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Hungarian Goulash Stew Recipe

This authentic Hungarian goulash is pure comfort in a bowl, with tender beef and a rich, paprika-infused sauce that'll warm you from the inside out. The secret is the generous amount of sweet Hungarian paprika, and trust me when I say this stew is absolutely magical after sitting overnight. It's one of those dishes where you'll find yourself sneaking spoonfuls straight from the fridge!
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 pounds beef chuck roast cut into 1½-inch cubes
  • 3 tablespoons vegetable oil
  • 3 large onions diced
  • 4 cloves garlic minced
  • 1/4 cup sweet Hungarian paprika
  • 1 tablespoon caraway seeds
  • 2 tablespoons tomato paste
  • 4 cups beef broth
  • 2 red bell peppers seeded and diced
  • 3 medium Yukon gold potatoes peeled and cubed
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Sour cream for serving
  • Fresh parsley for garnish

Method
 

  1. Pat the beef cubes dry with paper towels and season with salt and pepper. Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat and brown the beef in batches (don't crowd the pan!), about 3-4 minutes per side. Remove and set aside.
  2. Add the remaining tablespoon of oil to the pot and reduce heat to medium. Add the diced onions and cook for 8-10 minutes, stirring occasionally, until they're soft and golden. Add the garlic and cook for another minute.
  3. Remove the pot from heat (this prevents the paprika from burning) and stir in the paprika, caraway seeds, and tomato paste. Mix well to coat the onions.
  4. Return the pot to the heat and add the beef back in along with any accumulated juices. Pour in the beef broth, add the bay leaves, and bring to a boil. Reduce heat to low, cover, and simmer for 1½ hours, stirring occasionally.
  5. Add the bell peppers and potatoes to the pot. Continue to simmer covered for another 45 minutes to 1 hour, until the beef is fork-tender and the potatoes are cooked through.
  6. Remove the bay leaves and taste for seasoning, adjusting salt and pepper as needed. Serve hot with a generous dollop of sour cream and a sprinkle of fresh parsley. Store leftovers in the fridge and reheat gently—the flavors will be even more amazing the next day!