Russian Beef Goulash with Video | CookOS

Russian Beef Goulash

Name: Russian Beef Goulash with Video
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 2 lbs boneless beef for stew, cut into cubes; 1 tbsp avocado oil; 1 red bell pepper; 1 orange bell pepper; 1 large carrot; 1 large white onion; black pepper, to taste; 2 tbsp tomato paste; 1 can (14.5 oz) diced tomatoes; salt, to taste; 2-3 cups hot water; 2 bay leaves; cooked buckwheat (grechka), for serving

Russian beef goulash is a slow-cooked stew of tender beef cubes, fresh bell peppers, carrots, and tomatoes simmered in a savory tomato base, traditionally served over buckwheat for an authentic comfort meal.

🌍Russian 🏷️Beef stew 🏷️Goulash 🏷️Comfort food 🏷️Stew 🏷️Beef

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Total

1h 40m

Servings

Difficulty

Easy

Est. Cost

$25–$41

Recipe Source

View original recipe

From TikTok · by milanarussianwife

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Ingredients

2 lbs boneless beef for stew, cut into cubes
1 tbsp avocado oil
1 red bell pepper
1 orange bell pepper
1 large carrot
1 large white onion
black pepper, to taste
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
salt, to taste
2-3 cups hot water
2 bay leaves
cooked buckwheat (grechka), for servingoptional

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Instructions

1
Preheat a large pan or skillet over medium-high heat and coat with avocado oil.
2
Add the beef to the hot pan and cook, breaking it apart, until browned on all sides.
3
While the beef is cooking, chop the bell peppers, carrot, and onion into small pieces.
4
Once the beef is browned, season with salt and reduce the heat to medium.
5
Add the chopped vegetables to the pan with the beef. Cook for 5 minutes, stirring occasionally.
6
Season with black pepper and add the tomato paste. Stir well and cook for 2 more minutes.
7
Add the can of diced tomatoes and season with more salt.
8
Pour in enough hot water to cover all the ingredients and stir to combine.
9
Bring the mixture to a simmer, then cover with a lid and reduce the heat to the lowest setting.
10
Simmer for 1 hour, stirring occasionally to prevent sticking.
11
After 1 hour, stir the goulash and add the bay leaves, pushing them down into the stew.
12
Cover and simmer for another 10 minutes.
13
Remove from heat. Serve the goulash hot over a bed of cooked buckwheat.

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Tips & Notes

Pro tips

Sear the beef cubes in batches over medium-high heat to build a golden crust; this adds depth to the final sauce.
Stir in tomato paste early and cook for 1–2 minutes to remove raw flavor before adding diced tomatoes.
Simmer uncovered or partially covered for 1.5–2 hours until beef is fork-tender; the sauce will thicken as it reduces.
Taste and adjust salt and black pepper near the end of cooking when flavors have concentrated.

Substitutions

avocado oil → vegetable oil or olive oil (olive oil adds a lighter flavor; vegetable oil is neutral)
red and orange bell peppers → any color bell peppers or use all one color (flavor remains consistent)
boneless beef stew meat → chuck roast cut into 1.5-inch cubes (choose well-marbled cuts)

Storage & make-ahead

Refrigerate in an airtight container up to 4 days; freeze up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally, or microwave in a covered bowl.

Common Questions

Can I make Russian beef goulash in a slow cooker?

Yes. Sear the beef in avocado oil first, then transfer to a slow cooker with vegetables and tomato paste. Cook on low for 6–8 hours until beef is very tender.