Hungarian Goulash (Gulyás) is a classic beef stew that’s rich, comforting, and deeply flavorful. Made with tender chunks of beef, onions, potatoes, carrots, and a generous amount of sweet Hungarian paprika, it’s more than just a stew—it’s a national treasure. Unlike the thicker Western versions, traditional Hungarian goulash is a cross between a soup and a stew, perfect for chilly evenings or satisfying family meals.
What sets this dish apart is the generous use of authentic sweet paprika, which adds depth, color, and a subtle smoky sweetness. Whether served with crusty bread or traditional dumplings, goulash is a wholesome and nourishing dish that’s stood the test of time.
📝 Ingredients:
- 2 tbsp vegetable oil or lard
- 2 lbs beef chuck or stewing beef, cut into 1-inch cubes
- 2 large onions, finely chopped
- 2 garlic cloves, minced
- 2 tbsp sweet Hungarian paprika
- 1 tsp caraway seeds (optional)
- 1 tbsp tomato paste
- 4 cups beef broth or water
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- Salt and black pepper to taste
- Optional: 1 green bell pepper, chopped
- Optional: 1 tomato, chopped
👨🍳 Instructions:
1. Sear the beef:
In a large heavy pot or Dutch oven, heat the oil over medium-high heat. Add beef in batches and brown on all sides. Remove and set aside.
2. Sauté the onions:
Lower the heat to medium and add onions to the same pot. Cook slowly until deeply golden and soft, about 10–12 minutes. Stir in garlic and cook for 1 more minute.
3. Add paprika and tomato paste:
Remove pot briefly from heat. Stir in sweet Hungarian paprika and tomato paste (to prevent burning), then return to heat and stir until blended.
4. Simmer the stew:
Add seared beef back to the pot. Pour in beef broth to just cover the meat. Season with salt, pepper, and optional caraway seeds. Bring to a simmer.
5. Add vegetables:
Cover and simmer on low for 1 to 1½ hours, stirring occasionally, until the beef is tender. Then add carrots, potatoes, and bell pepper (if using). Continue cooking for another 30–40 minutes, until vegetables are soft.
6. Adjust and serve:
Taste and adjust seasoning. If the stew is too thick, add a little more broth. Serve hot with crusty bread or traditional egg noodles.