Main CourseDinner

Classic Hungarian Goulash

Name: Classic Hungarian Goulash
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: hungarian
Ingredients: 900 g beef chuck cut into 1.5-inch cubes; 2 tbsp olive oil; 2 pcs yellow onion finely chopped; 4 clove garlic minced; 3 tbsp sweet paprika; 1 tsp caraway seed crushed; 2 tbsp tomato paste; 4 cup beef broth; 1 pcs bell pepper chopped; 2 pcs potato peeled and cubed; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.5 cup sour cream (optional); 2 tbsp fresh parsley chopped (optional)

This hearty Hungarian goulash features tender beef slow-cooked with a rich paprika-infused sauce. It's a comforting and flavorful stew perfect for a satisfying dinner.

An original recipe by Forkin

Total time: 2 hr 55 min
Serves: 4
Difficulty: Medium
Per serving: 790 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

900 gbeef chuck, cut into 1.5-inch cubes
2 tbspolive oil
2 pcsyellow onion, finely chopped
4 clovegarlic, minced
3 tbspsweet paprika
1 tspcaraway seed, crushed
2 tbsptomato paste
4 cupbeef broth
1 pcsbell pepper, chopped
2 pcspotato, peeled and cubed
1 tspsalt
0.5 tspblack pepper, freshly ground

garnish

0.5 cupsour cream(optional)
2 tbspfresh parsley, chopped(optional)

Equipment

measuring cups · measuring spoons · dutch oven · cutting board · knife

The method

Step by step

1
Pat the beef chuck dry with paper towels and season generously with salt and black pepper.
About 5 min
Cook’s note: Drying the beef helps achieve a better sear.
2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
About 2 min
3
Brown the beef chuck in batches, ensuring not to overcrowd the pot; remove the browned beef and set aside.
About 10 min
Cook’s note: Browning creates depth of flavor for the stew.
4
Add the yellow onion to the pot and cook until softened and translucent, about 5-7 minutes, scraping up any browned bits from the bottom.
About 7 min
5
Stir in the garlic, sweet paprika, and caraway seed; cook for 1 minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the paprika, as it can turn bitter.
6
Add the tomato paste and cook for another 2 minutes, stirring constantly.
About 2 min
Cook’s note: Cooking the tomato paste deepens its flavor.
7
Return the browned beef to the pot, then pour in the beef broth.
About 1 min
8
Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 90 minutes.
About 1 hr 30 min
Cook’s note: The low and slow cooking ensures tender beef.
9
Add the bell pepper and potato to the pot, stir well, and continue to simmer for another 60 minutes, or until the beef and vegetables are very tender.
About 1 hr
Cook’s note: If the goulash becomes too thick, add a little more beef broth or water.
10
Taste and adjust seasoning with additional salt and black pepper if needed.
About 1 min
11
Serve hot, garnished with a dollop of sour cream and fresh parsley if desired.

Per serving

Nutrition

53%Score

Calories: 789.8kcal
Protein: 51.5g
Carbs: 34.8g
Fat: 51.9g
Fibre: 6.8g
Sugar: 8.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover goulash in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.