Description
This traditional Hungarian Goulash features slow-cooked beef, Hungarian paprika, and aromatic herbs in a rich broth. A comforting stew with deep flavor, perfect for cozy nights and family dinners.
Ingredients
4 tablespoons olive oil
2½ pounds stewing beef, cut into 1-inch cubes
1 teaspoon salt, or to taste
1 teaspoon pepper, or to taste
2 large onions, roughly chopped
5 cloves garlic, minced
3 tablespoons sweet Hungarian paprika
1 teaspoon ground caraway seeds
1 teaspoon dried oregano
3 bay leaves
1 teaspoon brown sugar
½ cup tomato sauce
2 tablespoons balsamic vinegar
4 cups no-salt-added beef broth
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large Dutch oven over high heat. Sear beef in batches until browned. Remove and set aside.
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Reduce heat to medium-high. Add onions and garlic. Cook 5 minutes until soft.
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Lower heat to medium-low. Stir in paprika, caraway, oregano, bay leaves, and brown sugar. Cook 30 seconds until fragrant.
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Add tomato sauce, balsamic vinegar, and beef broth. Stir to combine and deglaze the pot.
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Return beef to the pot. Bring to a boil, then reduce to low. Cover and simmer for 2 hours until beef is tender.
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Taste and adjust seasoning. Remove bay leaves.
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Garnish with parsley and serve hot.
Notes
- Add more broth or water if the stew reduces too much.
- Use Hungarian sweet paprika for authentic flavor.
- Can be made ahead and reheated—flavors deepen over time.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: hungarian
