Hungarian Goulash

5 from 4 votes

Make this Hungarian Goulash for a delicious soup for a cold day. It is loaded with rich paprika flavor and made with simple ingredients.

Prep Time20

Cook Time2

Total Time2 20

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $24.88 Recipe, $4.15 per Serving

Ingredients

2 pounds beef stew meat cut into 1-inch cubes
2 tablespoons vegetable oil
2 large onions diced
4 cloves garlic minced
2 tablespoons Hungarian sweet paprika
1 teaspoon caraway seeds
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons tomato paste
4 cups beef broth
2 large carrots peeled and cut into 1/2-inch rounds
2 large potatoes peeled and cut into 1-inch cubes
2 bay leaves
¼ cup chopped fresh parsley optional

Instructions

Heat the vegetable oil in a large stock pot or Dutch oven over medium-high heat.
Add the beef stew meat in a single layer and brown on all sides, about 5–7 minutes. Work in batches if needed. Transfer the browned beef to a plate.
Add the onions to the same pot and cook for 5–7 minutes, stirring occasionally, until softened and lightly browned.
Stir in the garlic, paprika, caraway seeds, salt, and black pepper. Cook for 1 minute until fragrant.
Add the tomato paste and cook for 1–2 minutes, stirring constantly.
Pour in the beef broth, scraping the bottom of the pot to loosen any browned bits.
Return the beef to the pot. Add the carrots, potatoes, and bay leaves, then stir to combine.
Bring the stew to a boil. Reduce the heat to low, cover, and simmer for 1½–2 hours, stirring occasionally, until the beef is fork-tender and the vegetables are cooked through.
Remove and discard the bay leaves. Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle into bowls and garnish with fresh parsley before serving, if desired.

Notes

For a thicker goulash, you can remove 1/2 cup of the cooking liquid and mix it with 2 tablespoons of flour to make a slurry. Stir this mixture back into the pot and simmer for an additional 5-10 minutes,or until the goulash has thickened to your desired consistency.

Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition