Hungarian Goulash

Ingredients

• 2 pounds Beef Chuck (cut into 1‑inch cubes)
• 2 large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 3 tablespoons Sweet Hungarian Paprika (preferably smoked for depth)
• 1 teaspoon Caraway Seeds (optional, toasted)
• 2 tablespoons Tomato Paste (plain, no added sugar)
• 2 medium Carrots (peeled and sliced into rounds)
• 3 medium Potatoes (peeled and cubed)
• 4 cups Beef Stock (low‑sodium)
• 1 Bay Leaf
• to taste Salt
• to taste Black Pepper (freshly ground)
• 3 tablespoons Vegetable Oil (for browning)

Instructions

1. Prepare Ingredients

   Trim any excess fat from the beef and cut into 1‑inch cubes. Finely chop the onions, mince the garlic, peel and slice carrots, and peel and cube potatoes.

   Time: PT10M

2. Brown the Beef

   Heat 2 Tbsp 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 beef and set aside.

   Time: PT8M

   Temperature: Medium‑high

3. Sweat the Onions

   Add the remaining 1 Tbsp oil to the pot. Add the chopped onions and cook, stirring occasionally, until they become translucent and start to caramelize, about 6‑7 minutes.

   Time: PT7M

   Temperature: Medium

4. Add Paprika and Garlic

   Remove the pot from heat and stir in the sweet Hungarian paprika and minced garlic. Cook for 1 minute, stirring constantly, to release the paprika’s aroma without scorching.

   Time: PT1M

5. Deglaze and Build the Stew

   Return the pot to medium heat. Add the tomato paste, caraway seeds, and a splash of beef stock, scraping the bottom to lift browned bits. Return the browned beef to the pot, then pour in the remaining beef stock. Add the bay leaf, salt, and pepper.

   Time: PT4M

   Temperature: Medium

6. Simmer the Goulash

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cover and let cook for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: Low simmer

7. Add Vegetables

   Stir in the sliced carrots and cubed potatoes. Continue to simmer, uncovered, for another 45 minutes or until the meat is fork‑tender and the vegetables are soft.

   Time: PT45M

   Temperature: Low simmer

8. Finish and Serve

   Remove the bay leaf. Ladle the goulash into bowls and serve hot with crusty bread or a dollop of sour cream if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Chuck: Beef Stew Meat, Chuck Roast
• Instead of Onion: Yellow onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Sweet Hungarian Paprika: Spanish paprika, Smoked paprika (reduce to 2 tbsp)
• Instead of Caraway Seeds: Fennel seeds (½ tsp)
• Instead of Tomato Paste: Crushed tomatoes (¼ cup)
• Instead of Carrots: Parsnips
• Instead of Potatoes: Sweet potatoes
• Instead of Beef Stock: Water with bouillon cube
• Instead of Bay Leaf: Dried thyme (½ tsp)
• Instead of Vegetable Oil: Canola oil, Sunflower oil

Equipment Needed

• Large Heavy‑Bottomed Pot or Dutch Oven
• Wooden Spoon
• Chef’s Knife
• Cutting Board
• Measuring Cups and Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Browning the beef properly to develop flavor.
• Adding paprika off the heat to avoid bitterness.
• Simmering low and slow until the meat is tender.

Chef Tips from the Video

• Use authentic Hungarian sweet paprika for the signature flavor.
• Toast the caraway seeds briefly before adding for extra aroma.
• For richer depth, add a splash of dry red wine after deglazing.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3‑4 days.

Freezer: Freeze in freezer‑safe bags for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Goulash tastes even better the next day; reheat gently on the stove.
• Prepare the beef and vegetable prep up to step 5 and refrigerate; finish cooking later.

Frequently Asked Questions