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Authentic Hungarian Goulash Stew Recipe

Close-up of a bowl of hearty goulash recipe featuring tender beef chunks and large pieces of yellow potato in a rich, red sauce.
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Make a hearty, traditional Hungarian Goulash stew with tender beef and deep paprika flavor. This easy recipe guides you to a perfect comfort food dinner.

Ingredients

Scale
  • 3 lbs beef chuck, cut into 1-inch cubes
  • 2 tablespoons lard or vegetable oil
  • 2 large yellow onions, chopped
  • 4 cloves garlic, minced
  • 1/4 cup sweet Hungarian paprika (high quality recommended)
  • 1 tablespoon hot Hungarian paprika (adjust to taste)
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon caraway seeds, crushed
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large tomato, chopped
  • 1 green bell pepper, seeded and chopped
  • 4 cups beef broth
  • 2 medium potatoes, peeled and cubed (optional, for a thicker stew)
  • 1 tablespoon all-purpose flour (optional, for thickening)

Instructions

  1. Pat the beef cubes dry with paper towels. Season lightly with salt and pepper.
  2. Heat the lard or oil in a large Dutch oven or heavy-bottomed pot over medium heat. Brown the beef in batches, ensuring not to overcrowd the pot. Remove browned beef and set aside.
  3. Add the chopped onions to the pot and cook slowly until they are soft and translucent, about 8 to 10 minutes. Do not let them brown.
  4. Remove the pot from the heat. Stir in the sweet paprika, hot paprika, marjoram, and caraway seeds. Stir constantly for about 30 seconds until fragrant. This step is crucial for flavor development.
  5. Return the pot to low heat. Add the minced garlic, chopped tomato, and bell pepper. Cook for 2 minutes.
  6. Return the browned beef to the pot. Add the bay leaf, salt, and pepper. Stir to coat the meat with the spices.
  7. Pour in enough beef broth to just cover the meat. Bring the mixture to a gentle simmer.
  8. Cover the pot and reduce the heat to low. Simmer slowly for 1.5 to 2 hours, or until the beef is very tender. Check occasionally and add small amounts of water or broth if the liquid level drops too low.
  9. If using potatoes, add them during the last 30 minutes of cooking.
  10. If you prefer a thicker stew, mix the flour with 2 tablespoons of cold water to create a slurry. Stir the slurry into the simmering goulash and cook for 5 more minutes until thickened.
  11. Remove the bay leaf before serving. Taste and adjust seasoning.

Notes

  • For the best flavor, use authentic Hungarian sweet paprika. It provides color and depth without excessive heat.
  • If you want to make this in a slow cooker, brown the meat and sauté the onions first, then combine all ingredients (except flour) and cook on low for 6-8 hours.
  • Serve this savory meat and potato stew over egg noodles or with crusty bread for dipping.

Nutrition

Find it online: https://cookerycommand.com/goulash-recipe-authentic-hungarian-stew/