Hungarian Goulash is a hearty stew that’s packed with flavor! It’s made with tender beef, sweet paprika, and fresh vegetables like carrots and potatoes. Perfect for a cozy meal!
This dish is like a warm hug on a plate. I love making it on chilly days when I want something filling and comforting. Serve it with bread to soak up all that yummy broth!
Key Ingredients & Substitutions
Beef Chuck: This cut works great because it becomes really tender when simmered. You can use other cuts like brisket or round, but they may not be as juicy. If you’re looking for a leaner option, try using sirloin.
Onions: Essential for building flavor, I prefer yellow onions here. If you want to add a bit of sweetness, you can use Vidalia or sweet onions. Red onions can also work if you’re in a pinch.
Paprika: Sweet Hungarian paprika is key for that authentic flavor. If you can’t find it, a mix of regular paprika with a bit of chili powder can work. The smoked paprika adds another layer of flavor, so I recommend keeping it if you can!
Beef Broth: Homemade is best, but store-bought is perfectly fine if you’re short on time. For a different flavor, try low-sodium broth or use vegetable broth for a lighter option.
Cornstarch: If you need a gluten-free option, use cornstarch or tapioca flour to thicken instead of flour. Just mix with a bit of water before adding to the stew to avoid clumping.
How Do You Ensure Your Beef is Tender, Not Tough?
You want to cook the beef low and slow to get it tender! Here’s how:
- Brown the beef well to enhance flavor and seal in juices.
- Don’t rush the simmering. Let it cook gently for 1.5 to 2 hours.
- Check occasionally. If it starts to dry out, add more broth.
- Letting it sit off the heat for a bit after cooking helps the meat relax and stay tender.
Trust me, patience is key here! You’ll be rewarded with deliciously tender beef every time.
Hungarian Goulash
Ingredients You’ll Need:
- For the Stew:
- 2 lbs (900g) 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)
- 2 tbsp tomato paste
- 4 cups beef broth
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and cubed
- 1 red bell pepper, diced
- 1 tsp caraway seeds
- 1 bay leaf
- Salt and black pepper, to taste
- For Garnish:
- Fresh parsley, chopped (for garnish)
- Optional: 1/2 cup sour cream (for serving)
How Much Time Will You Need?
This recipe typically takes about 15 minutes to prepare and 2 to 2.5 hours to cook. You’ll spend some time browning the beef and sautéing the onions, but most of the cooking time is hands-off while it simmers on the stove!
Step-by-Step Instructions:
1. Sauté the Onions:
Heat the vegetable oil or lard in a large heavy pot or Dutch oven over medium heat. Add the chopped onions and sauté them until they become translucent and golden, which usually takes about 8-10 minutes. Stir occasionally so they don’t burn!
2. Add Garlic and Beef:
Add the minced garlic and cook for another minute until fragrant. Then, toss in the beef cubes. Brown them on all sides for about 5-7 minutes. This step is important for locking in flavor!
3. Mix in the Paprika and Tomato Paste:
Remove the pot from heat and stir in the sweet paprika and tomato paste. Make sure the meat is evenly coated. This prevents any bitterness from burning.
4. Combine the Broth and Spices:
Return the pot to heat, adding the beef broth, bay leaf, and caraway seeds. Stir everything together so it’s well mixed.
5. Bring to a Simmer:
Bring the stew to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 1.5 to 2 hours, or until the beef is tender and lovely!
6. Add Vegetables:
After the beef is tender, add the sliced carrots, cubed potatoes, and diced bell pepper to the pot. Season with salt and pepper to your taste.
7. Simmer Again:
Continue to simmer the stew uncovered for another 30 minutes, or until the vegetables are tender and the sauce has thickened a bit. Keep an eye on it and give it a stir now and then!
8. Final Touches:
Remove the bay leaf. Taste the stew and adjust seasoning if necessary. Then garnish with chopped fresh parsley for a burst of color and freshness.
9. Serve Hot:
Serve your Hungarian goulash hot, optionally topped with a dollop of sour cream. Pair it with some crusty bread to soak up that delicious sauce!
Enjoy your authentic and comforting Hungarian Goulash! It’s sure to warm your heart and fill your belly.
Can I Use a Different Cut of Meat?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can also use brisket or round. If you prefer a leaner option, sirloin works too, but be aware that it may not be as juicy.
How Can I Make This Recipe Gluten-Free?
To make Hungarian goulash gluten-free, simply replace any flour thickeners with cornstarch or arrowroot. Mix a tablespoon of cornstarch with a little cold water before adding it to the stew to avoid lumps.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them on the stove over low heat, adding a splash of broth if the stew is too thick.
Can I Make This Recipe in a Slow Cooker?
Yes! Simply follow the sautéing steps as usual, then transfer the ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the beef is tender. You’ll still get that rich flavor!
