📝 About This Recipe
Transport your kitchen to the heart of Budapest with this rich, soul-warming Hungarian Goulash. This authentic version focuses on high-quality sweet paprika and slow-braised beef chuck to create a thick, silky sauce without the need for flour or thickeners. It is a masterclass in patience and flavor depth, offering a smoky, savory experience that defines Central European comfort food.
🥗 Ingredients
The Meat and Aromatics
- 3 pounds Beef Chuck Roast (trimmed of excess fat and cut into 1.5-inch cubes)
- 4 large Yellow Onions (finely diced; the onions provide the body of the sauce)
- 3 tablespoons Lard or High-Quality Vegetable Oil (lard is traditional for the most authentic flavor)
- 4 Garlic Cloves (minced)
The Spice and Liquid
- 4 tablespoons Sweet Hungarian Paprika (ensure it is fresh and specifically Hungarian)
- 1 teaspoon Caraway Seeds (lightly crushed to release oils)
- 2 tablespoons Tomato Paste
- 3 cups Beef Broth (low sodium preferred)
- 1/2 cup Dry Red Wine (such as Kadarka or a Merlot)
- 2 Bay Leaves (whole)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
Vegetables and Finishing
- 1 large Red Bell Pepper (diced into 1/2 inch pieces)
- 2 large Yukon Gold Potatoes (peeled and cubed into 1-inch pieces)
- 1/2 cup Sour Cream (for serving)
- 1/4 cup Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven, melt the lard or heat the oil over medium heat. Add the finely diced onions and a pinch of salt.
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2
Sauté the onions slowly for about 12-15 minutes, stirring frequently, until they are translucent and just beginning to turn golden. Do not rush this; the melted onions create the sauce's texture.
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3
Increase the heat to medium-high. Add the beef cubes to the pot. Brown the meat on all sides for about 8-10 minutes, allowing it to release its juices and develop a light crust.
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4
Stir in the minced garlic, crushed caraway seeds, and tomato paste. Cook for 2 minutes until the tomato paste darkens and becomes fragrant.
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5
IMPORTANT: Remove the pot from the heat momentarily. Stir in the 4 tablespoons of Hungarian paprika. Stirring it off-heat prevents the paprika from burning and becoming bitter.
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6
Return the pot to the heat and immediately deglaze with the red wine, scraping the bottom of the pot to release all the flavorful browned bits (fond).
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7
Pour in the beef broth until the meat is just barely covered. Add the bay leaves, salt, and black pepper.
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8
Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid and cook for 1 hour and 30 minutes.
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9
After 90 minutes, add the diced bell peppers and the cubed potatoes to the pot. If the liquid has reduced too much, add another 1/2 cup of broth or water.
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10
Cover and continue to simmer for an additional 35-45 minutes, or until the beef is fork-tender and the potatoes are soft.
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11
Remove the bay leaves. Taste the sauce and adjust the salt and pepper if necessary. If you prefer a thicker sauce, simmer uncovered for the last 10 minutes.
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12
Let the goulash rest for 10 minutes before serving to allow the flavors to settle and the sauce to thicken slightly.
💡 Chef's Tips
Always use authentic Hungarian Paprika (marked 'Sweet' or 'Edes'); generic paprika lacks the depth and sugar content required for this dish. The ratio of onions to beef is nearly 1:1 by volume; this is the secret to a thick sauce without using flour. Never boil the goulash vigorously; a gentle 'smile' (a slow bubble) ensures the beef stays tender rather than becoming tough. If you can find it, add a tablespoon of 'Erős Pista' (Hungarian chili paste) for an authentic spicy kick. Goulash tastes even better the next day, as the spices infuse further into the meat.
🍽️ Serving Suggestions
Serve over 'Nokedli' (Hungarian egg dumplings) or buttered spaetzle for the most traditional experience. Accompany with a side of crisp cucumber salad (Uborkasaláta) dressed in vinegar and sour cream to cut the richness. A dollop of cold sour cream on top adds a beautiful creamy contrast to the smoky paprika. Pair with a robust Hungarian red wine like Egri Bikavér (Bull's Blood) or a peppery Syrah. Provide thick slices of crusty rye bread to mop up every drop of the luxurious sauce.