Hungarian Goulash
Equipment
- Large Dutch oven (5.5 qt or larger)
- Wooden spoon or silicone spatula
- Tongs
- Small mixing bowl
- Whisk
Ingredients
For the Goulash
- 2.5 lbs beef chuck roast cut into 2-inch cubes
- 3 tbsp lard or neutral oil divided
- 3 large yellow onions thinly sliced
- 5 cloves garlic minced
- 4 tbsp Hungarian sweet paprika high quality, fresh
- 1 tsp smoked paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 2.5 cups beef broth low sodium
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 2 medium carrots peeled and cut into 1-inch pieces
- 2 medium Yukon Gold potatoes cut into 1.5-inch cubes, optional
To Finish & Serve
- 0.5 cup full-fat sour cream plus more for garnish
- 2 tbsp fresh flat-leaf parsley chopped, for garnish
- 12 oz wide egg noodles or spätzle cooked and buttered, for serving
Instructions
Prep & Sear the Beef
- Pat the beef chuck cubes completely dry with paper towels. Season generously on all sides with salt and black pepper.
- Heat 2 tablespoons of lard or oil in a large Dutch oven over medium-high heat until shimmering. Working in batches (do not crowd the pan), sear the beef for 3-4 minutes per side until deeply browned on all sides. Transfer to a plate and set aside. The fond on the bottom of the pot is flavor — do not discard it.
Build the Flavor Base
- Reduce heat to medium. Add the remaining tablespoon of lard to the Dutch oven. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 18-20 minutes until the onions are completely soft, golden, and deeply caramelized. Do not rush this step.
- Add the minced garlic and caraway seeds to the onions. Cook for 1-2 minutes until fragrant.
- Push the onion mixture to the sides of the pot. Add a small drizzle of oil to the center, then add the sweet paprika and smoked paprika. Let the paprika sizzle in the oil for 30-45 seconds, stirring constantly, until fragrant and darkened slightly. Be careful not to burn it.
- Stir in the tomato paste and cook for 1 minute. Add the red wine vinegar and stir to deglaze, scraping up all the browned bits from the bottom of the pot.
Braise Low & Slow
- Return the seared beef and any accumulated juices to the pot. Pour in the beef broth. The liquid should come about halfway up the beef — add a splash more if needed. Stir everything together.
- Bring the liquid to a gentle simmer over medium heat, then reduce heat to low. Cover the pot with the lid slightly ajar and simmer gently for 1 hour and 30 minutes, stirring occasionally.
- After 90 minutes, add the carrot pieces and potatoes (if using). Continue simmering, covered, for another 25-30 minutes until the vegetables are tender and the beef is completely fall-apart tender.
Finish & Serve
- Remove the pot from heat. Scoop about 1/4 cup of the hot braising liquid into a small bowl and whisk it with the sour cream to temper it (this prevents curdling). Stir the tempered sour cream mixture back into the goulash.
- Taste and adjust seasoning with salt and pepper as needed. Serve the goulash over buttered egg noodles or spätzle, garnished with a dollop of sour cream and fresh chopped parsley.
Notes
PAPRIKA MATTERS: Use the freshest, highest quality Hungarian sweet paprika you can find — it is the defining ingredient. Old or generic paprika will result in a flat, dull sauce.
MAKE AHEAD: Goulash tastes even better the next day. Cook completely, cool, and refrigerate overnight. Reheat gently on the stovetop with a splash of broth.
FREEZING: Freeze without the sour cream for up to 3 months. Add fresh sour cream when reheating.
SLOW COOKER: Complete stovetop steps (sear beef, caramelize onions, bloom paprika), then transfer to slow cooker and cook on LOW 7-8 hours.
INSTANT POT: Use Sauté function for stovetop steps, then pressure cook on HIGH for 35 minutes with 15-minute natural release.
Nutrition
Calories: 420kcalCarbohydrates: 12gProtein: 38gFat: 24gSodium: 620mgFiber: 3gSugar: 6g