Goulash (Hungarian Beef Stew)
This comforting Goulash is a hearty Hungarian beef stew with tender chunks of meat, vegetables, and a rich paprika-laden broth, perfect for cozy family gatherings.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes Look for well-marbled meat for the best flavor.
- 2 tablespoons vegetable oil For searing the beef and enhancing the richness.
- 2 large onions, chopped Fresh onions will build a lovely base.
- 4 cloves garlic, minced Use fresh for the best punch.
- 2 to 3 tablespoons sweet Hungarian paprika The star of the show.
- 1 teaspoon caraway seeds (optional) Adds a hint of earthiness.
- 4 medium-sized potatoes, peeled and cubed Provide heartiness and soak up flavors.
- 4 cups beef broth Homemade is best, but store-bought is fine too.
- 1 tablespoon tomato paste For extra umami goodness.
- Salt and black pepper to taste Essential for balancing flavors.
- Fresh parsley, chopped for garnish Adds freshness and color.
Instructions
Preparation
- Heat the vegetable oil in a large pot over medium-high heat.
- Add the cubed beef in batches to avoid overcrowding and sear until browned on all sides, about 5 minutes per batch.
- Remove the beef and set aside.
- In the same pot, add the chopped onions and cook until translucent and fragrant, about 5-7 minutes.
- Add the minced garlic and sauté for another minute.
- Sprinkle in the sweet Hungarian paprika and optional caraway seeds, stirring for about a minute.
- Return the browned beef to the pot and add the diced bell peppers.
- Pour in the beef broth and stir in the tomato paste, mixing well.
- Add the cubed potatoes, season with salt and pepper, and bring to a boil.
- Reduce heat to low and cover the pot, allowing it to simmer gently for about 1 hour.
- Once the beef is tender and the potatoes are soft, taste and adjust seasoning if necessary.
- Garnish with freshly chopped parsley before serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions for up to 3 months. When reheating, add a splash of broth if needed.