This iconic Central European stew features tender beef simmered in a rich, paprika-infused broth with caramelized onions and root vegetables, creating a deeply satisfying comfort dish that fills your kitchen with irresistible aromas. The slow cooking process transforms tough cuts of meat into melt-in-your-mouth tenderness while the sweet and smoky flavors of Hungarian paprika create an unforgettable taste experience. Perfect for family dinners and special occasions, this timeless classic is guaranteed to warm both body and soul.
⏱️210 min
📊Medium
👥6 servings
🍽️Main
meatfamilyfestivebudget-friendly
Ingredients
1200 gbeef chuck or shoulder
4 large piecesonions
3 tablespoonsHungarian paprika powder
500 gpotatoes
300 gcarrots
1000 mlbeef broth
2 tablespoonstomato paste
3 piecesgarlic cloves
4 tablespoonsolive oil
2 teaspoonssalt and black pepper
2 piecesbay leaves
1 teaspooncaraway seeds
Instructions
1PREPARE THE BEEF: Cut the beef chuck into 4-5 cm cubes, trimming excess fat but leaving some marbling for flavor and tenderness. Pat the meat dry with paper towels, which will help achieve better browning and caramelization. Season generously with salt and pepper on all sides just before cooking.
2SEAR THE MEAT: Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or pot over medium-high heat until shimmering. Working in batches to avoid overcrowding the pan (which would cause steaming rather than browning), sear the beef cubes for 3-4 minutes per side until they develop a deep golden-brown crust. Transfer the seared meat to a plate and set aside—this Maillard reaction creates the rich, savory foundation of your goulash.
3CARAMELIZE THE ONIONS: In the same pot with the remaining 2 tablespoons of olive oil, add the sliced onions and cook over medium heat for 8-10 minutes, stirring frequently, until they become soft and golden brown with caramelized edges. Add the minced garlic and cook for another 1-2 minutes until fragrant. The deep caramelization of the onions adds natural sweetness and body to the sauce.
4BUILD THE FLAVOR BASE: Sprinkle the Hungarian paprika powder over the onions and stir constantly for 1-2 minutes to toast the spice and bloom its flavors—you'll notice the aroma becoming rich and complex. Add the tomato paste and stir to combine, cooking for another minute. Deglaze the pot by pouring in about 250 ml of the beef broth, scraping up the caramelized bits from the bottom with a wooden spoon, as these concentrated flavors are essential to the goulash.
5SIMMER THE STEW: Return the seared beef to the pot along with all accumulated juices, then add the remaining beef broth, bay leaves, and caraway seeds. Bring to a gentle simmer, then reduce heat to low, cover with a lid slightly ajar, and let cook for 1.5-2 hours, stirring occasionally. The meat should be becoming increasingly tender, and you can test by piercing a piece with a fork—it should break apart easily when fully cooked.
6ADD VEGETABLES AND FINISH: Cut the potatoes and carrots into 3 cm chunks and add them to the pot. Continue simmering uncovered for another 30-40 minutes until the vegetables are fork-tender and the liquid has reduced slightly to concentrate the flavors. Taste and adjust seasoning with additional salt, pepper, and paprika as needed. The finished goulash should have a rich, brick-red color with a slightly thickened broth that coats the meat and vegetables.
7REST AND SERVE: Remove from heat and let rest for 5 minutes before serving, which allows the flavors to settle and meld together beautifully. Ladle into deep bowls and serve with crusty bread, egg noodles, or Hungarian dumplings (nokedli). A dollop of sour cream on top is traditional and adds a cool, tangy contrast to the rich, warming stew.