Goolosh
Warm, hearty, and deeply flavorful, this classic Goolosh recipe is a soul-soothing stew packed with tender chunks of beef, vibrant vegetables, and a rich paprika-infused tomato broth. Perfect for cozy family dinners or meal prepping, this comforting dish combines browned beef, simmered to perfection with carrots, potatoes, and red bell peppers, creating a melt-in-your-mouth medley of flavors. Easy to prepare and ideal for feeding a crowd, this one-pot wonder is brought to life with aromatic garlic, sweet or smoked paprika, and a touch of tangy sour cream for serving. Whether enjoyed as a main course or paired with crusty bread, Goolosh is a timeless and satisfying comfort food that's as simple as it is delicious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1.5 pounds beef chuck, cut into bite-sized pieces
- 1 large yellow onion, diced
- 3 units garlic cloves, minced
- 2 tablespoons paprika (sweet or smoked)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 14 ounces diced tomatoes, canned
- 2 units bay leaves
- 1 large red bell pepper, diced
- 2 medium carrots, sliced
- 3 medium potatoes, peeled and cubed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the beef chuck pieces in batches and sear until browned on all sides. Remove the browned beef and set aside.
In the same pot, reduce the heat to medium and add the diced onion. Cook for 4-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the paprika and tomato paste, stirring to coat the onions and garlic, and cook for 1-2 minutes to release the flavors.
Pour in the beef broth and canned diced tomatoes, scraping the bottom of the pot to deglaze. Bring the mixture to a simmer.
Add the seared beef back into the pot along with the bay leaves, red bell pepper, carrots, and potatoes. Stir to combine.
Season with salt and black pepper, then reduce the heat to low. Cover the pot and let the goulash simmer for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Remove and discard the bay leaves. Adjust the seasoning with more salt and pepper, if needed.
Serve hot, topped with a dollop of sour cream and a sprinkle of fresh parsley if desired.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 11.7 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 7.5 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1141 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
