Hungarian Goulash
Warm up your kitchen with this rich, comforting Hungarian stew featuring tender beef and sweet paprika.
Ingredients
- •2 lbs beef chuck roast, cut into 1-inch cubes (900g)
- •3 large yellow onions, finely diced
- •3 tbsp olive oil
- •3 tbsp authentic Hungarian sweet paprika
- •1 tbsp tomato paste
- •2 cloves garlic, minced
- •1 tsp caraway seeds
- •2 bay leaves
- •4 cups beef broth (1000ml)
- •3 medium russet potatoes, peeled and cubed
- •2 green bell peppers, chopped
- •1 tsp salt
- •1/2 tsp freshly ground black pepper
Instructions
- 1
Heat the olive oil in a heavy-bottomed Dutch oven over medium heat and sauté the diced onions until soft and translucent, about 10 minutes.
- 2
Remove the pot from the heat temporarily and stir in the Hungarian sweet paprika, tomato paste, and minced garlic, mixing well to prevent the paprika from burning.
- 3
Add the cubed beef to the pot, return to medium heat, and sear the meat on all sides until it loses its pink color.
- 4
Pour in the beef broth, then add the caraway seeds, bay leaves, salt, and black pepper, bringing the mixture to a gentle boil.
- 5
Cover the pot with a tight-fitting lid, reduce the heat to low, and let the stew simmer for about 1 hour and 15 minutes, stirring occasionally.
- 6
Add the cubed potatoes and chopped green bell peppers to the pot, continuing to simmer uncovered for another 25 to 30 minutes until the potatoes and beef are fork-tender and the broth has thickened into a rich gravy.
- 7
Remove the bay leaves, taste for seasoning, and serve hot in deep bowls.
💡 Chef tips
- Always remove the pot from the heat momentarily before stirring in the paprika to prevent it from scorching and turning bitter.
- This goulash actually tastes even better the next day after the flavors have had time to meld in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
✅ How it should turn out
The finished goulash is thick, deeply aromatic with sweet paprika, and features melt-in-your-mouth tender beef bathed in a rich, savory onion gravy.