Hungarian Goulash
Learn to make authentic Hungarian Goulash with tender beef, sweet paprika, and vegetables. This hearty stew cooks in 3.5 hours for the perfect comfort food meal.
Equipment
- paper towels
- mixing bowl
- measuring spoons
- Dutch oven
- knife
- cutting board
- wooden spoon
Ingredients
Main Ingredients
- 2 pounds beef chuck trimmed of excess fat and cut into 1 1/2-inch cubes
- 2 tablespoons all-purpose flour
- 2 teaspoons kosher salt divided
- 1 teaspoon freshly ground black pepper divided
- 3 tablespoons vegetable oil or lard
- 2 large yellow onions finely chopped
- 4 cloves garlic minced
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds whole
- 1/2 teaspoon dried marjoram
- 1 14.5-ounce can diced tomatoes undrained
- 4 cups low-sodium beef broth
- 1 large red bell pepper cored, seeded, and cut into 1/2-inch pieces
- 2 medium Russet potatoes peeled and cut into 1-inch cubes
- 1/4 cup fresh parsley chopped, for garnish
- 1/2 cup sour cream for serving
Instructions
- Pat the beef cubes dry with paper towels. In a large bowl, toss the beef with the all-purpose flour, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly ground black pepper until evenly coated.
- Heat 3 tablespoons of vegetable oil or lard in a 6-quart Dutch oven or large heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid overcrowding, brown the beef on all sides, about 3-4 minutes per batch. Transfer the browned beef to a clean plate and set aside.
- Reduce the heat to medium, then add the finely chopped yellow onions to the pot. Cook, stirring occasionally, until the onions are softened and translucent, about 8-10 minutes. Add the minced garlic, sweet Hungarian paprika, whole caraway seeds, and dried marjoram, stirring constantly for 1 minute until fragrant. Do not let the paprika burn.
- Pour in the entire can of diced tomatoes, including their juices, and 4 cups of low-sodium beef broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pot, incorporating them into the liquid. Bring the mixture to a gentle simmer.
- Return the browned beef and any accumulated juices from the plate to the pot. Stir to combine. Reduce the heat to low, cover the pot, and let the goulash simmer gently for 1 hour and 45 minutes, or until the beef is very tender when pierced with a fork.
- Stir in the chopped red bell pepper and cubed Russet potatoes. Cover the pot again and continue to simmer for another 30-40 minutes, or until the potatoes are fork-tender and the goulash has thickened slightly.
- Taste the goulash and season with the remaining 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper, adjusting to your preference.
- Ladle the hot Hungarian goulash into bowls. Garnish each serving with a sprinkle of fresh chopped parsley and a dollop of sour cream, if desired, before serving.
Notes
Do not let the paprika burn when sautéing. Garnish with fresh parsley and sour cream before serving.