I still remember the first time I tasted Egyptian Beef Goulash at my neighbor Sarah’s dinner party back in 2019. The aroma of cumin and cinnamon drew me to her kitchen, and that first bite convinced me I had to master this dish. After testing it six different times (including one batch where I added too much cinnamon and turned it into dessert territory), I finally nailed this version that my family requests at least twice a month.
Table of Contents
Ingredients for Egyptian Beef Goulash
I’ve tested this recipe with different beef cuts, and chuck roast consistently gives the best results. The marbling breaks down during the long simmer, creating that melt-in-your-mouth texture we all crave. Fresh spices make a noticeable difference here, so I recommend checking your pantry and replacing any that have been sitting around for more than a year. One time I used stale cumin and the whole dish tasted flat, so trust me on this one.
- 2 pounds beef chuck, cut into bite-sized pieces (about 1.5-inch cubes)
- 2 tablespoons olive oil
- 2 medium onions, finely chopped (I prefer yellow onions for their sweetness)
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin (Pro tip: toast whole cumin seeds and grind them fresh for deeper flavor)
- 1 teaspoon ground coriander
- ½ teaspoon ground cinnamon (I usually use Ceylon cinnamon for its delicate sweetness)
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt (or to taste)
- 4 cups beef broth (My go-to brand is Pacific Foods for its rich taste)
- 2 cups diced tomatoes (canned or fresh)
- 1 cup green bell pepper, chopped
- 1 cup carrots, sliced (In my experience, cutting them into ¼-inch rounds helps them cook evenly)
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
I recommend using a heavy-bottomed Dutch oven for this recipe, as it distributes heat evenly and prevents scorching. The key to building rich flavor is taking your time with each step, especially the browning process. Rushing the browning was my mistake in attempt number two, and the final dish lacked depth.
Step 1: Pat the 2 pounds of beef chuck dry with paper towels (this helps achieve better browning). Heat 2 tablespoons olive oil in your Dutch oven over medium-high heat for about 2 minutes until it shimmers and moves freely across the pan. Season beef pieces with the ½ teaspoon salt and ½ teaspoon black pepper, then add them in a single layer without crowding (work in 2 batches if needed). Brown for 5-7 minutes total, turning to caramelize all sides. The beef should have a deep golden-brown crust. Remove and set aside.
Step 2: Add 2 medium chopped onions to the same pot, scraping up those flavorful brown bits from the bottom with your wooden spoon. Cook for 4-5 minutes until translucent and softened, stirring occasionally. Add 4 cloves minced garlic and cook for 1 minute until fragrant but not browned (burned garlic tastes bitter).
Step 3: Add 2 tablespoons tomato paste, 1 teaspoon cumin, 1 teaspoon coriander, ½ teaspoon cinnamon, and 1 teaspoon paprika to the pot. Stir constantly for 1-2 minutes, allowing the spices to bloom and release their oils. You’ll notice the aroma intensifying and the mixture becoming very fragrant. This step prevents raw spice flavor in the final dish.
Step 4: Return the browned beef to the pot and toss to coat thoroughly with the spice mixture, about 1 minute. Pour in 4 cups beef broth and 2 cups diced tomatoes, stirring to combine everything. Bring to a rolling boil over high heat, then immediately reduce heat to low, cover with the lid, and let simmer gently for 45 minutes. Stir occasionally (every 15 minutes) to prevent sticking and ensure even cooking.
Step 5: After 45 minutes, remove the lid and add 1 cup chopped green bell peppers and 1 cup sliced carrots. Continue simmering uncovered for another 15 minutes until vegetables are fork-tender and the beef falls apart easily when pressed with a fork. The sauce should have thickened considerably and coat the back of a spoon.
Step 6: Remove from heat and let rest for 5 minutes before serving. This allows the flavors to settle and makes serving easier. Taste and adjust seasoning, adding more salt or pepper if needed. Garnish generously with fresh chopped parsley for a bright, fresh contrast to the rich sauce.
