Hungarian Beef Gulasch
Warm, hearty, and packed with bold Eastern European flavors, Hungarian Beef Gulasch is the ultimate comfort food that will transport your taste buds to the heart of Hungary. This classic recipe features tender cubes of beef chuck simmered to perfection in a rich, paprika-infused broth alongside onions, red bell peppers, and fragrant caraway seeds. The addition of creamy potatoes makes this stew a satisfying one-pot meal that’s perfect for chilly evenings. With just a handful of simple ingredients and a slow-cooking technique that unlocks deep, complex flavors, this gulasch is a savory delight ideal for family meals or entertaining guests. Garnished with fresh parsley and best served with crusty bread or dumplings, it's a soul-soothing dish that combines tradition with irresistible taste. Perfect for anyone searching for an authentic Hungarian recipe or a cozy beef stew!
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Recipe Information
Ingredients
- 1000 grams beef chuck, cubed
- 2 medium onions, finely chopped
- 3 garlic cloves, minced
- 2 medium red bell peppers, chopped
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 500 milliliters beef broth
- 4 medium potatoes, peeled and cubed
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
Instructions
Heat the vegetable oil in a large pot over medium-high heat. Add the chopped onions and cook until golden and translucent, about 7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the paprika and caraway seeds, and cook for 1-2 minutes, stirring constantly to release their flavors.
Add the beef cubes to the pot and brown them on all sides, about 5-7 minutes.
Stir in the tomato paste and cook for another minute before adding the chopped red bell peppers.
Pour in the beef broth and add the bay leaf. Season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 1 hour, stirring occasionally.
Add the cubed potatoes and continue to cook for another 45-60 minutes, or until both the beef and potatoes are tender.
Taste and adjust seasonings if necessary. Remove the bay leaf before serving.
Garnish with chopped fresh parsley and serve hot, ideally with crusty bread or dumplings.
Nutrition Facts
Calories |
580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 752 mg | 33% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 5.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1194 mg | 25% | |
*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.
