Hungarian Goulash Stew (Printable)

Tender beef and vegetables melded with rich paprika and spices for a warming Hungarian dish.

# What You'll Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 2 medium carrots, sliced
04 - 1 large red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 medium potatoes, peeled and cubed (optional)

→ Spices & Seasonings

07 - 3 tbsp Hungarian sweet paprika
08 - 1 tsp caraway seeds
09 - 1 tsp dried marjoram
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp salt, plus additional to taste
12 - 1 bay leaf

→ Liquids

13 - 4 cups beef broth
14 - 2 tbsp tomato paste
15 - 2 tbsp vegetable oil or lard

# How-To:

01 - Heat oil or lard in a large heavy-bottomed pot over medium heat. Add finely chopped onions and cook until golden and tender, about 8 minutes.
02 - Incorporate minced garlic and sauté for 1 minute until fragrant.
03 - Add beef cubes and brown evenly on all sides for approximately 5 minutes.
04 - Sprinkle Hungarian sweet paprika over meat and onions while stirring quickly to prevent burning.
05 - Stir in tomato paste, caraway seeds, dried marjoram, black pepper, and salt.
06 - Mix in sliced carrots, diced bell pepper, and bay leaf.
07 - Pour beef broth into the pot, scraping the bottom to release any browned bits. Bring mixture to a simmer.
08 - Cover and cook gently on low heat for 1 hour, stirring occasionally.
09 - Add peeled and cubed potatoes (if using). Simmer uncovered for an additional 45 to 60 minutes, until beef and vegetables are tender and sauce has thickened slightly.
10 - Adjust seasoning as needed. Remove and discard bay leaf before serving.

# Expert Advice:

01 -
  • It fills your kitchen with the kind of warmth that makes people linger around the stove.
  • The beef becomes so tender it practically melts, and the sauce develops a deep richness that tastes like it took twice as long to make.
  • It's naturally gluten-free and dairy-free, yet nobody notices what's missing because there's too much flavor.
02 -
  • Don't skip browning the beef or sautéing the onions—those steps build the depth that makes this taste like it simmered for hours when it really took two.
  • If you add paprika cold or to cold liquid, it turns bitter and muddy instead of rich and warm, so that quick stir-in moment really matters.
  • Leftover goulash genuinely tastes better the next day after the flavors settle, so make it ahead if you can.
03 -
  • Use a Dutch oven or heavy-bottomed pot that distributes heat evenly—thin pots create hot spots that can scorch the bottom.
  • Cut your beef pieces roughly the same size so they cook at the same rate and all end up tender together.
  • Taste and adjust seasoning near the end when you can actually taste how everything has come together, not at the beginning when everything is still raw.
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