Beef goulash with paprika is a classic Spanish comfort dish that has won hearts for its deep, smoky flavor and melt-in-your-mouth texture. Slow cooking allows the meat fibers to soften completely while the paprika infuses every bite with its characteristic warmth and rich color.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 500g beef stewing cubes
- 1 large onion finely chopped
- 2 garlic cloves thinly sliced
- 1 roasted red pepper
- 400g crushed tomatoes
- 4 firm potatoes cubed
- 1 carrot sliced
- 2 tbsp sweet Spanish paprika
- 1 tbsp hot paprika
- 100ml dry white wine
- 2 tbsp extra virgin olive oil
- Salt and black pepper to taste
- 1 bay leaf
- Fresh parsley for garnish
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Pan 4 min
Cut the beef into three-centimeter cubes to ensure even cooking. Sear in a heavy-bottomed pot with olive oil over high heat for four minutes until a golden crust forms to lock in juices. Remove the meat and set it aside on a plate.
- Step 2 Pan 5 min
In the same cooking fond, add the chopped onion and sliced garlic; sauté over medium heat for five minutes while stirring constantly. The residual heat will release natural sugars from the vegetables, creating an aromatic base without burning the pot edges.
- Step 3 Mix
Remove the pot from the heat and immediately add the sweet and hot paprika; mix with a wooden spoon for a few seconds. This trick prevents the paprika from turning bitter due to direct heat and activates its red pigments for a vibrant color and deep flavor.
- Step 4 Pot / simmer 10 min
Return the pot to medium-low heat, add the crushed tomatoes and dry white wine; let the sauce reduce for ten minutes. Alcohol evaporation concentrates the flavor and removes any raw notes, while the tomatoes provide balanced acidity.
- Step 5 Pot / simmer 45 min
Add the seared meat, irregularly cubed potatoes, and sliced carrots; cover with chicken broth until just submerged. Cover the pot, reduce heat to minimum, and cook for forty-five minutes without opening to maintain moisture and constant temperature.
- Step 6 Rest 5 min
Open the lid, remove the bay leaf, and adjust salt and freshly ground black pepper to taste; let rest for five minutes off the heat. This final resting period allows flavors to fully integrate and the sauce to reach the ideal velvet consistency for serving.