Hungarian Goulash

$- Beef and Vegetables - 2 lbs beef chuck, cut into 1-inch cubes - 2 medium onions, finely chopped - 4 cloves garlic, minced - 1 bell pepper (red or green), diced - 4 medium potatoes, peeled and diced - Spices and Seasonings - 2 tablespoons vegetable oil - 2 tablespoons sweet paprika (preferably Hungarian) - 1 teaspoon caraway seeds, crushed - 1 teaspoon dried oregano - Salt and pepper, to taste - Additional Optional Ingredients - 4 cups beef broth - 2 tablespoons tomato paste - Fresh parsley, chopped (for garnish) To make the best Hungarian goulash, you need quality ingredients. I always choose fresh beef and vibrant vegetables. The beef chuck gives rich flavor. Onions and garlic add depth. Sweet paprika is key; it makes the dish unique. Caraway seeds and oregano bring warmth. Don't skip the broth—it adds richness. Tomato paste gives a hint of sweetness. Salt and pepper balance all the flavors. Finally, fresh parsley brightens the dish. These ingredients work together to create comfort in a bowl. {{ingredient_image_1}} Sautéing the Onions and Garlic Start by heating 2 tablespoons of vegetable oil in a large pot. Use medium heat. Add 2 finely chopped onions. Sauté them for about 5 to 7 minutes. You want them to be soft and slightly clear. Then, add 4 minced garlic cloves. Stir them in with 1 teaspoon of crushed caraway seeds and 2 tablespoons of sweet paprika. Cook for another 1 to 2 minutes. This step fills your kitchen with amazing smells. Browning the Beef Next, raise the heat to medium-high. Add 2 pounds of beef chuck cut into 1-inch cubes. Brown the beef on all sides for about 5 to 8 minutes. This gives your goulash great flavor. Make sure to stir the beef so it cooks evenly. Combining Ingredients for Goulash Once the beef is browned, add 1 diced bell pepper. Mix it in well. Then, add 2 tablespoons of tomato paste. Stir it into the beef and pepper. Finally, pour in 4 cups of beef broth and add 4 diced potatoes. This is where the goulash starts to look hearty and delicious. Bringing the Goulash to a Boil After mixing, bring the goulash mixture to a boil. This takes just a few minutes. Keep an eye on it as it heats up. Boiling helps blend all the flavors together. Simmering for Flavor Development Once it boils, reduce the heat to low. Cover the pot and let it simmer for 1.5 to 2 hours. Stir it occasionally. This slow cooking makes the beef tender and tasty. Adjusting Thickness and Seasoning When it’s done cooking, taste the goulash. Add salt and pepper to your liking. If the goulash is too thick, add more broth. If it’s too thin, let it cook down a bit more. This way, you get the perfect consistency for your goulash. Hungarian paprika is key to real goulash. It adds deep color and rich taste. Use sweet paprika, preferably from Hungary. It gives your dish the right warmth and sweetness. Sautéing is vital for flavor. Start with onions and garlic. Cook them until soft and sweet. This step builds the base of your goulash. Then, add spices like caraway seeds and paprika. Sauté them briefly. This helps release their oils and flavors. Cooking time matters. For tender beef, let it simmer for 1.5 to 2 hours. This slow cooking breaks down tough fibers. It makes the beef melt in your mouth. Adjust the broth level to your liking. If your goulash is too thick, add more broth. If it’s too watery, let it cook down. Stir occasionally to prevent sticking. Each adjustment helps you find your perfect texture. Pro Tips Choose the Right Cut: For the best flavor and tenderness, use beef chuck, as it becomes melt-in-your-mouth tender when slowly cooked. Layering Flavors: Don't rush the sautéing of onions and garlic; allowing them to caramelize slightly adds depth to your goulash. Adjust Consistency: If your goulash is too thick, slowly add more broth until you reach your desired consistency; if too thin, simmer uncovered to reduce. Garnish for Freshness: Always finish with fresh parsley or other herbs to brighten the dish and enhance its flavors just before serving. {{image_2}} Vegetarian/Vegan Goulash Options You can make a tasty vegan version of goulash. Replace the beef with hearty vegetables. Use mushrooms, lentils, or chickpeas for protein. Vegetable broth works great here. Add more spices to boost the flavor. Try using smoked paprika for a rich taste. Low-Carb Alternatives If you want a low-carb dish, skip the potatoes. Use cauliflower instead. Cauliflower adds texture and absorbs flavor well. You can also add zucchini or bell peppers for more bulk. This keeps the dish filling without the carbs. Adding Different Veggies You can change the taste by adding different veggies. Carrots, peas, or green beans can add color and nutrition. Each vegetable brings its unique flavor. Mix and match to find your favorite combo. Using Different Proteins Goulash isn’t just for beef. You can use pork or chicken, too. Each protein gives a new twist to the dish. For a plant-based option, use tofu or tempeh. They soak up flavors beautifully, making your goulash delicious. How Long Does It Last? Hungarian goulash lasts about 3 to 4 days in the fridge. Make sure it cools before storing. Proper Container Use Use an airtight container for best results. This keeps out air and moisture. Label the container with the date. This helps you track freshness. Best Practices for Freezing You can freeze goulash for up to 3 months. Let it cool completely before freezing. Portion it into smaller bags. This makes it easy to reheat later. Reheating Instructions To reheat, thaw overnight in the fridge. Then heat in a pot over low heat. Stir often to prevent sticking. You can also use a microwave. Just make sure it’s hot all the way through. Enjoy your hearty meal! What is the Origin of Goulash? Goulash comes from Hungary. It started as a shepherd's meal. They used simple ingredients like beef, paprika, and potatoes. Over time, it became famous and spread across Europe. Now, many people enjoy it worldwide. Can I use a slow cooker for this recipe? Yes, you can use a slow cooker. Just follow the same steps. Brown the beef and onions first. Then, add all ingredients to the slow cooker. Cook on low for 6 to 8 hours. This makes the meat very tender and flavorful. How can I make my goulash spicier? To make goulash spicier, add more paprika. Use hot paprika for extra heat. You can also add red pepper flakes or chopped chili peppers. Start with a small amount, then taste and adjust. This way, you can control the spice level. You learned how to make a great goulash with easy steps. We covered key ingredients, from beef to optional spices. You now know how to achieve a rich flavor and correct texture. Don’t forget the tips on storing and freezing your goulash. Experiment with veggies and proteins to make this recipe your own. Enjoy the cooking process, and share your own twists on this classic dish. Happy cooking!$

