Hungarian Goulash Stew Classic (Printable)

Tender beef and vibrant vegetables blend with rich paprika in a hearty Hungarian stew perfect for cozy meals.

# What You'll 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

# Directions:

01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add the chopped onions and sauté until golden and softened, approximately 8 minutes.
02 - Incorporate the minced garlic and cook for an additional minute until aromatic.
03 - Add beef cubes to the pot and brown on all sides, roughly 5 minutes.
04 - Sprinkle Hungarian sweet paprika over the meat and onions, stirring promptly to coat and avoid burning.
05 - Stir in tomato paste, caraway seeds, dried marjoram, black pepper, and salt evenly.
06 - Mix in sliced carrots, diced bell pepper, and the bay leaf.
07 - Add beef broth, scraping the pot’s base to release browned bits. Bring the mixture to a simmer.
08 - Cover and simmer gently over low heat for 1 hour, stirring occasionally.
09 - Add the cubed potatoes, if using, and cook uncovered for an additional 45 to 60 minutes until meat and vegetables are tender and the liquid has thickened slightly.
10 - Adjust salt and pepper to taste, discard the bay leaf, and serve immediately.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender without any fuss—just heat, time, and a covered pot do all the work.
  • That paprika-forward flavor hits differently when you let the spice warm in the oil before adding liquid, deepening into something almost sweet.
  • Leftovers taste noticeably better the next day, making this perfect for planning ahead.
02 -
  • Hungarian paprika matters more than you think—cheap or stale paprika turns bitter and muddy when heated, so invest in a fresh, properly stored tin from a trusted source.
  • The pot itself changes everything; heavy-bottomed cookware distributes heat evenly and prevents scorching on the bottom while the top stays barely warm.
  • Don't skip the step of scraping the browned bits from the pot bottom; that caramelized layer is concentrated flavor you don't want to lose.
03 -
  • Brown the meat in batches rather than all at once—crowding the pot steams the beef instead of searing it, and you lose that flavorful crust.
  • If your broth seems too thin after cooking, simmer uncovered for the last fifteen minutes while stirring occasionally to let some liquid evaporate and concentrate the flavors.
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