Hungarian Goulash Stew (Printable Version)

Tender beef simmered with paprika, onions, peppers, and spices for a rich, comforting Hungarian 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 more to taste)
12 - 1 bay leaf

→ Liquids

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

# Step-by-Step:

01 - Heat oil or lard in a large heavy-bottomed pot over medium heat. Add chopped onions and cook until golden and tender, about 8 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add beef cubes and brown evenly on all sides, approximately 5 minutes.
04 - Sprinkle Hungarian sweet paprika over meat and onions; stir swiftly to coat and avoid burning.
05 - Mix in tomato paste, caraway seeds, dried marjoram, black pepper, and salt.
06 - Add sliced carrots, diced bell pepper, and bay leaf to the pot; stir to combine.
07 - Add beef broth, scraping browned bits from the bottom. Bring to a gentle simmer.
08 - Cover pot and simmer on low heat for 1 hour, stirring occasionally.
09 - If using, add cubed potatoes and 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.

# Expert Advice:

01 -
  • It fills your whole kitchen with a warmth that makes everyone want to stay longer.
  • The paprika does all the heavy lifting—deep flavor without fuss.
  • Leftovers actually taste better the next day, so you're really making two dinners at once.
02 -
  • If you skip browning the beef properly, you lose half the flavor—don't shortcut this step even when you're tired.
  • Paprika burns easily and turns bitter; a quick stir after you add it makes the difference between rich and harsh.
  • This stew tastes noticeably better on the second day when the spices have settled into everything.
03 -
  • Save a spoonful of raw paprika to sprinkle on individual bowls at the table for a paprika lover's moment.
  • If you want more heat without losing the goulash's character, add a small amount of hot paprika or a chopped chili pepper instead of black pepper.
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