• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Balkan Recipes
  • About BLB
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×
    Balkan Lunch Box > Recipes > Slovenian recipes > Old Fashioned Goulash with Beef and Mushrooms

    Old Fashioned Goulash with Beef and Mushrooms

    Published: Apr 6, 2021 · Modified: Apr 1, 2022 by Aida

    Jump to Recipe Jump to Video Print Recipe

    Old fashioned goulash with beef and mushrooms the way it’s done in the Balkans and Eastern Europe. This is an easy recipe for a classic stew with diced beef and lots of paprika. Oh, and you know what else? It’s d-e-l-i-c-i-o-u-s!

    Stew in a pan, sideview.
    Jump to:
    • Old Fashioned Goulash Origins
    • Ingredients
    • Ingredient Notes
    • Best Meat for Old Fashioned Goulash
    • Lightning-fast Instructions
    • Expert Tips
    • What To Serve Goulash With 
    • Similar Recipes
    • Would You Do Me a Favor?
    • Old Fashioned Goulash with Beef and Mushrooms
    • Dinner Then Dessert

    Old Fashioned Goulash Origins

    This dish was brought to the Balkans by the Austro-Hungarians. Because of this, Balkan and Hungarian versions of the recipe are alike. Think of it as the old-fashioned goulash. 

    However, you’re probably wondering what the is difference between American and Hungarian goulash. 

    There are several differences. You could even say they’re completely different dishes. 

    American goulash is made by mixing a ground beef sauce with elbow macaroni. It’s also known as American chop suey and Johnny Marzetti. (The latter is more of a casserole.) 

    Hungarian and Balkan goulash leans towards a stew. It’s made with larger chunks of beef simmered for a long time with different veggies. Infused with fragrant paprika, this goulash is served both with sides and/or as a standalone dish. 

    There is a traditional Bosnian Beef Sauce I make that’s very similar. Equally yummy, it’s the reason why until recently I almost never made goulash at home. What changed the game for me was the addition of mushrooms! 

    This is now one of my favorite go-to recipes. I hope it becomes yours too!

    Ingredients

    Ingredients needed to make the recipe.

    Ingredient Notes

    Butter: For a truly old-fashioned feel sub with lard. 

    Meat: Best cuts to use are tougher ones like beef neck bones, chuck roll, shoulder, and beef round. However, you can get away with “younger” meats like veal. 

    Mushrooms: Sub with fresh shiitake mushrooms for an even meatier taste.

    Paprika: Balkan goulash is usually made with sweet or mild paprika. However, adding spicy paprika really intensifies the flavor.

    Seasonings: Additional seasonings that go great in this sauce include marjoram, cumin, and thyme. 

    Tomato Sauce: Sub with tomato paste mixed in water. Check out the ratios here.

    Vegetables: While just a few veggies were used (garlic, onion, and mushrooms), you’re welcome to include potatoes, carrots, and tomatoes. This isn’t a stew that you should overload with veggies. (Here are a few that you can.) Goulash is a dish that primarily crowns the meat. 

    Wine: Sub 1 cup of broth with 1 cup of red wine.  Merlot and Pinot Noir work well. 

    Best Meat for Old Fashioned Goulash

    There is an expectation that classic goulash has flavorful chunks of meat that fall apart when you pick it up with utensils. 

    This is achieved by a long simmer of tougher beef cuts with little to no fat. 

    These include: 

    • beef neck bones, 
    • chuck roll, 
    • shoulder, and 
    • beef round. 

    However, I’ve done it with softer cuts too, even veal.  As long as you watch the meat, and adjust your timing and method slightly your dish will come out amazing! 

    Lightning-fast Instructions

    Our lightning-fast instructions are here to give you an idea of how to make this goulash with beef and mushrooms. For more detailed information look at the recipe card below!

    Steps to make the recipe.
    1. Simmer beef in beef broth (15-20 min).*
    2. Add onion, garlic and seasonings. Continue simmering (20 min). 
    3. Add butter, sugar and tomato sauce. Continue simmering (20 min). 
    4. Add mushrooms. Continue simmering (10 min). 
    5. Garnish and serve with a side of choice.

    *If using veal, skip step 1 and simmer everything on oil. However, season the meat with paprika first.  

    Expert Tips

    Preparing goulash meat: Remove tendons (and similar) and cut meat into larger equally sized chunks.  

    Boiling the meat: Boiling meat in stock allows for the meat to soften. It also cuts down on total simmering time in a big way. For extra hard meat boil a little bit longer.  

