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A bowl of beef goulash with carrots, potatoes, and parsley garnish sits on a blue cloth, accompanied by a loaf of bread and fresh parsley nearby.

Hungarian Beef Goulash

This Hungarian-inspired beef goulash is a cozy, paprika-forward, one-pot meal with tender beef, hearty vegetables, and a rich, warming broth that’s perfect for cold-weather cooking.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Main Course, Soup
Cuisine Eastern European, Hungarian
Servings 6 servings
Calories 451 kcal

Equipment

  • Dutch oven or Large pot with a lid

Ingredients
  

  • 3 tablespoon butter
  • 2 lb 2 lb beef chuck roast, cubed into 1-2 inch pieces
  • salt & black pepper
  • 2 yellow onions, diced
  • 2 red bell peppers, diced
  • 6 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 14.5 oz can of diced tomatoes
  • 1 teaspoon salt
  • 3 tablespoon sweet paprika, good quality
  • 2 teaspoon smoked paprika
  • 1 teaspoon hot paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon caraway seeds, lightly crushed optional
  • 4 cups beef broth or stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 2 carrots, diced
  • 2 medium Yukon gold potatoes, diced
  • ½ lemon, juice of
  • 2 tablespoon fresh parsley, minced optional
  • salt & pepper

Instructions
 

  • Add cubed beef to a mixing bowl and sprinkle with a generous pinch of salt and pepper. Toss to coat.
    Heat 1-2 tablespoon of butter in a large dutch oven over medium high to high heat until shimmering. Add the beef in a single layer (you should immediately hear a sizzle, if you don't the oil isn't hot enough). Cook undisturbed for one minute then flip to the other side and cook and additional minute to brown.
    Remove the beef to a bowl and repeat the process until all beef has been browned (may take 2-3 batches). Then set the beef aside.
  • In the same dutch oven add another tablespoon of butter, then turn the heat down to medium. Add the diced onions and cook for 5-6 minutes until softened.
    Then add diced bell peppers, garlic and 1 teaspoon salt and cook for another 2-3 minutes.
    Stir in tomato paste. Then add diced tomatoes, the paprikas, dried thyme and caraway seeds (if using).
    Cook for a minute or 2 while stirring, being careful not to scorch the paprika.
  • Stream in beef broth along with Worcestershire sauce, brown sugar and a bay leaf. Add in seared beef along with any juices.
    Bring to a boil over high heat. Then turn the heat down to low/medium low and simmer with the lid on for about 45 minutes.
  • After 45 minutes, add in the diced carrots and potatoes. Turn the heat up to medium and cook for another 30 minutes until the veggies are cooked and the beef is tender.
    Add a squeeze of lemon. Then taste and add additional salt and pepper as needed.
    Finished with 2 tablespoon of minced parsley and serve. Enjoy!

Nutrition

Calories: 451kcalCarbohydrates: 27gProtein: 35gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 119mgSodium: 1331mgPotassium: 1328mgFiber: 6gSugar: 9gVitamin A: 7131IUVitamin C: 76mgCalcium: 109mgIron: 6mg
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