Hey there, food lovers! Get ready to dive into the ultimate comfort food experience with this incredibly rich and flavorful Hungarian Beef Goulash recipe. It's surprisingly easy to make and guaranteed to warm you from the inside out. Perfect for a cozy family dinner or impressing guests!
- Prep time: 20 minutes
- Cook time: 2 hours 30 minutes
- Servings: 6-8
Shop Key Ingredients
- Smoked Paprika
- Caraway Seeds
- Bay Leaves
- Beef Broth
- Diced Tomatoes
Full Recipe Ingredients
- 2 lbs beef chuck, cut into 1 1/2-inch cubes
- 2 tbsp olive oil
- 2 large yellow onions, chopped
- 4 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika
- 1 tbsp smoked paprika
- 1 tsp caraway seeds, crushed
- 1/2 tsp dried marjoram
- 1 (14.5 oz) can diced tomatoes, undrained
- 4 cups beef broth
- 2 bay leaves
- 1 large potato, peeled and cubed (1-inch pieces)
- 1 large carrot, peeled and sliced
- Salt and freshly ground black pepper to taste
- Sour cream or plain Greek yogurt, for serving (optional)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Brown the Beef: Pat the beef cubes dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, about 3-4 minutes per batch. Remove beef and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and lightly golden, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.
- Add Spices: Stir in the sweet Hungarian paprika, smoked paprika, crushed caraway seeds, and marjoram. Cook for 1 minute, stirring constantly, allowing the spices to bloom. Be careful not to burn them.
- Simmer the Goulash: Return the browned beef to the pot. Add the diced tomatoes (undrained), beef broth, and bay leaves. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour and 30 minutes, or until the beef is very tender. Stir occasionally.
- Add Vegetables: After 1 hour and 30 minutes, stir in the cubed potato and sliced carrot. Continue to cook, covered, for another 45-60 minutes, or until the vegetables are tender and the sauce has thickened to your liking. Remove bay leaves before serving.
- Season and Serve: Taste and adjust seasoning with salt and pepper if needed. Serve hot, garnished with a dollop of sour cream or Greek yogurt and fresh parsley, if desired. It's wonderful with crusty bread or noodles!
