classic Goulash Recipe
A hearty and flavorful stew featuring tender beef, onions, paprika, and vegetables. This traditional Hungarian dish is perfect for warming up on a cold day.
Equipment
- Large Pot (or Dutch Oven)
- Slow Cooker (optional)
- Cutting Board
- Sharp Knife
- Wooden Spoon or Ladle
- Meat Thermometer (optional, but recommended)
Ingredients
- 1.5-2 lbs Beef Chuck or Shank cut into 1-inch cubes
- 2 tbsp Olive Oil or Lard for searing
- 2-3 Medium Onions chopped
- 3-4 Cloves Garlic minced
- 3-4 tbsp Hungarian Sweet Paprika adjust to taste
- 1 tsp Ground Caraway Seeds
- 1/2 tsp Ground Cumin optional
- 1-2 Hungarian Wax Peppers halved lengthwise (or pinch of cayenne pepper)
- 4 Cups Beef Broth or Water + 2 Beef Bouillon Cubes
- 1/4 Cup Dry Red Wine optional, but adds depth
- 2 Medium Carrots peeled and chopped
- 2 Medium Potatoes peeled and cubed
- 1 Red Bell Pepper cored, seeded, and chopped (optional)
- Salt and Black Pepper to taste
- Sour Cream or Hungarian Sour Cream tejfol, for serving
- Fresh Parsley chopped, for garnish
Instructions
- Sear the Beef: Pat the beef cubes dry with paper towels. Heat olive oil or lard in a large pot or Dutch oven over medium-high heat. Sear the beef in batches until browned on all sides. Remove from pot and set aside. This step is crucial for developing flavor.
- Associated Ingredients: Beef Chuck or Shank, Olive Oil or Lard
- Sauté the Aromatics: Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Associated Ingredients: Onions, Garlic
- Bloom the Paprika: Remove the pot from the heat briefly to cool slightly. This prevents the paprika from burning. Add the paprika, caraway seeds, and cumin (if using) to the pot and stir constantly for 30 seconds until fragrant. This "blooming" process releases the paprika's flavor.
- Associated Ingredients: Hungarian Sweet Paprika, Ground Caraway Seeds, Ground Cumin
- Deglaze and Simmer: Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot. Add the beef broth (or water and bouillon cubes), seared beef, and Hungarian wax peppers (if using). Bring to a simmer.
- Associated Ingredients: Red Wine, Beef Broth, Hungarian Wax Peppers
- Add Vegetables and Simmer Low: Add the carrots and potatoes to the pot. Cover and reduce the heat to low. Simmer for 2-3 hours, or until the beef is very tender and easily falls apart when pierced with a fork. Add the bell pepper (if using) during the last 30 minutes of cooking.
- Associated Ingredients: Carrots, Potatoes, Red Bell Pepper
- Season and Adjust: Season the goulash with salt and black pepper to taste. Adjust the liquid as needed. If the goulash is too thick, add a little more beef broth or water. If it's too thin, simmer uncovered for a while longer.
- Associated Ingredients: Salt, Black Pepper
- Slow Cooker Option: Follow steps 1-4 in a skillet, then transfer everything to a slow cooker. Add the carrots, potatoes, and bell pepper (if using). Cook on low for 6-8 hours, or on high for 3-4 hours.
- Equipment: Slow Cooker
- Serve and Garnish: Ladle the goulash into bowls. Top with a dollop of sour cream (or tejfol) and a sprinkle of fresh chopped parsley. Serve hot with crusty bread for soaking up the flavorful sauce.
- Associated Ingredients: Sour Cream, Fresh Parsley
Notes
- Prep Time: 20-30 minutes (chopping vegetables, searing beef)
- Cook Time: 2-3 hours (or 6-8 hours in a slow cooker)
- Resting Time: 10 minutes (optional, but helps flavors meld)
- Total Time: 2 hours 30 minutes - 3 hours 30 minutes (or 6 hours 30 minutes - 8 hours 30 minutes for slow cooker)