Hungarian Goulash

Ingredients

• For the Goulash:
  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon paprika (preferably Hungarian sweet paprika)
  • 1 teaspoon smoked paprika (optional, for extra smokiness)
  • 1 teaspoon caraway seeds (optional, for added depth)
  • 2 medium potatoes, peeled and cubed
  • 2 carrots, peeled and sliced
  • 1 bell pepper, chopped
  • 1 can (14 oz) diced tomatoes
  • 4 cups beef broth
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 2 bay leaves
  • 1 tablespoon fresh parsley, chopped (for garnish)
• Optional Accompaniments:
  • Crusty bread
  • Egg noodles or dumplings

How to Make Hungarian Goulash

Step 1: Brown the Beef

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
• Add the beef cubes to the pot in batches (don’t overcrowd the pan) and brown them on all sides. This process helps develop deep flavor.
• Once browned, remove the beef and set it aside.

Step 2: Sauté the Onions and Garlic

• In the same pot, add the chopped onions and cook them over medium heat until they become soft and golden brown, about 5-7 minutes.
• Add the minced garlic and cook for another minute until fragrant.

Step 3: Add the Paprika and Other Spices

• Sprinkle in the sweet paprika, smoked paprika (if using), and caraway seeds (optional). Stir the spices into the onions and garlic, allowing them to release their oils and flavors. This is where the goulash gets its signature depth and smokiness.
• Stir for about 1-2 minutes, being careful not to burn the paprika.

Step 4: Add the Veggies and Broth

• Add the diced tomatoes, potatoes, carrots, and bell pepper to the pot. Stir to combine all the ingredients.
• Pour in the beef broth and bring everything to a boil. Add salt, pepper, and bay leaves, and then reduce the heat to low.

Step 5: Simmer and Cook

• Cover the pot and let the goulash simmer on low heat for about 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
• Stir occasionally, checking to make sure the liquid doesn’t evaporate too much. If necessary, add a little more broth or water.

Step 6: Garnish and Serve

• Once the goulash is ready and the beef is tender, remove the bay leaves. Taste the stew and adjust the seasoning if needed.
• Serve the Hungarian Goulash hot, garnished with fresh parsley. For an authentic experience, enjoy it with a side of crusty bread, egg noodles, or Hungarian dumplings (nokedli).

Tips for the Perfect Goulash

1. Use the Right Cut of Meat: Beef chuck is the best choice for goulash because it’s affordable and becomes incredibly tender when simmered for a long time. It’s also packed with flavor.
2. Go for Authentic Paprika: If possible, use Hungarian paprika for the best flavor. You can find it in most grocery stores or specialty spice shops.
3. Simmer Low and Slow: The key to tender meat and a rich flavor is allowing the stew to simmer slowly. Don’t rush the process!
4. Customize Your Goulash: Feel free to add other vegetables like parsnips, turnips, or peas for extra flavor and texture.
5. Make It Ahead: Hungarian Goulash tastes even better the next day, so consider making it ahead of time. The flavors will continue to meld and deepen.

Final Thoughts

Hungarian Goulash is more than just a dish; it’s a rich culinary tradition that’s packed with history, warmth, and comforting flavors. Whether you’re serving it for a weeknight family dinner or making it for a special occasion, this stew is sure to impress with its deep, hearty taste. Paired with bread or noodles, it’s a filling, satisfying meal that will transport you to Hungary with each bite.

Try this recipe today and experience the magic of Hungarian Goulash—your taste buds will thank you!