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Hungarian Goulash Recipe

Hungarian · Main course · 140 min total

A hearty beef stew flavored with sweet paprika and caraway, slow-cooked with onions and peppers until tender. This authentic version uses no flour or tomato, letting the paprika shine.

Ingredients

• 2 lbs beef chuck, cut into 1.5-inch cubes
• 2 tbsp lard or vegetable oil
• 3 large yellow onions, diced
• 4 cloves garlic, minced
• 3 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds
• 1 tsp salt
• 1/2 tsp black pepper
• 2 large bell peppers (1 red, 1 green), diced
• 2 large tomatoes, peeled and chopped
• 4 cups beef broth
• 2 large potatoes, peeled and cubed (optional)

Instructions

1. Heat lard in a large heavy pot over medium-high heat. Brown beef in batches, about 4 minutes per batch. Transfer to a plate.
2. Reduce heat to medium. Add onions and cook until golden, 8-10 minutes. Add garlic and cook 1 minute.
3. Stir in paprika, caraway, salt, and pepper; cook 30 seconds until fragrant.
4. Return beef to pot. Add bell peppers, tomatoes, and broth. Bring to a boil, then reduce heat to low. Cover and simmer 1.5 hours, until beef is tender.
5. If using potatoes, add them after 1 hour of simmering. Cook until potatoes are tender, about 30 minutes more.
6. Adjust seasoning. Serve with crusty bread or egg noodles.

Tips

• Use authentic Hungarian sweet paprika for best flavor; avoid hot paprika unless you prefer spice.
• Goulash tastes even better the next day; refrigerate overnight and reheat gently.
• Stir in a dollop of sour cream before serving for a creamy variation.

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