A Timeless Beef Stew! 💯 Hungarian Goulash Recipe

Detach the meat from the bone and cut it into small cubes of around 1 inch (2 centimeters) in size, leaving the fat and tissue on.

Snap the onion into small cubes and cut your vegetables of choice into bite-size pieces.

Sprinkle vegetable oil into a stainless pan and sear the meat over high heat, salting it right before frying.

Do not overcrowd the pan to maintain temperature for the Maillard reaction; sear the meat until nicely browned.

Transfer the browned meat into a pot.

Reduce the heat of the pan to medium, add butter, and sauté the onions for a few minutes.

Coarsely grind the caraway seeds in a mortar and pestle.

Make space in the pan, add the ground caraway seeds and sweet paprika, and cook until fragrant (about a minute).

Combine the spices with the onions and deglaze the pan with a little beef broth, scraping the bottom.

Transfer the mixture into the pot, add the remaining beef broth, diced tomatoes, bay leaf, and crushed garlic.

Add the chopped carrots and stir everything together, bringing it to a slight boil.

Put on the lid, reduce the heat to low, and let it simmer for around 75 to 90 minutes, stirring every 15 minutes.

Add potatoes and bell peppers around 20 minutes before the meat is expected to get tender, which could take up to 3 hours depending on the cut.

Top up with some hot water, cover, and cook for another 15 to 30 minutes until the potatoes are done and the meat is fork tender.

Season with salt and pepper to taste, turn off the heat, and let sit for a few minutes before serving.

Equipment Needed

Allergens