Hungarian Goulash
A rich, soul-warming stew featuring tender chunks of beef slow-cooked in a deeply flavorful, paprika-infused broth.
Ingredients
- •2 lbs (900g) beef chuck, cut into 1-inch cubes
- •2 tablespoons lard or vegetable oil
- •2 large yellow onions, finely diced
- •3 tablespoons high-quality sweet Hungarian paprika
- •1 teaspoon caraway seeds
- •2 cloves garlic, minced
- •1 large green bell pepper, chopped
- •2 medium tomatoes, peeled and chopped
- •2 cups (475ml) beef broth or water
- •2 medium potatoes, peeled and cubed
- •1 teaspoon salt, plus more to taste
- •1/2 teaspoon freshly ground black pepper
Instructions
- 1
Heat the lard or oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
- 2
Add the beef cubes in batches and brown them on all sides, then remove the beef and set aside.
- 3
Lower the heat to medium and add the onions to the pot, sautéing until translucent and golden, about 8-10 minutes.
- 4
Remove the pot from the heat and stir in the paprika, ensuring it does not burn, then add the caraway seeds and garlic.
- 5
Return the beef to the pot, add the bell pepper and tomatoes, and stir to coat everything in the paprika mixture.
- 6
Pour in the beef broth, season with salt and pepper, cover, and simmer on low heat for about 90 minutes until the meat is tender.
- 7
Add the cubed potatoes and continue to simmer for another 20-30 minutes until the potatoes are tender and the sauce has thickened.
- 8
Taste and adjust seasoning before serving hot, ideally with a dollop of sour cream or crusty bread.
💡 Chef tips
- Use authentic Hungarian paprika if possible, as it provides a distinct depth of flavor that standard supermarket paprika lacks.
- Goulash tastes even better the next day, so consider making it in advance to allow the flavors to meld.
- If you prefer a thicker sauce, crush a few of the cooked potato cubes against the side of the pot to release their starch.
✅ How it should turn out
The finished goulash should be a deep, vibrant red with melt-in-your-mouth beef, tender potatoes, and a savory, aromatic sauce that is perfectly balanced by the sweetness of the onions and the warmth of the paprika.