Perfect Pairings for Egyptian Beef Goulash
This hearty goulash pairs beautifully with sides that balance its rich, spiced sauce and provide textural variety.
Fluffy Basmati Rice: The long grains soak up the flavorful sauce perfectly while adding a neutral base that lets the spices shine. Rice also provides a comforting starch that rounds out the meal nutritionally. Try my creamy herb chicken basmati rice technique for cooking perfect rice every time.
Warm Pita Bread: Fresh or toasted pita works wonderfully for scooping up the tender beef and sauce. The slightly chewy texture creates a satisfying contrast to the fork-tender meat.
Middle Eastern Salad: A crisp salad with cucumbers, tomatoes, and lemon dressing cuts through the richness of the goulash. The acidity refreshes your palate between bites and adds important vitamins. For a Mediterranean twist, check out my Mediterranean chicken bowl for salad inspiration.
Roasted Vegetables: Zucchini, eggplant, or cauliflower roasted with olive oil complement the Egyptian flavors while increasing the vegetable content of your meal. My sheet pan sausage and veggies shows the roasting technique.
Mashed Potatoes: For a comfort food combination, serve this goulash over creamy mashed potatoes similar to how I pair my short rib ragu with parmesan mashed potatoes. The potatoes soak up the rich sauce beautifully.
Storage & Serving Tips
Store leftover Egyptian Beef Goulash in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight as the spices continue to meld, making leftovers even more delicious than the first serving. I recommend portioning it into individual containers (about 2-cup capacity) for easy weeknight reheating.
Reheat gently on the stovetop over medium-low heat for 8-10 minutes, adding a splash of broth (about ¼ cup) if the sauce has thickened too much during storage. Stir occasionally to ensure even heating. You can also microwave individual portions for 2-3 minutes, stirring halfway through. The beef stays tender and the vegetables maintain their texture beautifully.
For longer storage, freeze cooled goulash in freezer-safe containers for up to 3 months. Leave about 1 inch of headspace for expansion. Thaw overnight in the refrigerator before reheating. This dish is perfect for meal prep since it scales easily and tastes just as good after freezing. I often double the batch and freeze half for those nights when cooking feels impossible.
FAQs
Can I use a different cut of beef for this recipe?
Yes, brisket or round roast work well, though they may require slightly longer cooking time (up to 60 minutes for the initial simmer). Chuck remains my top choice because its marbling creates the most tender results with the most reliable timing.
How can I make this recipe spicier?
Add ½ teaspoon cayenne pepper with the other spices, or stir in 1-2 tablespoons harissa paste during the simmering stage for authentic North African heat. Start with less and taste before adding more.
Can I make Egyptian Beef Goulash in a slow cooker?
Absolutely! Brown the meat and sauté the onions on the stovetop first (steps 1-3), then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, adding the vegetables during the last hour of cooking.
Egyptian Beef Goulash
Ingredients
Equipment
Method
- Pat beef dry with paper towels. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat for about 2 minutes until shimmering. Season beef with ½ teaspoon salt and ½ teaspoon black pepper, then add to pot in a single layer (work in batches if needed). Brown for 5-7 minutes, turning to caramelize all sides. Remove and set aside.
- Add chopped onions to the same pot and cook for 4-5 minutes until translucent, scraping up browned bits. Add garlic and cook for 1 minute until fragrant.
- Stir in tomato paste, cumin, coriander, cinnamon, and paprika. Cook for 1-2 minutes, stirring constantly, to bloom the spices.
- Return beef to pot and toss to coat with spice mixture for 1 minute. Pour in beef broth and diced tomatoes, stirring to combine. Bring to a rolling boil over high heat, then immediately reduce heat to low and cover. Simmer for 45 minutes, stirring occasionally every 15 minutes.
- Remove lid and add green bell peppers and carrots. Continue simmering uncovered for 15 minutes until vegetables are fork-tender and beef falls apart easily. The sauce should coat the back of a spoon.
- Remove from heat and let rest 5 minutes. Taste and adjust seasoning with additional salt or pepper if needed. Garnish with fresh chopped parsley before serving.
