Here’s a classic Hungarian-style goulash recipe that’s hearty, flavorful, and perfect for a comforting meal:
🥘 Classic Goulash Recipe
Ingredients (serves 4–6)
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons sweet paprika (Hungarian if possible)
- 1 teaspoon caraway seeds (optional but traditional)
- 1–2 teaspoons tomato paste
- 4 cups beef broth (or enough to cover meat)
- 2 medium carrots, sliced
- 2 medium potatoes, cubed
- 1 red bell pepper, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Brown the meat
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown beef cubes on all sides, then remove and set aside.
- Cook onions and garlic
- Add onions to the pot and sauté until translucent.
- Add garlic and cook 1 more minute.
- Add spices
- Stir in paprika and caraway seeds. Cook for 1 minute (don’t burn the paprika).
- Combine meat and broth
- Return beef to the pot.
- Add tomato paste and beef broth until meat is just covered.
- Bring to a boil, then reduce heat to low and simmer for 1.5–2 hours, covered, until meat is tender.
- Add vegetables
- Stir in carrots, potatoes, and bell pepper.
- Simmer another 25–30 minutes until vegetables are tender.
- Season and serve
- Taste and adjust salt and pepper.
- Garnish with fresh parsley.
- Serve hot with crusty bread or over noodles.
🍴 Tips for the perfect goulash
- Use stewing beef for tenderness.
- Don’t rush the paprika—it’s the heart of the flavor.
- For a richer flavor, let goulash sit a few hours or overnight before serving—it tastes even better the next day.
If you like, I can also give you a quick 30-minute version of goulash that’s just as tasty but faster for busy nights.
Do you want me to do that?
