Hungarian Goulash (100‑Year‑Old Recipe)

Ingredients

• 1.5 kg Beef Chuck (cut into 2‑cm cubes)
• 2 large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 2 tablespoons Sweet Hungarian Paprika (prefer authentic Hungarian paprika for color and flavor)
• 1 teaspoon Caraway Seeds (lightly toasted)
• 2 tablespoons Tomato Paste (concentrated)
• 4 cups Beef Broth (low‑sodium)
• 2 medium Potatoes (peeled and diced)
• 2 large Carrots (sliced into 1‑cm rounds)
• 1 Bay Leaf
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 tablespoons Vegetable Oil (for browning)

Instructions

1. Prepare Ingredients

   Trim the beef chuck and cut into 2‑cm cubes. Finely chop the onions, mince the garlic, peel and dice the potatoes, and slice the carrots.

   Time: PT15M

2. Brown the Beef

   Heat the vegetable oil in the pot over medium‑high heat. Add the beef in batches, searing until all sides are deep brown, about 4‑5 minutes per batch. Remove and set aside.

   Time: PT10M

   Temperature: medium‑high

3. Sweat the Onions

   Reduce heat to medium. Add the chopped onions to the same pot and sauté until translucent and lightly golden, about 8 minutes.

   Time: PT8M

   Temperature: medium

4. Add Paprika and Caraway

   Remove the pot from heat and stir in the sweet Hungarian paprika and toasted caraway seeds. Cook for 1‑2 minutes, stirring constantly to avoid burning the paprika.

   Time: PT2M

5. Incorporate Garlic and Tomato Paste

   Return the pot to medium heat, add the minced garlic and tomato paste, and stir for another 2 minutes until fragrant.

   Time: PT2M

   Temperature: medium

6. Deglaze and Simmer

   Return the browned beef to the pot, pour in the beef broth, and bring to a gentle boil. Reduce heat to low, partially cover, and let simmer slowly for 2 hours, stirring occasionally. The goal is to evaporate most of the liquid, concentrating the flavors.

   Time: PT120M

   Temperature: low

7. Add Root Vegetables

   Stir in the diced potatoes and sliced carrots. Continue to simmer uncovered for another 30 minutes, or until the vegetables are tender.

   Time: PT30M

   Temperature: low

8. Season and Finish

   Add the bay leaf, salt, and freshly ground black pepper to taste. Simmer for an additional 2 minutes, then remove the bay leaf.

   Time: PT2M

   Temperature: low

9. Serve

   Ladle the hot goulash into bowls. Serve with crusty bread or traditional Hungarian nokedli (spaetzle) if desired.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

20 g

Fat

15 g

Fiber

3 g