Hungarian Beef Goulash Aka Porkolt
Savor the rich, comforting flavors of Hungarian Beef Goulash, also known as Pörkölt—a hearty, slow-simmered stew that's a true taste of Hungary. This traditional dish celebrates the robust flavors of tender beef chuck, sweet Hungarian paprika, and caraway seeds, all cooked to perfection in a savory beef stock accented with tomato paste and aromatic spices. The addition of red bell peppers and a generous sprinkle of fresh parsley adds brightness and balance to the dish, while a dollop of sour cream for serving provides a creamy finishing touch. Perfectly suited for cozy family meals or entertaining, this authentic goulash can be paired with dumplings, noodles, or crusty bread to soak up the flavorful sauce. Whether you're new to Hungarian cuisine or a lifelong fan, this recipe is your gateway to bold, comforting flavors and a wonderfully satisfying dinner.
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Recipe Information
Ingredients
- 2 pounds beef chuck or stewing beef
- 2 large, diced onion
- 1 large, diced red bell pepper
- 4 minced garlic cloves
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon spicy Hungarian paprika (optional)
- 1 teaspoon cumin (ground)
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 3 cups beef stock
- 2 bay leaves
- 1 teaspoon (adjust to taste) salt
- 1 teaspoon (adjust to taste) black pepper
- 3 tablespoons vegetable oil or lard
- 1 cup sour cream (optional, for serving)
- 2 tablespoons, chopped fresh parsley (for garnish)
Instructions
Cut the beef into bite-sized cubes (approximately 1.5-inch pieces) and set aside.
Heat the vegetable oil or lard in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onions to the pot and sauté until softened and golden brown, about 8-10 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sweet Hungarian paprika and, if using, the spicy paprika. Stir constantly for 30 seconds to release the flavors, ensuring the paprika does not burn.
Add the beef cubes to the pot and stir well, coating them in the onion-paprika mixture. Brown the beef on all sides for about 5-7 minutes.
Stir in the tomato paste, caraway seeds, and ground cumin. Mix well to combine.
Add the diced red bell pepper to the pot and pour in the beef stock. Stir to combine, scraping up any browned bits from the bottom of the pot.
Add the bay leaves, salt, and black pepper. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 1.5 to 2 hours. Stir occasionally and check for tenderness.
After the beef is tender and the sauce has thickened, taste and adjust the seasoning with more salt and pepper as needed.
Remove the bay leaves before serving.
Garnish with a dollop of sour cream and fresh parsley if desired. Serve hot with your choice of noodles, dumplings, or crusty bread.
Nutrition Facts
Calories |
579 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.5 g | 48% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 153 mg | 51% | |
| Sodium | 899 mg | 39% | |
| Total Carbohydrate | 14.1 g | 5% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.2 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 135 mg | 10% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 941 mg | 20% | |
*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.
