What is the best cut of meat for a Goulash recipe?

The best cut of meat for a Goulash recipe is beef chuck roast. It has a high amount of connective tissue and marbling which breaks down during the slow cooking process, resulting in incredibly tender meat and a rich, thick sauce.

Can I make this Goulash recipe in a slow cooker?

Yes! After browning the meat and sautu00e9ing the onions and spices on the stove, transfer everything to a slow cooker. Cook on low for 7-8 hours or on high for 4 hours until the beef is tender.

What is the difference between Hungarian and American Goulash?

Traditional Hungarian Goulash is a slow-cooked beef stew flavored heavily with paprika and served with potatoes or dumplings. American Goulash is typically a quicker meal made with ground beef, tomato sauce, and macaroni noodles.

How do I prevent my paprika from tasting bitter?

To prevent bitterness, never burn your paprika. Add it to the fat over medium heat and stir for only 30-60 seconds before adding liquid to the pot. This blooms the flavor without scorching the delicate spice.

Goulash recipe: 7 Secrets to the Most Flavorful Hungarian Beef Stew

Name: Traditional Hungarian Beef Goulash
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Hungarian
Ingredients: 3 lbs beef chuck roast, cut into 1.5-inch cubes; 3 large yellow onions, finely chopped; 4 cloves garlic, minced; 3 tbsp Hungarian sweet paprika; 1 tsp caraway seeds, crushed; 2 tbsp tomato paste; 4 cups beef broth; 2 bay leaves; 2 tbsp vegetable oil; Salt and black pepper to taste; Optional: Sour cream and fresh parsley for garnish

Ingredients

Scale

3 lbs beef chuck roast, cut into 1.5-inch cubes
3 large yellow onions, finely chopped
4 cloves garlic, minced
3 tbsp Hungarian sweet paprika
1 tsp caraway seeds, crushed
2 tbsp tomato paste
4 cups beef broth
2 bay leaves
2 tbsp vegetable oil
Salt and black pepper to taste
Optional: Sour cream and fresh parsley for garnish

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Instructions

Step 1: Season the beef cubes generously with salt and black pepper. In a large Dutch oven, heat the oil over medium-high heat.
Step 2: Brown the beef in batches to ensure a good sear. Remove the beef and set aside on a plate.
Step 3: Lower the heat to medium. Add the chopped onions to the remaining fat in the pot. Cook for about 10-12 minutes until soft and golden.
Step 4: Add the minced garlic and cook for 1 minute. Remove the pot from the heat briefly and stir in the Hungarian paprika, caraway seeds, and tomato paste.
Step 5: Return to the heat and add a splash of beef broth to deglaze the pot, scraping the bottom to release the browned bits.
Step 6: Return the beef and any juices to the pot. Pour in the remaining beef broth and add the bay leaves.
Step 7: Bring to a boil, then reduce the heat to a very low simmer. Cover with a lid and cook for 2.5 to 3 hours, or until the beef is fork-tender.
Step 8: Remove the bay leaves. Taste and adjust salt and pepper. Serve hot with noodles or bread.

Notes

For the best results, use genuine imported Hungarian paprika. The sauce thickens naturally from the onions, but if you prefer it thicker, simmer uncovered for the last 20 minutes.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Dishes & Savory Recipes
Cuisine: Hungarian

Nutrition

Serving Size: 1.5 cups
Calories: 420 kcal
Sugar: 6g
Sodium: 780mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 4g
Protein: 32g
Cholesterol: 95mg

Ingredients

Instructions

Notes

Nutrition

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