Hungarian Goulash

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Goulash is a hearty and flavorful dish that originated in Hungary and has become a beloved comfort food worldwide. Known for its rich, paprika-infused broth and tender chunks of meat, goulash is the perfect meal to warm your soul on a chilly day.

Ingredients

For the goulash:

  • 2 tablespoons olive oil or lard
  • 2 medium onions, finely chopped
  • 3 cloves garlic, minced
  • 2 pounds beef chuck, cut into 1-inch cubes
  • 2 tablespoons sweet Hungarian paprika (or regular paprika)
  • 1 teaspoon smoked paprika (optional, for extra depth)
  • 1 teaspoon caraway seeds (lightly crushed)
  • 1 large tomato, diced (or 2 tablespoons tomato paste)
  • 1 red bell pepper, chopped
  • 4 cups beef broth
  • 2 medium carrots, sliced
  • 2 medium potatoes, diced
  • Salt and pepper to taste

Optional Garnish:

  • Fresh parsley, chopped
  • Sour cream

  • Instructions

    1. Sauté Aromatics:
      Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and cook until golden and softened, about 5 minutes. Stir in the garlic and cook for an additional minute.
    2. Cook the Beef:
      Add the beef cubes to the pot and cook until browned on all sides, about 5–7 minutes. Season with salt and pepper.
    3. Add Paprika and Spices:
      Lower the heat to prevent the paprika from burning. Stir in the sweet paprika, smoked paprika (if using), and caraway seeds until evenly coated.
    4. Incorporate Vegetables and Liquid:
      Add the diced tomato (or tomato paste) and red bell pepper. Pour in the beef broth, ensuring the meat is covered. Bring the mixture to a gentle simmer.
    5. Simmer to Tenderness:
      Cover the pot and let it simmer on low heat for 1.5–2 hours, stirring occasionally, until the beef is fork-tender.
    6. Add Root Vegetables:
      Add the carrots and potatoes to the pot. Continue simmering for another 30–40 minutes, or until the vegetables are tender and the broth has thickened slightly.
    7. Taste and Adjust:
      Taste the goulash and adjust the seasoning with more salt and pepper, if needed.
    8. Serve:
      Ladle the goulash into bowls and garnish with fresh parsley and a dollop of sour cream, if desired. Serve with crusty bread or egg noodles for a complete meal.

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