Description
This Hungarian Goulash Recipe is a hearty and comforting stew featuring tender beef slow-cooked with sweet and smoked paprika, onions, garlic, and vegetables. It delivers rich, authentic Hungarian flavors in a one-pot meal that’s easy to prepare and perfect for any season.
Ingredients
Scale
Meat and Protein
- 2 lbs beef chuck or stew meat, cut into bite-sized cubes
Vegetables
- 2 medium onions, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped into chunks
- 3 medium potatoes, peeled and chopped into chunks
Spices and Seasonings
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 2 bay leaves
- Salt, to taste
- Black pepper, to taste
Liquids and Others
- 2 tablespoons vegetable oil or lard
- 2 tablespoons tomato paste or 1 cup diced tomatoes
- 4 cups beef broth or stock
Instructions
- Preparing the Ingredients: Chop the onions finely, mince the garlic, and cube the beef into bite-sized pieces. Peel and chop the carrots and potatoes into similarly sized chunks to ensure even cooking.
- Browning the Meat and Onions: Heat vegetable oil or lard in a large pot over medium heat. Add beef cubes in batches to avoid crowding, allowing each piece to brown well. Remove the meat and set aside. In the same pot, sauté the onions until soft and golden.
- Adding Garlic and Paprika: Lower the heat and stir in the minced garlic along with sweet and smoked paprika. Be careful not to burn the spices; cook for about a minute to release their aroma.
- Building the Stew: Return the browned beef to the pot. Stir in tomato paste or diced tomatoes. Pour in enough beef broth to cover the ingredients, then add bay leaves, salt, and pepper. Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours, stirring occasionally.
- Adding Vegetables: When the beef starts to become tender, add the chopped carrots and potatoes. Continue simmering until the vegetables are soft and the stew thickens into a hearty sauce.
- Final Touches and Serving: Remove the bay leaves. Adjust seasoning with salt and pepper as needed. Optionally, stir in a dollop of sour cream and garnish with fresh parsley before serving.
Notes
- Use beef chuck or shoulder for tender, flavorful meat that breaks down beautifully during slow cooking.
- Add paprika off the heat or on low to prevent burning and bitterness.
- Simmer the stew low and slow to develop rich, deep flavors.
- Allow the stew to reduce uncovered toward the end for natural thickening instead of using thickening agents.
- Let the goulash rest for 10-15 minutes after cooking to intensify the flavors.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: Hungarian goulash, beef stew, paprika stew, comfort food, one-pot meal, traditional Hungarian, hearty stew