Classic Hungarian Beef Goulash
A rich and hearty Hungarian stew made with tender beef, onions, paprika, and bell peppers — perfect comfort food for cold days.
Equipment
- Large pot or Dutch oven
- Wooden Spoon
- Knife & cutting board
Ingredients
Beef & base
- 1 kg beef chuck or stewing beef, cut into 1-inch cubes
- 2 tbsp vegetable oil or lard
Aromatics & vegetables
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 bell peppers, chopped (red preferred)
Spices & liquid
- 2 tbsp sweet Hungarian paprika
- 1 tsp caraway seeds (optional, crushed)
- 2 tbsp tomato paste
- 1 tsp salt to taste
- ½ tsp black pepper to taste
- 3 cups beef stock or broth
- 2 large potatoes, peeled and cubed
Instructions
- Heat the oil or lard in a large pot over medium-high heat. Add the chopped onions and cook slowly until golden brown, about 8–10 minutes.
- Remove from heat and stir in the paprika. Quickly add a splash of water to prevent burning, then stir well.
- Add the beef cubes and garlic, season with salt and pepper, and return to medium heat. Stir until the meat is well coated and begins to brown on all sides.
- Add tomato paste, bell peppers, and caraway seeds. Pour in beef stock until the meat is just covered. Stir to combine.
- Bring to a gentle simmer. Cover and cook over low heat for about 1½ to 2 hours, stirring occasionally, until beef is tender.
- Add cubed potatoes and cook uncovered for another 20–25 minutes, until potatoes are soft and the sauce has thickened.
- Adjust seasoning with salt and pepper. Serve hot, garnished with fresh parsley or a dollop of sour cream if desired.
Notes
For a richer flavor, use marbled beef and real Hungarian paprika. Goulash can also be made with pork or mixed meats. Serve with crusty bread, noodles, or dumplings.