Gulyás (Hungarian Goulash)

Prep time: 20 minutes

Cook time: 1 hour 45 minutes

Total time: 2 hours 05 minutes

Servings: 6 servings

Country of Origin: Hungary

Description

A rich, fragrant Hungarian soup-stew made with tender beef cubes, onions, potatoes, bell peppers, and sweet Hungarian paprika.

Presentation & How It's Eaten

Served hot in deep bowls, eaten with crusty white bread and csipetka (pushed pinch noodles).

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes

• 2 large yellow onions, finely chopped

• 2 tbsp lard or vegetable oil

• 3 tbsp sweet Hungarian paprika

• 3 caraway seeds, crushed

• 3 cloves garlic, minced

• 1 bell pepper, chopped

• 1 large tomato, chopped

• 3 medium potatoes, peeled and cubed

• 2 carrots, sliced

• 5 cups beef broth

• Salt, to taste

Step-by-Step Directions

1. Sauté Onions: Melt lard in a Dutch oven over medium heat. Add chopped onions and cook slowly for 10 minutes until translucent.

2. Add Paprika & Meat: Remove pot from heat briefly, stir in sweet paprika (to prevent burning), then add beef cubes, minced garlic, and caraway seeds. Cook until meat changes color.

3. Simmer: Add chopped tomato, bell pepper, and 1 cup beef broth. Cover and simmer on low heat for 1 hour.

4. Add Veggies: Pour in remaining 4 cups beef broth, add potatoes and carrots. Simmer uncovered for 30 minutes until beef and potatoes are tender.

5. Adjust Seasoning: Season with salt and serve hot.

Optional

• Spicy Kick: Add hot Hungarian paprika or sliced hot peppers for heat.

Cooking Tips

• Off-Heat Paprika: Always take pan off heat when stirring in dry ground paprika so it doesn't burn and turn bitter.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~390 kcal

• Total Fat: 18g

• Saturated Fat: 7g

• Cholesterol: 95mg

• Sodium: 620mg

• Total Carbohydrates: 25g

• Dietary Fiber: 4g

• Sugars: 5g

• Protein: 33g