Hungarian Beef Goulash
Warm your soul with a steaming bowl of Hungarian Beef Goulash, a traditional comfort food that combines tender chunks of beef, vibrant vegetables, and aromatic spices in a rich, paprika-infused broth. This hearty, one-pot meal features sweet Hungarian paprika and earthy caraway seeds for authentic flavors, while carrots, potatoes, and red bell peppers lend a delightful mix of textures. Simmered to perfection, this goulash is a showcase of simple ingredients transformed into a deeply satisfying dish. Serve it with a dollop of sour cream and fresh parsley for a touch of creaminess and color. Whether you're craving classic Hungarian cuisine or a wholesome meal to warm up a cold day, this goulash recipe delivers bold taste and pure comfort in every spoonful. Perfect for family dinners or entertaining guests, it's a must-try for fans of hearty stews and global flavors.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 3 tablespoons olive oil
- 2 large, chopped onions
- 3 minced garlic cloves
- 3 tablespoons sweet Hungarian paprika
- 2 tablespoons tomato paste
- 4 cups beef broth
- 3 medium, sliced carrots
- 2 medium, chopped red bell peppers
- 3 medium, peeled and cubed potatoes
- 2 units bay leaves
- 1 teaspoon caraway seeds
- 2 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cup (optional, for serving) sour cream
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Cut the beef chuck roast into 1-inch cubes and season with salt and black pepper.
Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
Add the beef cubes in batches and brown them on all sides. Remove the browned beef to a plate and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and reduce the heat to medium.
Add the chopped onions and sauté them until they are translucent and lightly golden, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Mix in the sweet Hungarian paprika and tomato paste, stirring well to combine with the onions and garlic.
Return the browned beef to the pot and pour in the beef broth.
Add the sliced carrots, chopped red bell peppers, cubed potatoes, bay leaves, and caraway seeds.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
Adjust seasoning with additional salt and black pepper to taste, if needed.
Remove the bay leaves before serving.
Ladle the goulash into bowls, garnish with a dollop of sour cream and a sprinkle of fresh parsley, if desired.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.0 g | 54% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.1 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1256 mg | 27% | |
*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.
