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Traditional Hungarian Beef Goulash Recipe | Hearty Stew

Authentic Gulyás (Beef and Paprika Stew)

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Prep Time 20 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 30 minutes
Servings 6

Ingredients
  

  • 2 lbs beef chuck roast cut into 1-inch cubes
  • 3 tbsp pork lard or vegetable oil
  • 3 large yellow onions chopped
  • 4 cloves garlic minced
  • 1/4 cup sweet Hungarian paprika
  • 1 tsp caraway seeds crushed
  • 4 cups low-sodium beef broth
  • 2 medium Roma tomatoes diced
  • 2 medium mild chili peppers such as Hungarian wax or Anaheim, chopped
  • 2 medium carrots sliced
  • 3 medium Yukon gold potatoes peeled and cubed
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh parsley chopped for garnish

Instructions
 

  • Heat the pork lard or vegetable oil in a large Dutch oven over medium-high heat. Add the chopped yellow onions and cook for 8 to 10 minutes until softened and lightly browned.
  • Add the cubed beef chuck roast to the pot. Cook for 5 to 7 minutes until the meat is browned on all sides, then stir in the minced garlic for 1 minute.
  • Remove the pot from the heat completely. Stir in the sweet Hungarian paprika and crushed caraway seeds, tossing until the meat and onions are fully coated.
  • Return the pot to the stove over medium heat. Add the diced Roma tomatoes, chopped mild chili peppers, beef broth, salt, and black pepper. Bring the liquid to a boil.
  • Reduce the heat to low, cover the pot tightly, and simmer for 1 hour and 30 minutes, or until the beef is mostly tender.
  • Stir in the sliced carrots and cubed Yukon gold potatoes. Cover and continue to simmer for an additional 30 to 40 minutes, until the vegetables are fork-tender and the beef is completely soft.
  • Taste the broth and adjust the seasoning if necessary. Ladle the hot stew into bowls, garnish with chopped fresh parsley, and serve immediately.