My Favorite Hungarian Goulash
Dive into the comforting flavors of Hungary with "My Favorite Hungarian Goulash," a hearty, soul-warming recipe that’s perfect for family dinners or a cozy night in. Featuring tender chunks of seared beef chuck, sweet Hungarian paprika, and a medley of hearty vegetables like carrots, potatoes, and red bell pepper, this goulash is simmered to perfection in a rich, flavorful beef broth spiced with caraway seeds and bay leaves. The result is a robust, savory stew that balances bold spices with melt-in-your-mouth textures. With just 20 minutes of prep and a slow, fragrant simmering time, this classic dish pairs beautifully with crusty bread or buttery egg noodles. Garnished with a sprinkle of fresh parsley, it’s a one-pot wonder that’s as satisfying as it is authentic. Perfect for those seeking traditional Hungarian comfort food!
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Recipe Information
Ingredients
- 2 lbs beef chuck, diced into 1-inch cubes
- 2 large onions, finely chopped
- 4 cloves garlic, minced
- 3 tbsp sweet Hungarian paprika
- 2 tbsp tomato paste
- 3 medium carrots, peeled and sliced
- 4 medium potatoes, peeled and diced
- 1 large red bell pepper, chopped
- 4 cups beef broth
- 2 tbsp vegetable oil
- 1 tsp caraway seeds
- 1 tsp salt
- 0.5 tsp black pepper
- 2 bay leaves
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef cubes in a single layer and sear them on all sides until browned. Work in batches if necessary. Once seared, remove the beef and set aside.
In the same pot, add the onions and sauté until they are soft and golden brown, about 8-10 minutes.
Stir in the garlic and cook for another minute until fragrant.
Reduce the heat to medium and add the sweet Hungarian paprika. Stir quickly to coat the onions and garlic evenly without burning the paprika.
Add the tomato paste and mix well. Cook for 1-2 minutes to deepen the flavor.
Return the seared beef to the pot, along with any juices that accumulated.
Add the carrots, potatoes, red bell pepper, caraway seeds, salt, black pepper, and bay leaves.
Pour in the beef broth and stir to combine all ingredients.
Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot with a lid, and let it simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
Remove and discard the bay leaves. Taste and adjust seasonings if needed.
Serve hot, garnished with fresh parsley. Enjoy with crusty bread or over egg noodles if desired.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1068 mg | 46% | |
| Total Carbohydrate | 33.7 g | 12% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 7.7 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1359 mg | 29% | |
*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.
