Description
Experience the heartwarming flavors of Hungary with this authentic Hungarian Goulash Recipe. This tender beef stew is infused with rich paprika and wholesome vegetables, perfect for cozy family dinners.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into 1.5 to 2-inch cubes
- 4 large yellow onions, sliced or finely chopped
- 3 tablespoons Hungarian sweet paprika
- 1 teaspoon hot Hungarian paprika (optional)
- 2 tablespoons vegetable oil (or lard)
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 2 tablespoons tomato paste
- 1 cup beef broth (plus more as needed)
- 1 fresh diced tomato (or 1 small can of diced tomatoes)
- 2 large potatoes, cubed
- 2 large carrots, sliced
- 1 bell pepper, diced (optional)
- Salt and black pepper to taste
- A splash of red wine vinegar (optional)
Instructions
- Pat your cubed beef very dry with paper towels. Season generously with salt and black pepper.
- Heat a heavy-bottomed pot or Dutch oven over medium-high heat with a tablespoon or two of vegetable oil. Sear the beef until deeply browned on all sides, then remove to a plate and set aside.
- Reduce the heat to medium. Add another tablespoon of oil if needed. Sauté the onions slowly, stirring occasionally, until they are translucent and beginning to caramelize.
- Remove the pot from the heat. Stir in the Hungarian sweet paprika, caraway seeds, and marjoram. Cook for about 30 seconds until fragrant.
- Return the pot to low heat. Add the tomato paste and stir it in for about a minute. Pour in a splash of beef broth, scraping up any browned bits from the bottom of the pot. Return the seared beef to the pot.
- Add the remaining beef broth, ensuring the beef is mostly submerged. If using, add the fresh diced tomato or canned tomatoes. Bring to a gentle simmer, then reduce the heat to low, cover the pot, and cook for at least 1.5 to 2 hours, or until the beef is fork-tender.
- Once the beef is nearly tender, add your cubed potatoes, carrots, and any bell peppers. Stir them in, add more liquid if needed, and continue to simmer, covered, for another 30-45 minutes, or until the vegetables are tender.
- Taste the goulash and adjust seasonings as needed. Let the goulash rest off the heat for 10-15 minutes before serving.
- Ladle the goulash into bowls and serve with fresh crusty bread or nokedli. Garnish with a dollop of sour cream or a sprinkle of fresh parsley if desired.
- Prep Time: 20 mins
- Cook Time: 2 hours
- Category: Dinner
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: Never burn your paprika by adding it to a hot pot; always remove from heat first. Goulash benefits from slow cooking, so take your time to achieve tender beef and deep flavors.