Hungarian Gulyas Goulash
Indulge in the rich, hearty flavors of Hungarian Gulyás Goulash, an iconic comfort food that blends tender cubes of beef with a medley of earthy vegetables and aromatic spices. This traditional stew features an irresistible base of sweet Hungarian paprika and caraway seeds, gently simmered with onions, garlic, and tomato paste to create deep, robust flavors. Slowly cooked to perfection with succulent beef, golden potatoes, carrots, and optional parsnips, this warming dish is a perfect one-pot meal for six. Garnished with fresh parsley and best served with crusty bread or buttered noodles, this goulash is a soul-soothing classic that will transport your taste buds straight to Central Europe. Perfect for cozy nights and family gatherings, this recipe comes together with minimal effort and maximum flavor.
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Recipe Information
Ingredients
- 2 lbs beef chuck (or stewing beef), cubed
- 2 tbsp vegetable oil
- 2 yellow onions, finely chopped
- 3 garlic cloves, minced
- 2 tbsp sweet Hungarian paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 4 cups beef broth
- 3 medium potatoes, peeled and cubed
- 2 medium carrots, sliced
- 2 medium parsnips, sliced (optional)
- 1 red bell pepper, diced
- 2 bay leaves
- 1.5 tsp salt
- 0.5 tsp freshly ground black pepper
- 2 tbsp parsley, finely chopped (for garnish)
Instructions
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat.
Add the finely chopped onions and sauté until soft and golden, about 8-10 minutes.
Stir in the minced garlic, sweet Hungarian paprika, and caraway seeds. Cook for 1-2 minutes until fragrant, being careful not to scorch the paprika to avoid bitterness.
Add the cubed beef and cook, stirring often, until the meat is browned on all sides, about 5-7 minutes.
Stir in the tomato paste and cook for another 1-2 minutes to deepen the flavor.
Pour in the beef broth and add the bay leaves. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 60-75 minutes, or until the beef is tender.
After the beef has cooked, add the cubed potatoes, sliced carrots, sliced parsnips (if using), and diced red bell pepper. Stir to combine.
Season with salt and freshly ground black pepper to taste. Continue cooking on low heat for an additional 30-40 minutes, or until the vegetables are tender but not mushy.
Remove and discard the bay leaves. Taste and adjust seasoning if necessary.
Ladle the goulash into bowls and garnish with chopped parsley before serving.
Serve warm with crusty bread or buttered noodles, if desired.
Nutrition Facts
Calories |
3366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.3 g | 273% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7820 mg | 340% | |
| Total Carbohydrate | 188.0 g | 68% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 34.1 g | ||
| Protein | 203.3 g | 407% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 7696 mg | 164% | |
*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.
