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Rustic Russian Goulash with Potatoes and pickles

Rustic Russian Goulash with Potatoes and Pickles

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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Main Course
Cuisine Russian
Servings 6

Equipment

  • Heavy-bottomed pot or Dutch oven This is ideal for slow simmering and browning the meat evenly. If you don’t have one, a large soup pot will work just fine, though you'll need to monitor the heat more carefully.
  • Wooden spoon For stirring and scraping up the delicious fond (the browned bits).
  • Sharp knife and cutting board Essential for prepping the meat, potatoes, and pickles.
  • Measuring cups & spoons For accuracy, especially when balancing the tanginess with pickle juice.
  • Ladle To serve the stew generously and neatly.

Ingredients
  

For the Goulash

  • 2 lbs beef chuck or stewing beef cut into 1-inch cubes
  • 2 tablespoons vegetable oil or sunflower oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon smoked paprika optional, for a hint of warmth
  • 1 tablespoon flour for thickening
  • 1 cup beef broth
  • 1 cup water
  • 1 bay leaf
  • 1 teaspoon caraway seeds optional but traditional
  • Salt and black pepper to taste
  • 4 medium potatoes peeled and chopped into chunks
  • 1/2 cup chopped dill pickles preferably Russian-style or barrel-fermented
  • 2 tablespoons pickle juice from the jar
  • 1 tablespoon fresh dill chopped
  • Sour cream for serving

Optional Garnish

  • Extra chopped dill
  • Thinly sliced scallions or green onions

Instructions
 

Sear the Beef

  1. Start by heating the vegetable oil in your Dutch oven over medium-high heat. Add the beef in batches, making sure not to crowd the pan. Brown the pieces on all sides—this step builds the base flavor. Once browned, remove the beef and set aside.

Build the Aromatics

  1. In the same pot, reduce heat to medium and add the chopped onions. Sauté until they soften and turn golden, about 8–10 minutes. Stir in the garlic and cook for another minute. Then add the tomato paste and paprika, stirring until the tomato paste darkens slightly—this deepens the stew’s richness.

Add Flour and Liquids

  1. Sprinkle the flour over the mixture and stir well to coat the onions and tomato paste. Cook for 1 minute to get rid of the raw flour taste. Slowly pour in the beef broth and water, stirring constantly to prevent lumps. Scrape up any browned bits stuck to the bottom.

Simmer the Goulash

  1. Return the browned beef to the pot. Add the bay leaf, caraway seeds (if using), and season generously with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour. Stir occasionally to keep the bottom from sticking.

Add Potatoes

  1. After 1 hour, add the chopped potatoes to the pot. Simmer uncovered for another 30–40 minutes, or until the beef is fork-tender and the potatoes are cooked through. Stir occasionally and check for seasoning—this is a great time to adjust the salt or add more paprika if you’d like more warmth.

Incorporate Pickles and Dill

  1. Once everything is tender, stir in the chopped pickles and pickle juice. Let it simmer for an additional 10 minutes. This last step is key—it brings a bright, briny contrast that makes Russian goulash stand out from other goulash recipes Polish, Hungarian, or Austrian in origin.

Serve

  1. Ladle the goulash into bowls and top with a dollop of sour cream and a sprinkle of fresh dill or scallions. The sour cream melts into the hot stew, making each spoonful creamy and luscious.