Hungarian Goulash
A rich and savory Hungarian Goulash that warms the heart, combining beef, vegetables, and fragrant spices for a comforting meal.
Ingredients
Main Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes Use a well-marbled cut for best flavor.
- 2 tablespoons olive oil For searing the beef.
- 1 large onion, diced Adds sweetness and depth.
- 3 cloves garlic, minced Essential for flavor.
- 2 tablespoons sweet paprika Key flavor; use high-quality.
- 1 teaspoon caraway seeds Provides distinctive flavor.
- 1 teaspoon dried oregano Enhances complexity.
- 1 tablespoon brown sugar Balances savory flavors.
- 1 can (15 ounces) tomato sauce Forms the base of the sauce.
- 2 tablespoons balsamic vinegar Adds a slight tang.
- 4 cups beef broth Adds richness to the dish.
- Salt and pepper to taste For seasoning.
- Fresh parsley for garnish chopped Adds freshness before serving.
Instructions
Preparation
- Heat a large skillet or Dutch oven over high heat and add olive oil.
- Season the cubed beef with salt and pepper, then sear in the hot pan until browned on all sides.
- Remove the beef from the pan and set it aside.
Building the Sauce
- Lower the heat to medium-high and add diced onions and minced garlic to the same pan.
- Cook until onions are translucent, scraping up any browned bits.
- Stir in sweet paprika, caraway seeds, oregano, bay leaves, and brown sugar. Cook for one minute until fragrant.
Finishing the Goulash
- Add tomato sauce, balsamic vinegar, and beef broth to the pot, stirring to combine.
- Return the seared beef to the pot, bring to a gentle boil, then reduce heat to low.
- Cover and simmer for about 2 hours, until the beef is tender.
- Adjust seasoning with additional salt and pepper if needed and garnish with freshly chopped parsley before serving.
Notes
Use high-quality sweet Hungarian paprika for the best flavor. You can chill and reheat the goulash to let flavors meld. Fresh parsley at the end adds vibrancy.