This iconic Hungarian stew is a warming, soul-satisfying dish featuring tender beef simmered in a rich, paprika-infused broth with potatoes and vegetables. The deep, complex flavors develop as the meat slowly braises, creating a comforting meal perfect for cool evenings and special gatherings.
⏱️180 min
📊Medium
👥6 servings
🍽️Main
meatfamilyfestivebudget-friendly
Ingredients
1200 gbeef chuck, cut into 2cm cubes
4 piecesonions, diced
4 tablespoonssweet Hungarian paprika powder
600 gpotatoes, cut into chunks
1500 mlbeef broth
3 piecescarrots, sliced
4 piecesgarlic cloves, minced
2 tablespoonstomato paste
3 tablespoonsolive oil
2 teaspoonssalt and black pepper
Instructions
1PREPARE THE BEEF: Pat the beef cubes dry with paper towels to ensure proper browning. Dry meat develops a better crust and brown exterior, which creates deeper, more complex flavors through the Maillard reaction. This step is crucial for building the rich foundation of your goulash.
2BROWN THE MEAT: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown the beef cubes for 3-4 minutes per side until deeply golden brown. This should take approximately 15-20 minutes total. Transfer browned beef to a plate and set aside, keeping the flavorful fond in the pot.
3SAUTÉ THE AROMATICS: In the same pot with the remaining oil and beef drippings, add diced onions and cook for 5-6 minutes over medium heat, stirring occasionally, until they become soft and translucent with slightly caramelized edges. Add minced garlic and cook for another 1-2 minutes until fragrant. This aromatic base develops sweetness and depth that forms the flavor backbone of your goulash.
4BLOOM THE PAPRIKA: Reduce heat to medium-low and add the sweet Hungarian paprika powder and tomato paste, stirring constantly for 2-3 minutes. This blooming process activates the paprika's flavors and prevents it from becoming bitter. You should smell rich, toasted paprika aromas rising from the pot. This critical step ensures your goulash achieves authentic Hungarian flavor.
5BUILD THE BRAISE: Return the browned beef to the pot, stirring to coat it thoroughly with the paprika mixture. Pour in the beef broth and add salt and pepper to taste. Bring the mixture to a gentle simmer, then reduce heat to low. Cover with a lid, leaving it slightly ajar, and simmer for 90 minutes, stirring occasionally. The beef should be tender when pierced with a fork after this time.
6ADD VEGETABLES: After 90 minutes of simmering, add the potato chunks and sliced carrots to the pot, stirring gently to distribute them evenly throughout the broth. Continue simmering uncovered for another 45-60 minutes until the potatoes are fork-tender and the beef is completely tender and breaking apart easily. The broth should reduce slightly and develop a rich, concentrated flavor. Taste and adjust seasoning with salt and pepper as needed.
7FINISH AND SERVE: Once the vegetables are tender and the beef is melt-in-your-mouth soft, remove from heat and let the goulash rest for 5 minutes to allow flavors to settle. Serve in deep bowls with crusty bread or over egg noodles, and garnish with fresh parsley if desired. A dollop of sour cream is a traditional Hungarian accompaniment that balances the rich, spicy paprika flavors beautifully.