Slow-cooked beef goulash is the kind of pot that makes you slow down. Sweet paprika, onions, beef — that smell creeps through the house and, honestly, it feels like you did something right today. This is my take-it-easy meal: let it blip away on low heat and the flavors pretty much build themselves.
I sear the beef first so it keeps its juice, then tuck it into a bath of onions and paprika to simmer till it’s fork-tender. And instead of bread or pasta, I go for homemade potato gnocchi. Little soft pillows that drink up the sauce like they were designed for it. One bite that’s rich, cozy, and kind of addictive.
Never made gnocchi? Don’t stress. They’re easier than they look, and once you taste fresh ones, I’d say there’s no going back. Trust me.
For the goulash
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1 kg
beef chuck, cut into bite-sized cubes
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3 tbsp
sunflower oil or lard
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3
large onions, finely chopped
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3
garlic cloves, minced
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2 tbsp
sweet paprika
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1 tsp
smoked paprika
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1
red bell pepper, diced
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2
tomatoes, peeled and chopped (or 200 g canned)
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500 ml
beef stock
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2
bay leaves
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to taste
salt and pepper
For the potato gnocchi
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Make the goulash
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Sear the beef
Heat oil in a large heavy pot over medium-high heat. Brown the beef in batches, then set aside.
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Cook onions and spices
Add onions to the pot and cook until golden. Stir in garlic, sweet paprika, and smoked paprika — cook for 30 seconds to release their aroma.
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Simmer
Return beef to the pot along with bell pepper, tomatoes, beef stock, and bay leaves. Bring to a simmer, cover, and cook on low for 2–2.5 hours, until the beef is tender. Adjust seasoning with salt and pepper.
Make the gnocchi
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Cook potatoes
Boil whole, unpeeled potatoes until tender. Drain, peel, and mash while still warm.
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Form the dough
On a floured surface, combine potatoes with flour, egg, and salt. Knead gently until a soft dough forms — avoid overworking.
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Shape gnocchi
Roll dough into long ropes, cut into bite-sized pieces, and gently press with a fork for texture.
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Cook gnocchi
Drop into boiling salted water and cook until they float to the surface, about 2–3 minutes. Remove with a slotted spoon.
Serve
Note: You can make the gnocchi in advance and store them in the fridge for up to 24 hours before cooking.
Updated: August 30, 2025