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Goulash Recipe

Hungarian · Main course · 140 min total

A hearty Hungarian beef stew flavored with paprika and caraway, perfect for a comforting meal.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tbsp vegetable oil
• 2 large onions, diced
• 3 cloves garlic, minced
• 3 tbsp Hungarian sweet paprika
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste
• 4 cups beef broth
• 2 large carrots, peeled and sliced
• 2 large potatoes, peeled and cubed
• 1 red bell pepper, chopped
• 1 bay leaf

Instructions

1. Heat oil in a large pot over medium-high heat. Brown beef in batches, about 4 minutes per batch. Set aside.
2. Reduce heat to medium. Add onions and cook until softened, about 5 minutes. Add garlic, paprika, caraway, salt, and pepper; cook 1 minute.
3. Stir in tomato paste. Add beef back to pot, then pour in beef broth. Add bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer 1 hour.
4. Add carrots, potatoes, and bell pepper. Simmer uncovered 45-60 minutes until vegetables are tender and stew has thickened.
5. Remove bay leaf. Adjust seasoning. Serve hot.

Tips

• Use Hungarian sweet paprika for authentic flavor; avoid smoked paprika.
• Goulash tastes even better the next day; refrigerate and reheat gently.
• Serve with crusty bread or egg noodles.

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