Dairy Free Beef Goulash

Total time2 hr 30 min

Prep time20 min

Cook time2 hr 10 min

4.6

(29)

Rich, slow-simmered beef goulash is the kind of meal that makes the whole house smell incredible, and this version delivers every bit of that deep, paprika-forward comfort without a drop of dairy in sight. Traditional goulash sometimes gets a swirl of sour cream stirred in at the end, but this recipe skips it entirely — and honestly, the sauce is so bold and satisfying on its own that you won't miss it for a second. The real flavor here comes from a generous hand with sweet Hungarian paprika and smoked paprika, bloomed directly in the oil to coax out every bit of their warmth and complexity. Chunks of beef chuck are seared until deeply browned, then braised low and slow for nearly two hours until they're fall-apart tender and soaking up that glossy, tomato-rich broth. Caraway seeds and a splash of red wine vinegar add a subtle earthy brightness that keeps the whole dish from feeling heavy. Served over a pile of egg noodles and finished with fresh parsley, this is a weeknight-worthy dinner that feeds six and tastes like it took all day — because it kind of did, in the best possible way.

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Ingredients

6 servings

2 ½ lb beef chuck roast, cut into 1 ½-inch cubes
1 ½ tsp salt
½ tsp black pepper
3 tbsp olive oil, divided
2 large yellow onions, diced
1 large red bell pepper, diced
4 garlic cloves, minced
3 tbsp sweet hungarian paprika
1 tsp smoked paprika
1 tsp caraway seeds
2 tbsp tomato paste
1 can (14.5 oz) diced tomatoes
2 cups beef broth
1 tbsp red wine vinegar
2 bay leaves

For serving

1 lb egg noodles or wide pasta, cooked, for serving
2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pat the beef cubes dry with paper towels and season all over with the salt and black pepper.
2
Heat 2 tbsp of the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in two batches to avoid crowding, add the beef in a single layer and sear undisturbed for 3–4 minutes per side, until deeply browned on at least two sides. Transfer the seared beef to a plate and set aside. Repeat with the remaining beef, adding a splash more oil if the pot looks dry.

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