    “Younger” meat: If using tender meat cuts, or veal, skip boiling. Instead, start by seasoning meat chunks with paprika first. Then in the pan heat up 2-3 tablespoons of oil and simmer meat, garlic, onion, and remaining seasonings on low for 10-15 minutes. Other steps are the same. 

    Another side view of the dish.

    What To Serve Goulash With 

    • Couscous
    • Fried Mini Breads
    • Homemade Bread  
    • Rice  
    • Polenta  
    • Pasta

    Keep leftovers in the fridge for 2-3 days. If planning to freeze the stew add another cup of broth during cooking. 

    Similar Recipes

    • Bamija (Okra sauce)
    • Ground beef patties
    • Red wine veal schnitzels
    • Bosnian Veal Sauce

    Would You Do Me a Favor?

    If you make today's Old Fashioned Goulash and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

    You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.  

    Prijatno and bon appetit!

    Stew in a pan, sideview.

    Old Fashioned Goulash with Beef and Mushrooms

    Aida
    Mushroom goulash is an easy goulash recipe fantastic for older cuts of beef, but even better made with rump steak (sirloin). This simple dish is enriched with mushrooms which endow this perfect goulash taste with hints of earthiness.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Total Time 1 hour hr 25 minutes mins
    Course Main Course
    Cuisine Bosnian, Croatian, Serbian, Slovenian
    Servings 4
    Calories 450 kcal

    Ingredients
     
     

    • 1 - 1.5 pounds beef chuck roll, beef neck bones, shoulder or beef round, diced
    • 3 cups beef broth or 1 beef bouillon cube melted in 3 cups of warm water
    • 1 yellow onion medium, diced; or 1 tablespoon onion powder
    • 1 garlic clove minced; or ⅛ teaspoon garlic powder
    • 1 tablespoon paprika mild or hot
    • Salt and pepper to taste
    • 2 tablespoons butter
    • 6 ounces tomato sauce puree
    • 1 teaspoon sugar
    • 10-12 ounces mushrooms penny bun, cremini, portabello or a mix, diced
    • Handful fresh parsley to garnish

    Instructions
     

    • In a deep pan or pot combine beef and beef broth. Simmer on low to medium for 15-20 minutes.
    • Add onion (or onion powder), garlic (or garlic powder), paprika, salt and pepper to the pan. Mix well and continue simmering 20 minutes. Add a little bit of hot water at times to keep the level of liquid even. (In addition to the broth you'll be adding 1 to 2 more cups of liquid throughout the entire cooking process for a total of 4-5 cups of liquid to replenish evaporated liquid and achieve wanted goulash thickness.)
    • Add butter, tomato sauce and sugar to the pan and mix well. Bring the temperature down to low and simmer another 20 minutes, stirring frequently. (By now the meat should be tender. )
    • Finally, add mushrooms. Combine with ingredients well and simmer another 10- 15 minutes, or until the mushrooms are soft.
    • Garnish with parsley and serve over rice, couscous or pasta.
    • Keep leftovers in the fridge 1-2 days at most, or freeze in freezer-proof containers for up to 3 months. If planning to freeze the stew it's best to omit the mushrooms before freezing. Instead, add a cup of water or broth and do step 4 after you thaw the goulash.

    Video

    Notes

    If using tender meat cuts, or veal, skip boiling. Instead, start by seasoning meat chunks with paprika first. Then in the pan heat up 2-3 tablespoons of oil and simmer meat, garlic, onion and remaining seasonings on low for 10-15 minutes. Other steps are the same.

    Nutrition

    Serving: 1of 4Calories: 450kcalCarbohydrates: 11.3gProtein: 58.6gFat: 17.8gSaturated Fat: 8gCholesterol: 167mgSodium: 955mgFiber: 2.4gSugar: 6.2g
    Tried this recipe?Let us know how it was!

    Dinner Then Dessert

    • Closeup of four wafers.
      Balkan No Bake Wafer Cake (Oblatne, Oblande)
    • Closeup of a poppy seed slice.
      Potica (Povitica) Poppy Seed Roll
    • Overhead photo of fig balls on a pan.
      Fig Balls with Chocolate and Rum [No Bake, Under 1 Hour]
    • Cookies on a plate, shot from above.
      Watermelon Shaped Bites
    « Pan Fried Chicken Liver and Onions [How to Cook Liver]
    Pogacha (Pogača): Traditional Balkan Bread Without Yeast »


    Reader Interactions

    Comments

    1. sajra says

      May 21, 2019 at 4:10 pm

      hi Aida,

      could I use Veal for this recipe?

      Reply
      • Aida says

        May 21, 2019 at 9:10 pm

        Of course Sajra, it will be even better and softer!

