Hungarian Goulash
This Hungarian Goulash combines tender beef, paprika, potatoes, and carrots in a rich, savory broth. A hearty and comforting classic perfect for any occasion.
8 Servings
Ingredients
Main Ingredients:
- 2 tablespoons vegetable oil or pork lard
- 2 pounds stew beef cut into ½-inch cubes
- Salt and black pepper to taste
- 1 large yellow onion chopped
- ¼ cup Hungarian paprika or more, to taste
- 2 bell peppers chopped (any color)
- 4 cloves garlic chopped
- 2 medium tomatoes diced
- 3 cups beef broth or water for a more traditional preparation
- 2 bay leaves
- ½ teaspoon caraway seeds
Vegetables:
- 3 large potatoes chopped (peeled, if preferred)
- 2 large carrots scrubbed and chopped
Instructions
Prepare the Ingredients:
- Begin by gathering and preparing all ingredients. Chop the beef into bite-sized pieces, dice the vegetables, and measure the spices to ensure a smooth cooking process.
Brown the Beef:
- Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Season the beef cubes with salt and black pepper, then sear them on all sides until browned, approximately 5 minutes. Remove the beef from the pot and set it aside.
Sauté the Onion:
- In the same pot, add the chopped onion and sauté over medium heat until softened and lightly golden, about 5–6 minutes.
Bloom the Paprika:
- Remove the pot from the heat and stir in the Hungarian paprika. Allow it to bloom for 1 minute, releasing its aroma and flavor. This step prevents the paprika from burning and becoming bitter.
Build the Base:
- Return the beef to the pot and add the bell peppers, garlic, tomatoes, beef broth, bay leaves, and caraway seeds. Stir to combine, then bring the mixture to a boil. Reduce the heat to low and let it simmer gently for 1½ hours. Stir occasionally to prevent sticking.
Incorporate the Vegetables:
- Add the chopped potatoes and carrots to the pot. If a soupier goulash is desired, add an additional 1–2 cups of beef broth or water. Cover the pot and continue to simmer for another 30 minutes, or until the vegetables are tender and the beef is fully cooked.
Taste and Adjust:
- Remove the bay leaves and taste the goulash. Adjust the seasoning with additional salt and pepper as needed.
Serve:
- Ladle the goulash into bowls and garnish with a dollop of sour cream or fresh parsley, if desired. Serve with crusty bread or your preferred accompaniment.
Notes
To make this recipe gluten-free, ensure that your beef broth and seasonings (especially paprika) are certified gluten-free. Serve with gluten-free bread or rice to complement the dish.