Hungarian goulash with beef (Printable)

A rich Hungarian classic with tender beef, sweet paprika, and a medley of peppers simmered to perfection.

# Ingredient list:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 2 medium carrots, sliced
04 - 1 large red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 medium potatoes, peeled and cubed (optional)

→ Spices & Seasonings

07 - 3 tbsp Hungarian sweet paprika
08 - 1 tsp caraway seeds
09 - 1 tsp dried marjoram
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp salt, plus more to taste
12 - 1 bay leaf

→ Liquids

13 - 4 cups beef broth
14 - 2 tbsp tomato paste
15 - 2 tbsp vegetable oil or lard

# Step-by-Step Guide:

01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden and soft, about 8 minutes.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add the beef cubes and brown on all sides, about 5 minutes.
04 - Sprinkle the paprika over the meat and onions, stirring quickly to coat evenly and prevent burning.
05 - Stir in tomato paste, caraway seeds, marjoram, black pepper, and salt.
06 - Add carrots, bell pepper, and bay leaf; mix well.
07 - Pour in beef broth, scraping browned bits from the bottom. Bring to a simmer.
08 - Cover and cook gently over low heat for 1 hour, stirring occasionally.
09 - Add potatoes if using, then simmer uncovered for 45 to 60 minutes until beef and vegetables are tender and sauce thickens slightly.
10 - Adjust seasoning as needed and remove bay leaf before serving.

# Expert Advice:

01 -
  • The beef becomes so tender it practically melts, and the paprika creates this deep, almost sweet richness that makes you crave another spoonful.
  • It's one of those stews where tomorrow's version tastes better than today's, which means less work and more flavor as time goes on.
  • One pot, minimal fuss, and it fills your kitchen with a smell that makes everyone stop and ask what you're cooking.
02 -
  • The paprika must bloom in the hot fat for just a minute or two—cook it longer and it turns bitter, cook it shorter and it won't fully release its flavor.
  • Resist the temptation to add the potatoes early; they'll disintegrate if they simmer for the full two hours alongside the beef.
  • This stew tastes noticeably better on day two or three after the flavors have had time to marry together.
03 -
  • Cut your beef cubes slightly larger than one inch if you're concerned about them falling apart; they'll shrink as they cook and break down naturally.
  • A Dutch oven holds heat better than a regular pot and creates an even cooking environment, but any heavy-bottomed pot with a lid will work beautifully.
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