goulash recipe

Here’s a classic, hearty Goulash recipe—perfect as a comforting stew with tender beef, paprika, and rich flavors. It’s a traditional Hungarian dish but loved worldwide!

🍲 Classic Hungarian Beef Goulash

Ingredients:

• 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 sweet Hungarian paprika (preferably)

• 1 tsp smoked paprika (optional, for depth)

• 1 tsp caraway seeds (optional)

• 1 large bell pepper, chopped (red or green)

• 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)

• 4 cups beef broth (or water + bouillon)

• Salt and black pepper, to taste

• 2 medium potatoes, peeled and cut into chunks (optional)

• 1–2 bay leaves

Instructions:

1. Brown the beef:
   Heat oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until nicely seared on all sides. Remove and set aside.

2. Cook the onions:
   In the same pot, add chopped onions and cook over medium heat until soft and golden (about 8-10 minutes).

3. Add garlic & spices:
   Stir in minced garlic, paprika(s), and caraway seeds. Cook for 1-2 minutes, stirring constantly to avoid burning the paprika.

4. Add peppers & tomatoes:
   Add bell peppers and tomatoes. Cook for another 5 minutes, stirring occasionally.

5. Return beef to pot:
   Add the browned beef back in. Stir to coat with the onion and paprika mixture.

6. Add broth & bay leaves:
   Pour in beef broth, add bay leaves, and season with salt and pepper.

7. Simmer:
   Bring to a boil, then reduce heat to low and cover. Let simmer gently for 1.5 to 2 hours until beef is tender.

8. Add potatoes (optional):
   About 30 minutes before the end of cooking, add potatoes and cook until tender.

9. Adjust seasoning:
   Taste and adjust salt and pepper if needed. Remove bay leaves.

10. Serve:
    Serve hot, traditionally with crusty bread, egg noodles, or spaetzle.

Tips:

• Use sweet Hungarian paprika for authentic flavor; avoid hot paprika unless you like it spicy.

• Goulash tastes even better the next day!

• For a thicker sauce, mash a few potatoes in the stew or simmer uncovered near the end.

• You can add carrots or celery if you like more veggies.