Hungarian Beef Goulash
Tender beef chuck simmered in paprika-rich broth with onions and potatoes — the real deal, not rushed. Hungarian comfort in a bowl.
- Total time
- 75 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lb beef chuck, cut into 1-inch cubes
- 1 large yellow onion, diced
- 3 tbsp paprika (sweet Hungarian)
- 4 cups beef broth
- 1 lb potatoes, cut into 1-inch cubes
- 2 medium carrots, sliced into 1/2-inch rounds
- 1 tbsp tomato paste
- 2 whole bay leaf
Instructions
- 1
Heat 2 tbsp oil in a large pot over medium-high until shimmering, ~90 seconds.
- 2
Working in batches, sear beef cubes 2 minutes per side without stirring until golden. Transfer to a plate.
- 3
Add diced onion to the same pot, cook 4 minutes stirring occasionally until softened and translucent.
- 4
Stir in paprika and tomato paste, cook 1 minute until fragrant — do not burn the paprika.
- 5
Pour in beef broth and return beef to pot with bay leaves. Bring to a boil, then lower heat to a gentle simmer.
- 6
Partially cover and simmer 40 minutes until beef is fork-tender, stirring occasionally.
- 7
Add potatoes and carrots, simmer uncovered 15 minutes until vegetables are tender.
- 8
Season with salt and pepper to taste. Remove bay leaves and serve hot in bowls.
Tools you’ll need
- large pot with lid (6-quart minimum)
- cutting board
- chef's knife
- wooden spoon or silicone spatula
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