Hungarian Beef Stew

Hungarian Beef Stew (Hungarian Goulash) 🥩🇭🇺

This is the classic Hungarian-style beef stew—rich, tender, and bursting with paprika flavor, onions, and a comforting tomato base. It’s perfect served with dumplings, potatoes, or crusty bread.

🧾 Ingredients (Serves 4–6)

• 2 lbs (900 g) beef chuck, cut into 1–1.5 inch cubes

• 2–3 Tbsp vegetable oil or lard

• 2 medium onions, finely chopped

• 3 cloves garlic, minced

• 2 Tbsp sweet Hungarian paprika

• 1 tsp smoked paprika (optional, for depth)

• 1 tsp caraway seeds (optional, traditional flavor)

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 2 medium tomatoes, chopped, or 1 can (14.5 oz) diced tomatoes

• 4 cups beef broth

• 2 medium carrots, sliced

• 2 medium potatoes, diced (optional)

• 1 tsp salt, or to taste

• ½ tsp black pepper

• 1–2 tsp vinegar or lemon juice (optional, to brighten flavors)

• Sour cream for serving

• Fresh parsley for garnish

👩‍🍳 Instructions

1. Brown the beef

   • Heat oil in a heavy pot or Dutch oven over medium-high heat.

   • Brown beef cubes in batches; remove and set aside.

2. Cook onions & garlic

   • In the same pot, add chopped onions. Sauté until golden, 5–6 minutes.

   • Add garlic and cook 30 seconds.

3. Add paprika & seasonings

   • Remove pot from heat briefly (to avoid burning paprika).

   • Stir in sweet paprika, smoked paprika, and caraway seeds.

4. Combine ingredients

   • Return beef to the pot.

   • Add bell peppers, tomatoes, and beef broth. Stir well.

   • Bring to a gentle boil, then reduce heat to low and cover.

5. Simmer

   • Cook 1.5–2 hours, until beef is tender.

   • Add carrots and potatoes (if using) halfway through cooking.

6. Adjust seasoning

   • Taste and add salt, pepper, and a splash of vinegar or lemon juice if desired.

7. Serve

   • Spoon stew into bowls, add a dollop of sour cream, and sprinkle with fresh parsley.

🌟 Pro Tips

• Paprika: Use authentic Hungarian sweet paprika for the best flavor. Avoid smoked paprika as a direct replacement—use it only for depth.

• Slow cooking: The longer you simmer, the more tender the beef and deeper the flavor.

• Thickening: For a thicker sauce, mash a few potatoes or use a slurry of flour/water.

• Vegetables: Traditional Hungarian goulash focuses on beef, onions, and paprika; bell peppers and carrots are optional.

🔄 Variations

• Spicy Goulash: Add ½ tsp cayenne pepper or hot paprika.

• Slow Cooker Version: Brown beef and onions, then transfer to slow cooker with remaining ingredients. Cook 6–8 hours on low.

• Hungarian-Style Soup: Add more broth for a thinner, soupier version called Gulyás.

🍽️ Serving Ideas

• Over egg noodles, spaetzle, or rice

• With crusty bread to soak up sauce

• With pickled vegetables for authenticity

I can also give a quick 1-hour stovetop version that still delivers tender beef and rich paprika flavor, perfect for weeknights.