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Authentic Hungarian-Style Beef Goulash Recipe

Authentic Hungarian-Style Beef Goulash

Tender beef chuck, onions, sweet Hungarian paprika, caraway, tomatoes, and root vegetables simmer together in a deeply flavored traditional Hungarian stew. Serve it hot with bread, boiled potatoes, or Hungarian egg noodles.
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Prep Time 30 minutes
Cook Time 2 minutes
Total Time 2 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Meat and Base
  • 2 lb Beef chuck or stewing beef, cut into 1 1/2-inch cubes
  • 2 tablespoons Lard or vegetable oil
Aromatics and Seasoning
  • 2 large Large yellow onions, finely chopped
  • 3 tablespoons Sweet Hungarian paprika
  • 1 teaspoon Caraway seeds, lightly crushed
  • 3 cloves Garlic cloves, finely minced
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Vegetables and Liquid
  • 2 medium tomatoes Chopped tomatoes
  • 1 pepper Hungarian wax pepper or mild green pepper, chopped
  • 4 cups Beef stock or water, plus more if needed
  • 2 medium Carrots, sliced
  • 1 medium Parsnip, sliced
  • 2 medium Potatoes, peeled and cut into 1-inch chunks
  • 1 leaf Bay leaf
Garnishes
  • 1 teaspoon Fresh marjoram, finely chopped
  • To taste Chopped parsley
  • Optional Sour cream

Method
 

Step-by-Step
  1. Pat the beef dry and cut it into even 1 1/2-inch cubes. Prepare the onions, garlic, tomatoes, pepper, carrots, parsnip, and potatoes before cooking so the paprika can be added without delay.
  2. Heat the lard or vegetable oil in a heavy Dutch oven over medium heat. Add the onions and cook for 8–10 minutes, stirring often, until soft and lightly golden.
  3. Remove the Dutch oven briefly from the heat. Stir in the sweet paprika and lightly crushed caraway seeds, taking care not to scorch the paprika.
  4. Add the beef, garlic, salt, and black pepper. Return the pot to medium heat and stir for several minutes so every piece of beef is coated in the onion-paprika mixture.
  5. Add the chopped tomatoes and Hungarian wax pepper or mild green pepper, if using. Cook for 5 minutes, stirring occasionally.
  6. Pour in the beef stock or water and add the bay leaf. Bring the liquid just to a simmer, cover, and cook gently for 1 1/2–2 hours, until the beef is tender.
  7. Add the sliced carrots, parsnip, and potatoes during the final 30–40 minutes of cooking. Add more stock or water if you prefer a soupier goulash.
  8. Remove the bay leaf and adjust the salt and pepper. Stir in the marjoram if using, rest the goulash for 10–15 minutes, then garnish with parsley and serve hot.

Notes

Use fresh sweet Hungarian paprika and never fry it over high heat, since burnt paprika becomes bitter. The goulash can be made a day ahead; refrigerate it, reheat gently, and add a little water or stock if it thickens.