Summer Goulash

The vibrant, tangy aroma of Summer Goulash wafts through the kitchen, promising a lighter take on the classic Hungarian comfort food. This refreshing seasonal version transforms the traditionally heavy winter stew into a bright, vegetable-forward dish perfect for warmer months. Unlike its winter counterpart, Summer Goulash features garden-fresh produce, a lighter broth, and the same soul-satisfying paprika flavor that makes goulash so beloved worldwide. You’ll learn how to balance the rich flavors of paprika with the freshness of summer vegetables for a dish that’s both comforting and seasonally appropriate.

Why You’ll Love This Recipe

Summer Goulash delivers the comforting essence of traditional goulash while offering a refreshing seasonal twist that won’t weigh you down on hot days. The bright, acidic tomatoes create a perfect balance with the sweet bell peppers and earthy paprika, creating layers of flavor that deepen as they simmer together.

The texture contrast between the tender chunks of meat and the slightly firm summer vegetables provides a satisfying mouthfeel that keeps each bite interesting. Unlike winter goulash that requires hours of cooking, this summer version comes together in just 45 minutes, making it perfect for weeknight dinners or casual entertaining.

This recipe is also incredibly versatile – serve it over rice, pasta, or with crusty bread for a complete meal. The leftovers taste even better the next day as the flavors continue to meld, making it perfect for meal prep during busy summer schedules. You’ll appreciate how this dish brings together the comfort of tradition with the bounty of summer gardens.

Ingredients

For this Summer Goulash, you’ll need:

• 1½ pounds (680g) beef chuck, cut into ¾-inch cubes
• 2 tablespoons (30ml) vegetable oil
• 2 medium onions (about 2 cups/300g), diced
• 3 cloves garlic (15g), minced
• 2 tablespoons (16g) sweet Hungarian paprika
• 1 teaspoon (2g) caraway seeds
• 2 medium bell peppers (1 red, 1 yellow) (about 2 cups/300g), diced
• 2 medium zucchini (about 2 cups/300g), diced
• 3 cups (450g) fresh tomatoes, diced (or 1 28oz can diced tomatoes)
• 1 cup (240ml) low-sodium beef broth
• 2 tablespoons (30ml) red wine vinegar
• 1 tablespoon (15g) tomato paste
• ½ teaspoon (3g) salt, plus more to taste
• ¼ teaspoon (1g) freshly ground black pepper
• 3 tablespoons fresh parsley, chopped
• 1 cup (240g) sour cream, for serving (optional)

The quality of paprika is crucial here – look for authentic Hungarian sweet paprika for the best flavor in your summer goulash recipe.

Pro Tips

Choose the Right Cut: For the best Summer Goulash, select beef chuck with good marbling. This cut breaks down beautifully during cooking, resulting in tender meat that absorbs all the flavors. If you’re in a hurry, you can substitute with sirloin, which cooks faster but won’t be quite as tender.

Paprika Technique: Never add paprika directly to hot oil or it will burn and become bitter. Instead, add it to the pan after you’ve reduced the heat and added some liquid components. This preserves the vibrant color and sweet flavor that makes Summer Goulash so distinctive. Stir constantly for the first minute after adding paprika to ensure it doesn’t stick to the bottom of the pot.

Vegetable Timing: Add your summer vegetables in stages based on cooking time. Start with onions and bell peppers, then add zucchini later in the cooking process. This prevents the quick-cooking summer vegetables from becoming mushy while ensuring everything is perfectly tender. For the best texture in your seasonal goulash, the vegetables should retain a slight firmness when served.

Instructions

Step 1: Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the vegetable oil and once hot, work in batches to brown the beef cubes on all sides (about 2-3 minutes per batch). Don’t overcrowd the pan, as this prevents proper browning. Transfer the browned meat to a plate and set aside.

Step 2: Reduce heat to medium and add the diced onions to the same pot. Cook for 5-7 minutes until they become translucent and start to caramelize. Add the minced garlic and cook for another 30 seconds until fragrant. This creates the aromatic foundation for your Summer Goulash.

Step 3: Remove the pot from heat momentarily and stir in the paprika and caraway seeds, mixing well to coat the onions. Return to low heat and cook for 1 minute, stirring constantly to prevent burning. The paprika will release its vibrant color and distinctive aroma.

