Print

Cozy Hungarian Goulash

Hungarian goulash recipe - featured image
Print Recipe

A hearty and comforting Hungarian stew featuring tender beef, smoky paprika, and vegetables, perfect for warming up on chilly winter nights.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 large yellow onions, thinly sliced
  • 3 garlic cloves, minced
  • 3 tablespoons Hungarian sweet paprika
  • 1 tablespoon smoked paprika
  • 3 medium carrots, sliced into rounds
  • 2 large potatoes, peeled and cubed (optional)
  • 4 cups beef broth (950 ml), homemade or low-sodium store-bought
  • 2 tablespoons tomato paste
  • 2 tablespoons vegetable oil or lard
  • 1 teaspoon caraway seeds (optional)
  • 2 bay leaves
  • 1 tablespoon apple cider vinegar
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Cut the beef into 1-inch cubes (about 2 pounds). Slice the onions thinly, mince the garlic, and chop the carrots and potatoes into bite-sized pieces. This should take about 15 minutes.
  2. Heat 2 tablespoons of vegetable oil or lard in a Dutch oven over medium-high heat. Add the beef cubes in batches so they don’t steam—brown all sides until a deep caramel color forms, about 5-7 minutes per batch. Transfer browned beef to a bowl and set aside.
  3. Reduce heat to medium. Add the sliced onions to the pot and cook, stirring frequently, until translucent and starting to caramelize—about 10 minutes. Add garlic in the last minute so it doesn’t burn.
  4. Remove the pot from heat briefly. Stir in the sweet and smoked paprika (3 tbsp and 1 tbsp) and 2 tablespoons of tomato paste. Return to heat and cook for 1-2 minutes, stirring constantly, until fragrant.
  5. Pour in about 1 cup (240 ml) of beef broth to deglaze the pot, scraping up browned bits. Return the browned beef to the pot along with the remaining broth (3 cups / 710 ml), carrots, bay leaves, and caraway seeds if using.
  6. Bring the stew to a gentle boil, then reduce heat to low. Cover and simmer for 1 to 1.5 hours, stirring occasionally, until the beef is fork-tender.
  7. Stir in cubed potatoes and cook uncovered for another 20-30 minutes until potatoes are tender and stew has thickened slightly. Season with salt and pepper to taste.
  8. Stir in 1 tablespoon of apple cider vinegar to brighten the flavors. Remove bay leaves before serving.
  9. Ladle into bowls and serve hot, ideally with crusty bread or traditional Hungarian nokedli (small dumplings).

Notes

Brown the beef well to build flavor. Add paprika off the heat briefly to avoid bitterness. Simmer low and slow for tender meat. Add a splash of vinegar at the end to brighten flavors. If stew is too thin, simmer uncovered to thicken naturally. Potatoes can be swapped for parsnips or sweet potatoes. For vegetarian version, use mushrooms and vegetable broth.

Nutrition

Keywords: Hungarian goulash, beef stew, paprika, comfort food, winter meal, hearty stew, slow simmer

Find it online: https://evabake.com/cozy-hungarian-goulash-recipe-easy-hearty-comfort-meal-for-winter/