Description
Rich, hearty, and bursting with flavor, this Hungarian goulash is the ultimate comfort food. Made with tender chunks of beef, sweet paprika, and a medley of vegetables, it’s the perfect dish for cozy nights. Serve it with crusty bread to soak up the savory broth, and enjoy a meal that feels both rustic and indulgent.
Ingredients
- 3 tablespoons neutral oil (like canola)
- 1 large yellow onion, diced
- 1 1/2 pounds boneless beef chuck roast, cut into 1-inch chunks
- 2 teaspoons kosher salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 cup Hungarian sweet paprika
- 4 cloves garlic, minced
- 1 teaspoon caraway seeds
- 4 cups low-sodium chicken stock or beef stock
- 2 medium carrots, peeled and diced
- 1 medium tomato, roughly chopped
- 1 medium red bell pepper, stemmed, seeded, and diced
- 1 bay leaf
- 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 1/4 cup chopped fresh parsley leaves (optional)
- Crusty bread for serving (optional)
Instructions
- Cook the Onion
- Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add the diced onion and cook, stirring occasionally, until translucent (about 6–8 minutes).
- Brown the Beef
- While the onion is cooking, pat the beef dry with paper towels.
- Season the beef with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
- Add the beef to the pot and cook until browned in spots and no longer pink, stirring occasionally (about 6–8 minutes).
- Add Spices and Aromatics
- Stir in the Hungarian sweet paprika, minced garlic, and caraway seeds.
- Cook for about 30 seconds, stirring constantly, until fragrant.
- Add Stock and Vegetables
- Pour in the chicken or beef stock.
- Add the carrots, tomato, bell pepper, bay leaf, and the remaining 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover and let it simmer for about 45 minutes, or until the vegetables are tender.
- Cook the Potatoes
- Add the diced Yukon gold potatoes to the pot.
- Cook uncovered for 25 minutes, or until the beef and potatoes are tender.
- Season and Serve
- Remove the bay leaf and taste the goulash. Adjust seasoning with additional salt and pepper if needed.
- Serve in bowls, garnished with chopped parsley (optional), and pair with crusty bread for dipping.
Notes
- Paprika Choice Matters: Use authentic Hungarian sweet paprika for the best flavor. Avoid smoked paprika unless you want a different taste profile.
- Beef Selection: Chuck roast works best for its marbling and tenderness when slow-cooked.
- Leftovers: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Make It Spicy: Add a pinch of red pepper flakes for a bit of heat.
- Vegetarian Option: Substitute the beef with mushrooms or plant-based protein, and use vegetable stock instead of chicken or beef stock.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Hungarian