Ingredients
Meat
- 2 pounds beef chuck, cut into 1½-inch cubes
Chuck is ideal because it becomes tender during long cooking.
Onions and Fat
- 3 large onions, thinly sliced
- 3 tablespoons lard or neutral oil
Traditional goulash uses a large amount of onions, almost equal to the meat by weight.
Paprika and Seasoning
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon hot paprika (optional)
- 1 teaspoon salt (add gradually)
- ½ teaspoon black pepper
Use fresh, good-quality paprika. Old paprika tastes dull and bitter.
Aromatics
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon caraway seeds, lightly crushed
Liquid
- 2 cups beef broth or water
Goulash should not swim in liquid. Add just enough to simmer.
Optional Additions (Traditional in Some Regions)
- 1 green bell pepper, chopped
- 1 tomato, chopped
Equipment Needed
- Heavy pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
Step 1: Prepare Ingredients Carefully
- Slice onions thinly so they break down during cooking
- Cut meat into even chunks
- Measure paprika in advance
Paprika must never burn. Preparation matters.
Step 2: Cook the Onions Slowly
- Heat the fat in a heavy pot over medium-low heat.
- Add the onions and a small pinch of salt.
- Cook slowly for 20–25 minutes, stirring often.
The onions should soften and turn golden but not brown. They will form the body of the stew.
Step 3: Add Paprika Off the Heat
- Remove the pot from heat.
- Add sweet and hot paprika.
- Stir quickly to coat the onions.
Paprika burns easily and turns bitter if added over high heat.
Step 4: Add Aromatics
- Stir in garlic, caraway seeds, and tomato paste.
- Return the pot to low heat.
- Cook for 1–2 minutes.
This blooms the flavors gently.
Step 5: Add the Meat
- Add the beef cubes.
- Stir until coated in the paprika-onion mixture.
- Season lightly with salt and pepper.
Do not brown the meat heavily. Goulash is stewed, not seared.
Step 6: Add Liquid
- Pour in the broth or water.
- Stir and scrape the bottom of the pot.
- Bring to a gentle simmer.
The liquid should barely cover the meat.
Step 7: Slow Simmer
- Cover partially with a lid.
- Simmer on low heat for 1½ to 2 hours.
- Stir occasionally.
The stew should bubble gently, never boil hard.
Step 8: Optional Vegetable Additions
If using bell pepper or tomato:
- Add them during the last 45 minutes of cooking
They should soften but not disappear completely.
Step 9: Final Texture and Seasoning
By the end:
- Meat should be very tender
- Onions should be fully dissolved
- Sauce should be rich and reddish-brown
Taste and adjust salt carefully.
Serving Suggestions
Goulash is traditionally served with:
- Boiled potatoes
- Dumplings or noodles
- Fresh bread
Let the stew rest for 10–15 minutes before serving.
