Hungarian Goulash is a warm and comforting stew filled with tender beef, colorful bell peppers, and sweet paprika for that extra kick. It’s perfect for chilly days!
I love how this dish fills the house with the most amazing smell while it cooks. Pair it with some crusty bread, and you’ve got a cozy meal that warms both heart and soul!
Key Ingredients & Substitutions
Beef Chuck: This cut is great for stews as it becomes tender when cooked slowly. If you need a substitution, consider using brisket or round roast, but remember they might result in slightly different textures.
Onions: Onions build the base flavor for this dish. Yellow onions are ideal for their sweetness. If you have red onions on hand, they can work too but will add a different flavor profile.
Hungarian Sweet Paprika: Sweet paprika is the star here! If you can’t find it, try regular paprika or even smoked paprika for a different twist. Just be mindful of the flavor intensity.
Carrots and Potatoes: These add heartiness and sweetness. You can swap carrots for parsnips or skip potatoes altogether for a low-carb option. I also like adding some diced bell pepper for extra color.
Fresh Parsley: This sprinkle adds freshness at the end. If you’re out of parsley, fresh dill or chives can work too, providing a unique twist.
How Do I Achieve the Perfect Flavor and Tenderness?
For flavorful and tender goulash, focus on the cooking process. First, browning the beef and sautéing onions properly is key. This builds depth in flavors.
- Heat the pot to medium before adding oil and onions. Stir regularly to prevent burning.
- Once the onions are softened and lightly golden, add minced garlic. Don’t rush this step; good flavor comes from patience!
- After adding the beef, ensure each piece is well coated with spices before browning them evenly on all sides.
- Simmering is crucial—keep the heat low and covered to retain moisture. Allowing 1.5 to 2 hours for beef will result in a melt-in-your-mouth texture.
- Finally, let the veggies simmer uncovered so they soften and the sauce thickens. Adjust seasoning as needed!
Hungarian Goulash
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil or lard
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tbsp Hungarian sweet paprika
- 1 tsp smoked paprika (optional)
- 1 tsp caraway seeds, crushed
- 1 tbsp tomato paste
- 3 cups beef broth or water
- 3 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and cubed
- 1 bell pepper, chopped (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious Hungarian goulash requires about 15 minutes of prep time and around 2 hours of simmering time. You’ll get a rich and flavorful dish perfect for cozy meals, making it a great choice for weekends or family dinners!
Step-by-Step Instructions:
1. Sautéing Onions:
Start by heating the vegetable oil or lard in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté them for about 8-10 minutes until they turn golden and translucent. This step builds a sweet and savory base for your goulash.
2. Adding Garlic and Spices:
Next, toss in the minced garlic and cook for about 1 minute until it becomes fragrant. Then, stir in the Hungarian sweet paprika, smoked paprika (if using), and crushed caraway seeds. Mix everything well, being careful not to let the spices burn.
3. Brown the Beef:
Now it’s time to add the beef cubes to the pot. Stir them around to coat fully in the onion and spice mixture. Let the beef brown on all sides for about 5-7 minutes to develop those delicious flavors.
4. Incorporating Liquid:
Stir in the tomato paste, mixing it well with the beef. Then, pour in the beef broth or water and bring the mixture to a boil. This will create a savory base for your stew.
5. Simmering the Goulash:
Once it’s boiling, reduce the heat to low, cover the pot, and let it simmer gently for about 1.5 to 2 hours. This slow simmer is crucial for tenderizing the beef and allowing the flavors to meld.
6. Adding Vegetables:
After the beef has cooked, add the chopped carrots, cubed potatoes, and bell pepper (if using). Season everything with salt and black pepper to taste. Stir to combine and let it simmer uncovered for another 30-40 minutes until the vegetables are soft and the sauce thickens.
7. Final Touch:
After the goulash has thickened, taste it and adjust the seasoning if needed. To finish, sprinkle chopped fresh parsley on top just before serving.
8. Serving Suggestions:
Serve your warm Hungarian goulash hot with a side of crusty bread or traditional Hungarian nokedli (dumplings) for a comforting and hearty meal.
This tasty Hungarian goulash is sure to be a hit with its rich flavors and tender beef, making mealtime a warm and delightful experience. Enjoy!
Can I Use Different Cuts of Meat?
Yes, you can! While beef chuck is ideal for its tenderness and flavor after simmering, you can also use cuts like brisket or round roast. Just keep in mind that the cooking time might vary slightly depending on the cut used.
Can I Make This Goulash Ahead of Time?
Absolutely! Hungarian goulash actually tastes even better the next day as the flavors meld together. You can prepare it a day in advance and store it in the refrigerator. Just reheat on the stove over low heat, adding a splash of broth if it thickens too much.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Thaw it in the refrigerator overnight before reheating.
What’s the Best Way to Serve Goulash?
Hungarian goulash is typically served with crusty bread or traditional nokedli (dumplings) to soak up the delicious sauce. You can also pair it with a side salad for a complete meal!