Easy Hungarian Goulash
Dive into the rich, comforting flavors of Easy Hungarian Goulash, a hearty one-pot meal brimming with tender chunks of beef, earthy sweet Hungarian paprika, and a medley of vibrant vegetables. This classic dish features perfectly seasoned beef simmered to melt-in-your-mouth perfection alongside potatoes, carrots, and bell peppers in a deeply flavorful broth. With simple ingredients and minimal prep, this recipe is a celebration of homey, rustic cooking that’s perfect for busy weeknights or cozy family dinners. Serve it with a dollop of sour cream and a sprinkle of fresh parsley for an authentic touch, and pair it with crusty bread or egg noodles to soak up every drop of the savory sauce. Ready in just over an hour, this easy-to-make goulash is guaranteed to bring a taste of Hungarian comfort to your table.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large yellow onions, diced
- 3 units garlic cloves, minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 medium russet potatoes, peeled and diced
- 3 medium carrots, peeled and sliced
- 1 large red bell pepper, diced
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes and sear them in batches until browned on all sides. Remove the beef and set aside.
In the same pot, add the diced onions and sauté until softened and golden, about 5-7 minutes. Stir in the minced garlic, sweet Hungarian paprika, and caraway seeds, and cook for 1 minute until fragrant.
Stir in the tomato paste and cook for another minute, then return the seared beef to the pot.
Pour in the beef broth and stir well. Bring the mixture to a simmer, then lower the heat to medium-low, cover, and cook for 45 minutes, stirring occasionally.
Add the diced potatoes, sliced carrots, and diced red bell pepper to the pot. Simmer uncovered for another 30-40 minutes, or until the beef and vegetables are tender.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Ladle the goulash into bowls and top with a dollop of sour cream and a sprinkle of fresh parsley, if desired. Serve hot with crusty bread or egg noodles.
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.1 g | 300% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 7887 mg | 343% | |
| Total Carbohydrate | 180.9 g | 66% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 45.1 g | ||
| Protein | 203.0 g | 406% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 40.0 mg | 222% | |
| Potassium | 7689 mg | 164% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
