Hungarian Beef Goulash Recipe

Introduction

Goulash is a classic Hungarian beef stew that combines tender chunks of beef with aromatic paprika, peppers, and vegetables. This comforting dish is perfect for slow cooking and makes a hearty meal to warm up chilly days.

Ingredients

• 1 kg (2 lb) beef chuck, cut into 3.5cm (1.5″) cubes
• 1 3/4 tsp cooking salt or kosher salt
• 1 tsp black pepper
• 1 tbsp extra virgin olive oil
• 2 tbsp (30g) unsalted butter
• 2 brown onions, cut into 1cm (1/2″) squares
• 5 garlic cloves, finely minced
• 2 capsicum/bell peppers (1 red, 1 yellow), cut into 2cm (0.8″) squares
• 2 tomatoes, cut into 8 wedges then halved
• 1/4 cup Hungarian-style paprika (substitute with ordinary paprika if needed)
• 1 tsp caraway seeds, optional
• 1 bay leaf
• 1 litre (4 cups) low-sodium beef stock or broth
• 2 carrots, peeled and cut into quarters lengthwise, then into 1cm (0.4″) pieces
• 2 potatoes, cut into 1.2cm (1/2″) cubes
• 1 tbsp finely chopped parsley, optional garnish

Instructions

1. Step 1: Preheat your oven to 180°C (350°F) or 160°C (320°F) for fan-forced ovens. Alternatively, you can use a slow cooker or stove, but the oven method is easiest.
2. Step 2: Season the beef by tossing it with half of the salt and black pepper to evenly coat the meat.
3. Step 3: In a large oven-proof Dutch oven, heat the olive oil and melt the butter over high heat. Cook the onions for about 6 minutes until their edges turn light golden.
4. Step 4: Add the beef to the pot and stir until the outside changes from red to brown, about 2 minutes. Don’t worry if it doesn’t brown deeply—that’s expected.
5. Step 5: Stir in the garlic, capsicums, and tomatoes. Cook for another 3 minutes, allowing the tomatoes to mostly break down.
6. Step 6: Add the paprika, caraway seeds (if using), and bay leaf. Stir continuously for about 30 seconds to release their flavors.
7. Step 7: Pour in the beef stock, stir to combine, and bring to a simmer. Cover with a lid and transfer the pot to the oven. Cook for 1 1/2 hours.
8. Step 8: Remove the pot and add the carrots and potatoes. Stir well and return to the oven, covered, for an additional 30 minutes. The beef should now be tender enough to fall apart; if not, continue cooking in 10-minute increments until it reaches that texture.
9. Step 9: Serve the goulash hot, ladled into bowls and sprinkled with parsley if desired. It’s delicious on its own or with crusty bread for dunking.

Tips & Variations

• For a deeper flavor, brown the beef in batches without crowding the pot.
• Use Hungarian-style sweet paprika for an authentic taste, but mild or smoked paprika can add interesting variations.
• Caraway seeds add traditional flavor but can be omitted if you prefer.
• Try adding a splash of red wine or a teaspoon of vinegar to brighten the dish.
• Substitute beef chuck with stew beef if desired, but chuck typically provides the best tenderness and flavor.

Storage

Store leftover goulash in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, until warmed through. Goulash also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make goulash on the stovetop instead of the oven?

Yes, you can simmer the stew on low heat on the stovetop for about 2 to 2 1/2 hours, stirring occasionally to prevent sticking, until the beef is tender.

Is paprika spicy in this recipe?

Traditional Hungarian sweet paprika used here is mild and not spicy. If you prefer heat, you can add a pinch of hot paprika or chili flakes.

Hungarian Beef Goulash Recipe

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Traditional Hungarian Goulash is a hearty beef stew cooked slowly in the oven with paprika, vegetables, and aromatic spices. Tender beef cubes are simmered with onions, garlic, bell peppers, tomatoes, carrots, and potatoes in a rich beef broth, creating a comforting and flavorful meal perfect for cooler days.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 20 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Baking
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Beef and Seasonings

• 1 kg (2 lb) beef chuck, cut into 3.5cm (1.5″) cubes
• 1 3/4 tsp cooking salt / kosher salt
• 1 tsp black pepper
• 1 tbsp extra virgin olive oil
• 2 tbsp (30g) unsalted butter

Vegetables and Aromatics

• 2 brown onions, cut into 1cm (1/2″) squares
• 5 garlic cloves, finely minced
• 2 capsicums/bell peppers (1 red, 1 yellow), cut into 2cm (0.8″) squares
• 2 tomatoes, cut into 8 wedges then halved
• 2 carrots, peeled, cut into quarters lengthwise then into 1cm (0.4″) pieces
• 2 potatoes, cut into 1.2cm (1/2″) cubes

Spices and Liquids

• 1/4 cup Hungarian-style paprika (or ordinary paprika as substitute)
• 1 tsp caraway seeds (optional)
• 1 bay leaf
• 1 litre (4 cups) low-sodium beef stock/broth

Garnish

• 1 tbsp finely chopped parsley (optional)

Instructions

1. Preheat oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-assisted. Using the oven is easiest though slow cooker or stovetop methods work as well.
2. Season beef: Toss the beef cubes with half of the salt and black pepper evenly to season the meat before cooking.
3. Cook onion: Heat the extra virgin olive oil and melt the unsalted butter in a large oven-proof Dutch oven over high heat. Add the onions and cook for about 6 minutes until the edges become light golden brown.
4. Cook beef: Add the seasoned beef cubes to the pot and stir continuously for about 2 minutes until the exterior changes from red to brown. Do not expect a deep golden brown crust; light browning is sufficient.
5. Add vegetables: Stir in the minced garlic, diced red and yellow capsicum, and the cut tomatoes. Cook for 3 minutes, allowing the tomatoes to mostly break down.
6. Add spices: Sprinkle in the Hungarian paprika, caraway seeds if using, and add the bay leaf. Stir everything together for about 30 seconds to release the aromas.
7. Slow cook in oven: Pour in the beef stock, give it a good stir, and bring everything to a simmer on the stovetop. Cover with a lid and transfer the Dutch oven to the preheated oven. Let it cook for 1 1/2 hours.
8. Add carrots and potatoes: After 1 1/2 hours, check that the beef is tender but not yet falling apart. Stir in the carrot pieces and potatoes, cover again, and return to the oven for another 30 minutes. If beef is not falling apart after this time, continue cooking in 10-minute increments.
9. Serve: Remove from oven, ladle the goulash into bowls, and sprinkle with finely chopped parsley for garnish. Serve as is or with bread for dunking. Enjoy your comforting traditional Hungarian beef stew!

Notes

• You can substitute ordinary paprika if Hungarian-style paprika is not available, but Hungarian paprika provides a more authentic flavor.
• Caraway seeds are optional but add a characteristic flavor to the dish.
• The recipe is designed for oven slow cooking using a Dutch oven, but you can adapt it to a slow cooker or stovetop method if preferred.
• The beef should be tender but not falling apart after the first oven cook; potatoes and carrots are added later to prevent overcooking.

Keywords: Hungarian goulash, beef stew, paprika stew, traditional Hungarian recipe, slow cooked beef, Dutch oven stew