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Hungarian Beef Goulash Recipe

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4.1 from 14 reviews

This traditional Hungarian Beef Goulash is a hearty and flavorful stew featuring tender beef chuck, sweet and smoky paprikas, fresh vegetables, and a rich broth. Simmered slowly to develop deep flavors, this classic dish is perfect for a comforting family meal.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Hungarian

Ingredients

Beef and Butter:

  • 3 tbsp butter
  • 2 lb beef chuck roast, cubed into 1-2 inch pieces
  • salt & black pepper, to taste

Vegetables:

  • 2 yellow onions, diced
  • 2 red bell peppers, diced
  • 6 cloves garlic, minced
  • 2 carrots, diced
  • 2 medium Yukon gold potatoes, diced

Seasonings and Sauces:

  • 1 tbsp tomato paste
  • 14.5 oz can of diced tomatoes
  • 1 tsp salt
  • 3 tbsp sweet paprika, good quality
  • 2 tsp smoked paprika
  • 1 tsp hot paprika
  • 1 tsp dried thyme
  • 1 tsp caraway seeds, lightly crushed (optional)
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 bay leaf
  • 1/2 lemon, juice of
  • 2 tbsp fresh parsley, minced (optional)

Liquids:

  • 4 cups beef broth or stock

Instructions

  1. Season the beef: Add cubed beef to a mixing bowl and sprinkle with a generous pinch of salt and black pepper. Toss well to coat the meat evenly with the seasoning.
  2. Brown the beef: Heat 1-2 tablespoons of butter in a large Dutch oven over medium-high to high heat until shimmering. Add the beef in a single layer, ensuring it sizzles immediately. Cook undisturbed for one minute to develop a good sear, then flip and cook for another minute. Remove browned beef to a bowl and repeat until all beef is browned. Set beef aside.
  3. Sauté the vegetables: In the same Dutch oven, add the remaining 1 tablespoon of butter and reduce heat to medium. Add diced onions and cook for 5-6 minutes until softened. Add diced red bell peppers, minced garlic, and 1 teaspoon salt; cook for 2-3 more minutes, stirring occasionally.
  4. Add tomato and spices: Stir in the tomato paste, then add the canned diced tomatoes, sweet paprika, smoked paprika, hot paprika, dried thyme, and crushed caraway seeds if using. Cook while stirring for 1-2 minutes, being cautious not to burn the paprika.
  5. Combine liquids and beef: Pour in beef broth, Worcestershire sauce, and brown sugar; toss in the bay leaf. Return the browned beef and any accumulated juices to the pot. Bring the mixture to a boil over high heat.
  6. Simmer: Reduce heat to low or medium-low, cover with the lid, and let it simmer gently for about 45 minutes to tenderize the meat and meld flavors.
  7. Add vegetables and finish cooking: Add diced carrots and potatoes to the pot. Increase heat to medium and cook uncovered for another 30 minutes until the vegetables are tender and beef is fork-tender.
  8. Finalize and serve: Squeeze in lemon juice, stir, and taste to adjust seasoning with additional salt and black pepper if needed. Garnish with minced fresh parsley if desired, then serve hot and enjoy your hearty Hungarian Beef Goulash.

Notes

  • For deeper flavor, sear the beef in batches to avoid overcrowding the pan, which can cause steaming instead of browning.
  • If you prefer a thicker gravy, simmer uncovered for a few extra minutes after adding vegetables to reduce the liquid.
  • Caraway seeds add traditional flavor but can be omitted for a milder taste.
  • Leftovers taste even better the next day after flavors have melded further.
  • Serve with crusty bread or over buttered noodles for a complete meal.

Find it online: https://cheftinaskitchen.com/hungarian-beef-goulash-recipe/