Hungarian Goulash with Caraway and Sour Cream
Dive into the hearty and comforting flavors of Hungarian Goulash with Caraway and Sour Cream, a soul-warming classic that's perfect for cozy gatherings or chilly evenings. This rich, slow-simmered stew features tender chunks of seared beef, sweet paprika, and fragrant caraway seeds, all brought together in a savory tomato-based broth. Red bell peppers and creamy potatoes add vibrant color and texture, while a swirl of tangy sour cream lends indulgent creaminess to every bite. Toasted caraway seeds offer an earthy, aromatic twist that sets this goulash apart, making it unmistakably Hungarian. Served piping hot and finished with fresh parsley, this one-pot meal celebrates bold, rustic flavors and is sure to become a family favorite. Perfectly paired with crusty bread or egg noodles, it's an irresistible taste of Central Europe made easy for your home kitchen.
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1.5-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 2 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds (lightly toasted and crushed)
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 large red bell pepper (diced)
- 3 medium potatoes (peeled and cut into 1-inch cubes)
- 0.5 cup sour cream
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
Season the beef chunks with salt and pepper. Set aside.
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides. Transfer the seared beef to a plate and set aside.
Reduce the heat to medium and add the chopped onions to the pot. Sauté until they are soft and golden brown, about 8 minutes.
Add the minced garlic and cook for 1 minute, stirring to avoid burning.
Stir in the sweet paprika, crushed caraway seeds, and tomato paste. Cook for 1-2 minutes to bring out the flavors.
Return the seared beef to the pot, along with any juices collected on the plate.
Pour in the beef broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Simmer for 1.5 hours, stirring occasionally.
After 1.5 hours, add the diced red bell pepper and cubed potatoes to the pot. Stir to combine and continue simmering for an additional 30 minutes, or until the potatoes are tender and the beef is melt-in-your-mouth soft.
Taste and adjust the seasoning with salt and pepper as needed.
Remove the pot from the heat. Ladle a small amount of the hot goulash broth into the sour cream to temper it, then stir the sour cream mixture back into the pot for a creamy finish.
Serve hot in bowls, garnished with fresh parsley.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 6.0 mg | 34% | |
| Potassium | 1069 mg | 23% | |
*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.
