Hungarian Beef Goulash with Paprika and Carrots

Hungarian beef goulash is a classic stew known for its comforting, hearty flavors and iconic use of paprika. This dish features tender beef chuck slowly simmered with onions, carrots, and aromatic caraway seeds, imparting a distinctively smoky and slightly sweet profile that defines the cuisine.

Slow-cooking the beef until tender allows the flavors of the paprika and caraway to fully develop, creating a deep, rich stew perfect for a filling dinner. The carrots add subtle sweetness and a pleasant textural contrast, balancing the warm spices nicely.

This hungarian beef goulash recipe is accessible to home cooks of all levels. It provides a rewarding way to experience traditional Hungarian flavors in a simple, satisfying meal, ideal for cooler evenings or anytime a comforting stew is desired.

How to Make Hungarian Beef Goulash

1. Brown the Beef: Start by heating the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. It is important to brown the beef chuck cubes in batches, avoiding overcrowding, which helps develop a rich, caramelized exterior that adds depth to the stew's flavor.
2. Cook Onions and Carrots: Reduce the heat to medium and add the chopped onions and sliced carrots to the same pot. Cooking these vegetables in the beef drippings enhances their flavor while also deglazing the pot.
3. Add Spices and Garlic: Next, stir in the Hungarian smoked paprika, caraway seeds, and minced garlic. It is essential to cook these spices just long enough, about 1 to 2 minutes, to awaken their aromas and release their flavors into the oil.
4. Combine Ingredients and Simmer: Return the browned beef to the pot, then pour in the beef broth and the canned diced tomatoes along with their juices. Stir well to combine all ingredients evenly.

Equipment

• large heavy pot or Dutch oven
• wooden spoon
• chef's knife
• cutting board
• measuring spoons
• measuring cups

Cooking tips

• Use Hungarian smoked paprika for the distinctive authentic flavor rather than regular paprika.
• Cut the beef into uniform cubes to ensure even cooking and tenderness.
• Avoid rushing the browning stage; good color adds depth of flavor to the stew.
• Simmer the stew gently to prevent the broth from becoming cloudy and to tenderize the beef slowly.

Substitutions

• Replace beef chuck with beef stew meat if unavailable, though chuck is preferred for tenderness and flavor.
• If you don't have caraway seeds, you can use a small amount of fennel seeds or omit them; the stew flavor will be slightly less traditional.

Storage and reheating

Store leftover goulash in an airtight container in the refrigerator for up to 3 days to maintain its fresh texture and flavors. When ready to enjoy again, reheat it gently on the stovetop over low heat and stir occasionally to ensure even warming without drying out the meat. This Hungarian beef goulash also freezes well; for best results, freeze in airtight containers for up to 2 months.

Thaw frozen portions overnight in the refrigerator before reheating to preserve the stew's texture and taste.

Allergen notes

Potential allergens include none. Check all labels and substitutions; this is not an exhaustive allergen assessment.

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