Hungarian Goulash Recipe

Hungarian Goulash Recipe

Vibrant red in color with a warm and comforting flavor, Hungarian goulash is made with tender chunks of beef, a blend of root vegetables, bell pepper, and plenty of paprika.

Course Main Course

Cuisine Hungarian

Keyword beef goulash, hungarian goulash

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 552kcal

Ingredients

2 tablespoons butter
2 yellow onions , finely diced
1 ½ teaspoons kosher salt
2 tablespoons Hungarian paprika
1 yellow bell pepper , cut into 1-inch cubes
1 red bell pepper , cut into 1-inch cubes
1 plum tomato , diced
1 ½ pounds boneless beef chuck roast , cut into 1-inch cubes
2 bay leaves
10 black peppercorns
8 cups water
2 carrots , peeled and diced
1 parsnip , peeled and diced
1 teaspoon caraway seeds , crushed
2 garlic cloves , pressed or minced
3 Yukon Gold potatoes , peeled and cubed
2 tablespoons chopped Italian flat leaf parsley

Instructions

Cook the aromatics. In a large Dutch oven, melt 2 tablespoons butter over medium heat. Add 2 yellow onions and 1 ½ teaspoons kosher salt and cook until soft and beginning to brown, about 8 minutes. Remove from the heat and add 2 tablespoons Hungarian paprika, stirring well until fragrant.
Brown the beef. Add 1 yellow bell pepper and 1 red bell pepper, 1 plum tomatoand 1 ½ pounds boneless beef chuck roast. Return to the heat and cook until the beef is browned, about 10 minutes.
Simmer, season, and enjoy. Add 2 bay leaves, 10 black peppercorns, and 8 cups water. Cover and simmer for 1 ½ hours until the beef is tender. Stir in 2 carrots and 1 parsnip, 1 teaspoon caraway seeds, and 2 garlic cloves. Bring to a boil, reduce to a simmer, and cook for 5 minutes. Add 3 Yukon Gold potatoes and cook for another 5 minutes. Taste for seasoning, sprinkle with 2 tablespoons chopped Italian flat leaf parsley, and serve.

Notes

If you're in a rush, I also have a 30-minute recipe for American goulash that's made with quick-cooking ground beef and macaroni noodles.

Storage: Goulash will last up to 5 days in the fridge and freezes well for about 3 months.

Nutrition