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Hungarian Goulash Recipe

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★★★★★

4.8 from 96 reviews

A traditional Hungarian Goulash recipe featuring tender stewing beef slow-cooked in a rich, aromatic broth infused with sweet paprika, caraway seeds, and a blend of herbs. This hearty stew balances savory, sweet, and tangy flavors resulting from slow simmering of beef with onions, garlic, tomato sauce, and balsamic vinegar, topped with fresh parsley. Perfect served over noodles, mashed potatoes, or crusty bread.

Ingredients

Scale

Meat and Oil

  • 4 tablespoons olive oil
  • 2½ pounds stewing beef (lean, cut into 1-inch pieces)

Spices and Seasonings

  • 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

Vegetables and Aromatics

  • 2 large onions (roughly chopped)
  • 5 cloves garlic (minced)

Liquids and Sauces

  • ½ cup tomato sauce
  • 2 tablespoons balsamic vinegar
  • 4 cups beef broth (no salt added)

Garnish

  • 2 tablespoons parsley (chopped, for garnish)

Instructions

  1. Searing the Beef: Heat a large deep skillet or Dutch oven over high heat. Add olive oil and let it shimmer. 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. Evaporate or drain excess liquid to ensure proper browning. Remove beef and set aside.
  2. Sautéing Aromatics: Reduce heat to medium-high. In the same skillet, add chopped onions and minced garlic. Cook for about 5 minutes, stirring occasionally, until onions are translucent and fragrant. Scrape browned bits from the pan to incorporate flavor.
  3. Building the Spice Base: Lower heat to medium-low to prevent burning. Add sweet paprika, ground caraway seeds, dried oregano, bay leaves, and brown sugar. Stir to coat onions and garlic evenly. Cook for 30 seconds, stirring constantly to bloom spices without burning.
  4. Creating the Broth: Add tomato sauce, balsamic vinegar, and beef broth to the skillet. Stir well, scraping up any remaining browned bits to blend flavors into the sauce.
  5. Slow Cooking for Tenderness: Return seared beef to the skillet, nestling it in the broth. Bring to a boil over medium-high heat, then reduce to low. Cover tightly and simmer gently for about 2 hours until beef is fork-tender. Stir occasionally and add more broth if liquid reduces too much.
  6. Seasoning and Finishing: After cooking, check tenderness and taste. Adjust seasoning with salt, pepper, extra paprika, or a dash of balsamic vinegar as desired. Remove bay leaves before serving.
  7. Garnish and Serve: Sprinkle freshly chopped parsley over the goulash. Serve hot over egg noodles, mashed potatoes, or crusty bread for a comforting meal.

Notes

  • Use high-quality olive oil for best flavor; older recipes may use lard for richer taste.
  • For authentic flavor, seek Hungarian sweet paprika and stewing beef cuts.
  • Caraway seeds can be toasted before grinding for enhanced aroma.
  • If liquid reduces too much during cooking, add additional beef broth or water to maintain desired consistency.
  • Bay leaves must be removed before serving.
  • Vegetarian options can substitute beef with mushrooms and use vegetable broth.
  • Adjust sweetness and acidity by tweaking brown sugar and balsamic vinegar according to taste.

Keywords: Hungarian goulash, beef stew, paprika beef stew, traditional Hungarian recipe, slow-cooked goulash

Find it online: https://dinewithlily.com/hungarian-goulash-recipe/