Oh, how I love a big pot of Cheesy Beef Goulash simmering on my stove! This isn’t just any goulash – it’s my grandmother’s recipe, perfected over decades of cold winters and family gatherings. The moment that rich tomato sauce starts bubbling with tender beef and those caraway seeds hit the pan, my whole kitchen smells like comfort. Trust me, once you try this version with its gooey cheddar topping, you’ll understand why it’s been our family’s go-to cold-weather dish for generations. It’s hearty, it’s cheesy, and after 20 years of making it, I can confidently say it’s foolproof.
Why You’ll Love This Cheesy Beef Goulash
This isn’t just another stew—it’s a hug in a bowl with some serious personality. Here’s why it’ll become your new favorite:
- Comfort food magic: That first bite of tender beef swimming in rich tomato sauce with melted cheese? Pure nostalgia.
- Easy weeknight win: Just brown, simmer, and melt—no fancy techniques, just big flavors.
- Flavor bomb: Caraway seeds and paprika create that signature Hungarian depth you can’t get from store-bought sauces.
- Cheese pull perfection: That blanket of cheddar turns bubbly and golden—who can resist?
- Better next day: Like all great stews, the flavors deepen overnight (if leftovers even last that long!).
Ingredients for Cheesy Beef Goulash
Gathering the right ingredients is half the battle with this recipe – and trust me, I’ve learned the hard way that shortcuts don’t pay off here! Here’s exactly what you’ll need (and yes, I’m that person who measures garlic with my heart, but I’ll give you the official amounts):
- 1 lb beef stew meat, cut into 1-inch cubes (chuck works best for tenderness)
- 1 medium onion, chopped (about 1 cup – I prefer yellow for sweetness)
- 2 cloves garlic, minced (or 1 heaping teaspoon if you’re using pre-minced)
- 1 bell pepper, diced (any color works, but red adds nice sweetness)
- 1 can (14 oz) diced tomatoes with their juices (don’t drain – that liquid’s gold!)
- 2 tbsp tomato paste (that little can in your fridge will finally get used)
- 1 tsp paprika (sweet Hungarian if you can find it – it makes a difference)
- 1 tsp caraway seeds (don’t skip these – they’re the secret flavor weapon)
- 1 cup shredded cheddar cheese (sharp cheddar melts beautifully)
- 1 tbsp olive oil (for browning – vegetable oil works in a pinch)
- Salt and pepper to taste (I start with 1/2 tsp salt and go from there)
How to Make Cheesy Beef Goulash
Alright, let’s get cooking! I’ve made this recipe so many times I could do it in my sleep, but here’s exactly how to nail it on your first try:
- Brown that beef: Heat olive oil in your heaviest pot over medium-high heat. Pat your beef cubes dry (this is crucial for browning!) and cook them in a single layer until they get a nice crust, about 3 minutes per side. Don’t crowd the pan; do batches if needed.
- Sweat the veggies: Lower the heat to medium and toss in your onions, garlic, and bell pepper. Cook until they soften and smell amazing, about 5 minutes. Scrape up all those tasty browned bits from the beef!
- Build the sauce: Stir in diced tomatoes, tomato paste, paprika, and caraway seeds. The tomato paste should coat everything. Let it cook for 1 minute to deepen the flavor.
- Simmer to perfection: Reduce the heat to low, cover, and let it bubble gently for 45 minutes. Stir occasionally; you’ll know it’s ready when the beef shreds easily with a fork.
- Cheese time: Remove from heat and sprinkle cheese evenly over the top. Cover for 2 minutes to let it melt into gooey perfection, no stirring needed!
Pro Tips for Perfect Cheesy Beef Goulash
- Brown in batches: Overcrowding the pan steams meat instead of browning it. Be patient, that crust equals flavor!
- Taste as you go: After 30 minutes of simmering, check seasoning. Need more paprika? More caraway? Make it yours.
- Cheese hack: For extra melty cheese, shred it yourself; pre-shredded has anti-caking agents that make it grainy.
- Low and slow: If your sauce reduces too fast, add a splash of beef broth or water and lower the heat.
Ingredient Notes & Substitutions
After years of tweaking this recipe, I’ve learned exactly which ingredients make or break this goulash and where you can bend the rules when needed!
