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Old Fashioned Goulash with Beef and Mushrooms

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 3 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Main Course
Cuisine Bosnian, Croatian, Serbian, Slovenian
Servings 4
Calories 450 kcal


  • 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


  • 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.



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.


Serving: 1of 4Sodium: 955mgSugar: 6.2gFiber: 2.4gCholesterol: 167mgCalories: 450kcalSaturated Fat: 8gFat: 17.8gProtein: 58.6gCarbohydrates: 11.3g
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