Hungarian Goulash with Paprika (Print)

Tender beef and sweet paprika blend with vegetables for a hearty, comforting Hungarian stew.

# What you'll need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 2 medium carrots, sliced
04 - 1 large red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 medium potatoes, peeled and cubed (optional)

→ Spices & Seasonings

07 - 3 tbsp Hungarian sweet paprika
08 - 1 tsp caraway seeds
09 - 1 tsp dried marjoram
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp salt, plus more to taste
12 - 1 bay leaf

→ Liquids

13 - 4 cups beef broth
14 - 2 tbsp tomato paste
15 - 2 tbsp vegetable oil or lard

# Directions:

01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add onions and cook until golden and soft, about 8 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add beef cubes and brown evenly on all sides, about 5 minutes.
04 - Sprinkle Hungarian sweet paprika over meat and onions, stirring briskly to coat and prevent burning.
05 - Stir in tomato paste, caraway seeds, dried marjoram, black pepper, and salt.
06 - Combine carrots, diced bell pepper, and bay leaf into the pot; mix thoroughly.
07 - Pour in beef broth, scraping browned bits from the bottom. Bring to a simmer.
08 - Cover and cook gently on low heat for 1 hour, stirring occasionally.
09 - Add cubed potatoes if using, and simmer uncovered for 45 to 60 minutes until beef and vegetables are very tender and liquid thickens slightly.
10 - Adjust salt and pepper to taste. Remove and discard bay leaf before serving.

# Expert Advice:

01 -
  • The beef becomes impossibly tender while the broth deepens into something rich and velvety that tastes far more complicated than it actually is.
  • One pot means less cleanup, which means you can actually enjoy the stew instead of standing over a sink.
  • It's the kind of meal that fills your kitchen with the best smell and somehow tastes even better the next day.
02 -
  • Don't skip the searing step—it seems unnecessary but it creates a depth of flavor that simmering alone absolutely cannot achieve no matter how long you wait.
  • Paprika burns easily, so when you add it, stir constantly and have your broth ready to go in immediately after to prevent scorching.
  • The stew thickens as it sits, so don't panic if it seems a little loose when you first finish cooking it.
03 -
  • Cut your beef into uniform one-inch cubes so everything cooks at the same rate and nobody gets a tough chunk while someone else gets mush.
  • If you want it spicier, add a pinch of hot paprika or a chopped chili near the end of cooking so you can taste and adjust—it's easier to make something spicy than to cool it down.
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