Traditional Hungarian Goulash with Tender Beef and Sweet Paprika
Tender beef slow-simmered with sweet Hungarian paprika, onions, potatoes, carrots, and peppers for a rich and comforting traditional-style goulash.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Hungarian
Ingredients
2 lbs beef chuck roast, cut into 1 1/2-inch cubes
2 tbsp vegetable oil
2 large yellow onions, finely chopped
3 cloves garlic, minced
3 tbsp sweet Hungarian paprika
1 tsp caraway seeds
1 tbsp tomato paste
2 tsp kosher salt
1/2 tsp black pepper
4 cups beef broth
1 cup water
2 medium carrots, sliced
2 medium Yukon Gold potatoes, cubed
1 red bell pepper, chopped
1 medium tomato, diced
2 bay leaves
1 tbsp fresh parsley, chopped
Instructions
1.Pat beef dry and season.
2.Brown beef in oil; set aside.
3.Cook onions and garlic.
4.Stir in paprika, caraway, and tomato paste.
5.Add beef, broth, water, vegetables, and bay leaves.
6.Simmer 1 1/2–2 hours.
7.Add potatoes and carrots; cook until tender.
8.Remove bay leaves and garnish with parsley.
Notes
Use sweet Hungarian paprika for authentic flavor.
Do not cook paprika over high heat.
Beef chuck gives the best tender texture.
Refrigerate leftovers for 3–4 days.
Freeze for up to 3 months.
Serve with crusty bread or egg noodles.
Find it online: https://elitesrecipes.com/traditional-hungarian-goulash/