Hungarian Goulash

5 from 3 votes

Hungarian Goulash is easy to make on the stovetop simply by simmering and sautéing basic ingredients to create a hearty beef stew or soup. The flavorful paprika-spiced sauce cooks the meat until fall-apart tender.

Prep Time20

Cook Time1 30

Total Time1 50

Course: Dinner

Cuisine: American

Servings: 1 cup servings

Calories: 277kcal

Author: Jennifer Fishkind

Ingredients

3 tbsp shortening
2 tbsp salted sweet cream butter
2 cups diced sweet yellow onion
2 tbsp fresh minced garlic
1½ tsp whole caraway seeds
2 lbs 1 inch cubed beef stew meat fat trimmed
¼ cup all-purpose flour
3 tbsp smoked paprika
1½ tsp kosher salt
1 tsp fresh cracked black pepper
32 ounce beef broth
14.5 ounce can petite diced tomatoes drained
2 cups whole, peeled carrots cut into 1 inch chunks (4 medium sized carrots)
3½ cups halved creamer potatoes
1 tbsp fresh chopped parsley

Instructions

In a 5 - 6 quart heavy bottomed stock pot over medium-high heat, melt the shortening and butter.
Add the diced onion and sauté, uncovered, for 5 - 6 minutes, stirring often.
Add the minced garlic and the caraway seeds and cook for 1 minute, stirring continuously.
Dredge the cubed stew meat in the flour. Add to the stock pot and continue to cook for 6 - 7 minutes, scrapping the bottom of the stock to keep the flour from scorching.
Add 1 cup of the beef broth and scrape the bottom of the stock pot to loosen the browned flour bits.
Add the remaining beef broth and the drained diced tomatoes.
Stir in the smoked paprika, kosher salt and cracked black pepper.
Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes.
Add the chopped carrots, stir, cover and continue to simmer for another 30 minutes.
Add the halved creamer potatoes, stir, cover and simmer for the final 30 minutes.
Remove from the heat and garnish with the chopped fresh parsley.

Notes

Storage :

To Store: Store any leftovers in an airtight container, in the refrigerator for up to 5 days.
To Freeze: You can also freeze the goulash for up to 3 months. Allow the goulash to thaw overnight in the refrigerator before reheating.
To Reheat: Reheat leftover goulash in the microwave or on the stovetop in a large pot over a medium heat, stirring, until piping hot.

Tips:

Hungarian Goulash is all about the paprika, so you’ll want a fresh, good quality Hungarian paprika.
Sautéing the caraway seeds really releases the aromatic flavor. It’s not a must, but it really makes a difference in the flavor.

Nutrition