil (alternative to olive oil cooking spray); 2 onions (diced); 3 cloves garlic (sliced); 1 tsp caraway seeds; 1 tsp salt; 2 lb stewing beef (trimmed of fat and cubed); 2 tbsp sweet Hungarian paprika; 1/2 tsp cayenne pepper (optional; use for extra spice); 2 cups beef stock (low-sodium broth); 14 oz chopped tomatoes; 3 carrots (roughly chopped); 3 potatoes (peeled, cubed, optional); 2 red bell peppers (sliced); freshly ground pepper (to taste); soured cream (to serve, optional); crusty bread (to serve)

By Ethan ParkerSep 28, 2026

Prep

10 min

Cook

150 min

Total

160 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

A double batch can be cooked to provide ingredients for several‌ future meals‚ as the stew doesn't dry out in the fridge‚ the recipe says‚ and the flavors intensify after refrigeration․
Freezer-size portions are a convenient way‌ to serve beef stew because cooked beef stew can be safely frozen for up to 3 months․
Beef stew should be cooled completely before packing in‌ appropriately sized freezer containers․
Serving condiments on the side can help simplify prep for goulash by providing sour cream and crusty bread on the side to eat with the goulash, This lets you vary the amount of goulash you serve․
Slow-cooked beef is soft and easily shredded when cooked on the stovetop or in the oven or slow cooker, Any stored portions would be more meat than liquid․
The Instant Pot works well for batch cooking‚ cook the stew for 35 minutes at high pressure in the Instant Pot and sauté the peppers briefly afterward․
Vegetables add to leftover portions because carrots‚ optional potatoes‚ and peppers add volume to the tomato broth‚ allowing more servings to be made from leftovers․

Ingredients

Servings5

•olive oil cooking spray (or olive oil)
•2 tbsp olive oil (alternative to olive oil cooking spray)
•2 onions (diced)
•3 cloves garlic (sliced)
•1 tsp caraway seeds
•1 tsp salt
•2 lb stewing beef (trimmed of fat and cubed)
•2 tbsp sweet Hungarian paprika
•½ tsp cayenne pepper (optional; use for extra spice)
•2 cups beef stock (low-sodium broth)
•14 oz chopped tomatoes
•3 carrots (roughly chopped)
•3 potatoes (peeled, cubed, optional)
•2 red bell peppers (sliced)
•freshly ground pepper (to taste)
•soured cream (to serve, optional)
•crusty bread (to serve)

Instructions

1
Pat the beef dry and season with salt and pepper. Preheat the oven to 160C / 325F and set a shelf in the lower third of the oven.
2
Heat olive oil or olive oil cooking spray in a large heavy lidded casserole dish. Cook the onions gently, stirring occasionally, for 5 to 7 minutes until softened.
3
Turn the heat up slightly and add the caraway seeds, sliced garlic, and salt.
4
Add the beef in batches if necessary and brown for a couple of minutes.
5
Take the pan off the heat and stir in the paprika.
6
Return the pan to the heat and add the beef stock, tomatoes, and carrots.
7
Bring to a simmer, cover, and cook for 1 hour either over low heat on the stove or in the preheated oven.
8
Uncover, stir in the potatoes, cover, and cook for another hour.
9
Add the peppers and cook for a further 30 minutes.
10
Check the seasoning and add salt and freshly ground pepper to taste. Serve with soured cream and crusty bread.
11
For the Instant Pot method, select Sauté, heat the oil, and cook the onions for 5 minutes, stirring.
12
Add the garlic and caraway seeds. Sear the beef in batches if necessary until sealed.
13
Add a splash of stock to deglaze the pot. Stir in the paprika, carrots, and potatoes.
14
Add the beef stock and top with the tomatoes without stirring them in.
15
Set the vent to sealing, cover, and cook at high pressure for 35 minutes. Allow 10 minutes of natural release, then manually release.
16
Stir in the peppers, select Sauté again, and cook for about 5 minutes until slightly softened. Check the seasoning and serve.
17
For the slow cooker method, follow the stovetop steps through adding the beef stock, tomatoes, and carrots, then transfer to the slow cooker with the potatoes.
18
Cook on low for 7 hours without opening the lid.
19
Uncover, stir in the sliced peppers, and cook for 30 minutes or until softened. Check the seasoning and serve.