Hungarian Goulash Beef Stew

This classic Hungarian goulash delivers deep flavor and cozy comfort with its rich tomato broth and fork tender beef. With hearty vegetables and fragrant spices, it is one of those one pot wonders that never fails to fill the house with food magic.

I first discovered authentic goulash out of curiosity and it quickly became my backup meal for cold days. My family always circles back for seconds and it never lasts beyond the next day.

Ingredients

• Butter: gives a round savory flavor that supports the rich base always look for unsalted for the best control over seasoning
• Onion: builds undeniable depth and natural sweetness use yellow onions for classic taste
• Garlic: brings punch and aroma always choose firm dry cloves for best flavor
• Hungarian paprika: is the soul of goulash lend smoky warmth and gorgeous color look for high quality imported brands labeled sweet paprika
• Caraway seeds: add a signature earthy pop crush slightly for releasing oils and maximize fragrance
• All purpose flour: helps thicken and create that luscious texture sift well to avoid clumps
• Stewing beef: delivers tenderness and beefy flavor best if marbled with some fat for juicy results
• Beef broth: creates a savory backbone opt for low sodium if available to tailor your salt level
• Diced tomatoes: bring just enough acidity and body pick a can with only tomatoes and juice no extra flavors
• Carrots: add natural sweetness plus texture go for thicker slices so they hold up while simmering
• Potatoes: make it heartier and provide silkiness to the stew use firm waxy varieties like Yukon Gold
• Red bell pepper: for sweetness and color totally optional but a bright touch if you have one
• Bay leaves: infuse delicate herbal notes just remove before serving
• Salt and pepper: for balancing and finishing always taste and adjust at the end

Step-by-Step Instructions

Prepare the beef:

Place beef cubes in a bowl and add the flour Mix until every piece is ravishly coated with a thin even dusting This helps each morsel brown beautifully and thickens your stew later

Build your base:

Melt the butter in a medium dutch oven or sturdy pot over medium heat Add diced onion and cook gently for several minutes Stir often until the onion becomes deeply translucent and fragrant That slow sauté is important for a sweet and mellow background

Bloom your aromatics:

Add the garlic followed by the paprika and slightly crushed caraway seeds Stir and cook just about thirty seconds until they sizzle Avoid scorching the paprika so it delivers its full richness instead of bitterness

Brown the beef:

Raise the heat if needed and add the floured beef cubes Arrange them in an even layer Sear on all sides for a few minutes until you get a golden crust This is where the stew builds real depth and savory character

Build your stew:

Pour in the beef broth Scrape the bottom of your pot with a sturdy spoon to catch any caramelized bits Add the diced tomatoes potatoes carrots bay leaves plus red pepper if using Sprinkle in salt and pepper Bring the stew up just to a gentle simmer

Simmer to tenderness:

Reduce the heat to medium low Cover the pot and cook for about an hour and a half Stir every so often until the beef is meltingly tender and all the flavors meld together Discard the bay leaves Taste and adjust salt and pepper

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My favorite addition here is the Hungarian paprika It turns a regular beef stew into something fragrant and unforgettable I remember making this for my mom on her birthday and the smile on her face as the kitchen filled with that rich smoky aroma

Storage Tips

Goulash keeps in the fridge covered for up to four days Let it cool before sealing in an airtight container The flavors deepen overnight and it reheats perfectly on the stove or in the microwave For longer storage freeze in portioned containers and thaw overnight before reheating

Ingredient Substitutions

Feel free to swap beef for pork stew meat or even boneless chicken thighs if you want a lighter dish No caraway seeds Try fennel seeds or skip altogether for a milder touch Sweet potatoes work in place of regular potatoes and add a lovely extra sweetness

Serving Suggestions

Serve piping hot right from the pot topped with a dollop of sour cream if you like Pairs wonderfully with crusty bread egg noodles or even rice if you want to stretch it further A pickle or chopped fresh parsley sprinkled on just before serving brings brightness to every bowl

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Cultural Context

Goulash began as a simple meal for Hungarian herdsmen cooked over open flames and relied on pantry staples like beef onion and paprika Over time it has evolved into a beloved family dish across Central Europe Each region and household has their own twist but the heart is always the same slow cooked love and generosity

Recipe FAQs

→ What cut of beef works best for Hungarian goulash?

Stewing beef, such as chuck or brisket, is ideal for goulash because it becomes tender and flavorful during slow cooking.

→ How important is paprika in this dish?

Paprika gives goulash its signature color and warmth. Hungarian paprika is recommended for the most authentic flavor.

→ Can potatoes and carrots be substituted?

Yes, you can adjust with similar root vegetables like parsnips or turnips based on preference or availability.

→ How do you achieve a rich, thick sauce?

Dusting the beef with flour before browning helps naturally thicken the sauce as it slowly cooks.

→ What sides go well with Hungarian goulash?

Crusty bread or egg noodles make excellent accompaniments for soaking up the flavorful sauce.

→ Is it possible to prepare this ahead of time?

Yes, the flavors develop even more after a day, making it ideal for meal prepping or leftovers.