Hungarian Goulash Recipe

Introduction

Hungarian Goulash is a rich and comforting stew that combines tender beef with hearty vegetables and a flavorful paprika-spiced broth. This classic dish is perfect for warming up on a chilly day and offers a delicious taste of traditional Hungarian cuisine.

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 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 until evenly coated.
4. Step 4: Transfer the coated beef to the pot and cook for 3-4 minutes, browning the meat on all sides.
5. Step 5: Add beef stock, diced potatoes, carrots, diced tomatoes, salt, and pepper to the pot. Stir everything together to combine.
6. Step 6: Bring the mixture to a boil, then place the lid on the pot and reduce the heat to medium-low.
7. Step 7: Let the goulash simmer gently for 1.5 to 2 hours, until the meat is tender and fully cooked.

Tips & Variations

• For a deeper flavor, use smoked paprika instead of sweet paprika.
• Add a splash of red wine or a dollop of sour cream just before serving for extra richness.
• Try substituting beef chuck with venison or pork for a different twist.
• Include bell peppers or parsnips for added texture and taste.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef stock or water if the stew has thickened too much. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for Hungarian goulash?

Yes, you can use other cuts like brisket or stew meat, but beef chuck is preferred for its balance of tenderness and flavor after slow cooking.

Is it necessary to coat the beef in flour?

Coating the beef in flour helps to thicken the stew as it simmers and also gives the meat a nice crust when seared, adding extra depth to the dish.

Hungarian Goulash Recipe

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★★★★★

4.6 from 55 reviews

This traditional Hungarian Goulash is a hearty and comforting stew made with tender beef chuck, aromatic spices like paprika and caraway seeds, and a medley of vegetables including potatoes and carrots. Slow-simmered to perfection, this dish boasts rich flavors and a velvety texture, making it an ideal meal for chilly days or whenever you crave a satisfying home-cooked stew.

• Author: Stella
• 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 the butter in a large soup pot over medium-high heat. Add the roughly diced onions and sauté until they become tender, about 2-3 minutes.
2. Add Spices: Stir in the caraway seeds and Hungarian paprika, tossing to coat the onions evenly and release their fragrant oils.
3. Prepare Beef: Pour the all-purpose flour into a shallow bowl. Toss the cubed beef chuck roast in the flour until all pieces are well-coated to help thicken the stew later.
4. Brown Beef: Transfer the floured beef cubes to the pot and cook for 3-4 minutes, allowing the meat to brown slightly and develop rich flavors.
5. Add Liquids and Vegetables: Add beef stock, diced potatoes, carrots, canned diced tomatoes, sea salt, and ground black pepper to the pot. Stir everything together to combine all ingredients thoroughly.
6. Simmer: Bring the mixture to a boil, then cover the pot with a lid and reduce the heat to medium-low. Let the goulash simmer gently for 1.5 to 2 hours, or until the beef is tender and cooked through.

Notes

• For deeper flavor, use Hungarian sweet paprika specifically, but regular paprika can suffice.
• Skim off any foam or fat that rises to the surface during simmering for a clearer broth.
• If you prefer thicker stew, mash some of the potatoes before serving or increase the flour coating slightly.
• Serve the goulash with crusty bread or over egg noodles for a complete meal.
• Feel free to add bell peppers or garlic for additional layers of flavor.

Keywords: Hungarian goulash, beef stew, paprika stew, traditional Hungarian recipe, hearty beef stew