Hungarian Goulash is a hearty stew with beef, onions, and sweet paprika. It’s warm, comforting, and perfect for chilly days!
Cooking this dish fills the kitchen with such a wonderful smell that it could make anyone hungry. I love serving it with bread to soak up all the tasty sauce!
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for goulash because it becomes tender as it cooks slowly. If you’re looking for a healthier option, you could use turkey or chicken, but be mindful they cook faster, so adjust the cooking time!
Onions: Onions add sweetness and depth. Don’t skip them! If you’re onion-sensitive, you can substitute with shallots or even leeks for a milder flavor.
Paprika: Sweet Hungarian paprika is essential for the signature flavor. For a bit of heat, add more smoked paprika or a pinch of cayenne pepper. If you can’t find Hungarian paprika, regular paprika works fine but won’t have the same flavor depth.
Vegetables: Carrots and bell peppers add color and nutrition. You can swap them for any root veggies you have on hand, like parsnips or sweet potatoes. Zucchini is also an excellent addition.
How Do I Achieve the Perfect Beef Texture in Goulash?
Getting the beef tender is key for a great goulash. Start by browning the meat well to lock in flavor. After that, slow cooking is your friend! Here’s how:
- Use medium heat to sauté onions, allowing them to caramelize.
- Never rush the browning of the beef; allow the crust to form for flavor.
- Cook gently on low for 1.5 to 2 hours to break down the tough muscle fibers.
- Check occasionally and stir, ensuring nothing sticks or burns at the bottom.
Remember: patience makes this dish irresistible! Serve hot, and enjoy the comforting warmth of Hungarian Goulash!
How to Make Hungarian Goulash
Ingredients You’ll Need:
For the Goulash:
- 2 tablespoons vegetable oil or lard
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon sweet Hungarian paprika
- 1 teaspoon smoked paprika (optional)
- 2 pounds beef chuck, cut into 1-inch cubes
- Salt and black pepper, to taste
- 1 large carrot, peeled and diced
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 2 large tomatoes, diced (or 1 cup canned tomatoes)
- 4 cups beef broth or water
- 1 bay leaf
- 1 teaspoon caraway seeds (optional)
For Garnishing:
- Fresh parsley, chopped
- Sour cream, for serving
- Crusty bread, for serving
How Much Time Will You Need?
This Hungarian Goulash will take about 15-20 minutes to prep, followed by 1.5 to 2 hours of cooking time. After some gentle simmering, you’ll have a cozy meal that’s perfect for sharing!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the oil in a large, heavy pot or Dutch oven over medium heat. Once hot, add the finely chopped onions. Sauté them for about 8-10 minutes, or until they become soft and golden brown. This step adds sweetness and depth to your goulash.
2. Add Garlic:
Now, stir in the minced garlic and cook for another minute, just until fragrant. It’s amazing how much flavor garlic adds—don’t skip this part!
3. Add Paprika:
Remove the pot from the heat and stir in the sweet Hungarian paprika and smoked paprika (if you choose to use it). This prevents the paprika from burning, which can make the dish taste bitter. Then, return the pot to medium heat.
4. Brown the Beef:
Add the beef cubes to the pot, seasoning them with salt and black pepper. Cook the beef for about 5-7 minutes, turning to brown all sides. This creates a lovely caramelized crust that enhances the flavor!
5. Add Vegetables:
Next, toss in the diced carrots, potatoes, red bell pepper, and tomatoes. Stir everything together so that the vegetables are evenly coated with the spices and juices.
6. Pour in Broth:
Pour in the beef broth or water until the meat and vegetables are just covered. If you love a thicker goulash, feel free to use a little less broth!
7. Season and Simmer:
Add the bay leaf and caraway seeds (if using). Bring the mixture to a boil, then reduce the heat to low and cover the pot partially. Allow it to simmer gently for about 1.5 to 2 hours, stirring occasionally to prevent sticking. The beef should become tender, and the flavors will meld beautifully.
8. Final Touches:
Before serving, remove the bay leaf and taste the goulash. Adjust the seasoning with more salt and pepper if needed. Your goulash should be flavorful and comforting!
9. Serve & Enjoy:
Dish the goulash into bowls, garnishing with freshly chopped parsley and a dollop of sour cream on top. Serve it hot with a slice of crusty bread on the side. Enjoy your warm and flavorful Hungarian Goulash!
Can I Use Different Cuts of Meat for Goulash?
Yes! While beef chuck is recommended for its tenderness, you can also use brisket or round steak. Just keep in mind that leaner cuts may require less cooking time to avoid becoming tough.
What Can I Substitute for Paprika?
If you don’t have paprika on hand, you can use chili powder or cayenne for a bit of heat, but the flavor will be quite different. A combination of sweet and hot chili powders can mimic some of the taste of paprika.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the goulash for up to 3 months. To reheat, simply thaw overnight in the fridge and warm gently on the stove or in the microwave.
Can I Add Other Vegetables?
Absolutely! Feel free to add any vegetables you prefer or have on hand. Zucchini, peas, or even green beans make great additions to enhance flavor and nutrition!
