Hungarian Goulash Stew (Printable)

Tender beef simmered with paprika, onions, and peppers delivers a hearty Hungarian stew rich in flavor.

# What You Need:

→ Meats

01 - 2 lbs beef chuck, cut into 1-inch cubes

→ Vegetables

02 - 2 large onions, finely chopped
03 - 2 medium carrots, sliced
04 - 1 large red bell pepper, diced
05 - 2 cloves garlic, minced
06 - 2 medium potatoes, peeled and cubed (optional)

→ Spices & Seasonings

07 - 3 tbsp Hungarian sweet paprika
08 - 1 tsp caraway seeds
09 - 1 tsp dried marjoram
10 - 1/2 tsp freshly ground black pepper
11 - 1 tsp salt, plus more to taste
12 - 1 bay leaf

→ Liquids

13 - 4 cups beef broth
14 - 2 tbsp tomato paste
15 - 2 tbsp vegetable oil or lard

# How-To:

01 - Heat oil or lard in a large heavy-bottomed pot over medium heat. Add onions and cook until golden and soft, about 8 minutes.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add beef cubes and brown on all sides, about 5 minutes.
04 - Sprinkle sweet paprika over the meat and onions, stirring quickly to coat and prevent burning.
05 - Stir in tomato paste, caraway seeds, marjoram, black pepper, and salt.
06 - Add carrots, diced bell pepper, and bay leaf; mix well.
07 - Pour in beef broth, scraping any browned bits from the pot bottom. Bring to a simmer.
08 - Cover and cook gently on low heat for 1 hour, stirring occasionally.
09 - If using, add peeled and cubed potatoes and simmer uncovered for 45 to 60 minutes until beef and vegetables are tender and sauce thickens slightly.
10 - Adjust seasoning to taste and remove the bay leaf before serving.

# Insider Tips:

01 -
  • It tastes even richer and more complex the next day, which means less stress and better flavor.
  • One pot means minimal cleanup while you're savoring a bowl warm from the stove.
  • The paprika creates this silky, deeply savory base that feels indulgent without being heavy.
  • It's naturally gluten-free and dairy-free, so you can share it with almost anyone.
02 -
  • Don't skip browning the beef—those caramelized bits are where the deep savory flavor lives, and no amount of paprika can replace that work.
  • Hungarian paprika is different from Spanish paprika or regular paprika; it has a different flavor profile and won't give you the same result if you substitute without adjusting other spices.
  • The stew thickens naturally as it simmers because the collagen in the beef breaks down into gelatin, so you don't need a slurry or cornstarch.
03 -
  • If you want a spicier version, add a pinch of hot paprika or mince a fresh chili and add it with the garlic—it'll integrate gradually and create complexity rather than just heat.
  • Use a heavy-bottomed pot or Dutch oven, not a thin pot; thin pots heat unevenly and can scorch the bottom while the top simmers gently.
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