Cozy Hungarian-Style Beef Goulash Recipe

Introduction

Hungarian beef goulash is the ultimate comfort food—rich, hearty, and deeply flavorful. This traditional dish combines tender chunks of beef, plenty of onions, sweet Hungarian paprika, and a slow-simmered broth that creates a warming, rustic stew. Perfect for cold evenings or family gatherings, this recipe brings the authentic taste of Hungary right to your kitchen.

Ingredients

• 2 pounds beef chuck, cut into 1-inch cubes

• 3 large onions, finely chopped

• 3 cloves garlic, minced

• 3 tablespoons olive oil or lard

• 3 tablespoons sweet Hungarian paprika

• 1 teaspoon caraway seeds (optional)

• 2 medium carrots, sliced

• 2 medium potatoes, diced

• 1 red bell pepper, chopped

• 1 can (14 oz) diced tomatoes (optional for a richer base)

• 4 cups beef broth

• 1 bay leaf

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prepare the base

1. Heat oil or lard in a large pot over medium heat.

2. Add onions and cook until golden and caramelized.

3. Stir in garlic and cook briefly until fragrant.

Step 2: Add beef and paprika

1. Add beef cubes to the pot, season with salt and pepper, and sear until browned on all sides.

2. Sprinkle in Hungarian paprika and stir quickly to coat the meat and onions.

Step 3: Build the stew

1. Add carrots, bell pepper, potatoes, and optional tomatoes.

2. Stir in caraway seeds and bay leaf.

3. Pour in beef broth to cover ingredients.

Step 4: Simmer

1. Bring to a gentle boil, then reduce heat to low.

2. Cover and simmer for 1½ to 2 hours, stirring occasionally, until the beef is tender and flavors meld together.

Step 5: Serve

1. Remove bay leaf and adjust seasoning with salt and pepper.

2. Serve hot, garnished with fresh parsley.

3. Pair with crusty bread, noodles, or dumplings.

Tips for Success

• Use beef chuck for the best flavor and tenderness after slow cooking.

• Don’t rush the onions—slowly caramelizing them builds the base of flavor.

• Sweet Hungarian paprika is key for authenticity—avoid substituting with smoky paprika.

• Goulash tastes even better the next day as flavors deepen.

Variations

• Spicy Goulash: Add hot paprika or chili peppers.

• Goulash Soup: Add extra broth to make it more like a hearty soup.

• Vegetable-rich version: Include parsnips, celery root, or green beans.

History

Goulash, or gulyás, originated in Hungary centuries ago as a simple shepherd’s stew cooked over open fires. Traditionally made with beef, onions, and paprika, it has since become a national dish and a beloved comfort food across Europe. Its name comes from the Hungarian word for “herdsman,” reflecting its humble, rustic roots.

Conclusion

Hungarian-style beef goulash is more than just a stew—it’s a bowl of comfort, history, and tradition. With tender beef, warming paprika, and hearty vegetables, this dish is a cozy favorite for any season. Serve it with bread or noodles and enjoy a taste of authentic Hungarian cooking right at home.