Slovak goulash is a slow-braised beef stew rich with paprika, tomatoes, and hearty vegetables that braise together for 2 hours into a deeply flavorful comfort meal. The generous amount of ground paprika is the signature ingredient that defines this traditional dish.
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Saute onions and beef in butter for about 5 minutes, add tomato paste, salt, pepper. Cover meat with water, cover pot with the lid and cook on medium- low for 1 hour and 30 minutes.
Add vegetables and rest of the seasoning, stir and cook for another 30 minutes. Try and add more salt if needed.
Cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through.
Beef stew meat is ideal for this recipe since it benefits from the 1.5 hour braise. Chuck roast or brisket cut into chunks work well too, though cooking time may vary slightly.
Slovak goulash typically includes more vegetables and tomato in the broth compared to Hungarian versions, making it thicker and more of a stew than a soup.
Yes. Complete the recipe, cool, and refrigerate up to 3 days. Reheat gently on the stovetop over medium-low heat until warmed through.
Use sweet or hot Hungarian paprika depending on your heat preference. Avoid smoked paprika as it will change the traditional flavor profile.
