Description
Hey friend! Olivia here, ready to fill your kitchen with the warm, paprika-rich hug of real Hungarian Goulash. This isn’t your cafeteria version—this is slow-simmered magic: tender beef, sweet veggies, and a deep, rust-red broth that tastes like grandma’s best hug. Get your comfiest socks and your biggest spoon—let’s bring Budapest to your stove!
Ingredients
-
2 lb (1 kg) beef chuck, cut into 1.5″ cubes
-
1¾ tsp kosher salt + 1 tsp black pepper
-
1 tbsp olive oil + 2 tbsp butter
-
2 brown onions, chopped
-
5 garlic cloves, minced
-
2 bell peppers (red & yellow), diced
-
2 tomatoes, wedged & halved
-
¼ cup Hungarian sweet paprika
-
1 tsp caraway seeds (optional)
-
1 bay leaf
-
4 cups low-sodium beef broth
-
2 carrots, sliced
-
2 potatoes, diced
-
Fresh parsley, for garnish
Instructions
1️⃣ Brown the Beef: Pat beef dry, season with salt & pepper. Heat oil in a large pot. Brown beef in batches. Transfer to a plate—keep those flavorful bits!
2️⃣ Build the Base: Melt butter in the same pot. Sauté onions 8–10 mins until golden. Add garlic, cook 30 sec. Stir in peppers & tomatoes, cook 5–7 mins.
3️⃣ Wake the Paprika: Stir in paprika, caraway, and bay leaf. Cook 1 min—breathe in that magic!
4️⃣ Simmer: Return beef & juices. Pour in broth, stir up browned bits. Bring to simmer, cover, cook on low 1.5 hrs.
5️⃣ Add Veggies: Stir in carrots & potatoes. Simmer uncovered 30–40 mins until beef is tender & veggies soft. Remove bay leaf.
6️⃣ Serve: Ladle into bowls, top with fresh parsley. Dunk crusty bread generously—required!
Notes
✨ Hungarian paprika is key—seek real sweet paprika!
✨ Add potatoes later so they don’t get mushy.
✨ Even better the next day—leftovers for the win!
- Prep Time: 20 mins
- Cook Time: 2–2.5 hrs
Nutrition
- Calories: 425 cal Per Serving
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g