Authentic Hungarian Goulash

🧂 Ingredients

• 700 g Beef chuck(Cut into 2.5-3 cm (1-inch) cubes)
• 700 g Yellow onions(Finely chopped (about 3-4 medium onions))
• 60 g Hungarian sweet paprika(Good quality, vibrant red paprika is essential. Use sweet, not hot.)
• 3 tbsp Lard or neutral oil(Lard is traditional and adds flavor. Vegetable oil or sunflower oil can be substituted.)
• 2 Red bell peppers(Seeded and roughly chopped)
• 2 Ripe tomatoes(Roughly chopped, or 1 (400g) can of diced tomatoes, drained)
• 500 g Potatoes(Peeled and cut into 2.5 cm (1-inch) cubes. Waxy potatoes like Yukon Gold work well.)
• 1.2 L Beef broth(Low sodium preferred, to control saltiness)
• 1/2 tsp Caraway seeds(Whole or ground)
• to taste Salt
• to taste Black pepper(Freshly ground)

👨‍🍳 Instructions

1. 1

   Heat the lard or oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook, stirring occasionally, until they are softened and translucent, about 10-15 minutes. Do not let them brown too deeply.

   ⏱️ 15 minutes
2. 2

   Add the cubed beef to the pot with the onions. Increase the heat to medium-high and sear the beef on all sides until lightly browned. This step adds depth of flavor.

   ⏱️ 10 minutes
3. 3

   Remove the pot from the heat. This is crucial to prevent the paprika from burning and becoming bitter. Stir in the Hungarian sweet paprika, caraway seeds, salt, and freshly ground black pepper. Stir well to coat the beef and onions evenly.

   ⏱️ 2 minutes

   💡 Tip: Ensuring the pot is off the heat before adding paprika is key to a smooth, non-bitter flavor. The residual heat is enough to toast the paprika slightly.
4. 4

   Return the pot to medium heat. Add the chopped red bell peppers and tomatoes. Pour in the beef broth and stir everything together, scraping up any browned bits from the bottom of the pot.

   ⏱️ 5 minutes
5. 5

   Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 1 hour and 30 minutes, stirring occasionally. The beef should be starting to become tender.

   ⏱️ 1 hour 30 minutes
6. 6

   Add the cubed potatoes to the pot. Stir them in, ensuring they are mostly submerged in the liquid. Cover and continue to simmer for another 40-50 minutes, or until the potatoes are fork-tender and the beef is very tender and falling apart.

   ⏱️ 40-50 minutes
7. 7

   Taste and adjust seasoning with salt and pepper if needed. The goulash should have a rich, savory flavor with a distinct paprika aroma. If the stew is too thin for your liking, you can uncover it and simmer for an additional 10-15 minutes to allow some liquid to evaporate, or thicken with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) if desired.

   ⏱️ 10-15 minutes (optional)
8. 8

   Serve hot. Hungarian Goulash is traditionally served with a dollop of sour cream and fresh crusty bread for dipping, or alongside egg noodles or dumplings.

💡 Pro Tips

• ✓Use authentic, high-quality Hungarian sweet paprika for the best color and flavor. Avoid using smoked paprika unless specified in a variation.
• ✓The key to preventing bitterness is to add paprika off the heat. The residual heat is sufficient.
• ✓This recipe results in a hearty stew. For a soupier consistency, add more beef broth. For a thicker stew (closer to Pörkölt), use less broth initially or reduce it at the end.
• ✓Allowing the goulash to rest for 10-15 minutes after cooking can help the flavors meld.

🔄 Variations

• Pörkölt: A related Hungarian dish, Pörkölt is a thicker stew with less liquid, often made with smaller pieces of meat and sometimes without potatoes.
• Csipetke Noodles: Add small, pinched dumplings (csipetke) during the last 15-20 minutes of cooking for a traditional touch.
• Spicy Goulash: Add a pinch of hot Hungarian paprika or a finely chopped chili pepper along with the sweet paprika for a spicy kick.

🥗 Nutrition

Per serving