Goulash (Hungarian beef stew)
Hungarian Goulash is a classic, comforting stew featuring tender chunks of beef simmered slowly in a fragrant paprika-spiced broth with onions, bell peppers, and tomatoes. This rich, hearty dish is deeply rooted in Hungarian culinary tradition and perfect for warming up on chilly days or sharing at family meals. Slow cooking melds the flavors beautifully, resulting in a stew with complex depth and melt-in-your-mouth beef.
Equipment
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
- Chef’s knife and cutting board
- Measuring spoons and cups
- Optional: meat thermometer, slow cooker or pressure cooker
Ingredients
- 2 lbs beef chuck or shin, cut into 1½-inch cubes
- 3 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tbsp Hungarian sweet paprika (preferably fresh)
- 1 tbsp hot paprika (optional, for spice)
- 2 bell peppers, diced
- 2 large ripe tomatoes, diced (or 1 cup canned diced tomatoes)
- 4 cups beef broth or water
- 1 tsp caraway seeds
- 2 bay leaves
- 1 tsp dried marjoram
- Salt and freshly ground black pepper, to taste
- 2 tbsp vegetable oil or lard
- Optional: potatoes, buttered noodles, or csipetke dumplings for serving
Instructions
- Heat oil or lard in a heavy-bottomed pot over medium-low heat. Add onions and cook slowly until golden and soft (15–20 minutes).
- Remove from heat briefly; stir in sweet paprika and hot paprika carefully, coating onions without burning.
- Return to heat, add beef cubes, and brown lightly on all sides.
- Pour in beef broth or water to just cover the meat. Bring to a gentle simmer.
- Add garlic, caraway seeds, bay leaves, and marjoram. Cover and simmer gently for about 2 hours, stirring occasionally.
- About 30 minutes before finishing, add bell peppers and tomatoes. Continue simmering until vegetables and meat are tender, and the broth thickens.
- Season with salt and pepper to taste. Remove bay leaves before serving.
- Let the goulash rest for 10 minutes before serving to deepen flavors. Serve hot with traditional sides like csipetke dumplings, buttered noodles, or boiled potatoes.
Notes
- Use good-quality Hungarian paprika for authentic flavor and vibrant color.
- Slow cooking at low temperature ensures tender meat and rich broth.
- Avoid rushing the onion sauté; it builds foundational sweetness.
- Adjust paprika quantity to taste and heat preference.
- For convenience, goulash can be made in a slow cooker or pressure cooker with adjusted times.
- Leftover goulash tastes even better the next day as flavors deepen.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.