Hungarian Goulash Recipe

Introduction

Hungarian Goulash is a hearty and flavorful stew that highlights tender beef, smoky paprika, and comforting vegetables. This classic dish is perfect for cozy dinners and brings a taste of Eastern Europe to your table.

Ingredients

• 1 tbsp. salted butter
• 2 medium yellow onions, diced roughly
• 1 tsp. caraway seeds
• 3 tbsp. paprika, preferably Hungarian
• 1/4 cup all-purpose flour
• 1 1/2 lbs. beef chuck roast, fat trimmed and cut into 1-inch cubes
• 2 cups beef stock
• 1 (14.5 oz.) can diced tomatoes
• 3 large russet potatoes, diced
• 2 medium carrots, diced
• 1 tsp. sea salt
• 1/4 tsp. ground black pepper

Instructions

1. Step 1: Melt butter in a large soup pot over medium-high heat. Add the onions and sauté until tender, about 2-3 minutes.
2. Step 2: Add caraway seeds and paprika to the pot and toss to combine with the onions.
3. Step 3: Pour flour into a shallow bowl and toss the cubed chuck roast in it until fully coated.
4. Step 4: Transfer the coated beef cubes to the pot and cook for 3-4 minutes, browning the meat on all sides.
5. Step 5: Add beef stock, diced potatoes, carrots, canned tomatoes, salt, and pepper to the pot. Stir everything together thoroughly.
6. Step 6: Bring the stew to a boil, then cover the pot with a lid and reduce the heat to medium-low.
7. Step 7: Let the goulash simmer gently for 1.5 to 2 hours, or until the meat is tender and fully cooked. Stir occasionally to prevent sticking.

Tips & Variations

• For deeper flavor, use smoked Hungarian paprika instead of sweet paprika.
• Try adding a diced bell pepper or a splash of red wine for variation.
• To thicken the stew further, mash a few cooked potatoes into the broth before serving.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent overcooking the meat. This stew also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for goulash?

Yes, other cuts like beef brisket or stew meat work well. Just ensure they are cut into even cubes and require slow cooking to become tender.

Is it necessary to coat the beef with flour?

Coating the beef with flour helps to thicken the stew and create a richer texture, but you can skip this step if you prefer a lighter broth.

Hungarian Goulash Recipe

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★★★★★

5 from 128 reviews

Hungarian Goulash is a hearty and flavorful stew featuring tender beef chuck, aromatic paprika, and a medley of vegetables simmered to perfection. This classic Eastern European dish is rich in spices and comforting in texture, perfect for warming up on a chilly day.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 2 hours
• Yield: 4 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp. salted butter
• 2 medium yellow onions, diced roughly
• 1 tsp. caraway seeds
• 3 tbsp. paprika, preferably Hungarian
• 1/4 cup all-purpose flour
• 1 1/2 lbs. beef chuck roast, fat trimmed and cut into 1 inch cubes
• 2 cups beef stock
• 1 (14.5 oz.) can diced tomatoes
• 3 large russet potatoes, diced
• 2 medium carrots, diced
• 1 tsp. sea salt
• 1/4 tsp. ground black pepper

Instructions

1. Saute Onions: Melt butter in a large soup pot over medium-high heat. Add diced onions and cook until tender and translucent, about 2-3 minutes.
2. Add Spices: Stir in caraway seeds and paprika, tossing well to evenly coat the onions and release their fragrance.
3. Coat Beef: Pour the flour into a shallow bowl. Toss the cubed beef chuck roast in the flour until all pieces are evenly coated, which helps thicken the stew.
4. Brown Beef: Transfer the floured beef cubes to the pot. Cook for 3-4 minutes, allowing the beef to brown slightly on all sides to develop flavor.
5. Add Liquids and Vegetables: Pour in the beef stock and add diced potatoes, carrots, canned diced tomatoes, salt, and pepper. Stir everything together to combine well.
6. Simmer: Bring the pot to a boil over medium-high heat. Once boiling, cover with a lid and reduce the heat to medium-low to maintain a gentle simmer.
7. Cook Thoroughly: Let the stew simmer gently for 1.5 to 2 hours or until the beef is tender and cooked through, stirring occasionally to prevent sticking.
8. Serve: Once the meat and vegetables are tender, taste and adjust seasoning if needed. Serve hot for a comforting meal.

Notes

• Use Hungarian sweet paprika for the most authentic flavor, but regular paprika works as a substitute.
• For thicker gravy, you may mash some of the potatoes into the stew near the end of cooking.
• Be sure to trim excess fat from the beef to prevent the stew from becoming greasy.
• Simmer gently to avoid toughening the beef.
• Pair with crusty bread or spaetzle for a classic accompaniment.

Keywords: Hungarian Goulash, Beef Stew, Paprika Stew, Eastern European Stew, Comfort Food, Hearty Stew