        Reply
    2. Gordana says

      October 29, 2021 at 7:07 pm

      There used to be a recipe on here for gulas without mushroom. Could I have it please? 🙂

      Reply
      • Aida says

        October 31, 2021 at 9:57 pm

        Gordana, we deleted it a while ago. 🙁

        Reply
    3. Michael Bank says

      September 23, 2023 at 11:28 pm

      I turned this recipe into gulaschsuppe, oh my goodness absolutely 💯 delicious

      Reply
      • Aida says

        September 24, 2023 at 6:39 am

        Michael,
        That sounds fantastic! Bon appetit.

        Reply
    4. Asa says

      October 22, 2023 at 2:16 am

      5 stars
      I cooked it twice already. The most magical part is when it thickens without any starch added. Did not change anything, besides pre fried beef to avoid foaming, added all recommended seasonings. Absolutely will stay on menu! Thank you!

      Reply
      • Aida says

        October 22, 2023 at 6:00 am

        Asa,
        We're so glad you like this goulash! Bon appetit!

        Reply
    5. Ompi says

      March 19, 2024 at 7:49 pm

      5 stars
      Cooked it today. Amazing dish.

      Reply
      • Aida says

        March 19, 2024 at 8:32 pm

        Hey, we know you!! 😁
        Glad you liked it. Prijatno 🌹

        Reply
    6. Tracey says

      August 07, 2025 at 9:38 am

      5 stars
      Cooked this yesterday for dinner tonight and it was excellent. Had to adjust the recipe a tad because I was using rump, otherwise as per the recipe. Did find it a bit watery so added a cornflour slurry which thickened it up nicely. Ten out of ten for this recipe. I’m now going to have a look on your website for more recipes.

      Reply
      • Aida says

        August 07, 2025 at 4:03 pm

        Tracey,
        So glad you liked it - and we love it when you adjust the taste based on your preferences.
        Happy Cooking!
        Aida

        Reply
    5 from 7 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Aida and Aleksandra of Balkan Lunch Box, standing together.

    Welcome! I'm Aida, creator of Balkan Lunch Box, food blog about traditional and contemporary Balkan cuisine. My sister Aleksandra helps me.

    Learn more about me →

    As seen on

    Popular

    • Three biscuits on a gray background, one being halved with a fork.
      Čupavci: Balkan Lamingtons [One Hour]
    • Closeup of four wafers.
      Balkan No Bake Wafer Cake (Oblatne, Oblande)
    • Old Fashioned Goulash with Beef and Mushrooms
    • Stewed apple in a clear bowl, on the table.
      Stewed Stuffed Apples in Syrup (Tufahije)
    • Soup in a silver bowl with a lid, a kitchen cloth, two slices of bread, a lemon wedge and a spoon.
      Okra Soup: Creamy Chicken Soup with Okra (Bosnian Bey's Soup, Begova Čorba)
    • ajvar, chutney, pepper chutney, eggplant chutney, balkan spread, balkan dip ajvar, red pepper and eggplant dip, pepper dip | balkanlunchbox.com
      Ajvar
    • Moussaka in a pan.
      EASY Serbian Ground Beef Potato Moussaka Casserole
    • Closeup of a stuffed pepper.
      Best Classic Baked Stuffed Peppers with Ground Beef and Rice (Punjene Paprike)
    • Quarter of a burek pie on a plate on gray background.
      Burek
    • Rice and chicken in a sheet pan, overhead.
      Easy Baked Chicken Over Rice Casserole (Chicken Thighs and Drumsticks) [4 Ingredients, 1 Pan]

    Favorite Salads

    • Russian Salad or Salad Olivier
    • Bowl with carrots and apple, and carrot and apple and a spoon on a table.
      Grated Apple and Carrot Salad [Two Ingredients, Ten Minutes]
    • A bowl of carrot and beet salad, a beet, carrots and fork on the side.
      Grated Beet and Carrot Salad [Five Ingredients, Ten Minutes]
    • Shopska Salad

    Latest & Greatest

    • A ladle holding bean soup above the blue bowl, on an orange background.
      High Protein Balkan Bean Soup (Visokoproteinski Grah/ Visokoproteinski Pasulj)
    • A glass bowl full of stuffed peppers.
      21+ Pepper Recipes
    • A hand holdling a fork with scallion salad above a black bowl filled with salad on an orange background.
      Scallion Salad with Sour Cream (Lukmira) [2 Ingredients, 5 minutes]
    • Four photographs of different stews in one pin.
      14+ Best Stew Recipes





    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2014 - 2025 Balkan Lunch Box

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.