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Hungarian Goulash

Hungarian goulash simmers beef chuck with sweet Hungarian paprika, caraway, tomatoes, and broth until fork-tender. Carrots and Yukon Gold potatoes finish cooking in the rich, savory stew.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hungarian
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 2 yellow onions large, chopped
  • 4 cloves garlic minced
  • 3 tbsp sweet Hungarian paprika
  • 1 tsp caraway seeds
  • 2 tbsp tomato paste
  • 4 cup beef broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 bay leaf
  • 3 carrots medium, peeled and cut into 1-inch pieces
  • 1.5 lb Yukon Gold potatoes cut into 1-inch pieces

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Pat the beef dry and season it with the salt and pepper.
  2. Heat the oil in a 6-quart Dutch oven over medium-high heat.
  3. Brown the beef in batches on all sides, transferring each batch to a plate.
  4. Add the onions to the pot and cook over medium heat for 6 to 8 minutes, stirring occasionally, until softened.
  5. Add the garlic, paprika, and caraway seeds and stir for 30 seconds.
  6. Stir in the tomato paste.
  7. Add the broth, diced tomatoes, and bay leaf, scraping up any browned bits from the pot.
  8. Return the beef and any accumulated juices to the pot.
  9. Bring the mixture to a simmer.
  10. Cover and cook over low heat for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender.
  11. Stir in the carrots and potatoes.
  12. Cover and simmer for 30 to 40 minutes, until the vegetables are tender.
  13. Remove the bay leaf before serving.

Notes

For deeper flavor, brown the beef well in batches without crowding the Dutch oven. Refrigerate leftovers for 3 to 4 days; freezing is suitable. If needed, use certified gluten-free beef broth.