Hungarian Goulash Recipe
Hungarian Goulash is the ultimate beef soup (or stew) from Hungary that's loaded with tender beef and vegetables in a warming paprika spiced broth, so comforting and easy to make!
Servings: 8
Calories: 233kcal
Ingredients
- 2 tablespoons vegetable oil (or use 2 tablespoons pork lard)
- 2 pounds stew beef cut into 1/2 inch cubes (bite-sized pieces)
- Salt and pepper to taste
- 1 large yellow onion chopped
- ¼ cup Hungarian paprika or more to taste
- 2 bell peppers chopped (can use green, red, yellow, or orange)
- 4 cloves garlic chopped
- 2 medium tomatoes diced
- 3 cups beef broth or use water for more traditional - can use up to 5 cups for soupier goulash
- 2 bay leaves
- 1/2 teaspoon caraway seeds
- 3 large potatoes chopped (peeled, if desired - other root vegetables are good too, such as parsnip, celery root, or rutabaga)
- 2 large carrots scrubbed and chopped
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. (If using bacon, cook it down for 3 minutes to render the fat).
- Season the chopped stew beef with salt and pepper. Add to the pot and brown the meat on each side, about 5 minutes. Remove and set aside. (NOTE: Browning this way isn’t necessarily traditional, but it works for so many other recipes and I love the way it seals in the juices of the meat, prepping it for low and slow cooking).
- Add the onion and cook 5-6 minutes to soften.
- Reduce the heat (or pull the pot away from the burner) and stir in the paprika. Stir it off heat for 1 minute to let the paprika bloom. Removing it from the heat will avoid burning the paprika, which turns it bitter.
- Return the pot to medium heat and add the reserved beef, bell peppers, garlic, tomatoes, beef broth (or water), and bay leaves (and caraway seeds, if using). Bring to a boil, then reduce heat. Simmer for 1.5 hours. The liquid should reduce a bit.
- Add the potatoes and carrots. Add more water or beef stock for a soupier goulash (1-2 cups, as desired). Cover and simmer another 30 minutes, or until the vegetables are tender and the meat is done to your liking.
- Adjust for salt and pepper, and serve.