This Hungarian Goulash is a warm and hearty stew packed with tender beef, potatoes, and colorful peppers. It’s flavored with rich paprika that gives it a warm kick!
Every spoonful feels like a comforting hug, perfect for chilly days. I like to serve it with crusty bread to soak up all that yummy sauce. Trust me; you’ll want extra! 😊
Key Ingredients & Substitutions
Beef Chuck: This cut is ideal for goulash due to its rich flavor and tenderness when slow-cooked. If you prefer a leaner option, you can use sirloin or even chicken, but adjust the cooking time accordingly.
Paprika: Sweet Hungarian paprika is the star here. The smoked version is optional but adds a nice depth. If you can’t find Hungarian paprika, a mix of regular paprika and a pinch of cayenne or chili powder can work as a substitute.
Caraway Seeds: These give a distinct flavor to goulash. If you don’t have them, you can omit them or replace them with dill seeds for a different taste.
Vegetables: Feel free to add or substitute with whatever veggies you have on hand, like parsnips or peas. Frozen veggies are also a great time-saver!
Sour Cream: This is traditionally served on top. Greek yogurt is a great substitute if you’re out, offering a similar tanginess.
How Do I Achieve Tender Beef in Goulash?
The key to tender beef is slow cooking. This allows the meat to break down and become soft. Here’s how to do it:
- Start by browning the beef in batches to keep the heat high, which seals in juices.
- Once browned, don’t rush. Let it simmer on low heat for 1.5 to 2 hours. Low and slow is the secret!
- Check for tenderness; it should fall apart easily with a fork. If it’s still tough, cook it a bit longer.
Remember, patience is your best friend here! Enjoy this hearty meal with some homemade bread, and savor the cozy flavors. 😊
How to Make Hungarian Goulash
Ingredients You’ll Need:
For the Stew:
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil or lard
- 2 large onions, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional for depth)
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 4 cups beef broth or water
- 3 medium carrots, peeled and sliced
- 2 medium potatoes, peeled and diced
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 2 bay leaves
For Garnish:
- Fresh parsley, chopped
- Sour cream (for serving)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 2 to 2.5 hours to cook. The slow simmering allows the flavors to deepen and the beef to become tender. Perfect for a cozy evening!
Step-by-Step Instructions:
1. Sauté the Onions:
In a large heavy pot or Dutch oven, heat the oil over medium heat. Add the chopped onions and cook until they are translucent and soft, about 8-10 minutes. This step builds a flavorful base for your goulash!
2. Add Garlic and Spices:
Add the minced garlic and cook for another minute until fragrant. Next, stir in the sweet Hungarian paprika, smoked paprika (if using), and caraway seeds. Mix well to coat the onions and garlic, cooking for about 1 minute. Be careful not to burn the paprika!
3. Brown the Beef:
Add the beef cubes to the pot and season with salt and black pepper. Brown the meat on all sides for about 5-7 minutes—this will give your stew a richer flavor.
4. Mix in Tomato Paste:
Stir in the tomato paste, combining it with the beef and onions until everything is well-mixed. The paste adds depth and color to your goulash.
5. Add Broth and Simmer:
Pour in enough beef broth or water to cover the meat (about 4 cups). Add the bay leaves. Bring the stew to a boil, then reduce the heat to a simmer. Cover with a lid slightly ajar and let it cook for 1.5 to 2 hours, or until the beef is tender and flavorful.
6. Add Vegetables:
After the beef is tender, add the sliced carrots, diced potatoes, and chopped bell peppers to the stew. Continue to simmer uncovered for another 30-40 minutes until the vegetables are soft.
7. Final Touches:
Remove the bay leaves, and check the seasoning. Adjust salt and pepper if needed. You want it just right!
8. Serve and Enjoy:
Serve hot, garnished with fresh chopped parsley and a generous dollop of sour cream on top. Pair your goulash with freshly baked bread or rustic rolls to soak up the rich sauce.
Enjoy this warming, authentic Hungarian Goulash with its signature paprika flavor and tender beef pieces! A comforting dish that’s sure to bring smiles around the table. 😊
Can I Use Different Cuts of Meat for Goulash?
Yes, while beef chuck is ideal for its tenderness and rich flavor, you can use cuts like brisket or even pork shoulder. Just be mindful that cooking times may vary based on the cut you choose; tougher cuts will need longer to become tender.
How Can I Store Leftover Goulash?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, let the goulash cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating!
What Can I Use If I Don’t Have Paprika?
If you’re out of paprika, a combination of regular chili powder and a pinch of cayenne can substitute for both sweetness and heat. Alternatively, you can try using a blend of cumin and coriander for a different flavor profile, but it won’t have the same authentic taste.
Is This Goulash Spicy?
This recipe is not inherently spicy, but it has a robust flavor from the paprika and other spices. If you prefer some heat, you can add a bit of cayenne pepper or crushed red pepper flakes to taste. Just start with a small amount and adjust as desired!