Authentic Hungarian Goulash
A rich, comforting beef stew deeply flavored with high-quality sweet Hungarian paprika and slow-cooked until melt-in-your-mouth tender.
Ingredients
- •2 lbs (900g) beef chuck, cut into 1-inch cubes
- •2 tablespoons neutral oil or schmaltz
- •2 large yellow onions, finely diced
- •3 tablespoons high-quality sweet Hungarian paprika
- •1 teaspoon caraway seeds, crushed
- •2 cloves garlic, minced
- •1 large red bell pepper, diced
- •2 medium tomatoes, peeled and chopped
- •2 cups beef stock (or water)
- •1 teaspoon salt, plus more to taste
- •1/2 teaspoon freshly cracked black pepper
Instructions
- 1
Heat the oil in a heavy-bottomed Dutch oven over medium-high heat and brown the beef cubes in batches, removing them to a plate once seared.
- 2
In the same pot, add the onions and sauté over medium heat until soft and translucent, about 8-10 minutes.
- 3
Remove the pot from the heat and stir in the paprika, ensuring it does not burn, then immediately add the garlic, caraway seeds, and a splash of stock to stop the cooking.
- 4
Return the beef to the pot, add the bell pepper, tomatoes, salt, pepper, and enough stock to just cover the ingredients.
- 5
Cover the pot tightly and simmer over very low heat for 2 to 2.5 hours, stirring occasionally, until the meat is fork-tender and the sauce has thickened into a rich gravy.
- 6
Adjust seasoning with salt and pepper before serving hot.
💡 Chef tips
- Always remove the pot from the heat before adding the paprika to prevent it from turning bitter.
- Goulash tastes even better the next day as the flavors have more time to meld; store in an airtight container in the refrigerator for up to 3 days.
- If you prefer a thicker sauce, crush a few of the cooked potato or vegetable pieces against the side of the pot toward the end of cooking.
✅ How it should turn out
The finished goulash should have a deep, vibrant red color, a glossy sauce that clings to the tender beef, and a complex aroma of sweet paprika and earthy caraway.