Goulash Recipe With Ground Beef and Potatoes: Hearty Paprika-Infused Stew

This hearty stew brings the warmth of traditional Hungarian cooking to your kitchen. A rich blend of ground beef, potatoes, and paprika creates a satisfying meal that fills the home with comfort.

I learned the importance of slow simmering from my grandmother, who taught me how layers of flavor develop when given time. The paprika isn’t just a spice here—it’s the soul of the dish.

You’ll find this version stays true to the classic while adapting to modern kitchens. The beef becomes tender, the potatoes absorb the savory broth, and every bite delivers that familiar, hearty satisfaction.

Perfect for family dinners, this stew improves with time, making leftovers a welcome treat. The process is straightforward, but the results taste like tradition.

Ingredients for Goulash Recipe with Ground Beef and Potatoes

Ground beef, potatoes, and paprika create this classic stew with deep, comforting flavors.

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The paprika is non-negotiable here—Hungarian sweet paprika is ideal, but any good quality brand from Penzys or the international aisle works. The beef should be 80/20 lean-to-fat for the best flavor and texture. Yukon Golds hold their shape better than Russets, and I grab mine from Trader Joe’s (they’re consistently fresh). Look for paprika with a vibrant red color—that’s your best indicator of quality.

No ground beef? Ground turkey or pork work in a pinch, but the flavor changes. Short on paprika? Half the amount of smoked paprika adds depth, but don’t skip it entirely. Dried marjoram can be swapped for oregano at the same quantity. If you’re out of fresh garlic, garlic powder at one-third the amount gets you close. The broth can be chicken if that’s what you’ve got.

This stew tastes even better the next day—3-4 days in the fridge, or freeze for 3 months. Let it cool completely before storing (don’t skip this part). Leftovers reheat beautifully, and the flavors just keep deepening. Perfect for meal prep.

Step-by-Step Instructions for Goulash With Ground Beef and Potatoes

This method delivers rich, hearty flavor with minimal effort and maximum comfort.

Step 1: Brown the Ground Beef

Heat 2 tbsp olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 lb ground beef and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the meat is no longer pink and develops a nice brown crust.

Drain off excess fat if needed, but leave about 1 tbsp in the pot for flavor. The browned beef creates a deep, meaty base that defines this dish. Watch for the color change from red to brown—this visual cue means it’s ready for the next step.

Step 2: Build the Flavor Foundation

Add the finely diced 1 whole yellow onion to the pot with the beef. Cook for 4-5 minutes until the onion softens and becomes translucent. Stir in the minced 4 cloves garlic cloves and cook for 30 seconds until fragrant.

Sprinkle in the 2 tbsp sweet paprika, 1 tsp dried thyme, and 1 tsp dried marjoram, stirring constantly for 30 seconds to toast the spices. This step blooms the paprika’s smoky sweetness and prevents a raw, bitter taste. Be careful not to burn the spices—lower the heat if needed.

Step 3: Add Liquids and Potatoes

Pour in the 1 can canned diced tomatoes (with juices), 2 tbsp tomato paste, and 4 cups beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits add incredible depth to your stew.

Add the peeled, cubed 1.5 lb Yukon Gold potatoes, 1 whole bay leaf, 1.5 tsp kosher salt, and 0.5 tsp black pepper. Stir everything together, then bring the mixture to a boil. The potatoes will absorb the rich flavors as they cook.

Step 4: Simmer to Perfection

Once boiling, reduce the heat to medium-low and cover the pot. Let the goulash simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. The stew should thicken slightly as the potatoes release their starch.

Taste and adjust seasoning if needed. Remove the bay leaf before serving. The potatoes should be soft but still hold their shape, and the sauce should coat the back of a spoon. If it’s too thick, add a splash of broth to reach your desired consistency.

Health Benefits of This Dish

Rich in Protein

This dish delivers a solid 40g of protein per serving from the ground beef, supporting muscle repair and keeping you full for hours. The beef’s iron content also helps maintain energy levels throughout your day. 💪

Potassium Power

Yukon Gold potatoes provide 620mg potassium per cup, more than a banana. This mineral helps regulate blood pressure and supports proper muscle function—just what you need after a long day.

Vitamin Boost

The tomatoes bring vitamin C and lycopene, powerful antioxidants that support immune health. Paprika adds vitamin A, essential for vision and skin health. Together, they create a nutrient-dense meal.

Low-Calorie Comfort

At roughly 350 calories per serving, this stew offers hearty satisfaction without excess. The fiber from potatoes and tomatoes aids digestion, while the broth keeps the dish light yet filling.

Immune Support

Garlic and onions contain aloin and quercetin, compounds known for their immune-boosting properties. These aromatics do more than add flavor—they pack a health punch that’s been trusted for generations.

Balanced Meal

With protein, complex carbs, and essential vitamins, this stew is a complete meal. I love how it nourishes both body and soul, just like Nonna’s cooking always did. 💛

Frequently Asked Questions