Hungarian Goulash is a tasty stew filled with tender meat, peppers, and rich spices. It’s perfect for warming you up on chilly days!
Every time I make this, I can’t help but smile as the delicious smell fills my kitchen. Serve it with bread, and you’ve got a cozy meal ready! 😋
Key Ingredients & Substitutions
Beef Chuck: This cut is perfect for stews because it becomes tender and flavorful when cooked slowly. If you’re looking for a lighter option, try using chicken thighs instead; just reduce your cooking time.
Hungarian Sweet Paprika: This spice is essential for authentic flavor. If you can’t find it, regular paprika works, but you might miss that unique taste. Consider adding a pinch of cayenne for some heat.
Vegetable Oil or Lard: Using lard provides a traditional touch, but any cooking oil like olive or canola also works well. For a healthier option, you might opt for olive oil.
Potatoes and Carrots: These add heartiness to the stew. For a twist, swap potatoes with sweet potatoes or parsnips for a sweeter flavor profile.
Sour Cream: A dollop adds creaminess and a bit of tang. Greek yogurt is a great substitute if you’re after a healthier option or want a dairy-free version.
How Do I Ensure My Goulash Has Maximum Flavor?
To boost the flavor of your goulash, start by properly caramelizing your onions. This step takes time, but it’s worth it! Sauté them until they’re soft and golden to release their sweetness.
- Cook onions on medium heat for about 8-10 minutes.
- Make sure to stir them regularly to prevent burning!
- Add paprika after browning the meat, as this preserves its vibrant color and flavor.
Lastly, let the stew simmer slowly. This allows all the ingredients to meld together beautifully. The longer you can let it sit (even up to 2 hours if time allows), the better the flavors will develop!
How to Make Hungarian Goulash
Ingredients You’ll Need:
For the Goulash:
- 2 tablespoons vegetable oil or lard
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons Hungarian sweet paprika
- 1 teaspoon smoked paprika (optional, for depth)
- 1 teaspoon caraway seeds, crushed
- 1 teaspoon salt (adjust to taste)
- Freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- 4 cups beef broth or water
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 red bell pepper, diced
- 1 bay leaf
- 1 teaspoon marjoram (optional)
For Serving:
- Sour cream, for serving
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This goulash needs about 15 minutes for prep and around 2 hours for cooking (1.5 hours simmering + 30 minutes for the vegetables), so expect around 2 hours and 15 minutes in total. Most of the time is just letting it simmer and get all those delicious flavors to blend together!
Step-by-Step Instructions:
1. Sauté the Onions:
Start by heating the oil or lard in a large heavy pot over medium heat. Add the chopped onions and sauté gently until they’re golden and translucent, which should take about 8-10 minutes. Stir them a bit to ensure they cook evenly and don’t burn!
2. Add Garlic and Beef:
Next, stir in the minced garlic and cook for another minute until it brings out a delicious aroma. Then, toss in the beef cubes and brown them on all sides, stirring occasionally. This should take about 5-7 minutes, and it helps lock in the flavor.
3. Spice it Up:
Once the beef is nicely browned, reduce the heat to low. Sprinkle the sweet paprika and smoked paprika over the meat, stirring quickly to coat the beef evenly without burning the spices.
4. Mix in the Seasonings:
Now, add the crushed caraway seeds, salt, pepper, and tomato paste. Stir everything for a few moments to combine all those flavors together!
5. Add Liquid and Simmer:
Pour in the beef broth or water, then add the bay leaf. Bring the mixture to a boil and then reduce the heat to keep it simmering. Cover the pot and let it gently cook for about 1.5 hours, until the beef is nice and tender.
6. Add Vegetables:
After that time, it’s time to add the vegetables! Throw in the chopped carrots, potatoes, and diced red pepper, plus the marjoram if you’re using it. Stir it all well.
7. Final Simmer:
Continue to simmer uncovered for another 30 minutes. This will soften the veggies and thicken the stew just a bit. Keep an eye on it to make sure it doesn’t stick to the bottom of the pot.
8. Serve and Enjoy:
Once everything is cooked through, remove and discard the bay leaf. Serve your goulash hot, garnished with a sprinkle of fresh parsley and a dollop of sour cream on top. It goes perfectly with a side of crusty bread for dipping!
Enjoy your hearty, comforting Hungarian Goulash! It’s sure to warm you up and bring smiles at the dinner table!
Can I Use Different Cuts of Meat for Goulash?
Absolutely! While beef chuck is ideal for its tenderness after slow cooking, you can also use other cuts like brisket or even pork shoulder. Just make sure to cook until the meat is tender, which may vary in time depending on the cut.
Can I Make This Vegetarian?
Yes, you can make a delicious vegetarian version! Replace the beef with hearty vegetables like mushrooms, zucchini, and eggplant, and use vegetable broth instead of beef broth. You may want to add lentils or beans for protein!
How to Store Leftovers?
Store any leftover goulash in an airtight container in the fridge for up to 3-4 days. To reheat, gently warm it on the stove or in the microwave. It also freezes well for up to 3 months, so feel free to make a big batch!
What Can I Serve with Goulash?
Hungarian goulash is delicious served with crusty bread, pasta, or rice to soak up the flavorful broth. A side salad or pickles can also complement the dish nicely!
