Hungarian Goulash Stew (Printable)

Hearty Hungarian beef simmered with paprika, onions, peppers, and savory herbs in a flavorful stew.

# What you need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 2 medium carrots, sliced
04 - 1 large red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 medium potatoes, peeled and cubed (optional)

→ Spices & Seasonings

07 - 3 tbsp Hungarian sweet paprika
08 - 1 tsp caraway seeds
09 - 1 tsp dried marjoram
10 - ½ tsp freshly ground black pepper
11 - 1 tsp salt, plus additional to taste
12 - 1 bay leaf

→ Liquids

13 - 4 cups beef broth
14 - 2 tbsp tomato paste
15 - 2 tbsp vegetable oil or lard

# How to make it:

01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add finely chopped onions and sauté until golden and soft, approximately 8 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add beef cubes to the pot and brown all sides, about 5 minutes.
04 - Sprinkle Hungarian sweet paprika over the meat and onions, stirring quickly to coat and prevent burning.
05 - Stir in tomato paste, caraway seeds, dried marjoram, black pepper, and salt.
06 - Mix in sliced carrots, diced red bell pepper, and the bay leaf.
07 - Pour in beef broth, scraping browned bits from the bottom. Bring the mixture to a simmer.
08 - Cover and cook gently over low heat for 1 hour, stirring occasionally.
09 - Add peeled and cubed potatoes if using, simmer uncovered for an additional 45 to 60 minutes until beef and vegetables are tender and sauce has thickened slightly.
10 - Adjust seasoning to taste, remove bay leaf, and serve warm.

# Helpful Hints:

01 -
  • The beef becomes so tender it practically melts, and the paprika creates this silky depth that tastes like it simmered for days even though it only takes two hours.
  • One pot means one dish to clean, and you can let it bubble away while you do other things, filling your kitchen with the most incredible smell.
  • It's naturally gluten-free and dairy-free, so it works for almost any table without feeling like a compromise.
02 -
  • Don't skip the step of browning the beef and letting the paprika toast—this is where the difference between good goulash and spectacular goulash happens.
  • The stew actually tastes better the next day when all the flavors have had time to settle and marry together, so don't hesitate to make it ahead.
  • Paprika burns easily, so keep your heat at medium or even medium-low once you add it—rushing this step is the biggest reason goulash turns out tasting acrid instead of delicious.
03 -
  • A Dutch oven or heavy-bottomed pot with a tight-fitting lid makes all the difference—it distributes heat evenly and keeps everything at a gentle simmer instead of a rolling boil that would toughen the meat.
  • Don't rush the initial browning of the beef; those caramelized edges create the depth of flavor that makes this taste like it was made by someone who knows what they're doing.
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