This "So Tender" Hungarian Stew Is Always in My Fall Dinner Rotation
It’s the time of year when soups and stews have returned to my dinner rotation, and one of my favorites is Hungarian goulash (or gulyás), a stew made from browned beef and hearty vegetables simmered in a paprika-spiced broth. This is Hungary’s national dish, with a history dating back hundreds of years. Hungarian cattle herdsmen, also called gulyás, simmered beef stews over open fires in cast iron pots called bogrács, eventually adding paprika once the spice was introduced to the country (did you know there are eight kinds of Hungarian paprika?). Hungary even designated this as its national dish after the fall of the Austro-Hungarian empire.
As with many recipes with rich and meaningful histories, every household has opinions on the preparation. What remains consistent between recipes is the use of tough cuts of beef that become meltingly tender when braised in a thin, paprika-infused broth. Here’s how to make Hungarian goulash at home.
Why You’ll Love It
It’s a hearty, but not heavy, stew. Beef chuck roast, potatoes, carrots, and Cubanelle peppers braise in a thin broth flavored with paprika, caraway seeds, and tomatoes.
It’s mostly hands-off. After a bit of chopping, leave the rest of the work to the stovetop. Hungarian goulash needs time to tenderize the meat and vegetables and infuse the broth with savory, paprika-laced flavor.
What Is the Difference Between Hungarian Goulash and American Goulash?
Hungarian goulash bears little resemblance to American goulash. American goulash is a one-pot meal made with ground beef and pasta, while Hungarian goulash is a stew made with hearty pieces of beef and vegetables simmered in a savory paprika broth; it’s often served with tiny dumpling-shaped noodles called csipetke.
Key Ingredients in Hungarian Goulash
Paprika: Paprika is the defining ingredient of Hungarian goulash, adding its signature maroon hue and rich red pepper flavor. It’s worth seeking out Hungarian paprika online or at a local spice shop. Paprika purchased at the grocery store will work in a pinch — just make sure to use a fresh jar.
Beef chuck roast: This boneless roast is ideal for this stew because it has big beefy flavor, and the long cooking time tenderizes the tough fibers while flavor infuses into the broth. The best part is that chuck roast is among the more affordable cuts.
Cubanelle peppers: These peppers, sometimes called Italian frying peppers, have a sweet flavor with a hint of heat, and thinner flesh than a bell pepper. They’re available in the produce section of most grocery stores.
Tomatoes: A 14.5-ounce can of diced tomatoes and water make up the brothy base of the goulash.
Seasonings: Caraway seeds have an earthy, mildly anise flavor, while marjoram is an herb with floral, woodsy flavors. Dried bay leaves infuse the goulash with their fragrance.
How to Make Hungarian Goulash
Sear the beef. Brown the beef in two batches when searing to develop a rich and flavorful brown crust. Avoid overcrowding the pan so that it doesn’t steam. Transfer the seared beef to a plate.
Sauté the aromatics. Sauté onion and garlic in bacon fat for a smoky flavor or neutral oil until softened. Use the moisture from these aromatics to release the flavorful browned bits from the bottom of the pot.
Coat the beef in seasonings. Return the beef and any accumulated liquid to the pot with 1/4 cup Hungarian sweet paprika (yes, you read that right — 1/4 cup — paprika is the main flavoring of this dish), caraway seeds, dried marjoram, and bay leaves.
Simmer the stew. Add some water and bring to a boil. Cover and simmer for 1 hour and 15 minutes to braise the beef and infuse the liquid with flavor. Cooking the goulash covered maintains the brothy consistency of the stew by trapping the moisture in the pot.
Add the vegetables and simmer. Stir potatoes, carrots, Cubanelle peppers, and diced tomatoes into the pot and simmer until the veggies are fork-tender.
Helpful Swaps
Save the bacon fat from last weekend’s breakfast to add smoky flavor to this dish. If you don’t have any leftover bacon fat, cook about 8 strips of bacon to get the 3 tablespoons needed for this recipe. A neutral-flavored oil can be used instead if no bacon is available.
Beef chuck roast may also be labeled as pot roast in your grocer’s meat case.
Yellow bell peppers or Hungarian wax peppers can be used instead of the Cubanelle peppers.
Storage and Make-Ahead Tips
Like other stews, this recipe can be made in advance and refrigerated for up to 4 days. The potatoes can turn mushy and grainy when thawed after being frozen, so freezing this stew as-is is not recommended. You can remove the potatoes and then freeze the stew in single-serving containers or in a freezer gallon-sized zip-top bag. Add freshly diced potatoes or leftover roasted potatoes to the stew when reheating. Freshly diced potatoes will require a longer cooking time than par-cooked or leftover potatoes.
What to Serve with Hungarian Goulash
Hungarian Goulash (Gulyás) Recipe
Hungarian paprika gives this hearty beef stew its signature flavor and color.
Prep time 20 minutes
Cook time 2 hours 33 minutes
Makes about 11 cups
Serves 6 to 8
Ingredients
3 tablespoons bacon fat or neutral oil, divided
1 (about 2 1/4-pound) boneless beef chuck roast, trimmed and cut into 1-inch pieces
1 medium yellow onion, diced (about 1 1/2 cups)
2 1/4 teaspoons kosher salt, divided, plus more as needed
3 cloves garlic, minced
1/4 cup Hungarian sweet paprika
1 teaspoon caraway seeds
3/4 teaspoon dried marjoram
4 cups water
2 dried bay leaves
1 pound russet potatoes (about 1 large), peeled and cut into rough 3/4-inch pieces (about 3 cups)
2 medium carrots, diced (about 3/4 cup)
2 medium Cubanelle peppers, halved, seeded, and thinly sliced crosswise (about 1 1/2 cups)
1 (14.5-ounce) can diced tomatoes
Instructions
Heat 1 tablespoon of the bacon fat in a Dutch oven over medium-high heat until melted and shimmering. Add half of the boneless beef chuck roast pieces and sear, stirring occasionally, until browned all over, 8 to 10 minutes. Transfer to a plate. Add 1 tablespoon of the bacon fat and the remaining beef to the pot and repeat searing. Transfer all of the beef to the plate.
Add the remaining 1 tablespoon bacon fat, 1 diced medium yellow onion, and 1 1/2 teaspoons of the kosher salt to the pot. Cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 30 seconds.
Remove the pot from the heat. Return the beef and any accumulated juices to the pot. Stir in 1/4 cup Hungarian sweet paprika, 1 teaspoon caraway seeds, and 3/4 teaspoon dried marjoram. Stir in 4 cups water and 2 dried bay leaves. Bring to a boil over medium-high heat.
Cover and reduce the heat to maintain a simmer. Cook for 1 hour and 15 minutes.
Stir in 1 pound peeled and chopped russet potatoes, 2 diced medium carrots, 2 sliced medium Cubanelle peppers, 1 (14.5-ounce) can diced tomatoes and their juices, and the remaining 3/4 teaspoon kosher salt. Cover and cook, stirring occasionally, until the beef is tender and the potatoes are cooked through, about 45 minutes. Remove and discard the bay leaves. Taste and season with more kosher salt as needed.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
Further Reading
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