Authentic Hungarian Goulash
Hearty beef stew with paprika, onions, and bell peppers, slow-cooked to perfection.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1.5 lbs beef chuck, cubed
- 2 large onions, chopped
- 2 red bell peppers, diced
- 3 cloves garlic, minced
- 3 tbsp sweet paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 4 cups beef broth
- 2 potatoes, diced
- 2 carrots, sliced
- 2 tbsp lard or vegetable oil
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Heat lard or oil in a large pot over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.
Add the cubed beef to the pot and brown on all sides, about 7-10 minutes. Season with salt and black pepper.
Stir in the minced garlic, diced bell peppers, paprika, and caraway seeds. Cook for 2 minutes until fragrant.
Add the tomato paste and mix well. Pour in the beef broth, ensuring the meat is fully submerged. Bring to a boil, then reduce to a simmer.
Cover and let it simmer for 1.5 hours, stirring occasionally. Add the diced potatoes and sliced carrots, then cook for another 30 minutes until tender.
Adjust seasoning if needed. Serve hot with crusty bread or dumplings.
Chef's Tips
- Paprika Quality: Use high-quality Hungarian sweet paprika for the best flavor.
- Slow Cooking: For even richer flavor, cook the goulash on low heat for 3-4 hours.
- Vegetable Variations: Add parsnips or celery for extra depth.
- Storage: Goulash tastes even better the next day. Store in the fridge for up to 3 days.
- Spice Level: Add a pinch of cayenne pepper if you prefer a spicier version.
