Hungarian Goulash
Real Hungarian goulash (gulyás) is built on one ingredient and one technique, and if you get both right it's impossible to mess up. The ingredient is paprika — and lots of it — bloomed in the warm, oniony fat rather than scorched over high heat, which is the difference between a fragrant, brick-red stew and a bitter one. The technique is patience: the beef gets a hard sear first for a deep, browned foundation, then braises low and slow until a cube of chuck collapses at the nudge of a fork. For tenderness you want to push well past the 145°F safe minimum — beef chuck turns spoon-tender around 200 to 205°F, which is where that low-and-slow braise is headed. A spoonful of sweet paprika and a whisper of hot paprika (plus a pinch of caraway, if you keep it in the pantry) give the broth its signature warmth. Ladle it over buttered egg noodles or alongside a pile of Creamy Mashed Potatoes, and start the meal the way a proper Hungarian kitchen might — with a bowl of Beef Barley Soup or French Onion Soup.
Dinner · Hungarian, Comfort Food, Fall, One-Pot, High-Protein • 2 hr 45 min
Nutrition (per serving)420Calories·22gFat·18gCarbs·38gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the beef:
- 2½ pounds beef chuck, cut into 1½-inch cubes
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil or lard, divided
- For the stew:
- 2 large yellow onions, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon hot Hungarian paprika (or smoked paprika plus a pinch of cayenne)
- 1 teaspoon caraway seeds
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 (14.5-ounce) can canned diced tomatoes
- 4 cups low-sodium beef broth
- 2 bay leaves
- 2 optional medium carrots, sliced ½-inch thick
- 1 pound, optional Yukon Gold potatoes, cut into 1-inch cubes
- For serving:
- sour cream, for serving
- chopped fresh parsley, for garnish
- buttered egg noodles or crusty bread, for serving
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Steps
- Pat the beef cubes dry with paper towels and season all over with the salt and pepper. Heat 1 tablespoon of the oil in a large Dutch oven or heavy pot over medium-high until shimmering. Working in batches so the pan isn't crowded, sear the beef until deeply browned on all sides, 3 to 4 minutes per side. Transfer the browned beef to a plate and set aside.
- Reduce the heat to medium and add the remaining 1 tablespoon oil along with the onions. Cook, stirring occasionally, until the onions are soft and golden, 6 to 8 minutes. Add the garlic, tomato paste, and caraway seeds and cook, stirring, for 1 minute until fragrant.
- Remove the pot from the heat and stir in the sweet and hot paprika, letting it bloom in the warm onion mixture for about 30 seconds — off the heat, so the paprika toasts and releases its color without scorching and turning bitter.
- Return the beef and any accumulated juices to the pot. Add the red and green bell peppers, the diced tomatoes, the beef broth, and the bay leaves. Stir to combine and bring to a simmer.
- Cover and reduce the heat to maintain a gentle simmer (or transfer the covered pot to a 300°F oven). Braise for 2 to 2½ hours, stirring occasionally, until the beef is fork-tender — the internal temperature will have climbed to about 200 to 205°F, which is what makes chuck spoon-tender.
- If using carrots and potatoes, add them in the last 40 to 45 minutes of cooking and simmer until they're tender but not falling apart. Remove the bay leaves and skim any excess fat from the surface if you like.
- Taste and adjust the salt and pepper. Serve the goulash hot over buttered egg noodles or with crusty bread, finished with a dollop of sour cream and a scatter of fresh parsley.
Tips & Variations
Make Ahead
Goulash is even better the next day, after the paprika and beef have had a night to mellow together. Cool it completely, then refrigerate for up to 3 days and reheat gently over low heat, adding a splash of broth if it has thickened. It also freezes beautifully for up to 3 months — if you've added potatoes, add fresh ones when you reheat, since potatoes turn grainy after freezing.
Storage
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat over low heat on the stovetop, stirring occasionally, until warmed through.
Substitutions
Chuck is ideal, but bottom round, brisket, or short ribs all braise into tenderness with a slightly longer cook time. No sweet Hungarian paprika? Use half sweet and half smoked paprika for a deeper, smokier stew. If you can't find hot paprika, use the sweet paprika plus a quarter teaspoon of cayenne. Skip the caraway if it's not your thing, or swap in a pinch of fennel seed. Fresh diced tomatoes stand in for the can, and for a vegetarian version, replace the beef with cremini mushrooms and extra broth, then simmer for just 45 minutes.
Nutrition
Per serving: about 1½ cups (stew only)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
