French goulash is a comforting dish that brings together tender beef, rich paprika, and a hint of garlic in a hearty stew. Unlike its Hungarian counterpart, this version has a unique French twist that makes it both flavorful and easy to prepare. It’s perfect for cozy dinners and meal prep alike.
We love how this recipe combines simple ingredients to create deep, satisfying flavors that warm you up from the inside out. Whether you’re new to goulash or a seasoned fan, this French take will quickly become a favorite in your kitchen. Let’s dive into making a dish that’s as delicious as it is comforting.
Ingredients
To create an authentic and flavorful French Goulash, we use a well-balanced combination of meat, vegetables, spices, and other key ingredients. Each component plays a vital role in building the rich taste and hearty texture that define this comforting stew.
Meat and Vegetables
Our French Goulash starts with quality cuts of beef for tenderness and depth. Fresh vegetables add aroma and layers of flavor.
- 2 pounds beef chuck roast, cut into 1-inch cubes
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 large carrots, sliced into rounds
- 1 large green bell pepper, diced
- 1 can (14 ounces) diced tomatoes with juice
Spices and Seasonings
The seasoning mix brings the authentic French Goulash flavor. We rely on sweet paprika and fragrant herbs to enhance every bite:
| Ingredient | Amount | Purpose |
|---|---|---|
| Sweet paprika | 2 tablespoons | Signature rich flavor, color |
| Dried thyme | 1 teaspoon | Earthy aroma |
| Bay leaf | 1 leaf | Depth to broth |
| Salt | 1.5 teaspoons | Enhances overall taste |
| Black pepper | 1 teaspoon | Mild heat and balance |
Other Ingredients
These add body and help complete the stew’s texture and taste:
- 2 tablespoons olive oil for browning the beef
- 2 cups beef broth for a rich base
- 1 tablespoon tomato paste to deepen the tomato flavor
- 1 teaspoon sugar to balance acidity from tomatoes
- Fresh parsley (optional garnish), chopped
Each ingredient contributes to the French Goulash’s hearty, comforting experience we enjoy time and again.
Equipment Needed
To prepare our French goulash recipe perfectly, gathering the right equipment is essential. Each tool plays a crucial role in achieving the stew’s rich flavors and tender texture. Here’s what we need:
- Large heavy-bottomed pot or Dutch oven: This ensures even heat distribution, allowing the beef to brown nicely and the stew to simmer without burning.
- Sharp chef’s knife: Precise chopping of onions, garlic, carrots, and bell peppers is easier with a sharp knife, creating uniform pieces that cook evenly.
- Cutting board: Use a sturdy surface dedicated for chopping your vegetables and beef.
- Wooden spoon or heat-resistant spatula: Ideal for stirring and scraping the pot without damaging its surface.
- Measuring spoons and cups: Accurate measurements of paprika, thyme, olive oil, and other ingredients ensure balanced flavors.
- Ladle: For serving the finished goulash neatly while capturing the flavorful broth.
- Bowl: To hold chopped vegetables or temporarily store beef before cooking.
| Equipment | Purpose |
|---|---|
| Large heavy-bottomed pot or Dutch oven | Even cooking and simmering of stew |
| Sharp chef’s knife | Precise chopping of meat and vegetables |
| Cutting board | Safe and convenient chopping surface |
| Wooden spoon or heat-resistant spatula | Gentle stirring and scraping of pot |
| Measuring spoons and cups | Accurate ingredient portioning |
| Ladle | Easy serving of goulash stew |
| Bowl | Holding prepared ingredients before cooking |
Having this equipment ready helps us streamline the cooking process, focusing on layering flavors for our authentic French goulash. Let’s gather these essentials before we move on to the delicious cooking steps.
Prep Work
Before we dive into cooking our French Goulash, it’s essential to handle the prep work carefully. Proper preparation sets the foundation for a rich, flavorful stew and ensures smooth cooking from start to finish.
Preparing the Meat
For the heart of our French Goulash, we use high-quality beef chuck cut into uniform 1-inch cubes. This size helps the meat cook evenly and become tender without drying out. Here’s how we prepare the meat:
- Trim excess fat gently to avoid greasy stew while retaining enough for flavor.
- Pat dry the beef cubes with paper towels. This is crucial for achieving a good sear which locks in juices.
- Season lightly with salt and pepper before browning. This step enhances flavor development.
