Hungarian-Style Beef Goulash (Gulyás)

A deeply savory, paprika-forward beef stew with tender chunks of meat and a rich, brothy gravy—comfort food that tastes even better the next day.

Ingredients

• 2 lb (900g) beef chuck, cut into 1 1/2-inch cubes
• 2 1/2 tsp kosher salt (or 2 tsp fine salt), divided
• 1 1/2 tsp black pepper
• 2 tbsp neutral oil (or lard if you have it)
• 2 large yellow onions, finely diced
• 4 garlic cloves, minced
• 3 tbsp sweet Hungarian paprika (use good quality)
• 1 tsp smoked paprika (optional but excellent)
• 1/2 tsp caraway seeds, lightly crushed (optional)
• 2 tbsp tomato paste
• 4 cups (1L) beef stock (or water + 2 tsp beef bouillon)
• 2 tbsp flour
• 3 medium carrots, cut into 1/2-inch chunks
• 2 medium potatoes, cut into 3/4-inch chunks
• 1 red bell pepper, diced (optional)
• 2 bay leaves
• 1 tsp dried marjoram (or 1/2 tsp dried thyme)
• 1 tbsp apple cider vinegar (or white vinegar)
• 1/2 cup sour cream, to serve (optional)
• Chopped parsley, to serve (optional)

Method

• 1

  Step 1: Season & prep

  Pat beef dry (better browning). Toss with 2 tsp salt and the pepper. Keep onions and garlic ready—once paprika goes in, things move quickly.

• 2

  Step 2: Brown the beef

  Heat oil in a large heavy pot or Dutch oven over medium-high heat. Brown beef in 2 batches so you don’t crowd the pan, about 3–4 minutes per side until well-browned. Transfer to a bowl.

• 3

  Step 3: Cook the onions until jammy

  Reduce heat to medium. Add onions to the same pot with a pinch of salt. Cook, stirring often, until deep golden and very soft, 10–15 minutes (this builds the goulash’s body).

• 4

  Step 4: Bloom the paprika (don’t burn it)

  Add garlic and cook 30 seconds until fragrant. Turn heat down to low. Add sweet paprika, smoked paprika, and caraway. Stir constantly for 20–30 seconds—just until fragrant. (If it looks dry, add a splash of stock; paprika turns bitter if scorched.)

• 5

  Step 5: Tomato paste & flour

  Stir in tomato paste and cook 1 minute. Sprinkle over flour and stir for 1 minute to coat the onions and cook out the raw flour taste.

• 6

  Step 6: Build the stew

  Slowly pour in beef stock while stirring to avoid lumps. Scrape up browned bits from the bottom. Add browned beef (and any juices), bay leaves, and marjoram. Bring to a gentle simmer.

• 7

  Step 7: Low and slow braise

  Cover with a lid slightly ajar and simmer on low for 1 hour 15 minutes, stirring occasionally, until beef is starting to get tender.

• 8

  Step 8: Add vegetables

  Add carrots, potatoes, and bell pepper (if using). Simmer uncovered 30–40 minutes, stirring now and then, until potatoes are tender and the beef is spoon-tender.

• 9

  Step 9: Finish & balance

  Stir in vinegar. Taste and adjust salt (up to remaining 1/2 tsp). If you want it thicker, simmer 5–10 minutes uncovered; if too thick, splash in hot water/stock.

• 10

  Step 10: Serve

  Rest 10 minutes (the broth thickens slightly). Serve in bowls with sour cream and parsley if you like.

Tips

• **Paprika matters:** Use fresh, good-quality sweet Hungarian paprika for the signature flavor; old paprika tastes flat.
• **Avoid bitterness:** Always lower heat before adding paprika—fragrant in seconds is perfect, browned is too far.
• **No flour?** Skip it and simply simmer uncovered longer at the end to reduce, or mash a few potato chunks into the broth to thicken naturally.
• **Make-ahead:** Best the next day. Cool, refrigerate up to 4 days; reheat gently with a splash of water/stock.
• **Freeze:** Freeze up to 3 months (hold sour cream). Thaw overnight and reheat slowly.
• **What to serve with:** Crusty bread, buttered noodles, or steamed rice; a simple cucumber salad on the side is classic.

Nutrition (per serving, estimate)