Description
A cozy, authentic Hungarian goulash made with tender beef, sweet paprika, and rich broth—perfect for chilly nights and comforting meals.
Ingredients
Scale
- 3 tablespoons pork lard (or butter or bacon grease)
- 1½ pounds yellow onions, chopped
- ¼ cup quality Hungarian sweet paprika
- 1½ pounds stewing beef, cut into ½-inch pieces
- 5 cloves garlic, minced
- 2 red bell peppers, seeded and cut into ½-inch chunks
- 1 yellow bell pepper, seeded and cut into ½-inch chunks
- 2 tomatoes, diced
- 2 carrots, diced
- 2 medium potatoes, cut into ½-inch chunks
- 5 cups beef broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon crushed caraway seeds (optional)
Instructions
- Melt lard or butter in a Dutch oven over medium-high heat. Add onions and cook until beginning to brown, about 7–10 minutes.
- Add beef and cook until just starting to brown, 7–10 minutes.
- Stir in bell peppers, tomatoes, and garlic. Cook for another 6–8 minutes.
- Remove the pot from heat. Stir in paprika, salt, pepper, and caraway seeds (if using).
- Add beef broth and bay leaf. Return to heat, bring to a boil, then cover and simmer on medium-low for 40 minutes.
- Stir in carrots and potatoes. Bring back to a boil, reduce to simmer, cover, and cook another 30–40 minutes, until beef is tender.
- Add salt to taste, remove bay leaf. Serve hot with crusty bread and a dollop of sour cream if desired.
Notes
For best results, use authentic Hungarian paprika and don’t skip the onion base. This dish is even better the next day.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 880mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 115mg