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Betty Crocker's one-pot goulash delivers that classic comfort food experience with tender beef, hearty potatoes, and a rich paprika-infused sauce. This recipe captures the essence of homemade goulash in a single pot, where beef stew meat and potatoes simmer together until fork-tender.
The secret lies in slow cooking, which transforms tough cuts into melt-in-your-mouth perfection while developing deep, savory flavors.
What makes this goulash truly special is the balance of spices and the simplicity of preparation. You'll start with a basic browned beef base, then build layers of flavor using paprika, garlic, and tomato paste—all classic elements of traditional goulash.
The potatoes absorb the rich, aromatic broth, creating a satisfying one-pot meal that's perfect for busy weeknights or family dinners.
By the time you're done, you'll have a steaming pot of goulash with tender beef, perfectly cooked potatoes, and a sauce that's rich yet not overly heavy.
The aroma alone will have everyone gathering around the table, and each bite delivers that comforting combination of meaty, herby, and slightly sweet flavors that define goulash.
This recipe serves six and can be easily doubled for larger gatherings. The one-pot method means minimal cleanup, and leftovers reheat beautifully. Serve it with crusty bread to soak up every last drop of that delicious sauce—because in this kitchen, we believe good food deserves good company.
Ingredients for betty crocker goulash
Six ingredients make this classic goulash—just one pot, big flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Stew Meat 🥩 | 2 lb | Cut into 1-inch cubes |
| Yellow Onions 🧅 | 1 whole | Chopped into 1/2-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced, not pre-minced jar |
| Russet Potatoes 🥔 | 2 lb | Cut into 1-inch cubes |
| Tomato Paste 🍅 | ¼ cup | Squeeze tube or canned |
| Sweet Paprika 🌶️ | 2 tbsp | Smoked works too |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Olive Oil 🫒 | 2 tbsp | For browning beef |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening sauce |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
The beef is everything. Stew meat (not ground) gives that signature tender texture—Costco or Walmart usually have it pre-cut, but check the meat section if not. For the paprika, Penzeys or McCormick make solid sweet varieties, but the store brand works too. The potatoes? Russets hold up best to long cooking. If you can't find stew meat, chuck roast cut into cubes works in a pinch. Just don't use sirloin—it'll stay tough. The tomato paste can be the squeeze tube kind (Trader Joe's sells them) or canned—no judgment either way.
No beef broth? Water plus 1 beef bouillon cube gets you close. Short on paprika? 1 tsp chili powder plus 1 tsp cumin mimics that smoky depth. The thyme is flexible—dried works perfectly at the same amount, but fresh is brighter. For the flour, all-purpose is fine, but if you've got cornstarch, use that instead for a lighter sauce. The bay leaves? Toss 'em in whole and fish 'em out before serving—no one wants to bite into one. And if you're doubling the recipe, just double everything—this thing scales beautifully.
This reheats like a dream—tastes even better the next day once all the flavors meld. Keeps 4-5 days in the fridge or 3 months frozen. I always make a double batch because leftovers make the best lunches. Store in the pot or portion into containers—your call. The sauce thickens as it cools, so if it's too thick when reheating, just add a splash of broth or water. And if you've got crusty bread? Don't skip it—that sauce is made for soaking.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots—just brown the beef, toss in the onions and garlic, add the rest, and let it simmer. The potatoes soften right in the sauce, so no extra bowls or straining. Honestly, my lazy nights thank me every time.
- Rich Without Fuss: That tomato paste? It’s the secret weapon—deepens the flavor instantly, no fancy reductions needed. The beef stays tender, the potatoes get that buttery, fluffy edge, and the garlic? Oh, it sneaks up on you with a warmth that lingers. (Yes, even my garlic-averse husband asks for seconds.)
- Leftovers That Save Me: This recipe doubles easily, and the flavor actually improves the next day. I freeze portions for those “I don’t know what to eat” nights, and it’s still hearty and satisfying. Between us, it’s my go-to for game days or when my college-aged kids roll in hungry.
