Hungarian Beef Goulash

A rich, paprika-scented beef stew with tender chunks of meat and a deeply savory gravy, perfect with mash, noodles, or crusty bread.

Ingredients

• 800 g (1.7 lb) beef chuck (or other stewing beef), cut into 3 cm / 1¼" cubes
• 2 tbsp lard or neutral oil (or 1 tbsp oil + 1 tbsp butter)
• 2 large onions, finely sliced
• 4 cloves garlic, minced
• 3 tbsp sweet Hungarian paprika (preferably Hungarian; see tips)
• 1 tsp caraway seeds, lightly crushed (optional but classic)
• 2 tbsp tomato paste
• 1 tbsp plain flour (all-purpose)
• 500 ml (2 cups) beef stock
• 250 ml (1 cup) water, plus more as needed
• 2 bay leaves
• 1 tbsp Worcestershire sauce (optional)
• 1–2 tsp salt (to taste)
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar or lemon juice (to finish; optional but recommended)
• **To serve (optional):** sour cream and chopped parsley

Method

• 1

  Step 1: Brown the beef

  Pat beef dry with paper towels (this helps it brown). Heat lard/oil in a heavy pot or Dutch oven over medium-high heat. Brown beef in 2 batches, 4–5 minutes per batch, turning to get good colour. Transfer to a plate.

• 2

  Step 2: Cook the onions until sweet

  Reduce heat to medium. Add onions with a pinch of salt and cook, stirring, until softened and golden, about 10–15 minutes. Don’t rush this step—sweet onions are the backbone of goulash.

• 3

  Step 3: Bloom the aromatics (without burning paprika)

  Add garlic and caraway; stir for 30 seconds until fragrant. Turn heat down to low. Add paprika and stir for 20–30 seconds—just until it smells fragrant (paprika turns bitter if scorched).

• 4

  Step 4: Build the stew base

  Stir in tomato paste and flour until it forms a thick paste, about 1 minute. Pour in a splash of stock while stirring to loosen, then add remaining stock, water, bay leaves, Worcestershire (if using), salt, and pepper. Scrape the bottom of the pot well—those browned bits are flavour.

• 5

  Step 5: Slow simmer until tender

  Return beef and any juices to the pot. Bring to a gentle simmer, then cover and cook on low for 1 hour 45 minutes to 2 hours, stirring every 30 minutes. Keep it at a lazy bubble (not a rapid boil). If it thickens too much, add a splash of water.

• 6

  Step 6: Finish and balance

  When beef is fork-tender, uncover and simmer 10–15 minutes to thicken slightly (goulash should be saucy, not gluey). Stir in vinegar or lemon juice to brighten. Taste and adjust salt/pepper.

• 7

  Step 7: Serve

  Ladle into bowls and top with a dollop of sour cream and parsley if you like. Serve with buttered egg noodles, mashed potatoes, rice, or crusty bread.

Tips

• **Paprika matters:** Sweet Hungarian paprika gives the signature flavour and colour. If using regular supermarket paprika, add 1 tsp smoked paprika (pantry staple) for extra depth.
• **Texture control:** If your sauce is too thin at the end, simmer uncovered longer. If too thick, loosen with a splash of water or stock.
• **Don’t skip onion time:** Properly softened/golden onions help naturally thicken and sweeten the stew.
• **Make-ahead:** Tastes even better the next day. Cool, refrigerate up to 4 days, or freeze up to 3 months. Reheat gently, adding a splash of water if needed.
• **What to serve it with:** Egg noodles, spaetzle, mashed potatoes, or a simple cucumber salad to cut the richness.

Nutrition (per serving, estimate)