A hearty and flavorful stew made with beef, vegetables, and spices, perfect for warming up on a cold day.

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Prep Time 20

Cook Time 2

Total Time 2 20

Course Main Course

Cuisine Hungarian

Servings 6

Calories 400 kcal

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
2 medium onions, finely chopped
4 cloves garlic, minced
2 tablespoons sweet paprika (preferably Hungarian)
1 teaspoon caraway seeds, crushed
1 teaspoon dried oregano
1 bell pepper diced (red or green)
4 medium potatoes, peeled and diced
4 cups beef broth
2 tablespoons tomato paste
to taste salt and pepper
for garnish fresh parsley, chopped

Instructions

Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onions and sauté until they become translucent, about 5-7 minutes.
Stir in the minced garlic, crushed caraway seeds, and paprika, cooking for another 1-2 minutes until fragrant.
Increase the heat to medium-high and add the beef cubes to the pot. Brown them on all sides, approximately 5-8 minutes.
Once the beef is browned, add the diced bell pepper and stir.
Stir in the tomato paste and combine well with the beef mixture.
Pour in the beef broth and add the diced potatoes. Bring the mixture to a boil.
Once boiling, reduce the heat to low and cover the pot. Let it simmer gently for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally.
Season with salt and pepper to taste. Adjust the thickness of the goulash by adding more broth if needed or let it cook down if it's too liquid.
Serve hot, garnished with freshly chopped parsley for a burst of color and freshness.

Notes

Serve the goulash in deep bowls, with a sprinkle of fresh parsley on top and accompanied by crusty bread for dipping.

Keyword beef stew, goulash, Hungarian cuisine