Description
This traditional Hungarian Goulash is a rich, hearty stew made with tender beef, onions, and a generous amount of paprika. It’s a warming, flavorful dish that embodies the rustic flavors of Central European cuisine.
Ingredients
- 2 tbsp oil (vegetable or canola)
- 1 kg / 2 lb beef chuck, cut into 3cm / 1.2″ cubes
- 2 onions, chopped
- 3 garlic cloves, minced
- 1 1/2 tbsp sweet paprika powder (Hungarian if possible)
- 1 tsp caraway seeds (optional)
- 1 1/2 tbsp tomato paste
- 1 1/4 cups (310 ml) beef broth
- 1 1/4 cups (310 ml) water
- 2 bay leaves
- 2 tsp salt
- 1/2 tsp black pepper
- 2 carrots, chopped
- 2 potatoes, peeled and chopped into chunks
Instructions
- Heat oil in a large pot over high heat. Add beef in batches and brown all over. Remove and set aside.
- Lower heat to medium. Add onion and garlic, cook until softened.
- Stir in paprika, caraway seeds (if using), and tomato paste. Cook for 1 minute.
- Add beef back into the pot along with beef broth, water, bay leaves, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally.
- Add carrots and potatoes. Simmer uncovered for another 30 minutes or until vegetables and beef are tender.
- Adjust seasoning to taste. Remove bay leaves before serving.
- Serve hot with crusty bread or over egg noodles, rice, or mashed potatoes.
Notes
- Use good quality sweet Hungarian paprika for authentic flavor.
- Caraway seeds are optional but add a nice traditional touch.
- This dish tastes even better the next day as the flavors develop further.
- You can freeze leftovers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 437
- Sugar: 4g
- Sodium: 894mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 41g
- Cholesterol: 115mg
