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Hungarian

Hungarian Beef Goulash

Chunks of beef simmer with paprika, onion, and potatoes until the broth turns thick and red. Serve in bowls with a spoon of sour cream if you like.

Prep
20 min
Cook
1 min
Total
21 min
Servings
6
Difficulty
Medium
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Bowl of red beef goulash with potatoes and paprika oil on top

Photo: glen edelson (CC BY). Source

Why you’ll love it

  • Paprika and caraway build a deep base without many ingredients.
  • Long simmer softens chuck into spoon-tender pieces.
  • Potatoes cook in the same pot and thicken the broth.
  • Leftovers reheat cleanly for lunch the next day.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Pat the beef dry and season with salt and pepper.

  2. 2

    Heat oil in a heavy pot over medium-high heat and brown the beef in batches, then set aside.

  3. 3

    Add onions to the pot and cook 8 minutes until soft; stir in paprika, caraway, and garlic for 1 minute.

  4. 4

    Return beef to the pot, pour in broth, bring to a boil, then reduce to a low simmer and cover for 75 minutes.

  5. 5

    Add potatoes and bell pepper; simmer uncovered 30 minutes until beef and potatoes are tender and broth has thickened.

  6. 6

    Taste and adjust salt. Ladle into bowls and top with sour cream.

Pro tips

  • Bloom the paprika briefly so it does not taste raw or bitter.
  • Use sweet Hungarian paprika rather than smoked for a classic flavor.
  • If the broth is thin, simmer 10 more minutes uncovered.

Easy substitutions

beef chuck
beef stew meat
Yukon gold potatoes
russet potatoes
sour cream
plain Greek yogurt

Storage and reheating

Storage

Cool and refrigerate in an airtight container up to 4 days.

Reheating

Warm on the stovetop over medium-low heat with a splash of broth, stirring occasionally.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
420
Protein
34 g
Carbs
28 g
Fat
18 g
Fiber
4 g

Moderate · Stovetop, One Pan · High Protein

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From the kitchen

Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

    Use it for poultry, pork chops, and meatloaf. Color is a weak guide.

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Ingredients