Hungarian Beef Goulash

★ 4.9 · Advanced

Sweet Hungarian paprika and slow-braised beef chuck come together in this rich, warming stew, brightened with a touch of caraway and tomato. Serve it with buttered egg noodles or crusty bread.

25 minPrep Time

135 minCook Time

160 minTotal Time

6 servings (about 3 quarts)Yield

Why You'll Love This

Authentic Hungarian flavor with real paprika depth
Fork-tender beef from a proper low-and-slow braise
Comforting served with noodles or crusty bread

Ingredients

2.5 poundsbeef chuck roast, trimmed and cut into 1.5-inch cubes
2 teaspoonssalt, divided
1 teaspoonblack pepper, divided
3 tablespoonsvegetable oil, divided
2 largeyellow onions, diced
4 clovesgarlic, minced
3 tablespoonssweet Hungarian paprika
1 teaspooncaraway seeds
2 tablespoonstomato paste
1red bell pepper, diced
4 cupsbeef broth
2 mediumcarrots, sliced
1.5 poundsyellow potatoes, cut into 1-inch chunks
2 tablespoonssour cream, for serving

Nutrition (estimated per serving)

440Calories

33gProtein

20gFat

28gCarbs

4gFiber

740mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Pat the beef cubes very dry with paper towels and season with 1 teaspoon salt and 0.5 teaspoon pepper.
Heat 2 tablespoons of oil in a large 6-quart Dutch oven over medium-high heat until shimmering.
Working in two batches to avoid crowding, sear the beef for 3 to 4 minutes per side until well browned, then transfer to a plate.
Reduce the heat to medium, add the remaining 1 tablespoon oil, and add the onions. Cook for 8 to 10 minutes, stirring occasionally, until deeply softened and golden.
Stir in the garlic and cook for 30 seconds until fragrant.
Remove the pot from the heat briefly and stir in the paprika, caraway seeds, and tomato paste, coating the onions well - this off-heat step prevents the paprika from scorching and turning bitter.
Return the pot to medium heat, add the diced red bell pepper, and cook for 2 minutes, stirring.
Return the beef and any juices to the pot, then pour in the beef broth and remaining 1 teaspoon salt and 0.5 teaspoon pepper.
Bring to a boil over high heat, then reduce the heat to low, cover, and simmer gently for 1.5 hours, stirring occasionally, until the beef is starting to become tender.
Add the carrots and potatoes, cover, and continue simmering for 35 to 40 minutes, until the beef is fork-tender and the potatoes are tender when pierced with a knife.
Uncover and simmer for an additional 10 minutes if the stew needs to thicken slightly.
Taste and adjust salt and pepper as needed.
Ladle into bowls and top each with a dollop of sour cream.

Tips

Pull the pot off the heat before adding the paprika - paprika burns very easily on direct heat and turns bitter, which ruins the dish's signature flavor.
Use sweet, not hot, Hungarian paprika for the authentic mellow flavor; if you like heat, add a pinch of cayenne separately.