Hungarian Goulash

Name: Hungarian Goulash
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Ingredients: 2 medium medium yellow onions, halved and sliced; 2 tsp butter or lard (lard is traditional); 1 tsp caraway seeds; 2 tbsp sweet Hungarian paprika (the good stuff matters here); 0.25 cup all-purpose flour; 1.5 lb stewing beef, well-trimmed and cut into 1-inch cubes; 2 cup beef broth or water; 1 cup diced tomatoes, canned with juice; 1 tsp salt; 0.25 tsp freshly ground black pepper; 1.5 cup carrots, peeled and cut into chunks; 3 cup potatoes, peeled and cut into chunks

Authentic Hungarian Goulash — Paprika-Rich Comfort From Budapest

Real goulash isn't what most Americans think it is — this is the genuine Hungarian version, where sweet paprika and slow-braised beef create a soul-warming stew that's been perfecting itself for centuries. The long, gentle simmer transforms tough stewing beef into fork-tender pieces swimming in a rust-red broth that tastes like pure comfort.

DinnerComfort FoodOne PotBraisingBeefWinter

Prep15 min

Cook2 hrs

Total2 hrs 15 min

Servings4

Difficultymedium

Ingredients

2 mediummedium yellow onions, halved and sliced
2 tspbutter or lard (lard is traditional)
1 tspcaraway seeds
2 tbspsweet Hungarian paprika (the good stuff matters here)
¼ cupall-purpose flour
1½ lbstewing beef, well-trimmed and cut into 1-inch cubes
2 cupbeef broth or water
1 cupdiced tomatoes, canned with juice
1 tspsalt
¼ tspfreshly ground black pepper

Optional

1½ cupcarrots, peeled and cut into chunks(optional)
3 cuppotatoes, peeled and cut into chunks(optional)

Instructions

Heat the butter or lard in a heavy-bottomed Dutch oven over medium heat. Slide in the sliced onions and cook them slowly, stirring occasionally, until they're soft and golden — about 8 minutes. Sprinkle in the caraway seeds and let them sizzle for 30 seconds, then stir in that beautiful paprika. Keep stirring for another minute so the paprika blooms and turns fragrant without burning.
While the onions cook, toss the beef cubes with flour in a large bowl until evenly coated. Add the floured beef to your aromatic onion mixture and stir everything together, letting the meat brown lightly on all sides for 2-3 minutes. The flour will help thicken your stew later, and those browned bits are pure flavor.
⏱ 3 min
Pour in just ¼ cup of the broth first — it'll steam and bubble as it hits the hot pan, which is exactly what you want. Scrape up any browned bits stuck to the bottom, then add the remaining broth along with the tomatoes and their juice. If you're using the optional vegetables, nestle them in now. Season with salt and pepper.
Bring the whole pot to a rolling boil, then immediately cover and dial the heat back to low for a gentle simmer. Let it bubble away quietly for 1½ to 2 hours, checking occasionally and giving it a stir. The beef is ready when it shreds easily with a fork — patience is everything here. Taste and adjust seasoning before serving.
⏱ 1 hr 45 min