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
Units
- 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