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Hungarian Goulash

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Hungarian Goulash is a hearty and traditional stew made with tender chunks of beef, onions, and a rich broth flavored with Hungarian paprika. Slow-cooked to perfection, this dish is full of bold, comforting flavors and ideal for chilly nights or cozy family meals.

Ingredients

  • 2 lbs beef chuck or stewing beef, cut into chunks
  • 2 large yellow onions, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Hungarian sweet paprika
  • 2 tablespoons tomato paste
  • 1 teaspoon caraway seeds (optional)
  • 4 cups beef broth
  • 1 1/2 teaspoons salt (or to taste)
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • 2 tablespoons vegetable oil or lard
  • Optional: 2 cups potatoes, peeled and diced
  • Optional: 1 bell pepper, sliced
  • Optional: 1 cup carrots, sliced
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Heat oil or lard in a large pot over medium heat. Add chopped onions and cook, stirring often, for 15–20 minutes until deeply golden and soft.
  2. Add minced garlic, tomato paste, and paprika. Stir and cook for 1–2 minutes to bloom the spices.
  3. Add the beef chunks and brown lightly on all sides.
  4. Season with salt, pepper, and caraway seeds if using. Add bay leaves.
  5. Pour in beef broth until the meat is just covered. Bring to a boil.
  6. Reduce heat to low, cover, and simmer for 1.5 to 2 hours until the beef is very tender.
  7. If adding potatoes, bell peppers, or carrots, stir them in halfway through cooking and continue simmering until tender.
  8. Taste and adjust seasoning. Remove bay leaves before serving.
  9. Garnish with chopped parsley and serve hot with bread, noodles, or spaetzle.

Notes

Use Hungarian sweet paprika for authentic flavor and color.Beef chuck is ideal for slow-cooking and becomes tender and flavorful.Make it a soup by adding more broth and vegetables.Store leftovers for up to 4 days or freeze for up to 3 months.Even better the next day—make ahead for deeper flavor.

Nutrition

Find it online: https://cookibly.com/hungarian-goulash/