📝 About This Recipe
Transport your senses to the Great Hungarian Plain with this soul-warming Gulyás, a rich cross between a thick soup and a hearty stew. This authentic recipe eschews flour thickeners in favor of a deep, mahogany broth built from caramelized onions, melt-in-your-mouth beef, and the indispensable smoky warmth of genuine Hungarian paprika. It is a rustic masterpiece that celebrates patience, high-quality spices, and the comforting power of a one-pot meal.
🥗 Ingredients
The Meat and Base
- 2 pounds Beef Chuck or Shank (cut into 1-inch cubes, patted dry)
- 3 tablespoons Lard or High-Quality Vegetable Oil (traditional lard provides the best flavor)
- 3 large Yellow Onions (finely diced; the volume should almost match the meat)
- 4 cloves Garlic (minced)
The Aromatics and Spices
- 4 tablespoons Sweet Hungarian Paprika (ensure it is fresh and high quality)
- 1 teaspoon Caraway Seeds (slightly crushed to release oils)
- 2 pieces Bay Leaves
- 1 tablespoon Tomato Paste
- 6 cups Beef Broth or Water (use low-sodium if using broth)
- to taste Salt and Black Pepper
Vegetables and Finish
- 2 large Carrots (peeled and sliced into rounds)
- 1 large Parsnip or Parsley Root (peeled and sliced into rounds)
- 3 medium Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 1 piece Bell Pepper (wax pepper or yellow bell pepper, chopped)
- 1 large Roma Tomato (diced)
👨🍳 Instructions
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1
In a heavy-bottomed Dutch oven or large pot, melt the lard over medium heat. Add the finely diced onions and a pinch of salt.
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2
Sauté the onions slowly for 10-15 minutes, stirring frequently, until they are translucent and just beginning to turn golden brown. Do not rush this; the onions provide the body of the sauce.
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3
Briefly remove the pot from the heat. Stir in the Hungarian paprika, caraway seeds, and minced garlic. Stirring off the heat prevents the delicate paprika from burning and becoming bitter.
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4
Return the pot to the heat and add the beef cubes. Increase the heat to medium-high and cook for 5-8 minutes, stirring to coat the meat in the onion-paprika base until the beef is no longer pink on the outside.
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5
Stir in the tomato paste and diced Roma tomato, cooking for another 2 minutes until the tomato begins to break down.
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6
Pour in the beef broth (or water) until the meat is submerged by about two inches. Add the bay leaves and a generous pinch of salt and pepper.
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7
Bring the liquid to a gentle boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid.
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8
Simmer the beef for approximately 90 minutes. The liquid should barely bubble. Check occasionally to ensure the meat is becoming tender.
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9
After 90 minutes, add the carrots, parsnips, and chopped bell pepper. Stir well and replace the lid.
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10
After another 15 minutes, add the cubed potatoes. The starch from the potatoes will help thicken the broth naturally.
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11
Continue to simmer for 25-30 minutes more, or until both the beef and the potatoes are fork-tender.
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12
Taste the broth. Adjust seasoning with more salt or a pinch of hot paprika if you prefer more heat. Remove the bay leaves before serving.
💡 Chef's Tips
Use authentic imported Hungarian Paprika (like Szeged brand); domestic versions lack the necessary depth and color. Never brown the paprika over high heat as it contains natural sugars that turn bitter instantly if scorched. The ratio of onions to meat is crucial—onions act as the natural thickener, so don't be tempted to use fewer. For the best flavor, make the goulash a day in advance; the spices mellow and the beef absorbs more flavor overnight. If the stew is too thick, add a splash of water; if too thin, crush a few of the cooked potato cubes against the side of the pot.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of crusty sourdough bread to soak up the juices. Add a dollop of cool sour cream on top for a creamy contrast to the spice. Pair with a glass of robust Hungarian red wine, such as Egri Bikavér (Bull's Blood). Serve alongside a simple cucumber salad with vinegar and dill to cut through the richness. For a traditional touch, add 'Csipetke' (small hand-pinched noodles) during the last 5 minutes of cooking.