A hearty Hungarian beef stew built on a foundation of sweet paprika and slow-cooked onions. Tender chunks of beef simmer with potatoes, carrots, and bell peppers in a rich, deeply flavored broth. Authentic goulash is more of a soup than a thick stew, served with crusty bread or egg noodles and a dollop of sour cream.
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18 items
Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat. Working in batches, cubes on all sides, about 3-4 minutes per batch. Transfer the browned beef to a plate and set aside. Don't crowd the pan or the meat will steam instead of brown.
heat to medium and add the remaining tablespoon of oil. Add the onions and a pinch of salt. Cook, stirring occasionally, until the onions are very soft and golden, about 15-20 minutes. This slow cooking of onions is essential to authentic goulash.
Add the garlic and cook for 1 minute until fragrant. Remove the pot from heat and stir in the Hungarian paprika, caraway seeds, and marjoram. Stir quickly to coat the onions - the residual heat will the spices without burning them.
Return the pot to medium heat. Add the tomato paste and stir to combine. Add the beef stock, vinegar, bay leaves, salt, and pepper. Return the browned beef and any accumulated juices to the pot. Bring to a boil.
heat to low, cover, and gently for 1.5 hours, stirring occasionally. The beef should be starting to become tender but not falling apart yet.
Add the bell peppers, potatoes, and carrots. Continue to , covered, until the vegetables are tender and the beef is very tender, about 30-40 minutes more.
Remove the bay leaves. Taste and adjust seasoning with more salt, pepper, or a splash of vinegar to brighten the flavors. The goulash should be deeply savory with a subtle sweetness from the paprika.
Ladle into deep bowls. Top each serving with a generous dollop of sour cream and a sprinkle of fresh parsley. Serve with crusty bread or buttered egg noodles.
