Goulash with Red Chili Heat

This isn’t your average American-style goulash! Our Goulash with Red Chili Heat is a deeply flavorful, soul-warming stew inspired by the traditions of Central Europe, but kicked up a notch with the smoky fire of red chilies. Tender chunks of beef simmer low and slow in a rich, paprika-infused broth with caramelized onions and sweet bell peppers, creating a comforting yet powerfully spiced dish that is perfect for chasing away the chill on a cold evening. Serve it over egg noodles or with a thick slice of crusty bread to soak up every last drop of the incredible sauce.

Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Serves: 6

Culinary Intensity: Medium-High. This recipe involves searing meat, building layers of flavor, and a long, slow simmer. The spice level is adjustable but designed to have a significant, warming heat.

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Ingredients

For the Goulash:

• 2 ½ lbs (1.1 kg) beef chuck roast, cut into 1-inch cubes

• 3 tablespoons all-purpose flour

• 2 teaspoons kosher salt, plus more to taste

• 1 teaspoon freshly ground black pepper

• 3 tablespoons olive oil or avocado oil, divided

• 2 large yellow onions, thinly sliced

• 2 red bell peppers, seeded and chopped

• 4 cloves garlic, minced

• 3 tablespoons sweet Hungarian paprika

• 1-2 tablespoons hot Hungarian paprika (or 1-2 tsp crushed red chili flakes, adjust to heat preference)

• 1 teaspoon caraway seeds, lightly crushed

• 2 tablespoons tomato paste

• ¼ cup dry red wine (like a Cabernet Sauvignon or Merlot)

• 4 cups beef stock, divided (low sodium preferred)

• 1 (14.5 oz) can diced tomatoes, undrained

• 2 bay leaves

• 1 tablespoon red wine vinegar

For Serving:

• 1 lb wide egg noodles, cooked according to package directions

• Fresh chopped parsley or dill

• Sour cream (to help temper the heat)

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Instructions

1. Prepare and Sear the Beef:

Pat the beef cubes completely dry with paper towels. This is crucial for achieving a good sear. In a large bowl, toss the beef cubes with the flour, 2 teaspoons of salt, and black pepper until evenly coated.
Heat 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding, add the beef and sear on all sides until a dark brown crust forms, about 3-4 minutes per batch. Do not rush this step, as the browned bits (fond) at the bottom of the pot are essential for flavor. Remove the beef with a slotted spoon and set aside.

2. Sauté the Aromatics:

Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the pot. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 10-12 minutes until the onions are very soft and starting to caramelize.
Add the chopped bell peppers and cook for another 5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.

3. Build the Flavor Base:

Stir in both the sweet and hot paprika and the crushed caraway seeds. Cook for 1-2 minutes, stirring constantly, to toast the spices and unlock their oils. This deepens their flavor significantly.
Push the vegetables to the side and add the tomato paste to the center of the pot. Cook the paste for 1 minute, stirring, until it darkens slightly.
Pour in the red wine to deglaze the pot, using your spoon to scrape up all the browned bits from the bottom. Let it simmer for 2 minutes until the wine is mostly reduced.

4. Simmer to Perfection:

Return the seared beef and any accumulated juices to the pot. Pour in 3 cups of beef stock and the canned diced tomatoes with their juices. Add the bay leaves. Stir everything to combine.
Bring the goulash to a boil, then immediately reduce the heat to low to maintain the gentlest possible simmer. Cover the pot with a lid slightly ajar.
Simmer for 2 to 2 ½ hours, stirring occasionally, until the beef is incredibly tender and practically melts in your mouth. If the liquid reduces too much during cooking, add the remaining 1 cup of beef stock as needed.

5. Final Seasoning and Serve:

Once the beef is tender, remove the bay leaves. Stir in the red wine vinegar. This brightens the entire dish and balances the richness. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the goulash immediately over a bed of buttery egg noodles. Garnish with a dollop of cool sour cream to counter the chili heat and a sprinkle of fresh parsley.

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Notes & Tips

• Make Ahead: Goulash tastes even better the next day! Let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

• Freezing: This stew freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Spice Control: The heat level is fully customizable. For a mild goulash, use only sweet paprika. For intense heat, use the full 2 tablespoons of hot paprika or add a finely chopped fresh chili pepper (like a cayenne or serrano) with the bell peppers.

• Cut of Beef: Chuck roast is ideal because its marbling of fat breaks down during the long cook, resulting in supremely tender meat.

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Nutrition Information (Approximate per serving, without egg noodles or sour cream)

• Calories: 485 kcal

• Total Fat: 28g

• Saturated Fat: 9g

• Cholesterol: 130mg

• Sodium: 980mg

• Total Carbohydrates: 15g

• Dietary Fiber: 4g

• Sugars: 7g

• Protein: 42g

Please note: Nutritional information is an estimate provided by an online calculator and will vary based on cooking methods, specific brands of ingredients, and portion sizes.