Hungarian Goulash

This Hungarian goulash recipe builds layers of rich complex flavor into every bite with melt-in-your-mouth tender meat and tender veggies.

Course Main Course, Soup

Cuisine European

Keyword beef goulash recipes, beef stew recipes, goulash recipes, Hungarian recipes

Prep Time 25

Cook Time 4

Total Time 4 25

Servings - 8 servings

Calories 719kcal

Author Kathleen

In a large mixing bowl, add the beef (3 pounds) and toss with 1 teaspoon of salt and 1/4 teaspoon of black pepper. Let sit for 15 minutes.
Heat 2 tablespoons of oil in a large pot over medium heat. When hot, add beef in batches, allowing the pan bottom to be visible between pieces, and brown on all sides, about 5 minutes per side. Remove meat to a plate; set aside. Repeat with the remaining beef and add more oil if needed. Remove and discard all but 2 tablespoons of oil from the pot.
Add the onions (2 medium), garlic (4 cloves), and 1 teaspoon salt to the pot and saute over medium-low heat until translucent, about 7-8 minutes. Adjust heat as needed so they do not brown.
Sprinkle flour (1 tablespoon), both paprikas (1 tablespoon hot Hungarian paprika + 2 tablespoons sweet Hungarian paprika), and caraway seeds (1 teaspoon )over the onion mixture and continue to cook for 1-2 minutes, or until the spices become fragrant.
Add wine (1 cup) and continue to cook until reduced by half. Add beef broth (5 cups) and Better than Bouillon (1 heaping tablespoon), bay leaves (2), and the browned beef; bring to a boil then reduce heat and simmer, for about 2 ½ to 3 hours or until beef is fork-tender.
Stir potatoes (2), carrots (4), and red pepper (1) into the soup. Simmer until vegetables are tender, about 20 minutes. If the broth becomes too thick add more beef broth or water to thin it. (I like my broth to be like gravy) Adjust seasoning and serve!

Don’t overcrowd: The process of making beef goulash is pretty important. You’ll want to ensure plenty of room between pieces of meat as you’re browning. Overcrowding your pan prevents air circulation for even cooking and promotes burning. Here’s an article with more info about overcrowding.
Sauteing Aromatics: Resist the urge to throw the onions raw. Sautéing them before adding them to recipes brings out their sweeter mellow flavors. For this Hungarian goulash recipe, it also helps build your fond because you’re sautéing in the same pot where you browned your beef! – Layers of flavor!
Toasting Spices: That little bit of cooking time after adding the spices (1-2 minutes) is essential. Warming up spices, or toasting them, really helps bring their deep complex flavors and aromatic fragrances.
Can I Use Other Types of Meat? Using different meat is a great way to tweak your Hungarian goulash recipe to your personal taste. You can make it with pork, lamb, veal, or beef using the right cuts of meat.
What Other Veggies Can I Add To This Recipe? Adding different veggies to this Hungarian goulash recipe is one way to make it your own. Try adding mushrooms, celery, or even green beans. It’s up to you. You can also try adding kidney beans, black beans, or cabbage. If it’s wholesome and your family loves it, throw it in!