Description
This Hungarian Beef Goulash recipe is a hearty and flavorful stew featuring tender chunks of beef simmered in a rich paprika-spiced tomato broth with vegetables. Slow-cooked to perfection in a dutch oven, it combines sweet, smoked, and hot paprika with aromatic herbs and a hint of lemon juice for a comforting and authentic Central European dish perfect for family dinners.
Ingredients
Beef and Seasoning
- 2 lb beef chuck roast, cubed into 1-2 inch pieces
- Salt & black pepper, to taste
- 3 tbsp butter
Vegetables & Aromatics
- 2 yellow onions, diced
- 2 red bell peppers, diced
- 6 cloves garlic, minced
- 2 carrots, diced
- 2 medium Yukon gold potatoes, diced
Spices & Flavorings
- 1 tbsp tomato paste
- 14.5 oz can diced tomatoes
- 1 tsp salt
- 3 tbsp sweet paprika, good quality
- 2 tsp smoked paprika
- 1 tsp hot paprika
- 1 tsp dried thyme
- 1 tsp caraway seeds, lightly crushed (optional)
- 1 bay leaf
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1/2 lemon, juice of
- 2 tbsp fresh parsley, minced (optional)
Instructions
- Season and Brown the Beef: In a mixing bowl, toss the cubed beef with a generous pinch of salt and black pepper. Heat 1-2 tablespoons of butter in a large dutch oven over medium-high to high heat until shimmering. Add the beef in a single layer, ensuring you hear a sizzle. Cook undisturbed for one minute, then flip and cook an additional minute to brown. Remove browned beef to a bowl and repeat in batches until all beef is browned. Set beef aside.
- Sauté the Vegetables: In the same dutch oven, add the remaining tablespoon of butter and reduce heat to medium. Add diced onions and cook for 5-6 minutes until softened. Then add diced red bell peppers, minced garlic, and 1 teaspoon salt; cook for another 2-3 minutes. Stir in the tomato paste, then add diced tomatoes, sweet paprika, smoked paprika, hot paprika, dried thyme, and optionally caraway seeds. Cook for 1-2 minutes, stirring continuously to prevent paprika from scorching.
- Add Liquids and Simmer: Pour in the beef broth along with Worcestershire sauce, brown sugar, and add the bay leaf. Return the seared beef along with any accumulated juices to the pot. Bring the mixture to a boil over high heat, then reduce the heat to low or medium-low. Cover with a lid and let it simmer gently for about 45 minutes.
- Add Vegetables and Continue Cooking: After 45 minutes, add the diced carrots and potatoes to the pot. Increase heat to medium and cook uncovered for an additional 30 minutes, or until the vegetables are tender and the beef is fork-tender.
- Finish and Serve: Squeeze the juice of half a lemon into the goulash. Taste and adjust seasoning with additional salt and black pepper if needed. Garnish with fresh minced parsley if desired. Serve hot and enjoy your authentic Hungarian Beef Goulash!
Notes
- Use good quality sweet paprika for the authentic flavor.
- Caraway seeds are optional but add a traditional earthy note.
- Brown the beef in batches to ensure proper searing and flavor.
- You can substitute Yukon gold potatoes with other waxy potatoes.
- This dish tastes even better the next day as flavors meld.
- Serve with crusty bread or egg noodles for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
