Hungarian Goulash is a rich, flavorful one-pot dish that beautifully blends the heartiness of a stew with the warmth of a soup. Made with tender chunks of beef, sweet paprika, and slow-cooked vegetables, this traditional recipe is perfect for cozy dinners or make-ahead meals. The broth is rich and aromatic without being too heavy, thanks to the natural thickness created by simmered fresh tomatoes. It’s a comforting classic that brings the taste of Hungary to your table.
Ingredients:
- 1 kg beef chuck, cut into 3.5 cm (1.5″) cubes
- 1 ¾ tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 2 medium brown onions, diced (~1 cm pieces)
- 5 garlic cloves, minced
- 2 bell peppers (red and yellow), chopped into 2 cm squares
- 2 medium tomatoes, cut into wedges then halved
- ¼ cup Hungarian-style sweet paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 4 cups (1 litre) beef stock (preferably low sodium)
- 2 carrots, peeled and cut into bite-sized pieces
- 2 potatoes, peeled and diced (~1.2 cm cubes)
- 1 tbsp fresh parsley, chopped (optional garnish)
Instructions:
- Preheat oven to 180°C (350°F) if using oven method.
- Season the beef with half the salt and all the pepper.
- Sauté the onions in olive oil and butter in a large Dutch oven over medium-high heat for about 6 minutes, until golden at the edges.
- Add the beef to the pot. Cook, stirring, until the meat is no longer red on the surface.
- Stir in garlic, bell peppers, and tomato wedges. Cook for about 3 minutes until the tomato starts to break down.
- Add paprika, caraway seeds, and bay leaf. Stir quickly for 30 seconds to bloom the spices.
- Pour in beef stock. Bring everything to a simmer.
- Cover and cook in the oven for 1 hour and 30 minutes, or simmer on very low heat on the stovetop.
- Add carrots and potatoes to the pot. Stir gently, cover again, and cook for another 30 minutes until vegetables are tender and beef is fall-apart soft.
- Remove bay leaf and taste for seasoning.
- Garnish with parsley and serve hot with crusty bread or noodles.
Preparation Time:
20 minutes
Cooking Time:
2 hours
Total Time:
2 hours 20 minutes
Serving Size:
5 servings
Nutrition Information (per serving):
Calories: 574 kcal
Fat: 32 g
Carbohydrates: 31 g
Protein: 46 g
Saturated Fat: 14 g
Additional Notes:
- Use Hungarian sweet paprika for the most authentic flavor.
- The caraway seeds add a traditional aromatic touch, but you can omit them if unavailable.
- This dish tastes even better the next day as the flavors develop.
- It freezes well for up to 3 months or can be refrigerated for 4–5 days.
- Try serving it with egg noodles, spaetzle, or mashed potatoes for a satisfying meal.