Traditional Hungarian Goulash

A deeply savory stew of tender beef, sweet paprika, and vegetables slow-simmered until fork-soft and the broth is rich and burnished red. Humble ingredients transformed by time into pure winter comfort.

Print Recipe

Prep Time 20

Cook Time 2

Course Soup

Cuisine Hungarian

Servings 6 servings

Ingredients

2 pounds beef chuck, cut into 1-inch cubes
2 Tbsp vegetable oil
2 large onions, finely chopped
2 cloves garlic, minced
2 Tbsp sweet paprika
1 tsp caraway seeds
4 medium potatoes, peeled and diced
2 carrots, sliced
2 bell peppers, chopped
1 can diced tomatoes 14 oz
6 cups beef broth
Salt and pepper, to taste
Fresh parsley, for garnish

Instructions

In a large pot, heat the oil over medium heat. Add the onions and sauté until soft and golden brown.
Stir in the garlic, sweet paprika, and caraway seeds and cook about 1 minute, until fragrant (do not let the paprika scorch).
Add the beef cubes, season with salt and pepper, and brown on all sides.
Add the diced tomatoes, carrots, bell peppers, and potatoes. Pour in the beef broth and bring to a boil.
Reduce the heat to low, cover, and simmer 1.5 to 2 hours, stirring occasionally, until the beef is fork-tender and the broth is rich.
Adjust the seasoning and serve hot, garnished with fresh parsley.