Ooo yes, comfort food incoming 😌🍲
Here’s a classic, cozy goulash recipe (Hungarian-style, not the American pasta one). Deep, paprika-rich, and perfect with bread or dumplings.
Traditional Hungarian Goulash
Ingredients (serves ~4)
- 2 tbsp oil or lard
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika (important!)
- ½ tsp caraway seeds (optional but very traditional)
- 1½ lbs (700 g) beef chuck or stewing beef, cut into cubes
- 1 tomato, chopped or ½ cup canned crushed tomatoes
- 1 green bell pepper, chopped (optional)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 4 cups beef broth or water
- 2 medium potatoes, peeled and cubed
Instructions
- Sauté the onions
Heat oil in a heavy pot over medium heat. Cook onions slowly until soft and lightly golden—this takes time but builds flavor. - Paprika moment 🌶️
Remove the pot briefly from the heat, stir in paprika (and caraway if using). This prevents bitterness. - Brown the beef
Add beef, garlic, salt, and pepper. Return to heat and stir until the meat is coated and lightly browned. - Build the stew
Add tomato and bell pepper. Pour in broth until the meat is just covered. Bring to a gentle simmer. - Slow cook
Cover and simmer on low for about 1–1½ hours, stirring occasionally, until the beef is tender. - Add potatoes
Stir in potatoes and cook another 20–30 minutes, until they’re soft and the stew thickens naturally.
How to serve
- With crusty bread, rye bread, or egg noodles
- Even better the next day (seriously)
If you want:
- a quick weeknight version
- American goulash (beef + macaroni)
- vegetarian or chicken goulash
- or tips on which paprika to buy
Just say the word 👀🍽️
