Hungarian Goulash Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 40 mins
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Total Time
1 hr 55 mins
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Servings
8 servings
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Calories
299 kcal
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Course
Main Course
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Cuisine
Hungarian
Hungarian Goulash Recipe
Description
The Hungarian Goulash recipe highlights beef stew meat cooked with a generous amount of Hungarian paprika, which provides the distinctive smoky and sweet flavor. The slow simmering process softens carrots, bell peppers, and potatoes, allowing their natural sweetness to meld into the broth. Garlic and onion create a savory foundation while bay leaves and caraway seeds contribute subtle earthiness. Combining diced tomatoes and beef broth results in a thick and hearty sauce that coats the tender beef.
The texture of the dish includes tender beef that gives way under the fork, softened vegetables, and a gently thickened sauce spiced with paprika's warmth. Simmering for about 90 minutes deepens the flavors and achieves a comforting consistency.
This stew pairs well with rustic bread or simple boiled noodles to soak up the sauce. It’s suited for serving as a main dinner during colder seasons or when a nourishing, wholesome meal is desired.
When using paprika, it’s recommended not to substitute with hot paprika to keep the traditional mild heat. Adjust salt and pepper at the end to balance tastes, and fresh chopped parsley sprinkled before serving adds a fresh herbal note.
Ingredients
- 2 tablespoons neutral cooking oil generic cooking oil
- 1 extra-large sweet onion peeled and chopped
- 4-6 cloves garlic minced
- ¼ cup Hungarian paprika or 3 tb Hungarian paprika + 1 tb smoked paprika
- 2 pounds beef stew meat
- 2 large bell pepper seeded and chopped, red
- 2 large carrot sliced
- 2 bay leaf
- 1 teaspoon caraway seeds
- 28 ounce diced tomatoes canned
- 4 cups beef broth or water + 4 teaspoon beef base
- 2 large russet potato peeled and chopped
- ¼ cup parsley chopped
- salt
- black pepper
Instructions
- Set a large 6-8 quart sauce pot over medium heat. Add the oil, chopped onions, and garlic. Sauté for 2-3 minutes to soften. Stir in the paprika and beef chunks. Brown the meat for 5 minutes, stirring to make sure not to burn the paprika.
- Add in the bell peppers, carrots, bay leaves, caraway seeds, tomatoes, broth, and 1 teaspoon salt. Stir well. Cover. Then simmer for 60 minutes, stirring occasionally.
- Mix in the chopped potatoes. Cover and simmer again for 30 minutes, or until the potatoes are fork-tender.
- Then stir in the parsley. Taste, and salt and pepper as needed. Serve warm.
Notes
- If Hungarian paprika is unavailable, use a mild or sweet paprika but avoid spicy varieties to maintain the signature flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 299 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 299kcal | 15% |
| Carbohydrates | 23g | 8% |
| Protein | 30g | 60% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 673mg | 28% |
| Potassium | 1114mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 5416IU | 108% |
| Vitamin C | 56mg | 62% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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