Pin It A comforting, classic Hungarian stew featuring tender beef and sweet paprika, simmered to perfection and served over buttery egg noodles for a rustic, heartwarming dinner.
This recipe has been a family favorite for years, reminding me of cozy dinners and shared laughter around the table.
Ingredients
- Vegetable oil: 2 tablespoons
- Beef chuck: 2 pounds, cut into 1-inch cubes
- Yellow onions: 2 large, finely chopped
- Garlic: 3 cloves, minced
- Sweet Hungarian paprika: 2 tablespoons
- Smoked paprika: 1 teaspoon
- Caraway seeds: 1 teaspoon, lightly crushed
- Dried marjoram: 1 teaspoon
- Tomato paste: 1 tablespoon
- Green bell pepper: 1, diced
- Tomatoes: 2 medium, diced (or 1 cup canned diced tomatoes, drained)
- Beef broth: 4 cups
- Salt: 1 teaspoon, plus more to taste
- Black pepper: ½ teaspoon
- Bay leaf: 1
- Wide egg noodles: 12 ounces
- Unsalted butter: 2 tablespoons (optional)
- Fresh parsley: Chopped, for garnish
- Sour cream: Optional, for garnish
Instructions
- Step 1:
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove and set aside.
- Step 2:
- In the same pot, add onions and sauté until golden and very soft, about 8 to 10 minutes. Stir in garlic and cook for 1 minute more.
- Step 3:
- Reduce heat to low. Add both paprikas, caraway seeds, and marjoram. Stir constantly for 1 minute, ensuring the spices do not burn.
- Step 4:
- Add tomato paste and cook for 1 minute, then stir in bell pepper and tomatoes, cooking for another 2 minutes.
- Step 5:
- Return the browned beef and any juices to the pot. Pour in beef broth, add salt, pepper, and bay leaf. Bring to a gentle simmer.
- Step 6:
- Cover and cook on low heat for 1 and a half to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Adjust seasoning as needed.
- Step 7:
- Meanwhile, cook the egg noodles according to package instructions. Drain and toss with butter, if using.
- Step 8:
- Remove bay leaf from the goulash. Serve the goulash hot over a bed of egg noodles, garnished with parsley and a dollop of sour cream if desired.
Pin It Preparing this goulash always brings the family together, sharing stories and enjoying a warm, delicious meal.
Serving Suggestions
Serve with a crisp green salad and crusty bread for a complete meal. Pair with a Hungarian red wine such as Egri Bikav&r.
Required Tools
Large heavy-bottomed pot or Dutch oven, Wooden spoon, Chefs knife, Cutting board, Pasta pot and colander.
Allergen Information
Contains: Egg (in egg noodles), Dairy (if butter or sour cream is used). May contain gluten (in egg noodles) use gluten-free noodles if required. Always check product labels for potential allergens.
Pin It 
This Hungarian goulash is a timeless dish that brings comfort to every bite, perfect for sharing with loved ones.
Recipe FAQs
- → What cut of beef works best for goulash?
Beef chuck is ideal due to its tenderness after slow cooking and rich flavor development throughout the simmering process.
- → Can I use different types of paprika in this dish?
Yes, using a mix of sweet and smoked or hot Hungarian paprika can enhance depth and add subtle heat to the stew.
- → How should the egg noodles be prepared?
Cook egg noodles according to package instructions, then drain and toss with unsalted butter for added richness and flavor.
- → Is it necessary to brown the beef before simmering?
Browning the beef first helps seal in juices and adds a caramelized flavor that enriches the overall dish.
- → What herbs complement this Hungarian stew?
Caraway seeds, dried marjoram, and bay leaf are traditional herbs that balance the paprika and beef flavors perfectly.
- → Can pork be used instead of beef?
Yes, pork shoulder is a suitable alternative that also tenderizes well during long simmering and pairs nicely with the spices.