📝 About This Recipe
Transport your kitchen to the heart of Budapest with this authentic, slow-simmered beef gulyás. Far from a simple stew, this national treasure features tender chunks of beef bathed in a rich, silken broth flavored with the smoky sweetness of premium Hungarian paprika and aromatic caraway. It is a soul-warming masterpiece that balances earthy root vegetables with a deep, savory complexity that only time and tradition can create.
🥗 Ingredients
The Meat and Aromatics
- 2.5 pounds Beef Chuck Roast (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 nearly match the meat)
- 4 cloves Garlic (minced)
The Spice and Liquid
- 4 tablespoons Sweet Hungarian Paprika (ensure it is fresh and high quality)
- 1 teaspoon Caraway Seeds (lightly crushed)
- 6 cups Beef Broth (low sodium preferred)
- 1 tablespoon Tomato Paste
- 2 pieces Bay Leaf
- to taste Salt and Black Pepper
Vegetables
- 2 medium Carrots (peeled and sliced into rounds)
- 1 large Parsnip (peeled and sliced into rounds)
- 3 medium Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
- 1 large Bell Pepper (yellow or red, diced)
- 1 large Roma Tomato (diced)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, 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 until they are translucent and just beginning to turn golden. Do not rush this; the onions provide the body of the sauce.
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3
Increase the heat slightly and add the beef cubes. Sear the meat until it changes color from raw to browned on all sides, about 5-8 minutes.
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4
Stir in the minced garlic and caraway seeds, cooking for just 1 minute until fragrant.
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5
Remove the pot from the heat momentarily. Stir in the paprika and tomato paste quickly. Removing from heat prevents the paprika from burning and becoming bitter.
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6
Return to the heat and immediately add about 1/2 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
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7
Pour in the remaining beef broth until the meat is well covered. Add the bay leaves, salt, and pepper.
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8
Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 1 hour and 30 minutes, or until the beef is starting to become tender.
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9
Add the diced carrots, parsnips, and bell pepper to the pot. Stir well.
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10
Add the cubed potatoes and the diced tomato. If the liquid has reduced too much, add a small amount of water or extra broth; the vegetables should be mostly submerged.
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11
Cover and simmer for an additional 30-40 minutes until the potatoes and root vegetables are fork-tender and the beef melts in your mouth.
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12
Taste the broth and adjust the seasoning with more salt or pepper if needed. Remove the bay leaves before serving.
💡 Chef's Tips
Always use authentic Hungarian Paprika (marked 'Édes' for sweet); generic paprika lacks the depth and vibrant color needed for this dish. Never brown the paprika over high heat; it contains natural sugars that burn quickly and turn the entire stew bitter. The secret to a thick, rich gulyás isn't flour, but the high ratio of onions that break down during the long simmer. If you want a bit of heat, add a half teaspoon of 'Erős Pista' (Hungarian chili paste) or a pinch of hot paprika. For the best flavor, make this a day in advance; the spices deepen and the texture improves after a night in the refrigerator.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of crusty sourdough bread to soak up every drop of the broth. Top with a dollop of cold sour cream (tejföl) to balance the richness and spice. Pair with a side of 'Csipetke' (small hand-pinched Hungarian noodles) or simple egg noodles. Accompany with a crisp cucumber salad dressed in vinegar and sugar for a refreshing contrast. A glass of full-bodied Hungarian red wine, like Egri Bikavér (Bull's Blood), is the perfect beverage pairing.