Hearty Hungarian Goulash
A classic Hungarian Goulash featuring melt-in-your-mouth beef, earthy vegetables, and a paprika-spiced broth. It’s a one-pot wonder that’s rich in flavor, high in protein, and ideal for both weeknight dinners and make-ahead meals.
Equipment
- 1 Dutch oven or large pot
- 1 Sharp Chef’s Knife
- 1 Wooden Spoon or Silicone Spatula
- 1 Measuring cups and spoons set
- 1 Ladle
Ingredients
Base Ingredients
- 2 medium yellow onions finely diced
- 2 teaspoons salted butter or lard, for traditional flavor
- 1 teaspoon caraway seeds
- 2 tablespoons sweet Hungarian paprika
- ¼ cup all-purpose flour
- 1½ pounds beef stew meat or chuck roast trimmed and cut into 1-inch cubes
- 2 cups beef broth or water, if preferred
- 1 cup canned diced tomatoes drained
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Optional Add-Ins
- 1½ cups carrots peeled and diced
- 3 cups potatoes peeled and diced
- Fresh parsley chopped (for garnish)
- Sour cream for serving
Instructions
- Build the Flavor Base:In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-low heat. Once melted, add the diced onions and sauté until soft and translucent, about 5–6 minutes. Stir in the caraway seeds and paprika, toasting them gently for about 30 seconds to release their aroma — this step deepens the flavor of the stew.
- Dredge and Brown the Beef:While the onions cook, place the cubed beef in a bowl and toss it with the flour until evenly coated. This will help the stew thicken later. Increase the heat slightly and add the floured beef to the pot. Sear for 2–3 minutes, stirring occasionally, until the outside of the beef begins to brown lightly.
- Deglaze and Layer Ingredients:Pour in about ¼ cup of the broth to deglaze the bottom of the pot, scraping up any browned bits with a wooden spoon — these bits hold a ton of flavor. Add in the rest of the broth along with the drained tomatoes. If using, stir in the diced carrots and potatoes at this stage. Season the pot with salt and pepper.
- Simmer Until Tender:Bring the stew to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low and cover the pot with a lid. Let it simmer gently for 1½ to 2 hours, or until the beef is fork-tender and the vegetables (if added) are cooked through. Stir occasionally to prevent sticking and to monitor liquid levels.
- Finish and Serve:Once everything is tender and the broth has thickened slightly, taste and adjust seasoning as needed. Ladle into bowls and garnish with chopped parsley. Add a generous spoonful of sour cream on top if desired — it adds a cool, creamy balance to the warm, paprika-rich broth.
Notes
- Paprika Tip: Use high-quality Hungarian sweet paprika for the most authentic taste. Avoid smoked paprika, as it alters the traditional flavor.
- Lard vs Butter: Traditional goulash often uses lard for a richer depth of flavor. However, butter works perfectly and adds a mild creaminess.
- Meat Cut Matters: Chuck roast or any well-marbled stewing beef works best — it becomes tender and flavorful with long, slow cooking.
- Texture Variations: If you prefer a thinner stew, reduce or omit the flour coating. For a thicker texture, let the goulash simmer uncovered for the last 20 minutes.
- Meal Prep-Friendly: This dish tastes even better the next day, making it an excellent option for leftovers or batch cooking.