Description
A hearty, paprika-flavored meat and vegetable stew of Central European origin. This Hungarian Goulash is comfort food, packed with tender beef, sweet Hungarian paprika, and vegetables, slow-simmered to perfection.
Ingredients
- 1 kg beef chuck, cut into 2 cm cubes
- 2 tablespoons vegetable oil or lard
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds (optional)
- 1 red bell pepper, chopped
- 2 medium carrots, sliced
- 2 medium potatoes, peeled & cubed
- 2 tablespoons tomato paste
- 500 ml beef stock or water
- Salt and black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the oil or lard in a large heavy pot over medium heat.
- Add the onions and sauté until soft and translucent, about 5 to 7 minutes.
- Stir in the garlic and cook for 1 minute, being careful not to burn it.
- Push the onions to the side, increase heat slightly, and brown the beef cubes in batches. Remove beef and set aside.
- Sprinkle the paprika (and caraway seeds, if using) over the onions, stir to coat, and cook for 30 seconds to release aroma.
- Stir in the tomato paste, return the browned beef to the pot, and mix well.
- Pour in the beef stock or water, bring to a gentle simmer, then reduce heat to low.
- Cover and cook for about 1 hour.
- Add the chopped bell pepper, carrots, and potatoes.
- Season with salt and black pepper. Continue simmering, partially covered, for another 30 to 45 minutes, until vegetables and meat are tender.
- Adjust seasoning if needed and garnish with fresh parsley before serving.
Notes
- For a spicier version, add a pinch of hot paprika or a chopped chili pepper.
- Add an extra cup of stock for a soup-like consistency.
- Stir in a spoonful of sour cream at the end for added richness (optional).
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of water or stock if too thick.
- Goulash freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Course
- Method: Stovetop Simmer
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: Estimated 450-550 kcal (will vary based on exact ingredients and portion size)
- Sugar: Estimated 8-12 g
- Sodium: Estimated 500-700 mg (will vary based on stock and added salt)
- Fat: Estimated 20-30 g
- Saturated Fat: Estimated 7-10 g
- Unsaturated Fat: Estimated 13-20 g
- Trans Fat: Estimated 0-1 g
- Carbohydrates: Estimated 30-40 g
- Fiber: Estimated 5-8 g
- Protein: Estimated 35-45 g
- Cholesterol: Estimated 100-150 mg
Keywords: Hearty Hungarian Goulash, Hungarian Goulash recipe, Authentic Hungarian Goulash, Traditional Hungarian Goulash, Best Hungarian Goulash, Easy Hungarian Goulash recipe, How to make Hungarian Goulash, What is Hungarian Goulash, Hungarian Beef Goulash, Spicy Hungarian Goulash, Slow cooker Hungarian Goulash, Hungarian Goulash soup, Hungarian Goulash stew, Hungarian Goulash ingredients, Hungarian Goulash for beginners, Classic Hungarian Goulash, Hungarian Goulash with dumplings, Authentic beef goulash recipe, Traditional beef stew Hungary, Hungarian comfort food recipes, Hearty beef stew recipe