A real Hungarian goulash is not the thick, brown, gravy-like stew that most people outside of Hungary imagine, but a paprika-forward braise of beef chuck, potatoes, carrots, and bell peppers in a deep red broth that is both rich and surprisingly light. Smoked Spanish paprika instead of sweet Hungarian, you say? I would leave that out, because it pushes the flavor the wrong way. Once it starts simmering the aroma fills the house, and you will be asked more than once when dinner is ready. Take the pot off the heat before the paprika goes in.
Paprika scorches easily and turns bitter when it hits a screaming hot pan. Stir it into the softened onions off the heat, then return to the stove. Caraway seeds go in with the paprika for a subtle, earthy note. A dollop of sour cream on top softens the acidity from the tomatoes. Like most braises, this is better the next day, so making it ahead for a dinner party is a smart move. Serve it with egg noodles or crusty bread to soak up every drop.
Sear the Beef
Heat oil in a large Dutch oven over medium-high heat. Season the beef cubes with salt and pepper. Sear the beef in batches until deeply browned on all sides, about 4 minutes per batch. Do not crowd the pan. Transfer the seared beef to a plate and set aside. Reduce the heat to medium and add the diced onions to the pot. Cook for 8 minutes, stirring occasionally, until the onions soften and start to pick up some color. Add the garlic and cook for 30 seconds.
Bloom the Paprika Off Heat
Remove the pot from the heat. Stir in the paprika and caraway seeds. The residual heat will bloom the spices without burning the paprika. This step is critical. Paprika burns easily and turns bitter if added to a hot pan with oil. Return the pot to medium heat. Add the tomato paste and stir for 1 minute. Add the diced tomatoes, beef broth, and the seared beef with any juices. Bring to a simmer, cover, and cook on low for 1 hour and 30 minutes, stirring occasionally.
Add Vegetables and Finish
Add the cubed potatoes, sliced carrots, and diced bell peppers. Cover and cook for another 30 minutes until the vegetables are tender and the beef is fork-tender. Taste and adjust seasoning with salt and pepper. Serve with a dollop of sour cream and a scattering of parsley. Egg noodles or crusty bread on the side are essential.
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Slow-Braised Hungarian Goulash
- Total Time: 150 minutes
- Yield: 6 servings
Description
Hungarian goulash is a paprika-rich beef stew of chuck braised low and slow with onions, caraway, and plenty of sweet Hungarian paprika, until the broth is deep red and the beef is fork-tender. It is not a fancy dish, and it was never meant to be.
Ingredients
- 2 1/2 lbs beef chuck, cut into 1 1/2-inch cubes
- 3 tablespoons vegetable oil
- 3 large yellow onions, diced
- 4 cloves garlic, minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 1 can (14.5 ounces) diced tomatoes
- 2 tablespoons tomato paste
- 3 cups beef broth
- 2 large russet potatoes, peeled and cubed
- 2 medium carrots, sliced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Sour cream for serving
- Fresh parsley for garnish
Instructions
- Heat oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper. Sear in batches until deeply browned on all sides, about 4 minutes per batch. Remove and set aside.
- Reduce heat to medium. Add onions to the pot and cook 8 minutes until softened and starting to color.
- Add garlic and cook 30 seconds. Remove the pot from the heat and stir in paprika and caraway seeds — the residual heat will bloom the spices without burning the paprika.
- Return the pot to medium heat. Add tomato paste and stir 1 minute. Add diced tomatoes, broth, and the seared beef with any juices. Bring to a simmer.
- Cover and cook on low for 1 hour and 30 minutes, stirring occasionally.
- Add potatoes, carrots, and bell peppers. Cover and cook another 30 minutes until the vegetables are tender and the beef is fork-tender.
- Taste and adjust seasoning. Serve with a dollop of sour cream and a scattering of parsley.
Notes
- Use sweet Hungarian paprika and skip the smoked Spanish kind, which changes the character of the dish completely.
- Take the pot off the heat before the paprika goes in. In a hot pan with oil it scorches and turns bitter.
- Goulash is better the next day, once the paprika has mellowed and the beef has taken up more of the braising liquid.
- Prep Time: 20 minutes
- Cook Time: 130 minutes
- Category: Main Course
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 6
- Sodium: 790
- Fat: 20
- Carbohydrates: 30
- Fiber: 4
- Protein: 40
- Cholesterol: 105
Frequently Asked Questions
Can I use regular paprika instead of Hungarian paprika?
Hungarian paprika has a specific sweet, earthy flavor that defines goulash. Regular paprika is milder and will not give you the same depth. If you cannot find Hungarian paprika, order it online. It is worth it.
Why do I need to remove the pot from heat before adding paprika?
Paprika burns easily and turns bitter when added to a hot pan with oil. Removing the pot from heat and letting the residual heat bloom the paprika prevents burning.
How do I store leftovers?
Store the goulash in an airtight container in the fridge for up to 4 days. It tastes even better the next day. Reheat gently on the stovetop, adding a bit of broth if it has thickened too much.
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