Hungarian Goulash Stew (Printable)

Tender beef simmered with paprika, onions, and peppers for a rich and comforting meal.

# 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

# How To Make It:

01 - Heat oil or lard in a large heavy-bottomed pot over medium heat. Add onions and cook until golden and soft, approximately 8 minutes.
02 - Stir minced garlic into the onions and sauté for 1 minute until fragrant.
03 - Add beef cubes to the pot and brown on all sides, about 5 minutes.
04 - Sprinkle paprika over the meat and onions, stirring quickly to coat evenly and prevent burning.
05 - Stir in tomato paste, caraway seeds, dried marjoram, black pepper, and salt.
06 - Add carrots, diced bell pepper, and bay leaf, stirring to distribute evenly.
07 - Pour in beef broth, scraping any browned bits from the pot bottom. Bring to a gentle simmer.
08 - Cover the pot and cook gently on low heat for 60 minutes, stirring occasionally.
09 - Include potatoes if desired. Simmer uncovered for an additional 45 to 60 minutes until beef and vegetables are tender and sauce slightly thickened.
10 - Adjust salt and seasoning to taste. Remove and discard the bay leaf before serving.

# Expert Advice:

01 -
  • The paprika does almost all the heavy lifting—your kitchen smells incredible within minutes.
  • Two hours of mostly hands-off time means you can do something else while dinner practically makes itself.
  • It's naturally gluten-free and tastes even better the next day, which makes it perfect for weeknight cooking without the stress.
02 -
  • Paprika can turn bitter if your heat is too high or if you don't stir it immediately after adding—this single mistake is the difference between silky and burnt.
  • Resist the urge to rush the initial browning of meat or softening of onions; these two steps are where most of your flavor comes from, not from the spices.
  • The stew will taste thin and oddly spiced at the end of the first hour—this is completely normal and means everything is still amalgamating into one cohesive flavor.
03 -
  • Make it spicier by adding hot paprika or a chopped fresh chili in the last 10 minutes if you like heat that builds gently rather than hits immediately.
  • If your stew finishes too thin, remove the lid for the final 15 minutes to let liquid evaporate—it should coat a spoon when it's ready.
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