Classic Hungarian Goulash
This Authentic Hungarian Goulash features tender chunks of beef simmered low and slow in a rich, paprika-spiced broth. Serve it over egg noodles or with crusty bread for a cozy, comforting dinner the whole family will love.
Servings: 6 servings
Ingredients
- 2 tablespoons Olive oil
- 1 Large yellow onion chopped, about 1 1/2 cups
- 1 Red bell pepper seeded and diced
- 5 Garlic cloves minced
- 1 Bay leaf
- 3 pounds Chuck roast or stew meat cut into 1-2 inch chunks
- 3 tablespoons Sweet Hungarian paprika (regular paprika works but will change the flavor)
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 1 cup Beef broth
- 3 tablespoons Tomato paste (or a 6-ounce can)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions and red pepper and cook until soft, about 5 minutes. Add minced garlic and bay leaf and continue to cook for 1 minute.
- Add beef to the pot and stir in paprika, salt, and pepper. Cook, stirring often, until meat is browned on all sides, about 5 minutes.
If Making on the Stove Top:
- Stir in broth and tomato paste, scraping up any browned bits. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is fork-tender, about 2 hours. Remove the bay leaf before serving.
If Making in a Slow Cooker:
- Transfer meat mixture to the slow cooker. Stir in broth and tomato paste. Cover and cook on high for 4 hours or on low for 6 hours. Remove the bay leaf before serving.
To Serve:
- Serve over cooked egg noodles and garnish with fresh chopped parsley. For a creamy finish, add a dollop of sour cream to each bowl.
Notes
- Paprika matters: Use fresh, sweet Hungarian paprika for the best flavor and color. Old paprika loses its potency and can taste flat.
- Best beef cuts: Chuck roast or stew meat work best. Tougher cuts become tender with slow cooking.
- Low and slow: Don't rush the simmer. The longer cooking time allows the beef to become tender and the flavors to meld.
- To thicken: Whisk 1 tablespoon cornstarch with 1 tablespoon water and stir into the bubbling stew. Simmer 5-10 minutes.
- Make it creamy: Add a dollop of sour cream when serving, or stir in ¼ cup heavy cream during the last few minutes of cooking.
- Storage: Refrigerate in an airtight container for 3-4 days, or freeze for up to 3 months.
- Reheating: Warm gently on the stovetop. Add a splash of water or broth if the sauce has thickened.
- Remove the bay leaf before serving.
Nutrition
Calories: 395kcal | Carbohydrates: 7g | Protein: 52g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 634mg | Potassium: 1035mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2467IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 6mg
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