- Budget-Friendly Comfort: Ground beef and potatoes stretch forever, and the onions/garlic add layers of taste without costing a fortune. I’ll be real: this is the kind of meal that makes me feel like I’m feeding a crowd without breaking the bank. Plus, it’s the only dish my picky eaters won’t complain about.
Step-by-step instructions for betty Crocker goulash recipe
This one-pot goulash delivers rich, paprika-kissed beef and tender potatoes with minimal cleanup.
Sear the Beef for Deep Flavor
Heat a large Dutch oven over medium-high heat and add the 2 tablespoons olive oil. Once shimmering, add the 2 pounds beef stew meat cut into 1-inch cubes in a single layer, working in batches if needed. Let them sear undisturbed for 3-4 minutes until deep brown on all sides. This step builds flavor through the Maillard reaction—don't rush it.
Once browned, transfer the beef to a plate and set aside. In the same pot, add the 1 whole yellow onion chopped into ½-inch pieces and the 4 cloves minced garlic. Cook for 3-4 minutes until the onions soften and become translucent. You'll smell the garlic release its aromatic oils—this is when the foundation of your goulash begins to develop.
Build the Sauce Base
Reduce the heat to medium and sprinkle the 2 tablespoons sweet paprika and 1 tablespoon all-purpose flour over the onions. Stir constantly for 1 minute to toast the paprika—this deepens its flavor and prevents a raw taste. Gradually pour in the 2 cups beef broth while stirring to avoid lumps.
Add the 0.25 cup tomato paste, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer, then return the beef to the pot. Stir in the 1.5 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon dried thyme, and 2 whole bay leaves. Let the mixture simmer uncovered for 15 minutes—this allows the flavors to meld and the meat to begin tenderizing.
Add Potatoes and Simmer
Add the 2 pounds russet potatoes cut into 1-inch cubes to the pot. Stir gently to combine with the beef and sauce. The potatoes should be mostly submerged, but don't worry if they're not completely covered—they'll absorb the liquid as they cook. Bring the mixture back to a gentle simmer and cover the pot.
Reduce the heat to low and let the goulash cook for 45-50 minutes, stirring occasionally. You'll know it's ready when the potatoes are fork-tender and the beef is easily shredded with a fork. The sauce should have thickened slightly, coating the potatoes and beef in a rich, paprika-infused broth. If it's too thin, uncover and simmer for another 5-10 minutes to reduce.
Finish and Serve
Remove the 2 whole bay leaves before serving. Taste and adjust seasoning if needed—you might want to add a pinch more salt or pepper to suit your preference. The goulash should be hearty and flavorful, with tender beef and potatoes swimming in a thick, savory sauce.
Serve immediately, straight from the pot, with crusty bread or over buttered egg noodles. The leftovers taste even better the next day as the flavors continue to develop. This one-pot meal is perfect for feeding a crowd or prepping ahead for busy weeknights.
Pro Tips For Making Betty Crocker Goulash
- Brown the Beef First: I learned this the hard way—skipping the browning step means your goulash will taste more like stewed beef than rich, caramelized goulash. Use a heavy pot (like Dutch oven) and cook the beef stew meat over medium-high heat until deep brown on all sides, about 5-6 minutes total. This isn’t just for flavor; it’s the foundation of the dish.
- Dice Onions Like Dice: Betty Crocker’s recipe calls for onions, but don’t just chop them roughly—cut them into small, even dice (about 1/4-inch). This ensures they cook through evenly and blend into the sauce instead of sitting as identifiable chunks. I used to rush this, and it always made the texture uneven.
- Don’t Rush the Tomato Paste: After burning three batches, I finally figured out: cook the tomato paste low and slow. Once you stir it into the beef mixture, reduce the heat to medium-low and let it simmer for at least 5 minutes. This prevents a bitter, raw taste and lets the flavors meld properly—yes, even if you’re impatient like me.
- Parboil Potatoes Separately: My grandmother swore by this, and she was right: parboil the Russet potatoes for 5-7 minutes before adding them to the goulash. This ensures they soften evenly without turning to mush. Drain well and gently stir them in during the last 15 minutes of cooking—no need to overcrowd the pot.
