Gulyás (Hungarian Goulash)

Paprika-spiced beef stew, often served with potatoes, dumplings, or bread.

Ingredients (Serves 4–6)

• 800 g beef chuck or stewing beef, cut into cubes

• 2 large onions, finely chopped

• 2–3 cloves garlic, minced

• 2 tbsp sweet Hungarian paprika

• 2 carrots, sliced

• 1 parsnip, sliced

• 1 bell pepper, diced

• 2–3 medium potatoes, peeled and cubed

• 2 tbsp vegetable oil or lard

• 1 liter beef or vegetable broth

• 1 tsp caraway seeds (optional)

• Salt and freshly ground black pepper, to taste

• Optional: fresh parsley, chopped, for garnish

Preparation

1. Cook the base:

   • Heat oil or lard in a large pot over medium heat.

   • Sauté onions until soft and golden, then add garlic and cook briefly.

   • Stir in paprika off the heat to avoid burning and bitterness.

2. Brown the beef:

   • Add beef cubes and brown on all sides for extra flavor.

3. Simmer with vegetables:

   • Add carrots, parsnip, bell pepper, broth, and caraway seeds.

   • Bring to a boil, then reduce heat and simmer gently for 1–1.5 hours until beef is tender.

   • About 20 minutes before serving, add cubed potatoes and cook until soft.

4. Serve:

   • Season with salt and pepper to taste.

   • Garnish with fresh parsley if desired.

Cooking Tips

• Stir in paprika off the heat to preserve its sweet flavor and prevent bitterness.

• Simmer slowly to allow beef to become tender and the flavors to meld.

Serving Suggestions

• Serve hot with fresh crusty bread to soak up the rich broth.

• Pair with dumplings, spaetzle, or boiled potatoes for a heartier meal.