Hungarian Goulash
About this recipe
Hungarian Goulash is a hearty and flavorful stew that showcases the rich traditions of Hungarian cuisine. This version emphasizes the deep, smoky flavor of sweet Hungarian paprika, which gives the dish its signature vibrant color and taste.
The slow-cooked beef, combined with fresh vegetables and aromatic spices, results in a comforting meal perfect for any occasion. This recipe is straightforward, making it accessible for cooks of all skill levels.
Ingredient notes
- 1 kg (2 lb) of beef chuck is used, which should be cut into chunks approximately 4 cm (1.5 inches).
- You can use either 1 liter or 4 cups of beef stock.
Tips from Essen Recipes’s video
- Make sure to season the beef with salt and black pepper before cooking to enhance its flavor.
- When adding the beef to the pot, stir until it changes from red to brown, which takes about 2-3 minutes. This step is crucial for developing flavor.
- Let the goulash simmer over low heat for 1.5 hours to ensure the beef becomes tender and flavorful.
Good to know
- How long does it take to cook Hungarian Goulash?
- The total cooking time is about 2 hours, with 1.5 hours of simmering after adding the beef stock.
- What type of paprika should I use?
- Use 4 tablespoons of sweet Hungarian paprika for the best flavor.
- Can I use a different cut of beef?
- The recipe specifically calls for beef chuck, but you could experiment with other cuts suitable for stewing.
- What should I serve with Hungarian Goulash?
- The recipe suggests garnishing with fresh parsley before serving.
No life story here — the video and the recipe are the whole point. All credit to Essen Recipes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Season the beef by sprinkling it with salt and black pepper, then toss it to coat the meat.
- 2
In a large pot, melt 2 tbsp of butter over medium heat and add the onions. Cook for about 5 minutes until the onions turn translucent and slightly golden.
- 3
Cut the beef into chunks approximately 4 cm / 1.5 inches. Add the beef to the pot and stir until the outside changes from red to brown, about 2-3 minutes.
- 4
Add the garlic, bell pepper, and tomatoes to the pot. Cook for about 4 minutes until the tomatoes break down and become soft.
- 5
Stir in the sweet Hungarian paprika, caraway seeds, and bay leaves. Keep stirring for about a minute to combine the flavors.
- 6
Pour in the beef stock and stir well. Cover the pot with a lid and let it simmer over low heat for 1.5 hours.
- 7
Add the carrots and potatoes to the pot, stirring them in. Cover the pot again and cook for another 30 minutes until the beef is tender and falls apart easily.
- 8
Serve the goulash in bowls, garnished with fresh parsley.
Credit where it’s due: this recipe was transcribed from Essen Recipes’s original video on YouTube. Follow them there — it’s their dish.
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