Step 4: Add the bell peppers and cook for 3-4 minutes until they begin to soften. Pour in the beef broth, scraping the bottom of the pot to release any browned bits (these contain tons of flavor!).

Step 5: Return the browned beef to the pot along with any accumulated juices. Add the diced tomatoes, tomato paste, red wine vinegar, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat to maintain a simmer.

Step 6: Cover and simmer for 20 minutes, then add the diced zucchini. Continue to simmer for another 15-20 minutes, or until the beef is tender and the vegetables are cooked but still hold their shape. Your kitchen will fill with the enticing aroma of Summer Goulash as it simmers.

Step 7: Taste and adjust seasoning if necessary. Remove from heat and stir in most of the chopped parsley, reserving some for garnish. Let the goulash rest for 5 minutes before serving.

Step 8: Serve hot in bowls, garnished with the remaining parsley and a dollop of sour cream if desired. This bright, flavorful Summer Goulash is ready to enjoy!

Variations

Vegetarian Summer Goulash: Skip the beef entirely and double the vegetables, adding 8oz (225g) of mushrooms and 1 cup (240g) of cooked white beans or chickpeas for protein and substance. The mushrooms provide a meaty texture while the beans add heartiness to this meat-free version. You’ll still get all the distinctive paprika flavor that makes Summer Goulash so delicious.

Pork Summer Goulash: Substitute the beef with 1½ pounds (680g) of pork shoulder cut into cubes. Pork pairs beautifully with the sweet peppers and paprika, creating a slightly lighter flavor profile. Add 1 tablespoon of honey to enhance the natural sweetness of the pork and summer vegetables.

Spicy Summer Goulash: For heat lovers, add 1-2 teaspoons of hot Hungarian paprika alongside the sweet paprika and incorporate one diced jalapeño with the bell peppers. This creates a pleasant heat that balances wonderfully with the summer vegetables, taking your Summer Goulash to a new level of complexity.

Storage and Serving

Summer Goulash actually improves in flavor after a day in the refrigerator, making it ideal for meal prep. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of broth if it has thickened too much. You can also freeze portions for up to 3 months – thaw overnight in the refrigerator before reheating gently on the stovetop.

For serving, ladle the Summer Goulash over fluffy rice pilaf or buttered egg noodles to catch all the flavorful sauce. For a lighter option, serve it with crusty whole-grain bread or alongside a simple cucumber salad dressed with yogurt and dill for a refreshing contrast.

For a complete summer meal, pair your goulash with a crisp green salad tossed with a light vinaigrette. The bright acidity of the salad complements the rich flavors of the goulash perfectly. A chilled glass of Hungarian Kadarka wine or a light rosé makes an excellent beverage pairing for this seasonal dish.

FAQs

Can I make Summer Goulash in a slow cooker?
Yes! Brown the meat and sauté the onions and garlic as directed, then transfer everything to a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, adding the zucchini during the last hour to prevent it from becoming too soft.

What’s the difference between Summer Goulash and traditional Hungarian Goulash?
Traditional Hungarian Goulash is a heavier stew with fewer vegetables, often served in winter. Summer Goulash incorporates seasonal produce like zucchini and fresh tomatoes, uses less meat, and has a lighter broth, making it perfect for warmer weather.

Can I make this vegetarian?
Absolutely! Omit the beef and use vegetable broth instead of beef broth. Add mushrooms and/or beans for substance and protein. The paprika flavor works beautifully in vegetarian versions too.

My goulash seems too watery. How can I thicken it?
Allow it to simmer uncovered for 10-15 additional minutes to reduce the liquid. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir this slurry into the simmering goulash.

What can I substitute for Hungarian paprika?
While Hungarian paprika provides the most authentic flavor, regular sweet paprika can work in a pinch. Avoid smoked paprika as it will significantly alter the traditional flavor profile of Summer Goulash.

Conclusion

This Summer Goulash is comfort food reimagined for the warmer months — lighter and brighter while still delivering that soul-satisfying depth of flavor that makes traditional goulash so beloved. It’s the kind of dish that bridges seasons and generations, offering a fresh take on heritage cooking that respects tradition while embracing the bounty of summer gardens. Whether you’re serving it for a family dinner or making a batch for easy weekday lunches, this seasonal goulash delivers satisfaction in every colorful, paprika-infused spoonful.

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