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Traditional Hungarian Goulash

A close-up of a bowl of rich, red Goulash topped with a dollop of sour cream and fresh parsley.
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A hearty and flavorful beef stew seasoned with paprika, perfect for a cold-weather meal.

Ingredients

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  • 2 tablespoons vegetable oil
  • 3 pounds beef chuck, cut into 1-inch cubes
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 3 tablespoons sweet Hungarian paprika
  • 1 teaspoon smoked paprika
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups beef broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • Optional: sour cream and fresh parsley for serving

Instructions

  1. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  2. Brown the beef cubes in batches on all sides. Remove beef and set aside.
  3. Add chopped onions to the pot and cook until softened and lightly browned, about 8-10 minutes.
  4. Stir in minced garlic, sweet paprika, smoked paprika, caraway seeds, marjoram, salt, and pepper. Cook for 1 minute until fragrant.
  5. Return the beef to the pot. Add beef broth, diced tomatoes, tomato paste, and bay leaf. Stir to combine.
  6. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2 to 3 hours, or until the beef is very tender. Stir occasionally.
  7. Remove the bay leaf before serving.
  8. Serve hot, garnished with a dollop of sour cream and fresh parsley if desired. This goulash is excellent served over egg noodles or with crusty bread.

Notes

  • For a thicker goulash, you can mix 2 tablespoons of flour with a little cold water to make a slurry and stir it into the stew during the last 30 minutes of cooking.
  • Adjust the amount of paprika to your preference for spice and color.
  • This beef stew freezes well, making it a great make-ahead meal.

Nutrition

Find it online: https://kingscook.com/goulash-recipe-paprika-beef-stew/