Hungarian Goulash Gulas
Embark on a culinary journey to the heart of Central Europe with this authentic Hungarian Goulash (Gulyás) recipe—a hearty, flavor-packed stew that embodies comfort food at its finest. Tender chunks of beef chuck are slowly simmered with finely chopped onions, sweet Hungarian paprika, and a medley of root vegetables, including potatoes, carrots, and parsnip, to create a rich, soul-warming dish. A dash of crushed caraway seeds and tomato paste adds depth, while a garnish of fresh parsley brightens every bowl. Perfect for cold evenings, this traditional goulash is best served steaming hot with crusty bread or buttery egg noodles to soak up the savory beef broth. With simple ingredients and bold flavors, this one-pot wonder captures the essence of Hungarian cuisine and is sure to become a family favorite.
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Recipe Information
Ingredients
- 1.5 lbs beef chuck (cubed)
- 2 large onions (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds (crushed)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 3 medium potatoes (peeled and diced)
- 2 large carrots (sliced into rounds)
- 1 medium parsnip (sliced into rounds)
- 1 large bell pepper (diced)
- 2 tablespoons oil (vegetable or lard)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (chopped for garnish)
Instructions
Heat the oil in a large heavy pot or Dutch oven over medium heat.
Add the onions and cook, stirring occasionally, until they are soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the cubed beef to the pot and brown it on all sides, about 8-10 minutes.
Sprinkle the sweet paprika and crushed caraway seeds over the beef. Stir well to coat the meat evenly with the spices.
Add the tomato paste and mix thoroughly, then pour in the beef broth and bring the mixture to a simmer.
Lower the heat to medium-low, cover the pot, and let the stew simmer for about 60 minutes, stirring occasionally.
Add the diced potatoes, sliced carrots, parsnip, and diced bell pepper to the pot. Stir and adjust the seasoning with salt and black pepper.
Continue to simmer the goulash, covered, for another 45-60 minutes, until the beef and vegetables are tender.
Taste and adjust the seasoning as needed before removing the pot from the heat.
Serve the goulash hot, garnished with freshly chopped parsley, accompanied by crusty bread or noodles if desired.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.6 g | 37% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1032 mg | 45% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 7.4 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1040 mg | 22% | |
*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.
