Hungarian Goulash Stew (Print)

Tender beef slow-cooked with paprika, onions, and peppers creating a rich and hearty dish.

# Components:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 2 medium carrots, sliced
04 - 1 large red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 medium potatoes, peeled and cubed (optional)

→ Spices & Seasonings

07 - 3 tbsp Hungarian sweet paprika
08 - 1 tsp caraway seeds
09 - 1 tsp dried marjoram
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp salt, plus more to taste
12 - 1 bay leaf

→ Liquids

13 - 4 cups beef broth
14 - 2 tbsp tomato paste
15 - 2 tbsp vegetable oil or lard

# Method:

01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add the onions and cook until golden and soft, about 8 minutes.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the beef cubes and brown on all sides, approximately 5 minutes.
04 - Sprinkle the sweet paprika over the meat and onions, stirring quickly to coat and prevent burning.
05 - Stir in tomato paste, caraway seeds, dried marjoram, black pepper, and salt.
06 - Add carrots, diced bell pepper, and bay leaf. Mix thoroughly.
07 - Pour in the beef broth, scraping up any browned bits from the pot’s bottom. Bring to a simmer.
08 - Cover and cook gently over low heat for 1 hour, stirring intermittently.
09 - If using, add the potatoes and simmer uncovered for an additional 45 to 60 minutes until beef and vegetables are tender and the mixture has thickened slightly.
10 - Adjust seasoning as preferred, remove the bay leaf, and serve warm.

# Expert Advice:

01 -
  • It tastes richer and deeper after sitting overnight, so you can make it ahead for effortless entertaining.
  • The humble ingredients transform into something elegant enough for guests but honest enough for a quiet weeknight dinner.
  • One pot means minimal cleanup while the stew does most of the heavy lifting on the stove.
02 -
  • Paprika burns easily and turns bitter—add it to the hot fat and meat, not to cold liquid, and stir constantly for those first few seconds.
  • Resist the urge to crank up the heat; low and slow is what transforms tough beef into something you can almost eat with a spoon.
  • This stew improves overnight as flavors meld, so make it a day ahead if you can and just reheat gently before serving.
03 -
  • Let the stew cool slightly before tasting, as paprika and salt taste sharper when everything is scalding hot.
  • Buy the best Hungarian paprika you can find—this one ingredient determines whether your goulash tastes authentic or like a good approximation.
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