Hungarian Goulash

Hungarian Goulash Recipe

Hungarian Goulash (Gulyás) is a comforting and flavorful stew that has been a staple in Hungarian cuisine for centuries. Made with tender beef, vegetables, and paprika, this dish is rich in both flavor and history. The secret to a great goulash lies in the use of Hungarian paprika, which imparts a smoky, slightly sweet flavor to the dish.

This recipe is perfect for cozy nights, and it’s easy to prepare in a single pot. It’s a hearty meal that pairs wonderfully with crusty bread, rice, or dumplings.

Ingredients:

  • 2 tablespoons olive oil (or vegetable oil)
  • 2 pounds beef stew meat (chuck roast or stew beef), cut into cubes
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons Hungarian paprika (sweet paprika)
  • 1 teaspoon smoked paprika (optional, for extra flavor)
  • 1/2 teaspoon caraway seeds (optional, for a traditional touch)
  • 2 large potatoes, peeled and diced
  • 2 carrots, peeled and sliced
  • 1 bell pepper, chopped
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups beef broth (or water, for a lighter version)
  • 1 tablespoon tomato paste
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 bay leaf
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the beef cubes in batches, ensuring not to overcrowd the pot. Brown the beef on all sides for about 5-7 minutes. Remove the beef from the pot and set aside.
  2. Cook the Onions and Garlic: In the same pot, reduce the heat to medium and add the chopped onions. Sauté for 5 minutes, stirring occasionally, until the onions are soft and golden brown. Add the minced garlic and cook for another minute, until fragrant.
  3. Add Paprika and Spices: Sprinkle in the Hungarian paprika, smoked paprika (if using), and caraway seeds (if using). Stir to coat the onions and garlic in the spices. Let them cook for another 1-2 minutes to release the flavors.
  4. Add Vegetables and Liquid: Add the potatoes, carrots, and bell pepper to the pot. Stir everything together and cook for 2-3 minutes. Then, add the diced tomatoes, tomato paste, and beef broth. Stir to combine, scraping the bottom of the pot to release any browned bits.
  5. Simmer the Goulash: Return the browned beef to the pot. Add the salt, pepper, and bay leaf. Stir well, then bring the mixture to a boil. Once boiling, reduce the heat to low and cover the pot. Let the goulash simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together. Stir occasionally, and add more broth or water if needed to maintain the stew-like consistency.
  6. Finishing Touches: Once the goulash is cooked and the beef is tender, remove the bay leaf. Taste the stew and adjust the seasoning, adding more salt, pepper, or paprika if needed.
  7. Serve: Ladle the goulash into bowls and garnish with fresh parsley. Serve with crusty bread, rice, or Hungarian dumplings (nokedli) for a traditional touch.
PREPARATION