Chopping the Vegetables
Our goulash gets its vibrant color and layers of flavor from fresh vegetables. Precision in chopping ensures each ingredient cooks properly and melds into the stew’s texture.
| Vegetable | Preparation | Purpose in Goulash |
|---|---|---|
| Onions | Peel and slice thinly | Adds sweetness and depth |
| Garlic | Mince finely | Infuses aromatic warmth |
| Carrots | Peel and dice into small cubes | Adds sweetness and texture |
| Bell Peppers | Core, seed, and chop into strips | Provides color and mild tang |
We recommend using a sharp chef’s knife and a sturdy cutting board for efficient and safe chopping. Keeping vegetable pieces consistent in size helps them soften evenly during cooking—key for the well-balanced texture typical of a classic French Goulash.
Cooking Instructions
Follow these steps carefully to develop the robust flavors and tender texture characteristic of French Goulash. Each phase builds on the last, creating a stew rich in paprika and aromatic spices.
Browning the Meat
- Heat 2 tablespoons of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
- Once hot, add the seasoned beef cubes in a single layer. Avoid overcrowding to ensure proper searing.
- Sear the meat for 3-4 minutes without stirring until a deep brown crust forms on one side.
- Turn the cubes and brown all sides evenly. This step locks in juices and develops a rich flavor base.
- Remove the browned beef with a slotted spoon and set aside on a plate.
Cooking the Onions and Peppers
- In the same pot, reduce heat to medium and add 1 large chopped onion, stirring to scrape up browned bits.
- Cook until the onion becomes translucent and golden, about 5 minutes.
- Add 2 chopped bell peppers (ideally red and yellow for sweetness and color).
- Stir and cook vegetables until softened, approximately 4-5 minutes.
- Toss in 3 minced garlic cloves, stirring for 1 minute until fragrant to infuse the base with aroma.
Adding Spices and Tomatoes
- Sprinkle in 2 tablespoons sweet paprika, 1 teaspoon dried thyme, and 1 bay leaf.
- Stir the spices into the vegetable mix to release their essential oils; this awakens the flavor profile.
- Add 2 tablespoons tomato paste and stir thoroughly, coating the vegetables and spices.
- Pour in 4 cups beef broth and 1 teaspoon sugar to balance acidity.
- Return the browned beef to the pot, submerging it in the liquid.
Simmering the Goulash
- Bring the mixture to a gentle boil.
- Reduce heat to low, cover the pot with a lid slightly ajar to allow steam escape.
- Simmer the stew for 1.5 to 2 hours, stirring occasionally to prevent sticking.
- Check tenderness by piercing beef cubes; they should be fork-tender and flavorful.
- Adjust seasoning with salt and pepper to taste before serving.
| Step | Key Actions | Time | Purpose |
|---|---|---|---|
| Browning the Meat | Sear beef cubes in olive oil | 8-10 minutes total | Locks in juices and creates flavor crust |
| Cooking Onions & Peppers | Sauté onions, peppers, garlic | 10-11 minutes | Builds aromatic vegetable base |
| Adding Spices & Tomatoes | Incorporate paprika, thyme, paste | 5 minutes | Releases spice oils, deepens flavor |
| Simmering the Goulash | Slow cook on low heat | 90-120 minutes | Tenderizes meat, melds flavors |
“Browning the beef is the cornerstone of our French Goulash, guaranteeing depth and richness in every bite.”
By following these precise steps, our authentic French Goulash emerges as a hearty embrace of tender beef, smoky paprika, and vibrant vegetables.
Serving Suggestions
To fully enjoy our French Goulash, serving it thoughtfully enhances both presentation and flavor experience. Here are our top ideas to complement this rich, hearty stew:
- Pair with Creamy Mashed Potatoes
The smooth, buttery texture of classic mashed potatoes balances the smoky paprika and tender beef perfectly. We recommend piping the mashed potatoes beside or beneath the goulash to soak up every drop of delicious sauce.
- Accompany with Buttery Egg Noodles
Wide egg noodles tossed with a bit of butter are a traditional favorite. Their lightness contrasts the stew’s richness while adding a satisfying mouthfeel.
- Serve with Rustic Crusty Bread
Thick slices of freshly baked country bread or a baguette make excellent vehicles for scooping up the tender meat and sauce. We suggest serving warm to maximize comfort.
- Add a Fresh Green Salad
To balance the richness, a crisp green salad tossed with a lemon vinaigrette delivers brightness and texture contrast. Arugula or mixed greens work well, garnished with shaved radishes or cucumber.
