• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Classic Homemade Waffles
    • Authentic Poutine Recipe
  • SUBSCRIBE »
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Seasons and Suppers logo
menu icon
go to homepage
search icon
Homepage link
  • All Recipes »
  • Most Popular »
    • 2-Banana Banana Bread
    • Creamy Baked Mac and Cheese
    • Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15-Minute Udon Stir Fry
    • Multigrain Bread
    • Mango Salad
    • Pork Tenderloin Marsala
    • Homemade Baked Beans
    • Homemade Hamburger Buns
    • Carrot Cake Loaf
    • Homemade Classic Waffles
  • Subscribe
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Main Course Recipes

    Italian Style Beef Goulash

    Feb 17, 2021 | by Jennifer | Last Updated: Feb 2, 2022

    Jump to Recipe

    This Italian beef goulash is cooked low and slow on the stove-top until fork-tender, with a rich tomato and paprika sauce. Serve with potato gnocchi, polenta or pasta.

    Italian Goulash in white bowl with gnocchi

    While we often think of Goulash as a Hungarian dish, there is an Italian style beef goulash that is equally delicious. While the Italian version no doubt has its roots in the Hungarian dish, the Italian version adds lots tomato flavour and cooks without added vegetables.

    This goulash simmers low and slow completely on the stove-top and will make your home smell wonderful all afternoon. When ready to eat, cook up some gnocchi, polenta or pasta and enjoy!

    Jump to:
    • Ingredient Notes
    • Step-by-Step Photos
    • Cook's Notes
    • Serving Suggestions for Italian Goulash
    • Recipe
    • More low and slow cooked recipes you might also like ...
    • Comments, Questions and Reviews

    Ingredient Notes

    Beef - You can start with pre-cut stewing beef cubes or cut up the cubes yourself from a beef roast. You want to pick a roast that isn't too fatty, as we don't want to introduce a lot of fat into the lovely gravy. So avoid a shoulder/blade roast. A round, rib or sirloin roast is a good option. Cut away any excess fat on the roast before cutting into cubes.

    Tomato Paste - I highly recommend tomato paste here and the tomato paste in the small can specifically, as the measure will use the better part of the small 5.5oz can. You can use the tomato paste in the tube, but you'll end up using much of the tube, so it's not the best use of it really. If you have no tomato paste, you can use crushed, canned tomatoes, though the tomato flavour will be less than you will get from the more concentrated tomato paste.

    Onions - You will need a good amount of onion here. Traditionally, this Italian-style goulash has almost as much onion by weight as beef. You can use red onion or yellow onion or a bit of both.

    Paprika - A nice, sweet paprika is used, preferably Hungarian, if you have it. You don't want to use all hot paprika, as there is a lot of paprika in this dish and the result would be spicier than most might enjoy. If you like a little heat, you can stir in a bit of hot paprika towards the end of cooking, if you like.

    You will also need - water, all purpose flour, bay leaf, dried thyme and oregano, olive oil, salt and pepper. To make as illustrated, you will also need potato gnocchi, either homemade from your favourite recipe or store-bought.

    Step-by-Step Photos

    photo collage of steps 1 to make Italian Goulash

    photo collage of steps 2 to make Italian Goulash

    photo collage of steps 3 to make Italian Goulash

    photo collage of steps 4 to make Italian Goulash

    This dish cooks entirely on the stove-top. First, the onions are softened, then the beef is added and browned. Add the spices and a bit of flour, along with some tomato paste. Then, add hot water just until the meat is covered. Partially cover (don't completely cover the pot) and simmer over medium-low heat for about 3 hours. As it is cooking uncovered, the liquid will evaporate somewhat as it cooks, so you'll need to add a glass-full of water to the pot a couple of times while it cooks. Ease up on the water towards the end of cooking, adding only as needed to keep it loose, so that the sauce thickens up nicely at the end.

    Italian style beef goulash with gnocchi in white bowl with fork

    Cook's Notes

    • Whenever I see water as a main ingredient dishes, I almost immediately think I might like to swap it out for something with more flavour, like broth or wine. Let me assure you, you don't need to do that with this dish, providing you are using the tomato paste. As it is such concentrated flavour and with the naturally-produced beef broth from the simmering beef, there is lots of flavour here. That said, if a bit of red wine happened to find it's way in to the pot instead of the splash of water, it wouldn't be out of place :)
    • Be sure that you cook the onions until they are soft before adding liquid to the pot, so don't rush that process. Despite the long cooking time, if the onions aren't soft at the start, they won't soften much more during the cooking. Since we want soft onions at the end of cooking, making sure they are soft at the start is the way to achieve that.
    • Watch the amount of liquid you add towards the end of cooking. You want to allow the sauce to thicken as it nears the end of cooking, but o so much so that you risk the mixture becoming too dry and scorching on the bottom of the pan and introducing a bitter flavour to the dish. The best strategy is to watch closely at the end, stir regularly and add a bit of liquid more often, rather than a lot less regularly.
    • Since we are using water here, rather than a salted broth, this one will need any extra bit of salt in the pot to really round out all the flavours. Be sure to taste at the end and add salt as needed.
    • Left-overs keep well in the fridge for several days or can be frozen to enjoy another meal some other time.

