Hungarian Goulash
Dive into the heart of Hungarian cuisine with this rich and comforting Hungarian Goulash recipe. Made with tender cubes of beef chuck, sweet Hungarian paprika, and a medley of hearty vegetables like potatoes, carrots, and green bell peppers, this dish is a celebration of bold flavors and rustic tradition. Slow-simmered in a savory beef broth infused with garlic, caraway seeds, and bay leaves, this one-pot wonder develops a deeply flavorful, melt-in-your-mouth texture. Perfect for warming up on chilly evenings, this classic goulash is best served with a sprinkle of fresh parsley and a side of crusty bread or fluffy dumplings to soak up every drop of its vibrant sauce. Whether you're looking for an authentic Hungarian dinner recipe or a cozy, filling meal, this goulash promises to deliver.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cubed
- 2 large yellow onions, finely chopped
- 4 cloves garlic, minced
- 3 tablespoons sweet Hungarian paprika
- 2 tablespoons tomato paste
- 2 medium green bell peppers, chopped
- 3 medium carrots, sliced into rounds
- 1.5 pounds potatoes, peeled and cubed
- 4 cups beef broth
- 2 leaves bay leaves
- 1 teaspoon caraway seeds
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 0.25 cup fresh parsley, chopped (for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onions and sauté until they are golden and softened, about 5-7 minutes.
Stir in the garlic and cook for another minute until fragrant.
Reduce the heat to low and stir in the sweet Hungarian paprika. Cook for 1 minute, being careful not to let it burn.
Add the cubed beef to the pot and increase the heat to medium-high. Sear the beef on all sides until browned, about 5 minutes.
Stir in the tomato paste and mix to coat the beef evenly.
Add the chopped green bell peppers, sliced carrots, and cubed potatoes to the pot.
Pour in the beef broth and add the bay leaves, caraway seeds, salt, and black pepper. Stir everything to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
Simmer the goulash for 1.5-2 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
Remove the bay leaves before serving and adjust the seasoning with more salt and pepper if needed.
Garnish with fresh parsley and serve the goulash hot, optionally with crusty bread or dumplings on the side.
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.1 g | 274% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 215.9 g | 79% | |
| Dietary Fiber | 40.2 g | 144% | |
| Total Sugars | 42.2 g | ||
| Protein | 209.4 g | 419% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 672 mg | 52% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 8632 mg | 184% | |
*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.
