Hungarian Goulash
Quick answer
- Total time
- 110 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Paprika turns the broth brick red and caraway adds a quiet, earthy note to this Hungarian beef and potato stew.
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The quality of the paprika largely decides the flavor, and so does its timing: the heat comes down before it is added, as it scorches and turns bitter quickly. Onions browned slowly at the start give the sweetness that rounds it out.
Ingredients
Instructions
- 1
Cut 600 g beef chuck into 4 cm cubes, pat the surface dry, and season evenly with salt and pepper.
Peel or trim the 3 potatoes and 2 onions so they are ready before the pot gets hot.
- 2
Coat the pot lightly with oil and cook the onions over medium heat, stirring often.
Let them soften slowly until the edges turn deep golden, because this browned onion base gives the stew sweetness and body.
- 3
Lower the heat before adding 3 teaspoons paprika powder and the 3 minced garlic cloves.
Stir for only about 1 minute, just until the oil turns red and fragrant, since scorched paprika can taste bitter.
- 4
Push the onions aside and brown the beef over medium-high heat until several sides look caramelized.
If the pot is crowded, sear the meat in batches so it browns instead of steaming in its own juices.
- 5
Stir in 2 teaspoons tomato paste, 600 ml beef broth, and 1 teaspoon caraway seeds, scraping the browned bits from the bottom.
Once it boils, cover and simmer gently on low heat for about 1 hour.
- 6
Add the potatoes, cover again, and cook for about 30 minutes more.
When the potatoes are tender and the beef pulls apart with a fork, check the thickness and simmer uncovered briefly if needed.
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