Hungarian Goulash
Equipment
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
- Tongs
- Ladle
- Measuring cups and spoons
Ingredients
For the Goulash
- 2.5 lbs beef chuck roast cut into 2-inch cubes, excess fat trimmed
- 3 tbsp Hungarian sweet paprika high quality, preferably imported
- 1 tsp smoked paprika
- 3 large yellow onions diced
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp caraway seeds
- 2 cups beef broth high quality, low sodium
- 1 cup dry red wine or additional beef broth
- 1 can diced tomatoes 14 oz, drained
- 2 medium red bell peppers diced
- 3 tbsp vegetable oil or lard for authenticity
- 1.5 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly ground
- 1 tbsp all-purpose flour optional, for thickening
For Serving
- 12 oz egg noodles cooked according to package directions, buttered
- 0.5 cup sour cream for garnish, full fat
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Sear the Beef
- Pat the beef cubes completely dry with paper towels — this is essential for a good sear. Season generously on all sides with salt and black pepper.
- Heat 2 tablespoons of oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in 2 to 3 batches to avoid crowding, sear the beef for 3 to 4 minutes per side until deeply browned on all sides. Transfer seared beef to a plate and set aside.
Build the Flavor Base
- Reduce heat to medium and add the remaining tablespoon of oil to the same pot. Add the diced onions and cook, stirring occasionally, for 10 to 12 minutes until completely softened and beginning to turn golden. Add the minced garlic and diced red bell peppers and cook for another 2 minutes.
- Push the vegetables to the edges of the pot and add the tomato paste to the center. Cook the tomato paste, stirring, for 2 minutes until it darkens slightly and becomes fragrant.
- Add the sweet paprika, smoked paprika, and caraway seeds directly to the pot. Stir them into the oil and vegetables and cook for 45 to 60 seconds until deeply fragrant — this step is critical for unlocking the paprika's full flavor. Do not burn it; reduce heat if necessary.
Braise the Goulash
- Pour in the red wine (or broth) and scrape up all the browned bits from the bottom of the pot with a wooden spoon. Let it simmer for 2 minutes.
- Add the drained diced tomatoes and beef broth, then return the seared beef and any accumulated juices to the pot. Stir everything together and bring to a simmer.
- Reduce heat to low, cover the pot with a lid slightly ajar, and braise for 1 hour 45 minutes to 2 hours, stirring every 30 minutes, until the beef is completely fork-tender and the sauce has thickened beautifully.
Finish and Serve
- If the sauce needs additional thickening, whisk 1 tablespoon of flour with 2 tablespoons of cold broth and stir it into the simmering goulash. Cook for an additional 5 to 10 minutes uncovered.
- Taste and adjust seasoning with salt, pepper, and additional paprika as needed. Remove from heat and let rest for 10 minutes.
- Serve the goulash over buttered egg noodles and top each bowl with a generous dollop of sour cream and a sprinkle of fresh parsley.
Notes
Make-Ahead: Hungarian Goulash tastes even better the next day. Make up to 2 days ahead and refrigerate in an airtight container. Reheat gently on the stovetop over low heat with a splash of broth. Freezing: Freeze (without sour cream garnish) for up to 3 months in airtight containers. Thaw overnight in the refrigerator before reheating. Paprika Quality: Use the best Hungarian paprika you can find — it makes an enormous difference in the final flavor. Storage: Leftovers keep in the refrigerator for up to 4 days.
Nutrition
Calories: 520kcalCarbohydrates: 28gProtein: 42gFat: 26gSodium: 720mgFiber: 4gSugar: 8g