Hungarian Goulash

This traditional Hungarian beef stew is rich with paprika, tender chunks of beef, and hearty vegetables simmered slowly in a flavorful broth. It’s a comforting, one-pot meal perfect for cold weather or family dinners.

Course Main Course

Cuisine Hungarian

Keyword hungarian beef stew, hungarian goulash

Prep Time 20

Cook Time 2

Servings servings

Calories 644kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

2 pounds beef chuck (cut into 1-inch cubes)
2 teaspoon salt (divided) Note 1
1 teaspoon black pepper ( divided) Note 2
2 tablespoons avocado oil
2 large finely chopped yellow onions
3 cloves garlic (minced)
2 tablespoons sweet Hungarian paprika
1 teaspoon caraway seeds (optional)
4 cups beef broth
2 large carrots (peeled and sliced)
2 medium potatoes (peeled and diced)
1 medium chopped red bell pepper discard seeds
2 tablespoons tomato paste
1 bay leaf
chopped parsley (optional garnish)

US Customary - Metric

Instructions

Season 2 pounds beef chuck (cut into 1-inch cubes) generously with 1½ teaspoons salt and ½ teaspoon black pepper.
Heat 2 tablespoons avocado oil in a Dutch oven or large pot over medium-high heat. Brown the seasoned beef in batches and set aside. (Note 3)
In the same Dutch oven, add 2 large finely chopped yellow onions and sauté until soft and golden, about 5 minutes.
Stir in 3 cloves garlic (minced), 2 tablespoons sweet Hungarian paprika, 1 teaspoon caraway seeds (optional), ½ teaspoon salt, and ½ teaspoon black pepper, stir to blend flavors for 1 minute.
Return the sauteed beef to the Dutch Oven. Stir in 4 cups beef broth, 2 large carrots (peeled and sliced), 2 medium potatoes (peeled and diced), 1 medium chopped red bell pepper, 2 tablespoons tomato paste, and 1 bay leaf.
Bring to a boil, then reduce heat to low, cover, and simmer for 1½ to 2 hours, or until beef is very tender.
Remove bay leaf before serving. Taste for seasoning; if needed, adjust the seasonings.
Serve with chopped parsley (optional garnish) over egg noodles, spaetzle, or potatoes.

Notes

Note 1: Use 1 ½ teaspoons of salt to season the chuck beef cubes and ½ teaspoon to add to the stew.

Note 2: Use ½ teaspoon of black pepper to season the beef cubes and ½ teaspoon to add to the stew.

Note 3: When searing the beef, do not crowd the pan. This allows the beef to sear and get golden brown. If the pan is crowded, the beef will poach and not get that perfect sear.

Nutrition