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Hungarian goulash is a special dish. It has rich flavors and simple ingredients. The main star is beef. I like to use beef chuck. It has good fat and flavor. The beef becomes tender when cooked slowly.

Hungarian Goulash (beef stew-soup)

Discover the comforting warmth of Hungarian Goulash, a hearty and flavorful beef stew-soup that's perfect for any occasion! This dish is filled with rich beef and aromatic spices, coming together to create a meal that brings everyone to the table. Learn the key ingredients, simple preparation steps, and delicious variations to make this classic dish your own. Click through to explore the full recipe and bring this delightful comfort food to life!
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Ingredients
  

2 lbs beef chuck, cut into 1-inch cubes

3 tablespoons olive oil

2 large onions, finely chopped

4 cloves garlic, minced

2 tablespoons sweet paprika

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon caraway seeds

1 green bell pepper, chopped

2 large carrots, sliced

2 medium potatoes, diced

1 (14 oz) can diced tomatoes

4 cups beef broth

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Heat olive oil in a large pot or Dutch oven over medium-high heat.

    Add the beef cubes in batches and sear them until browned on all sides. Remove the beef and set it aside.

      In the same pot, add the chopped onions, sautéing until they become translucent and fragrant, about 5 minutes.

        Stir in the minced garlic, sweet paprika, smoked paprika, ground cumin, and caraway seeds. Cook for an additional minute to bloom the spices.

          Add the seared beef back into the pot along with the chopped green bell pepper, sliced carrots, and diced potatoes. Mix everything well.

            Pour in the diced tomatoes (with their juice) and beef broth. Stir to combine.

              Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and check seasoning, adding salt and pepper to taste.

                For a thicker consistency, remove the lid in the last 30 minutes of cooking.

                  Once done, remove from heat and let it sit for a few minutes. Serve hot.

                    Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 6

                      - Presentation Tips: Serve the goulash with a sprinkle of fresh parsley on top and a side of crusty bread for dipping. A dollop of sour cream can be added for an extra creamy touch.