About This Recipe
Homestyle Goulash is a hearty stew originating from Hungary. This version features tender beef, vegetables, and paprika as the primary seasoning. The dish is simmered slowly to develop deep flavors and traditionally served as a main course.
Why You’ll Love This Recipe
- Uses simple, accessible ingredients
- Requires only one pot for preparation
- Provides high protein content from beef
- Adaptable to stovetop or slow cooker methods
- Produces flavorful leftovers that reheat well
Ingredients
- 2 lbs (900g) beef chuck, cut into 1-inch cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 2 cloves garlic, minced
- 3 tbsp sweet paprika
- 1 tsp caraway seeds
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 carrots, sliced
- 2 tomatoes, chopped
- 4 cups (950ml) beef broth
- 2 potatoes, peeled and cubed
- 1 tsp salt
- ½ tsp black pepper
- 2 bay leaves
Step by Step Instructions
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Brown beef cubes in batches until seared on all sides. Remove and set aside.
- Add onions to the pot and cook until translucent (5 minutes).
- Stir in garlic, paprika, and caraway seeds; cook for 1 minute until fragrant.
- Return beef to pot along with bell peppers, carrots, and tomatoes. Stir to combine.
- Pour in beef broth and add bay leaves. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour 30 minutes.
- Add potatoes, salt, and pepper. Simmer uncovered for 30 additional minutes.
- Remove bay leaves before serving.
- Serve hot in bowls.
FAQ
Can I use other meats?
Beef chuck is traditional. Substitute with stew meat if necessary.
Is Hungarian paprika essential?
Sweet paprika is required. Hot paprika may be added separately if heat is desired.
Can I make this vegetarian?
This recipe relies on beef for authenticity. Omission changes the fundamental dish.
You Must Know
- Do not boil vigorously after adding paprika to prevent bitterness
- Browning the beef creates essential fond for flavor development
- Caraway seeds are non-negotiable for authentic flavor
- Simmering time cannot be reduced without compromising texture
Storage Tips
- Cool completely before storing in airtight containers
- Refrigerate for up to 4 days
- Freeze for up to 3 months. Thaw overnight in refrigerator
- Reheat gently on stovetop over medium-low heat, adding broth if needed
- Do not refreeze previously frozen goulash