Easy And Delicious Ground Beef Goulash Recipe: How To Make It In Just 30 Minutes!

Goulash, a classic Hungarian dish, is a hearty and flavorful stew that has captured the hearts and taste buds of food lovers worldwide. Its versatility and adaptability make it an excellent choice for home cooks of all skill levels. If you’re eager to embark on a culinary journey and create a mouthwatering ground beef goulash, follow this comprehensive guide to discover the secrets of this beloved dish.

Ingredients: The Foundation of a Delectable Goulash

To craft an exceptional ground beef goulash, you’ll need a symphony of ingredients that harmoniously blend together. Gather the following:

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons Hungarian paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups beef broth
• 1 cup diced tomatoes (canned or fresh)
• 1 cup sliced mushrooms
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1 tablespoon cornstarch
• 1 tablespoon water

Step-by-Step Instructions: A Culinary Symphony

1. Brown the Ground Beef: Begin by browning the ground beef in a large skillet over medium heat. Drain any excess fat and set aside.

2. Sauté the Aromatics: In the same skillet, sauté the onion and garlic until softened and fragrant, about 5 minutes.

3. Add the Spices: Stir in the Hungarian paprika, cumin, oregano, salt, and black pepper. Cook for 1 minute, allowing the spices to bloom and release their aromatic compounds.

4. Return the Ground Beef: Add the browned ground beef back to the skillet and stir to combine.

5. Simmer the Broth: In a separate pot, bring the beef broth to a simmer.

6. Add the Remaining Ingredients: Gradually add the diced tomatoes, mushrooms, green bell pepper, and red bell pepper to the skillet. Stir well.

7. Thicken the Goulash: In a small bowl, whisk together the cornstarch and water to form a slurry. Add the slurry to the goulash and stir until thickened.

8. Simmer and Serve: Pour the simmering beef broth into the skillet and bring to a boil. Reduce heat to low, cover, and simmer for at least 30 minutes, or until the goulash has reached your desired consistency. Serve hot with your favorite sides.

Serving Suggestions: Elevate Your Culinary Experience

Goulash is a versatile dish that pairs well with various accompaniments. Consider these serving suggestions to enhance your dining experience:

• Egg Noodles: Classic egg noodles are a traditional accompaniment to goulash, providing a hearty and satisfying base.
• Mashed Potatoes: Creamy mashed potatoes offer a comforting and velvety complement to the rich flavors of the goulash.
• Spätzle: These German egg noodles are a delightful addition to goulash, adding a chewy and flavorful element.
• Sour Cream: A dollop of sour cream adds a tangy and refreshing contrast to the richness of the goulash.
• Bread: Crusty bread is an excellent choice for soaking up the delicious sauce and savoring every bite.

Tips and Tricks: Mastering the Art of Goulash

• Use High-Quality Ingredients: The quality of your ingredients will significantly impact the final flavor of your goulash. Opt for lean ground beef, fresh vegetables, and flavorful spices.
• Don’t Overcook the Ground Beef: Overcooked ground beef can become tough and dry. Cook it until it’s just browned, then set it aside.
• Sauté the Vegetables Thoroughly: Sautéing the vegetables until softened and fragrant develops their natural sweetness and enhances the overall flavor of the goulash.
• Simmer for Flavor: Simmering the goulash for at least 30 minutes allows the flavors to meld and deepen, resulting in a rich and satisfying stew.
• Adjust the Seasoning to Taste: Season the goulash to your preference. Add more salt, pepper, or paprika if desired.

Variations: Exploring the Culinary Possibilities

Goulash is a highly adaptable dish that can be customized to suit your tastes and preferences. Consider these variations to create a unique and flavorful creation:

• Vegetarian Goulash: Substitute the ground beef with lentils or beans for a plant-based alternative.
• Spicy Goulash: Add a dash of cayenne pepper or chili flakes to give your goulash a fiery kick.
• Creamy Goulash: Stir in a cup of heavy cream to the goulash for a velvety and indulgent richness.
• Paprika Goulash: Use a generous amount of Hungarian paprika to create a vibrant red goulash with a pronounced paprika flavor.
• Sausage Goulash: Add sliced kielbasa or chorizo sausage to the goulash for an extra layer of meaty goodness.

The Perfect Pairing: Wine Recommendations

Complement your ground beef goulash with a glass of wine that enhances its flavors and creates a harmonious dining experience. Consider these pairings:

• Full-Bodied Red Wine: A robust red wine, such as Cabernet Sauvignon or Merlot, stands up to the richness of the goulash and offers a velvety smoothness.
• Light-Bodied Red Wine: A lighter red wine, such as Pinot Noir or Beaujolais, provides a refreshing contrast to the hearty stew and highlights its subtle flavors.
• Fruity White Wine: A crisp and fruity white wine, such as Sauvignon Blanc or Riesling, offers a refreshing balance to the savory goulash and enhances its aromatic notes.

Questions You May Have

Q: Can I use ground turkey or chicken instead of ground beef?
A: Yes, you can substitute ground turkey or chicken for a leaner alternative. Just be aware that the flavor profile will be slightly different.

Q: How do I store leftover goulash?
A: Store leftover goulash in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Q: Can I add other vegetables to my goulash?
A: Absolutely! Carrots, celery, or zucchini are excellent additions that add extra flavor and nutrients to your stew.

Q: What is the best way to serve goulash?
A: Goulash can be served with a variety of sides, such as egg noodles, mashed potatoes, or spätzle. A dollop of sour cream or a slice of crusty bread is also a great addition.

Q: How can I make my goulash thicker?
A: To thicken your goulash, make a cornstarch slurry by mixing equal parts cornstarch and water. Gradually add the slurry to the boiling goulash while stirring constantly until the desired consistency is reached.