Hungarian Goulash
A rich, paprika-flavored beef and vegetable stew (or soup) from Hungary, featuring tender beef, onions, bell peppers, potatoes, and aromatic seasonings.
Equipment
- Dutch Oven / Heavy Pot
- Knife & cutting board
- Wooden Spoon / Stirring Spoon
Ingredients
- 1.5 to 2 lb Beef Chuck or Stew Meat (cubed) cut into 1- to 1½-inch cubes
- 1 large Onion diced
- 2 Bell Peppers diced (different colors if possible)
- 3 to 4 Garlic Cloves minced
- 2 medium Potatoes peeled and cubed
- 2 Carrots sliced or diced
- 1 large or 1 can Tomato (fresh) or Diced Tomatoes chopped
- 3 cups Beef Broth (or stock)
- 2 to 3 tablespoons Hungarian Sweet Paprika use sweet, not hot, paprika
- 1 teaspoon Caraway Seeds optional but traditional
- 1 Bay Leaf
- Salt to taste
- Black Pepper to taste
- 2 tablespoons Flour (for dredging, optional) optional, helps thicken the stew
Instructions
- Season beef cubes with salt and pepper, and optionally dredge lightly in flour.
- In a heavy pot or Dutch oven over medium-high heat, add oil (or fat) and sauté onions until soft and translucent.
- Add bell peppers and carrots; cook a few minutes until they begin to soften.
- Stir in garlic and paprika (and caraway seeds, if using), cooking briefly (30 seconds) to awaken the spice aromas, but don’t burn the paprika.
- Add the beef cubes and stir to coat with the spice-vegetable mixture. Brown slightly on all sides.
- Add chopped tomato (or canned tomatoes), beef broth, bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for about 45 minutes.
- Add potatoes to the pot. Continue simmering (uncovered) until the beef and vegetables are tender (another 25-30 minutes).
- Check seasoning; remove bay leaf. If desired, mash a few potato cubes against the side of the pot to thicken the broth slightly.
- Serve hot in bowls, garnished with fresh parsley and optionally a dollop of sour cream.
Notes
Goulash flavors deepen if made ahead and reheated. Use good quality sweet paprika and don’t overcook the paprika or it gets bitter. Some versions also add a splash of vinegar at the end for brightness.