Hungarian Goulash
Quick answer
Goulash is a traditional Hungarian stew in which beef chuck is slow-cooked with substantial amounts of paprika until the meat breaks apart at the slightest pressure from a fork.
What makes this special
- Paprika bloomed in oil extracts smoky aroma and deep color for this Hungarian beef stew.
- Paprika bloomed in oil for 1 minute fully extracts its pigment and smoky aroma
- Over 1 hour of low simmering breaks down connective tissue until fork-tender
Key ingredients
Core cooking flow
- 1 Cut 600 g beef chuck into 4 cm cubes, pat the surface dry, and season evenly with salt and pepper.
- 2 Coat the pot lightly with oil and cook the onions over medium heat, stirring often.
- 3 Lower the heat before adding 3 teaspoons paprika powder and the 3 minced garlic cloves.
Goulash is a traditional Hungarian stew in which beef chuck is slow-cooked with substantial amounts of paprika until the meat breaks apart at the slightest pressure from a fork. Onions are fried until they reach a deep golden color, then paprika powder and garlic are added and toasted in the rendered fat for about a minute, a step that dissolves the fat-soluble pigments and aromatic compounds of the paprika into the oil and sets the color and flavor profile for the entire stew. Browning the beef before adding liquid builds an additional layer of savory depth through surface caramelization. Tomato paste, beef stock, and caraway seeds go in next, and the pot simmers on low heat for over an hour while the connective tissue and collagen inside the chuck slowly convert to gelatin, enriching the broth and softening the meat to the point where it pulls apart without any knife work. Potatoes are added for the final thirty minutes, absorbing the paprika-saturated broth as they cook while releasing their starch into the liquid, which naturally thickens the sauce to a rich, clingy consistency that coats the meat without any additional thickener needed.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
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.
- 2Control
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.
- 3Step
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.
- 4Control
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.
- 5Control
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.
- 6Control
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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