Description
Traditional Hungarian Goulash is a hearty and flavorful beef stew slow-simmered with smoky bacon, fragrant paprika, fresh vegetables, and tender potatoes. Perfect for a comforting main course, this recipe combines rich flavors and tender textures in every bite.
Ingredients
Scale
Meats
- 1/4 pound bacon
- 2 pounds chuck roast, cut into 2-inch cubes
Vegetables & Aromatics
- 2 large yellow onions, diced
- 3 large bell peppers, assorted, chopped
- 2 large carrots, diced
- 5 cloves garlic, minced
- 3 plum tomatoes, chopped
- 3 medium Yukon Gold potatoes, cut into 1-inch cubes
- 3 tablespoons flat-leaf parsley, minced
Spices & Seasonings
- 1 teaspoon caraway seeds
- 5 tablespoons Hungarian sweet paprika
- 2 large bay leaves
- Salt and pepper to taste
Others
- 1/4 cup flour for dredging (discard excess)
- 5 cups low sodium beef stock or broth
Instructions
- Cook bacon: Heat a large heavy pot over medium heat and add the bacon. Cook until crisp, then remove the bacon using a slotted spoon and set aside on a plate.
- Prepare and sear beef: Pat the beef cubes dry and season them with salt and pepper on all sides. Dredge the beef cubes in flour, shaking off the excess. Sear the beef cubes in the bacon fat until they are browned on all sides, about 5 to 7 minutes, then remove to a plate.
- Sauté vegetables: Add the diced onions to the pot and sauté until translucent, about 8 minutes. Then add the chopped bell peppers and diced carrots, cooking for another 10 minutes.
- Add garlic and spices: Stir in the minced garlic and cook for 2 minutes until fragrant. Add the caraway seeds and chopped plum tomatoes, mixing well and cooking for a few minutes to combine flavors.
- Combine all ingredients and simmer: Return the cooked bacon and seared beef to the pot along with the beef stock, bay leaves, and Hungarian sweet paprika. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover with the lid partially cracked and simmer for 90 minutes.
- Simmer uncovered: Remove the lid and continue to simmer for another 30 minutes to deepen the flavors.
- Add potatoes and cook: When the beef is almost tender, add the cubed potatoes. Continue simmering until the potatoes are fork-tender, approximately 20 to 30 minutes.
- Final seasoning and serve: Taste and adjust with salt, pepper, and additional paprika if desired. For a thicker stew, mash some of the potatoes against the side of the pot and stir. Stir in the minced parsley and serve hot.
Notes
- Makes 6 large servings or about 8 cups of goulash.
- Use Hungarian sweet paprika to avoid excessive spiciness; spicy paprika can be offered separately for added heat.
- Leftovers keep well for up to 3 days refrigerated or 6 months frozen. Reheat gently on the stovetop or in the microwave.
- You can substitute beef stock with homemade broth for enhanced flavor.
- For a gluten-free version, replace flour with cornstarch or a gluten-free flour blend for dredging.
