Mom's Hungarian Goulash
Warm, hearty, and brimming with old-world flavors, Mom's Hungarian Goulash is the ultimate comfort food for any occasion. This traditional recipe combines tender chunks of beef chuck, sweet Hungarian paprika, and aromatic caraway seeds with soft potatoes and carrots for a one-pot meal that's as satisfying as it is flavorful. Slowly simmered with a rich tomato-infused beef broth, this goulash delivers deep, savory notes in every bite. Perfectly balanced with a touch of garlic and a hint of spice, it’s a dish that feels like a warm hug from the heart of Eastern Europe. Serve it with crusty bread or over egg noodles, and don’t forget the optional dollop of sour cream and fresh parsley for an added touch of indulgence. Ready in just over 90 minutes, this traditional Hungarian goulash is ideal for family dinners or cozy gatherings on cold evenings.
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Recipe Information
Ingredients
- 2 pounds beef chuck
- 3 medium yellow onions
- 3 garlic cloves
- 2 tablespoons olive oil
- 3 tablespoons sweet Hungarian paprika
- 2 tablespoons tomato paste
- 4 cups beef broth
- 1 teaspoon caraway seeds
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 medium potatoes
- 3 medium carrots
- sour cream (optional for serving)
- chopped fresh parsley (optional for garnish)
Instructions
Cut the beef chuck into 1-inch cubes and set aside.
Peel and dice the onions. Mince the garlic cloves.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onions and sauté for 5-7 minutes, until they become soft and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the beef cubes to the pot and brown them on all sides, about 8-10 minutes.
Sprinkle the paprika over the beef and onions, stirring well to coat everything evenly.
Add the tomato paste, beef broth, caraway seeds, bay leaves, salt, and black pepper to the pot. Stir to combine all ingredients.
Bring the mixture to a boil, then reduce the heat to low and cover with a lid. Simmer gently for 60 minutes, stirring occasionally.
While the goulash simmers, peel and chop the potatoes and carrots into bite-sized pieces.
After 60 minutes of simmering, add the potatoes and carrots to the pot. Stir well, cover, and cook for an additional 30 minutes, or until the vegetables are tender.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove the bay leaves before serving. Optional: garnish with a dollop of sour cream and a sprinkle of chopped fresh parsley.
Serve hot with crusty bread or over egg noodles for a complete meal.
Nutrition Facts
Calories |
3517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.7 g | 207% | |
| Saturated Fat | 60.3 g | 301% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 9694 mg | 421% | |
| Total Carbohydrate | 253.0 g | 92% | |
| Dietary Fiber | 44.3 g | 158% | |
| Total Sugars | 40.9 g | ||
| Protein | 282.1 g | 564% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 696 mg | 54% | |
| Iron | 55.3 mg | 307% | |
| Potassium | 10230 mg | 218% | |
*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.
