Go Back

Hungarian-Style Beef Goulash

This Hungarian-style beef goulash is a hearty one-pot meal made with tender beef chuck, sweet Hungarian paprika, onions, potatoes, carrots, and bell peppers. It slowly simmers until the beef is fork-tender and the broth is rich and flavorful.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: dinner
Cuisine: Hungarian
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds beef chuck roast cut into 2-inch cubes
  • 3 large yellow onions diced
  • 4 garlic cloves minced
  • ¼ cup sweet Hungarian paprika
  • 2 tablespoons tomato paste
  • 4 cups beef broth or water plus more as needed
  • 1 14.5-ounce can diced tomatoes
  • 2 large bell peppers chopped
  • 3 medium Yukon Gold potatoes peeled and cubed
  • 2 carrots sliced
  • 2 teaspoons caraway seeds
  • 2 bay leaves
  • 1 teaspoon smoked paprika
  • 2 tablespoons oil or lard
  • Salt to taste
  • Black pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Cut the beef into 2-inch cubes and pat dry. Season with salt and black pepper.
  2. Heat the oil or lard in a large Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
  3. Reduce the heat to medium-low. Add the onions and cook for 10–15 minutes, until softened.
  4. Add the garlic and cook for about 30 seconds.
  5. Remove the pot from the heat and stir in the sweet Hungarian paprika, smoked paprika, caraway seeds, and tomato paste.
  6. Return the pot to low heat and gradually stir in the beef broth or water, scraping the bottom of the pot.
  7. Add the diced tomatoes, bay leaves, browned beef, and any juices from the plate.
  8. Bring to a gentle simmer, partially cover, and cook for 1½–2 hours, until the beef is very tender.
  9. Add the potatoes, carrots, and bell peppers. Simmer for another 20–30 minutes, until the vegetables are tender.
  10. Remove the bay leaves and adjust the salt and pepper to taste.
  11. Simmer uncovered for a few minutes if you prefer a more concentrated broth.
  12. Garnish with fresh parsley and serve hot.

Notes

Use fresh Hungarian sweet paprika for the best flavor.
Don't let the paprika burn, as it can become bitter.
The beef should be tender enough to pull apart easily with a fork.
Add the vegetables later so the potatoes and carrots don't become overcooked.
Add more broth or water if the liquid reduces too much during cooking.
Traditional Hungarian gulyás is generally more soup-like than thick American-style goulash.
Flour isn't needed to thicken this version.