Hungarian Goulash is a comforting and hearty stew made with tender beef, sweet paprika, and lots of warm spices. It’s like a hug in a bowl!
I love serving it with some fresh bread to soak up all that delicious sauce. Trust me, you’ll want a second helping—it’s just that good! 😋
Key Ingredients & Substitutions
Beef Chuck: This is the star of the dish as it becomes tender during cooking. If you’re looking for alternatives, you can use brisket or stew meat. Just make sure it’s a tough cut that can withstand slow cooking.
Paprika: Using Hungarian sweet paprika is key for the authentic flavor. If you can’t find it, smoked paprika can add a different but still delicious twist, giving a smoky flavor to the dish.
Caraway Seeds: These add a lovely aromatic note. If they’re not your favorite, you can skip them or substitute with a bit of fennel seed for a different flavor profile.
Vegetables: While potatoes and carrots are traditional, feel free to add in other veggies like parsnips or peas if you like. Just remember to adjust cooking times based on when they’ll be done.
How Do I Achieve the Perfect Beef Tenderness?
Cooking the beef properly is essential for a great goulash. Aim for tender meat that melts in your mouth. Here’s how:
- Start with a heavy pot to ensure even cooking.
- Brown the meat thoroughly on high heat to develop flavor. Be patient; don’t crowd the pot, or the beef will steam instead of brown.
- Cook it low and slow! Once you add broth and cover, let it simmer gently for 1.5 to 2 hours. This allows the collagen in the beef to break down and become tender.
- Check occasionally; if it seems dry, add a splash more broth or water.
Enjoy making your goulash! Don’t hesitate to adjust flavors to fit your taste. Happy cooking!
How to Make Hungarian Goulash
Ingredients You’ll Need:
For the Goulash:
- 2 tablespoons vegetable oil or lard
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 2 lbs (900 g) beef chuck, cut into 1-inch cubes
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon ground black pepper
- 1 teaspoon salt (adjust to taste)
- 1 tablespoon tomato paste
- 4 cups beef broth or water
- 3 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 1 red bell pepper, chopped
- 1 large tomato, chopped (or 1 cup canned diced tomatoes)
- 1 bay leaf
For Garnish:
- Fresh parsley, chopped
- Sour cream (for serving)
How Much Time Will You Need?
This delightful Hungarian goulash takes about 20 minutes of prep time and 2 to 2.5 hours of cooking time. Sip a cup of tea or coffee while it simmers on the stove, filling your kitchen with warm aromas. By the time it’s ready, you’ll be hungry for a big, hearty bowl!
Step-by-Step Instructions:
1. Preparing the Base:
Start by heating the oil or lard in a large, heavy pot over medium heat. Once hot, add the chopped onions and sauté them for about 6-8 minutes, or until they become soft and translucent. This is where your base flavor develops, so take your time!
2. Aromatics:
Add the minced garlic to the pot and sauté it for another minute until it becomes fragrant. Keep a close eye on it to make sure it doesn’t burn!
3. Browning the Beef:
Next, turn up the heat slightly to medium-high. Add the beef cubes to the pot, stirring occasionally until the meat is browned on all sides, about 5-7 minutes. Browning the meat creates a delicious depth of flavor.
4. Spice It Up:
Once your beef is nicely browned, sprinkle the Hungarian sweet paprika, caraway seeds (if using), salt, and pepper over the meat. Stir everything well to ensure the beef is evenly coated with the spices.
5. Adding Tomato Paste:
Stir in the tomato paste, cooking for about 2 minutes. This helps to enhance the flavor and gives your goulash that warm red color.
6. Simmering:
Now it’s time to add the beef broth or water until the meat is fully covered. Toss in the bay leaf. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef is fall-apart tender.
7. Adding Vegetables:
After simmering, add the diced potatoes, carrots, bell pepper, and chopped tomato to your pot. Stir things up and continue simmering for another 30-40 minutes, or until all the vegetables are tender.
8. Final Touches:
Give your goulash a taste and adjust the seasoning with salt and pepper as needed. Don’t forget to remove the bay leaf before serving!
9. Serving:
Serve your goulash hot, topped with a dollop of sour cream and a sprinkle of freshly chopped parsley. It pairs wonderfully with fresh, crusty bread for dipping. Enjoy every hearty bite!
There you go, a warm and satisfying Hungarian Goulash that will surely impress! Happy cooking!
Can I Use Different Cuts of Beef?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can also use brisket or round. Just ensure that whatever cut you choose has a bit of marbling for extra flavor and tenderness.
What Can I Substitute for Paprika?
If you don’t have Hungarian sweet paprika, you can substitute with smoked paprika for a different flavor profile, or a mix of regular paprika and a small amount of cayenne pepper for some heat. Adjust to taste!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze goulash for up to 3 months. To reheat, thaw overnight in the fridge and then warm gently on the stove or in the microwave.
Can I Make This Dish Vegetarian?
Yes! For a vegetarian version, replace the beef with hearty vegetables like mushrooms or eggplant, and use vegetable broth instead of beef broth. You can also add beans for protein and extra fiber!
