Hungarian Goulash
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
8
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Calories
361 kcal
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Course
Main Course, Dinner
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Cuisine
Hungarian
Hungarian Goulash
Description
This Hungarian Goulash begins by browning lean stewing beef in olive oil to deepen flavor and develop a rich crust. Onions and garlic are cooked until soft, then seasoned with sweet paprika, ground caraway seeds, dried oregano, bay leaves, and brown sugar to build the signature spice profile. Tomato sauce and balsamic vinegar add acidity and depth before beef broth is added to create the stew base.
The mixture is simmered gently for about two hours until the beef is fork-tender and the stew thickens as liquid reduces. The heat is managed to prevent burning, and additional broth or water can be added if needed. The paprika and spices define the stew’s color and warm flavor. It is typically garnished with fresh parsley.
Hungarian Goulash is traditionally served with bread, egg noodles, or dumplings, enhancing its hearty nature. Sour cream and fresh herbs can complement the dish. The recipe also allows for carrots or potatoes to be added about 45 minutes before cooking ends for extra substance. Leftovers store well refrigerated for several days or can be frozen.
Ground caraway seeds are recommended, but whole seeds may be crushed with a mortar and pestle if necessary. Using quality Hungarian sweet paprika is important for authenticity and flavor clarity.
Ingredients
- 4 tablespoons olive oil
- 2½ pounds beef lean, cut into 1 inch pieces, stewing
- 1 teaspoon salt or to taste
- 1 teaspoon black pepper or to taste
- 2 large onion roughly chopped
- 5 cloves garlic minced
- 3 tablespoons paprika sweet
- 1 teaspoon caraway seeds ground
- 1 teaspoon oregano dried
- 3 bay leaf
- 1 teaspoon brown sugar
- ½ cup tomato sauce
- 2 tablespoons balsamic vinegar
- 4 cups beef broth no salt added
- 2 tablespoons parsley chopped, for garnish
Instructions
- Heat a large deep skillet or Dutch oven over high heat then add the olive oil.
- When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.
- Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
- Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.
- Add the tomato sauce, balsamic vinegar, beef broth and stir.
- Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water or broth as needed.
- Taste for seasoning and adjust with salt and pepper if needed.
- Garnish with chopped parsley and serve over noodles or mashed potatoes.
Notes
- Grind whole caraway seeds using a mortar and pestle if ground seeds are unavailable.
- Add carrots or potatoes 45 minutes before the stew finishes cooking if desired.
- Use good-quality Hungarian sweet paprika and at least 3 to 4 tablespoons for proper flavor.
- Brown beef thoroughly on all sides before adding other ingredients to deepen flavor.
- Cook the goulash gently over low heat for a long time to tenderize beef and meld flavors.
- Serve with bread, egg noodles, or dumplings, and optionally garnish with sour cream and fresh herbs.
- Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 361kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 30g | 60% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 98mg | 33% |
| Sodium | 704mg | 29% |
| Potassium | 899mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1472IU | 29% |
| Vitamin C | 6mg | 7% |
| Calcium | 55mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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