Ah, Goulash — the iconic Hungarian stew 🍲🇭🇺! Hearty, paprika-spiced, and rich with tender beef, vegetables, and sometimes potatoes. It’s a classic comfort dish with deep, warming flavors.
🥘 Hungarian Beef Goulash
Ingredients (4–6 servings)
- 2 lbs (900 g) beef chuck or stew meat, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, finely chopped
- 2–3 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika
- 1 tsp smoked paprika (optional, for depth)
- 1 tsp caraway seeds (optional)
- 1–2 medium carrots, sliced
- 1–2 medium potatoes, diced
- 1 red bell pepper, diced
- 4 cups (1 liter) beef broth or water
- 1 can (14 oz / 400 g) diced tomatoes (optional)
- Salt & pepper, to taste
- 1–2 tbsp flour (optional, for thickening)
Directions
Step 1: Brown the beef
- Heat oil in a large pot over medium-high heat.
- Brown beef cubes in batches until nicely seared. Remove and set aside.
Step 2: Sauté aromatics
- In the same pot, add onions and cook until translucent.
- Add garlic, paprika, and caraway seeds, stirring off heat briefly so paprika doesn’t burn.
Step 3: Simmer the goulash
- Return beef to the pot. Add broth and tomatoes if using.
- Bring to a boil, then reduce heat and simmer 1.5–2 hours until beef is tender.
Step 4: Add vegetables
- Add carrots, potatoes, and bell pepper.
- Simmer another 20–30 minutes, until vegetables are tender.
Step 5: Thicken (optional)
- If you like a thicker stew, mix 1–2 tbsp flour with a little cold water to make a slurry and stir into the goulash. Simmer 5 more minutes.
Step 6: Serve
- Adjust salt and pepper.
- Serve with crusty bread, dumplings, or spaetzle.
Tips
- Paprika: Use good-quality Hungarian sweet paprika for the authentic flavor.
- Some recipes add a splash of red wine for richness.
- Goulash tastes even better the next day — flavors deepen overnight.
- For a traditional touch, sprinkle a little sour cream on top when serving.
If you want, I can also give a classic Hungarian “Gulyás Soup” version, which is thinner, more like a hearty soup with paprika — slightly different from the stew-style goulash.
Do you want the soup version too?