    Serving Suggestions for Italian Goulash

    A classic dish of the Trieste region of Italy, this Goulash Alla Triestina is often served with potato gnocchi, as I have done here. That said, there are many ways you can (and should!) enjoy this wonderfully flavourful dish. I've listed a few different ways below.

    1. Serve over potato gnocchi.
    2. Serve over polenta.
    3. Serve over pasta.
    4. Serve with mashed potatoes.
    5. Serve alongside roasted potatoes and carrots.

    Italian style goulash in white bowl with gnocchi

    Recipe

    Italian Style Beef Goulash in bowl with gnocchi

    Italian Style Beef Goulash with Gnocchi

    Beef cubes cooked low and slow on the stove-top until fork tender, in a rich tomato and paprika sauce.
    Author: Jennifer
    5 stars from 3 ratings
    Print it Pin it + Collection Go to Collections Share by Email
    Prep Time 15 mins
    Cook Time 3 hrs 15 mins
    Total Time 3 hrs 30 mins
    Course Main Course
    Servings 6 servings

    Ingredients
     

    • 1 1/2 lbs beef, cut into 1-inch-ish cubes (650g)
    • 1 lb onions, yellow and/or red onion, peeled, halved and sliced (400g)
    • 1-2 Tbsp Olive oil, for cooking onions
    • 1 Tbsp water
    • 1 Tbsp all-purpose flour
    • 1 Bay leaf
    • 1/2 tsp dried thyme leaves, or 1/4 tsp plus a couple of fresh thyme sprigs
    • 1/4 tsp dried oregano leaves
    • 1/4 tsp rosemary
    • 1/2 cup tomato paste, (100ml)
    • 1 Tbsp paprika, sweet, preferably Hungarian
    • 3 cups hot water
    • Salt and pepper, to taste
    Prevent screen from going dark

    Instructions
     

    • Heat olive oil in a Dutch oven or other large, heavy-bottomed pot over medium heat. Add onions and 1 Tbsp water. Cook onions, stirring regularly until nicely softened and opaque, but not browned, about 4-5 minutes. Add the beef cubes and a sprinkling of salt and cook with the onion, stirring and rotating the beef cubes so they cook on each side, about 10 minutes.
    • Add the paprika and flour and stir in, cooking for about 1 minute. Add the tomato paste, bay leaf, thyme, oregano and rosemary to the pot and stir just to combine. Pour hot water over the meat and onion mixture, just until the water covers the meat. You may not need all of the 3 cups of water or you may need a bit more. Season the pot with a bit more salt and some freshly ground pepper and stir.
    • Reduce heat to just a bit above low (or what ever setting maintains a gentle simmer. DO NOT COVER POT with lid, but you can set a lid askew over the top, so moisture can escape, but spatters and heat is contained a bit. Simmer for about 3 hours, checking and stirring periodically and adding additional hot water as needed to keep the mixture moist. Generally adding 1/4-1/2 cups of water a couple of times, but only if needed and as needed. As the cooking time nears the end, add only enough water to keep the sauce loose, but not so much that it will thin the lovely, thicker sauce that is forming. The best strategy at the end part of cooking is to add less water, but add it more regularly (every 5-10 minutes). Watch closely during the last part of cooking to make sure the mixture doesn't dry too much and scorch.
    • Taste sauce and add additional salt and pepper, as needed. Serve warm with cooked potato gnocchi, over polenta or pasta. Garnish with some grated Parmesan, if you like.

    Notes

    Be sure to read the Ingredient and Cook's Notes above the Recipe Card for substitution suggestions and tips for making this recipe. You will also find Step-by-Step photos for reference.

    Nutrition

    Calories: 365kcal | Carbohydrates: 13g | Protein: 22g | Fat: 25g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 253mg | Potassium: 668mg | Fiber: 3g | Sugar: 6g | Vitamin A: 915IU | Vitamin C: 10mg | Calcium: 52mg | Iron: 3mg

    Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.

    Course Main Course
    Cuisine Italian
    Never miss a new recipe!SIGN UP for email updates!

     

    More low and slow cooked recipes you might also like ...

    Italian Beef Stew in Parmesan Popovers
    Italian Beef Stew and Parmesan Herb Popovers
    A hearty, comforting beef stew recipe, with tomatoes, herbs, carrots and potatoes, served over flavourful Parmesan herb popovers.
    Get the Recipe
    www.seasonsandsuppers.ca
    Marsala Braised Pork with Carrots and Potatoes
    Marsala Braised Pork with Carrots and Potatoes
    This Marsala Braised Pork with Carrots and Potatoes is both easy and delicious, with fork tender pork and vegetables made all in one pot.
    Get the Recipe
    www.seasonsandsuppers.ca
    Classic Beef Ragu
    Classic Beef Ragu Pasta Sauce
    A classic beef ragu pasta sauce recipe that is slow-cooked with tomatoes and spices and served over thick pasta. Uses economical stewing beef.
    Get the Recipe
    www.seasonsandsuppers.ca
    PinShareTweetShares445

    Meet the Author:
    Hi! I'm Jennifer, a home-cook of many years and a lifelong seeker of delicious food! I'm an equal opportunity eater. I enjoy eating all the foods!

