A Hearty, Paprika-Infused Beef Stew for Chilly Days
Hungarian Goulash is not just a stew; it’s a piece of Central European culinary history. Rooted deeply in the traditions of Hungarian shepherds, this dish has transcended borders and gained global recognition. Known for its vibrant color, depth of flavor, and soul-warming richness, Hungarian Goulash brings together tender chunks of beef, sweet paprika, and a medley of vegetables slow-cooked to perfection.
In this comprehensive guide, we will walk through each step of the process, ensuring that your goulash turns out as authentic and flavorful as those enjoyed in Budapest. This recipe is ideal for family dinners, cozy weekends, or make-ahead meals, and it even freezes well. Whether you’re a seasoned home cook or a curious beginner, you’ll find this goulash not just satisfying but deeply comforting.
 Ingredients (US Measurements)
For the Goulash:
- 3 tablespoons neutral oil (e.g., canola or vegetable oil)
- 1 large yellow onion, diced
- 1½ pounds boneless beef chuck roast, cut into 1-inch chunks
- 2 teaspoons kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ¼ cup Hungarian sweet paprika
- 4 cloves garlic, minced
- 1 teaspoon caraway seeds
- 4 cups low-sodium chicken or beef stock
- 2 medium carrots, peeled and diced
- 1 medium tomato, roughly chopped
- 1 medium red bell pepper, stemmed, seeded, and diced
- 1 bay leaf
- 2 medium Yukon Gold potatoes, peeled and cut into ½-inch cubes
- ¼ cup chopped fresh parsley leaves (optional)
- Crusty bread, for serving (optional)
 Instructions
1. Sauté the Aromatics:
In a large, heavy-bottomed pot, heat the neutral oil over medium heat. Once hot, add the diced onions and cook until they turn translucent and soft, about 5 minutes. Stir frequently to prevent browning.
2. Brown the Beef:
Season the beef chunks with 1 teaspoon of kosher salt and ¼ teaspoon of ground black pepper. Increase the heat to medium-high. Add the beef to the pot in batches if necessary to avoid overcrowding. Sear until all sides are browned (about 5–7 minutes total).
3. Add Spices and Garlic:
Reduce the heat to medium. Add the minced garlic, Hungarian sweet paprika, and caraway seeds to the beef and onion mixture. Stir continuously for 1–2 minutes until the spices release their aroma.
4. Add Liquids and Vegetables:
Pour in the beef or chicken stock, scraping the bottom of the pot to release any browned bits (deglazing). Add the carrots, chopped tomato, diced red bell pepper, bay leaf, and the remaining 1 teaspoon of salt and ¼ teaspoon black pepper. Stir well to combine and bring to a gentle boil.
5. Simmer the Goulash:
Once boiling, reduce the heat to low, cover the pot with a lid, and let the mixture simmer gently for about 1½ hours. Check occasionally to ensure the liquid level remains sufficient.
6. Add the Potatoes:
After 90 minutes, add the diced potatoes to the pot. Stir well, cover partially, and let simmer for another 30 minutes, or until the potatoes are fork-tender.
7. Final Touches:
Once the goulash is cooked, remove the bay leaf. Taste and adjust seasoning if necessary. Garnish with fresh parsley for a touch of color and serve hot with a slice of crusty bread.
 Preparation Time
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
 Nutritional Information
- Calories per Serving: Approximately 350 kcal
- Servings: 6
 Expert Tips for the Best Goulash
1. Use Authentic Paprika: Hungarian sweet paprika is essential. Generic or smoked varieties won’t provide the same rich, sweet flavor.
2. Brown the Beef Well: This step develops deep, savory flavor that forms the backbone of the dish. Don’t rush it!
3. Adjust the Liquid: If the stew becomes too thick, add a splash of water or stock to loosen it up. Conversely, let it simmer uncovered to reduce if too thin.
4. Let It Rest: Goulash often tastes even better the next day. The flavors deepen as it sits.
5. Storage and Freezing: Store leftovers in the fridge for up to 4 days or freeze in airtight containers for up to 3 months. Reheat gently on the stovetop.
6. Add Noodles for Tradition: Csipetke (Hungarian pinched noodles) make an excellent addition for a traditional twist. You can also serve over egg noodles or spaetzle.
7. Vegetable Additions: Want to bulk it up? Add celery, parsnips, or even peas for extra nutrients and variety.
8. Make it Spicier: Add a pinch of chili flakes or a small chopped chili pepper if you prefer some heat.
 Serving Suggestions
- Serve with crusty bread to mop up the sauce.
- A dollop of sour cream on top adds a creamy contrast.
- A side salad with lemon vinaigrette pairs nicely to cut through the richness.
- Glass of red wine like Merlot or Kékfrankos (Hungarian red) makes it a complete meal.