Sauerkraut and Beef Goulash with Paprika

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A rustic Hungarian-inspired goulash combining tender beef chunks with tangy sauerkraut and smoky paprika for deep flavor. This Hungarian-inspired beef recipe, ready in about 110 minutes, pairs beef chuck, cut into 1-inch cubes, vegetable oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 1 large, sliced yellow onion
• 4, minced garlic cloves
• 2 tbsp sweet paprika
• 1 tsp caraway seeds
• 3 cups beef broth
• 3 cups, drained sauerkraut
• 2 tbsp tomato paste
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup, for serving sour cream
• 2 tbsp, chopped, for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Add 1.5 lbs beef chuck cubes seasoned with 1 tsp salt and 1/2 tsp black pepper. Brown the beef on all sides for 6-8 minutes, then remove and set aside.
2. Step 2: Reduce heat to medium, add 1 large sliced yellow onion and sauté for 5 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves, 2 tbsp sweet paprika, and 1 tsp caraway seeds, cooking for 1 minute until aromatic.
4. Step 4: Return the beef to the pot along with 2 tbsp tomato paste, stirring to coat. Pour in 3 cups beef broth and bring to a simmer.
5. Step 5: Cover and cook on low heat for 1 hour until beef is tender.
6. Step 6: Add 3 cups drained sauerkraut, 1/2 tsp salt, and 1/2 tsp black pepper. Stir well and simmer uncovered for another 20 minutes to blend flavors.
7. Step 7: Serve hot topped with 1/2 cup sour cream and 2 tbsp fresh chopped parsley.