    I love to share the classic recipes that I have enjoyed for years, as well as newer discoveries, that have become fast favourites.
    More about me here ...


    Seasons and Suppers is honoured to have been featured on these great sites ...

    graphic showing sites Seasons and Suppers has been featured on

     

    Tried this Recipe?
    You can leave a Recipe Rating by simply clicking on the stars in the Recipe Card above or if you like, you can leave a Comment and Rating in the comment section below! It's always helpful for other cooks to hear feedback on a recipe from someone who has tried it!

    You don't need to use your full name or even your real name when leaving a comment. You just need to be a real person :) Your email address will never be publicly displayed or shared.

    Reader Interactions

    Comments

    1. Carole Ann says

      January 29, 2022 at 1:51 pm

      5 stars
      This is comfort food at its tasty best. I made the recipe as indicated adding a ‘splash’ of red wine at the end to keep the sauce loose. I served the goulash over pasta - pure joy.
      A lovely Italian wine rounded out the dinner. Next time I will serve a Hungarian red wine.

      Thanks Jennifer.

      Reply
      • Jennifer says

        January 29, 2022 at 6:32 pm

        So glad you enjoyed it, Carole Ann :) Perfect comfort food for this cold weather! Thanks so much.

        Reply
    2. Dianne says

      December 05, 2021 at 7:32 am

      Jennifer - can this be cooked successfully in a slow cooker or the oven?
      Thank you....

      Dianne

      Reply
      • Jennifer says

        December 05, 2021 at 10:09 am

        Hi Dianne, I haven't tried either, but as this one is cooked uncovered, I think a slow cooker using the lid would create a different dish. I guess you could set to low in the slow cooker and cook, uncovered, but you would still need to watch and add water, as needed. Same with the oven. While you could cook in a low oven (300-325F) uncovered, you would still need to watch and add water, as needed. I'm not sure either of those methods really offer any advantage over the stove-top method, but do-able, if you prefer.

        Reply
    3. Ruosi Liu says

      April 19, 2021 at 3:35 pm

      5 stars
      Your site is still the first one I visit when I'm trying to figure out what I want to make for dinner...about 70% of the time, one of your newest recipes happens to star an ingredient I've been wanting to use! We must buy a lot of the same groceries or you are just my dinner godfairy.

      Anyway, your recipes never disappoint and this one was no exception. It was wonderful. I appreciate all of the hard work you put into keeping this up!

      Reply
      • Jennifer says

        April 19, 2021 at 3:45 pm

        Hi Ruosi and I'm so glad to hear that :) I always enjoy this dish. It's perfect comfort food and always hits the spot. Thanks so much!

        Reply
    4. Milena says

      February 19, 2021 at 11:06 pm

      So delicious! This is a great comfort food recipe - the beef is perfectly tender and the flavors fulfilling!

      Reply
      • Jennifer says

        February 20, 2021 at 9:56 am

        Thanks Milena and yes, comfort food at its best :)

        Reply
    5. Lucy says

      February 17, 2021 at 12:07 pm

      5 stars
      Loved this recipe!! The weather is crazy in Arkansas and we are having major snow falls. Your meal was a perfect solution to my hot meals. Thank you.

      Reply
      • Jennifer says

        February 17, 2021 at 6:31 pm

        So glad to hear, Lucy! I've seen the crazy weather down south. Feel for you. We are used to it here, but I know that's not the case for you. Stay warm :) Thanks!

        Reply

    Add a Comment, Question or Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    “One of the best Food Blogs in Canada.” - National Post

    Hi! I'm Jennifer. Are you are looking for simple, seasonal and delicious everyday recipes? Do you love classic, homey, comforting food, but with a modern, real food update? Good! Me, too!

    Learn more about me here →

    Trending Recipes

    • Simply Perfect 2-Banana Banana Bread
    • Mango Salad with Zesty Lime Vinaigrette
    • Extra Creamy Rice Pudding
    • Glazed Lemon Pound Cake Loaf
    • 15 Minute Spicy Udon Stir Fry
    • Authentic Canadian Poutine Recipe

    Spring Recipe Collections

    • Rhubarb Recipes
    • Celebrating Citrus
    • Maple Recipes
    • Spring Favourites

    Footer

    ↑ back to top

    Explore

    • About
    • My Amazon Shop
    • YouTube Channel
    • My Web Stories
    • Privacy Policy

    Newsletter

    • Sign Up! for free email updates of new posts and seasonal favourites from the recipe archives. It's sent just once a week and your email address is never shared or sold.

    Contact

    • Contact Me

    As an Amazon Associate I earn from qualifying purchases.
    This site uses Cookies to provide the best user experience. Learn more in our Privacy Policy.

    Copyright © 2022 Seasons and Suppers. All Rights Reserved.