Common mistakes when making your betty crocker goulash
Skipping the Sear
Skipping the beef sear is the fastest way to ruin your goulash. That deep brown crust from the Maillard reaction is where all the flavor lives—it builds complexity that you just can't get any other way. I've made this mistake when I'm in a rush, and the result?
Bland, mushy beef that tastes like it's been boiled instead of slow-cooked. Take the extra 10 minutes to sear the beef properly—your taste buds will thank you. 🔥
Under-Salting Early
Many home cooks hold back on salt, thinking they can adjust later. Big mistake! Salt needs time to penetrate the beef and potatoes as they cook. If you under-salt early, you'll end up with a dish that needs way more salt than you'd add at the end.
Start with the full 1.5 teaspoons of salt in the recipe, taste after 30 minutes of cooking, and adjust then if needed. Trust the process.
Overcrowding the Pot
Adding all the potatoes at once without enough room can lead to steaming instead of browning. The potatoes need space to develop a slight crust, which adds texture and prevents mushiness.
If your Dutch oven looks crowded, cook the potatoes in batches—first brown the onions and beef, then add half the potatoes, cook for 20 minutes, then add the rest. This ensures even cooking and better texture throughout. 🥔
Ignoring the Simmer Time
Rushing the simmer time is a common mistake that leads to tough beef and undercooked potatoes. The beef needs that 45-50 minute low-and-slow cook to break down into tender perfection. Skipping this step leaves you with chewy meat that's barely edible.
Set a timer and let it do its thing—patience is key here. The longer it simmers, the better the flavors meld together.
Using the Wrong Pot
A non-stick or thin pot won't hold up to the long cooking time. You need a heavy-bottomed pot like a Dutch oven to distribute heat evenly and prevent hot spots that can burn your goulash. If you don't have one, a heavy stainless steel pot works in a pinch.
Avoid aluminum or thin pans—they'll warp or burn the bottom of your dish. Invest in a good pot if you can—it makes all the difference. 🍲
Forgetting to Skim Fat
As the goulash cooks, fat rises to the surface and can make the sauce greasy. Skim off excess fat after 30 minutes of cooking to keep the sauce balanced and flavorful.
I use a large spoon to scoop it off—it's a small effort that makes a big difference in the final texture. This step is especially important if you're using a higher-fat cut of beef, like chuck roast. 💡
Nutrition facts
Frequently asked questions
Can I make this goulash in a slow cooker?
For a slow cooker version, brown the beef and onions on the stovetop first, then transfer everything to the slow cooker. Add the potatoes, broth, and remaining ingredients, then cook on low for 6-7 hours or high for 3-4 hours. The slow cooker method actually enhances the tenderness of the beef. Just stir occasionally and adjust seasoning at the end.
What can I substitute if I don't have beef stew meat?
You can use chuck roast or stewing beef cut into 1-inch cubes as direct substitutes. For a quicker option, try ground beef (80/20 blend) or even lamb shoulder for a different flavor profile. Just be aware that ground beef will cook faster and may need less simmering time. Never use sirloin or tenderloin—they're too lean and will stay tough.
How do I make this goulash spicier?
For extra heat, add ½ teaspoon cayenne pepper or 1 teaspoon hot paprika when building the sauce base. You can also stir in 1-2 diced jalapeños with the onions or add 1 tablespoon red pepper flakes at the end. For a smoky kick, swap half the sweet paprika for smoked paprika. Always taste before serving to adjust to your preferred spice level.
Can I freeze this goulash?
Yes, this goulash freezes beautifully! Let it cool completely, then transfer to airtight containers or freezer bags. It keeps for up to 3 months in the freezer. Thaw overnight in the refrigerator before reheating. When reheating from frozen, add 2-3 tablespoons extra broth to prevent drying out. The flavors actually improve after freezing, making it perfect for meal prep.
What's the best way to serve this goulash?
This hearty goulash pairs perfectly with crusty bread or egg noodles to soak up the rich sauce. For a complete meal, serve with a simple green salad and a dollop of sour cream. The leftovers make excellent sandwiches—just layer goulash on toasted bread with a slice of cheddar cheese. It's also great over mashed potatoes or with a side of steamed carrots for extra veggies.