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Gnocchi Goulash simmering in a Dutch oven with tender beef, bell peppers, carrots, and smoky paprika tomato sauce

Gnocchi Goulash

Tender beef cubes seared and slow-simmered in a rich smoky paprika and tomato sauce with bell peppers, carrots, and onions, finished with soft pillowy gnocchi that absorb every drop of the hearty broth. A deeply satisfying one-pot comfort dinner.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, European
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1.1 lbs beef chuck or beef shank cut into bite-sized cubes, patted dry
  • 2 tbsp olive oil
  • 2 medium onions diced
  • 2 bell peppers diced, any color
  • 2 medium carrots sliced into rounds
  • 3 cloves garlic finely minced
  • 1 tbsp smoked paprika or sweet paprika
  • 1 tsp cumin optional
  • 1 tsp dried thyme
  • 2 cups beef broth
  • 0.75 cup tomato paste or crushed tomatoes tomato paste for richer sauce, crushed tomatoes for lighter
  • 14 oz fresh or refrigerated gnocchi
  • salt and pepper to taste
  • 1 tbsp fresh parsley chopped, for garnish
  • 1 pinch chili flakes optional

Equipment

  • Large dutch oven or heavy bottomed pot
  • Separate pot for boiling gnocchi
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Pat beef cubes completely dry with paper towels. Heat olive oil in a large Dutch oven over medium-high heat. Sear beef in a single layer for 3 to 4 minutes per side until deeply browned on all sides. Work in batches if needed. Remove and set aside.
  2. Lower heat to medium. In the same pot, cook diced onions and bell peppers for about 5 minutes until softened and lightly golden. Add minced garlic and sliced carrots and cook for 2 more minutes.
  3. Add smoked paprika, cumin if using, and dried thyme. Stir continuously for 1 minute until spices bloom and the pot smells deeply aromatic.
  4. Add tomato paste or crushed tomatoes and beef broth. Stir and scrape any browned bits from the bottom. Return seared beef and its resting juices to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes until beef is fork-tender. Remove lid for the final 10 minutes for a thicker sauce.
  5. About 5 minutes before the goulash is done, bring a separate pot of salted water to a boil. Cook gnocchi until they float, about 2 to 3 minutes. Drain and add to the goulash. Stir gently and cook together for 2 minutes. Taste and adjust seasoning. Garnish with fresh parsley and serve immediately.

Notes

Use smoked paprika for the deepest flavor. Sear beef in batches to avoid steaming. Freeze only the goulash base without gnocchi for best storage results. Add fresh gnocchi when reheating from frozen.