Name: Hungarian Goulash Recipe
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Cuisine: Hungarian
Ingredients: 4 tablespoons olive oil; 2½ pounds stewing beef (lean, cut into 1-inch pieces); 1 teaspoon salt (or to taste); 1 teaspoon pepper (or to taste); 3 tablespoons sweet paprika; 1 teaspoon caraway seeds (ground); 1 teaspoon oregano (dried); 3 bay leaves; 1 teaspoon brown sugar; 2 large onions (roughly chopped); 5 cloves garlic (minced); ½ cup tomato sauce; 2 tablespoons balsamic vinegar; 4 cups beef broth (no salt added); 2 tablespoons parsley (chopped, for garnish)

Introduction

Hungarian Goulash is a hearty, comforting stew bursting with rich flavors from tender beef, sweet paprika, and aromatic spices. This traditional dish is perfect for slow cooking, allowing the meat to become melt-in-your-mouth tender while the sauce develops a deep, savory richness. It’s a wonderful meal to warm you up on any day.

A close-up shot of a dark gray bowl full of thick, rich reddish-brown beef stew with visible chunks of tender beef and pieces of cooked onion mixed throughout. The beef pieces are juicy and covered with glossy, thick sauce, and the stew looks hearty and well-cooked. A silver spoon is partially inside the bowl on the left side. The background shows a blurred blue item and green herbs, with the bowl placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 tablespoons olive oil

2½ pounds stewing beef (lean, cut into 1-inch pieces)

1 teaspoon salt (or to taste)

1 teaspoon pepper (or to taste)

2 large onions (roughly chopped)

5 cloves garlic (minced)

3 tablespoons sweet paprika

1 teaspoon caraway seeds (ground)

1 teaspoon oregano (dried)

3 bay leaves

1 teaspoon brown sugar

½ cup tomato sauce

2 tablespoons balsamic vinegar

4 cups beef broth (no salt added)

2 tablespoons parsley (chopped, for garnish)

Instructions

Step 1: Heat a large, deep skillet or Dutch oven over high heat. Add olive oil and heat until it shimmers. Add the stewing beef in a single layer, season generously with salt and pepper, and sear on all sides until a rich brown crust forms. Drain any excess liquid if necessary. Remove the beef and set aside.

Step 2: Reduce heat to medium-high. In the same skillet, add the onions and garlic. Cook for about 5 minutes, stirring occasionally, until onions are soft and translucent, scraping up browned bits from the pan.

Step 3: Lower heat to medium-low. Stir in sweet paprika, ground caraway seeds, dried oregano, bay leaves, and brown sugar. Cook for 30 seconds, stirring constantly to bloom the spices without burning the paprika.

Step 4: Add tomato sauce, balsamic vinegar, and beef broth. Stir well, scraping any browned bits from the bottom to combine all flavors.

Step 5: Return the seared beef to the skillet, nestling it into the broth. Bring to a boil over medium-high heat, then reduce to low. Cover tightly and simmer for about 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.

Step 6: Taste and adjust seasoning with salt, pepper, or additional paprika and balsamic vinegar if needed. Remove bay leaves before serving.

Step 7: Garnish with chopped parsley and serve hot over egg noodles, mashed potatoes, or with crusty bread.

Tips & Variations

For deeper flavor, use a mix of sweet and smoked paprika.

Try substituting caraway seeds with fennel seeds for a milder anise note.

Use homemade beef broth or bone broth for richer taste.

For a vegetarian version, substitute beef with hearty mushrooms and use vegetable broth.

Add a pinch of cayenne or red pepper flakes for extra heat.

FAQs

Can I use other cuts of beef for goulash?

Yes, tougher cuts like chuck roast or brisket work best due to their connective tissue, which breaks down during slow cooking to create tender meat. Avoid very lean cuts that may dry out.

How do I prevent paprika from burning?

Add paprika after the onions and garlic have softened and reduce heat to medium-low. Stir constantly for a short time just to bloom the spices without letting them burn, as burnt paprika can become bitter.