- Top with Fresh Herbs and Sour Cream
A dollop of sour cream or crème fraîche adds tang and creamy freshness while chopped parsley or chives contribute vibrant color and herbal notes. This garnishing step enhances both flavor and visual appeal.
| Serving Option | Texture | Flavor Role | Recommended Garnishes |
|---|---|---|---|
| Mashed Potatoes | Creamy | Balances smoky, tender | Butter, parsley |
| Egg Noodles | Soft, light | Traditional, neutral base | Butter, cracked black pepper |
| Crusty Bread | Crunchy, chewy | Soaks sauce, adds texture | Olive oil, garlic |
| Green Salad | Crisp, fresh | Bright contrast | Lemon vinaigrette, radishes |
| Sour Cream & Herbs | Creamy, herbal | Adds tang and freshness | Parsley, chives |
Tip: For a wine pairing, opt for a medium-bodied red like Pinot Noir or Merlot that complements the paprika and beef without overwhelming the palate.
Let’s plate our French Goulash with one or a combination of these accompaniments to elevate the dining experience at your next cozy meal.
Make-Ahead and Storage Tips
Preparing French Goulash ahead of time not only saves us effort on busy days but also allows the flavors to deepen for an even richer taste. Here are our top tips for making ahead and storing this hearty stew effectively.
Make-Ahead Tips
- Cook in advance: Prepare the goulash fully and let it cool to room temperature before refrigeration. The stew’s spices and slow-cooked beef benefit from resting, making the flavors more harmonious the next day.
- Reheat gently: Warm the goulash over low heat on the stove to maintain tender beef and prevent breaking down the sauce. Stir occasionally to heat evenly.
- Freeze for longer storage: Portion the cooled stew into airtight containers or heavy-duty freezer bags. Label and date each container to keep track.
Storage Guidelines
Proper storage keeps our French Goulash delicious and safe to enjoy later. Refer to the table below for recommended times and conditions:
| Storage Method | Container Type | Duration | Notes |
|---|---|---|---|
| Refrigerator | Airtight container | Up to 4 days | Cool completely before refrigerating |
| Freezer | Airtight container/freezer bag | Up to 3 months | Thaw overnight in the fridge before reheating |
Thawing and Reheating
To preserve the integrity of the stew’s texture and flavor:
- Thaw overnight in the refrigerator for best results.
- Reheat slowly on medium-low heat to avoid overcooking the beef.
- Add a splash of beef broth or water if the sauce thickens too much during reheating.
- Stir occasionally to prevent sticking and ensure uniform temperature.
Additional Tips
- Avoid refreezing once thawed to maintain quality and safety.
- Utilize clear, labeled containers for easy identification.
- When making large batches, freeze in individual portions for quick meals later.
Conclusion
French goulash offers a wonderful blend of rich flavors and comforting textures that make it a standout dish for any occasion. With simple ingredients and straightforward steps, it’s a recipe that fits perfectly into our busy lives while still delivering a satisfying meal.
Trying this recipe brings a touch of French culinary tradition to our table, inviting us to enjoy hearty, home-cooked goodness. Whether served fresh or saved for later, it’s a dish that promises warmth and flavor in every bite.
Frequently Asked Questions
What is French goulash?
French goulash is a hearty beef stew seasoned with paprika and garlic, featuring a French twist with fresh vegetables like bell peppers and carrots. It’s richer and less spicy than the traditional Hungarian version.
What ingredients do I need for French goulash?
Key ingredients include beef chuck, onions, garlic, carrots, bell peppers, sweet paprika, thyme, bay leaf, olive oil, beef broth, tomato paste, and a touch of sugar for balanced flavor.
What equipment is essential for making French goulash?
You need a large heavy-bottomed pot or Dutch oven, a sharp chef’s knife, a sturdy cutting board, a wooden spoon or spatula, measuring spoons and cups, a ladle, and a bowl for prepping ingredients.
How do I prepare the beef for French goulash?
Cut beef chuck into uniform 1-inch cubes, trim excess fat, pat dry, and season lightly with salt and pepper to ensure proper browning and juicy, tender meat.
How is French goulash cooked?
First, brown the beef, then sauté onions and peppers. Add spices, tomato paste, and broth, then simmer slowly until the meat is tender and flavors meld together.
What can I serve with French goulash?
French goulash pairs well with creamy mashed potatoes, buttery egg noodles, crusty bread, or a fresh green salad. Garnish with sour cream or fresh herbs to enhance flavor.
Can I make French goulash ahead of time?
Yes, French goulash tastes even better the next day. Cook, cool, and store it in airtight containers in the fridge for up to 3 days or freeze for up to 3 months.
How do I reheat French goulash?
Reheat gently over low heat on the stove or in the microwave, stirring occasionally to preserve tenderness and flavor without drying out the stew.
Is French goulash spicy?
French goulash is mildly spiced, focusing on smoky paprika and herbs rather than strong heat, making it suitable for those who prefer a rich but gentle flavor.
What wine pairs well with French goulash?
Medium-bodied red wines like Pinot Noir or Merlot complement French goulash nicely, balancing the stew’s richness and enhancing the dining experience.