- Caraway seeds: These tiny flavor bombs are non-negotiable for authentic Hungarian taste. If you must substitute, try 1/2 tsp fennel seeds (different but still tasty).
- Cheese choices: Sharp cheddar melts beautifully, but mozzarella or Monterey Jack work too. For lactose-free, Violife’s cheddar-style shreds melt shockingly well!
- Tomato paste: That concentrated flavor is key. In a pinch, use 1/4 cup tomato sauce reduced by half in a pan.
- Beef cuts: Stew meat’s convenient, but a chuck roast cubed at home gives better texture. Ground beef works (brown it first) but loses that stew-like heartiness.
One golden rule? Never skip browning the meat as caramelization builds the whole flavor foundation! Check out more family recipes for inspiration.
Serving Suggestions for Cheesy Beef Goulash
This goulash is a complete meal on its own, but oh, how I love dressing it up! Here are my favorite ways to serve it after years of family taste tests:
- Crusty bread: A must for soaking up every last drop of that cheesy tomato sauce. I bake my own, but a good baguette works wonders.
- Creamy mashed potatoes: The ultimate comfort combo. Ladle the goulash right over the top for the coziest plate you’ll ever eat.
- Simple salad: A crisp cucumber and tomato salad cuts through the richness perfectly.
Don’t forget the finishing touches! A sprinkle of fresh parsley or chives adds color, and a dollop of sour cream makes it extra indulgent.
Storage & Reheating Instructions
Here’s the good news: this goulash tastes even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in freezer-safe bags (lay flat to save space) for up to 2 months. When reheating, add a splash of water or broth to loosen the sauce, about 2 tablespoons per serving. Warm gently on the stovetop over medium-low heat, stirring occasionally until bubbly. The cheese will melt right back into that glorious gooeyness!
Cheesy Beef Goulash Nutritional Information
Let’s talk numbers (but don’t let them scare you away from seconds!). One hearty bowl of this goulash packs about 420 calories, with 35g of protein to keep you full and 22g of fat, mostly from that glorious cheese and beef. You’re looking at 18g carbs per serving, with 3g fiber from all those veggies. Of course, these numbers can vary based on your exact ingredients (like how generous you are with the cheese, no judgment here!). I always say good food nourishes the soul first, but it’s nice to know what’s fueling your body too.
FAQs About Cheesy Beef Goulash
After years of making this recipe for friends and family, I’ve heard every question imaginable! Here are the answers to the ones I get most often:
Can I use ground beef instead of stew meat?
Absolutely! Brown it well first (drain excess fat if needed), but know the texture will be different, more like a hearty meat sauce than traditional goulash.
How can I thicken the sauce if it’s too thin?
Mix 1 tbsp cornstarch with 2 tbsp cold water, then stir into the simmering goulash. Or just let it cook uncovered for 5 extra minutes, problem solved!
What’s the best cheese for melting?
Sharp cheddar is my go-to, but Monterey Jack or young Gouda work beautifully, too. Pro tip: Always shred your own pre-shredded cheese doesn’t melt as smoothly.
Can I make this in a slow cooker?
You bet! Brown the meat first (don’t skip this!), then transfer everything except the cheese to the slow cooker. Cook on low 6-8 hours, then add cheese before serving.
Now that you’re armed with all my secrets, it’s your turn! Try this recipe and tag me with your cheesy masterpieces. I can’t wait to see your take on my family’s favorite comfort food.
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“Cheesy Beef Goulash: 20-Year Secret for Ultimate Comfort”
- Total Time: 65 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A hearty and comforting dish with tender beef, rich tomato sauce, and melted cheese.
Ingredients
- 1 lb beef stew meat, cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp caraway seeds
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add beef and cook until browned on all sides.
- Stir in onion, garlic, and bell pepper. Cook until softened.
- Add diced tomatoes, tomato paste, paprika, and caraway seeds. Stir well.
- Simmer for 45 minutes, stirring occasionally.
- Sprinkle cheese on top and let melt before serving.
Notes
- For extra spice, add a pinch of cayenne pepper.
- Serve with crusty bread or over mashed potatoes.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg