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Cozy Hungarian Goulash Recipe Easy Authentic Paprika Beef Stew

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An authentic Hungarian paprika beef stew with tender chunks of beef slow-cooked in a paprika-spiced broth, perfect for cozy dinners and comfort food cravings.

Ingredients

Scale
  • 2 pounds beef chuck roast, cut into 1-inch cubes
  • 2 large yellow onions, finely chopped
  • 3 garlic cloves, minced
  • 3 tablespoons Hungarian sweet paprika (e.g., Szabó Paprika)
  • 1 teaspoon smoked paprika
  • 2 medium carrots, sliced (optional)
  • 4 cups beef broth (preferably homemade or low-sodium)
  • 2 tablespoons tomato paste
  • 3 tablespoons vegetable oil or lard
  • 1 teaspoon caraway seeds (optional)
  • Salt and black pepper to taste
  • 2 bay leaves
  • Chopped fresh parsley for garnish

Instructions

  1. Pat the beef chunks dry with paper towels and season lightly with salt and pepper. (About 10 minutes)
  2. Heat 2 tablespoons of oil or lard in a Dutch oven over medium-high heat. In batches, sear the beef cubes until deeply browned on all sides, about 4-5 minutes per batch. Remove browned beef and set aside.
  3. Lower heat to medium, add remaining 1 tablespoon of oil, then sauté chopped onions until soft and golden, about 8 minutes, stirring often. Add garlic in the last minute.
  4. Remove pot from heat. Sprinkle sweet and smoked paprika over onions and stir quickly to coat. Stir in tomato paste and cook 1-2 minutes to deepen flavors.
  5. Return browned beef to pot, add carrot slices (if using), caraway seeds, bay leaves, and pour in beef broth. Stir well to combine.
  6. Bring mixture to a gentle boil, then reduce heat to low. Cover partially with lid tilted to allow steam to escape. Simmer slowly for 1.5 to 2 hours, stirring occasionally, until beef is fork-tender and sauce is thick.
  7. Remove bay leaves, taste, and adjust salt and pepper. For thicker stew, uncover and simmer an additional 10-15 minutes.
  8. Garnish with chopped fresh parsley and serve hot with rustic bread, buttered noodles, or spaetzle. Optionally add a dollop of sour cream.

Notes

Always add paprika off the heat to prevent burning and bitterness. Brown beef in batches to develop flavor. Simmer low and slow for tender beef. Adjust thickness at the end by adding broth or simmering uncovered. Use quality paprika for best flavor. Can be adapted for slow cooker or vegetarian versions.

Nutrition

Keywords: Hungarian goulash, paprika beef stew, authentic goulash, slow-cooked beef, comfort food, paprika stew, easy Hungarian recipe

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