Hello, dear readers! Today, I’m delighted to share a recipe that brings a sense of warmth and comfort to any dining table: Hearty Hungarian Goulash with Smoked Paprika and Tender Beef. As the days grow colder here in the UK, there’s nothing quite like a rich, flavorful stew to gather the family and keep the chill away.
I was first introduced to the magic of Hungarian cuisine during a memorable trip to Budapest a few years ago. The vibrant city, with its stunning architecture and welcoming people, left a lasting impression on me. But it was the food—oh, the food—that truly captivated my heart. One dish in particular, the humble yet indulgent goulash, stood out as a beacon of cozy comfort. Its aromatic blend of smoky paprika and succulent beef was unlike anything I’d experienced before.
Back home, I’ve spent countless afternoons experimenting with this dish, eager to recreate that beloved taste. This recipe has become a staple in our household, not just for its delightful flavors, but also because it’s so versatile. You can make a large batch on the weekend, and it tastes even better as leftovers during the week—a true blessing for busy schedules!
The secret to a perfect goulash lies in its simplicity. With just a few quality ingredients, each component shines through while complementing one another beautifully. The smoked paprika is the star here, providing that distinct, slightly earthy depth that defines the dish. If you can, seek out authentic Hungarian paprika; its quality will make all the difference.
You’ll notice that this recipe is free from eggs, dairy, and soya—common household allergens here. But let me assure you, it’s as hearty and satisfying as ever. From the tender chunks of beef to the melt-in-your-mouth vegetables, every bite is a comforting embrace.
Whether you’re planning a mid-week family dinner or a quiet evening for two, this Hungarian goulash will warm more than just your belly. So grab your ladle and get cooking. I promise, your kitchen will be filled with the most enticing aromas that draw even the most reluctant eater to the table!
As always, I’d love to hear your thoughts. How do you make your goulash? Do you have a memory or a moment tied to this comforting dish? Share in the comments below—I can’t wait to read your stories.
Until next time, happy cooking!
Ingredients
– 2 tablespoons vegetable oil
– 1 kg beef chuck, cut into 1-inch cubes
– 2 large onions, finely chopped
– 3 cloves garlic, minced
– 2 tablespoons smoked paprika
– 1 teaspoon caraway seeds
– 1 teaspoon black pepper
– 1 teaspoon salt
– 2 tablespoons tomato paste
– 500 ml beef stock
– 3 medium carrots, sliced
– 3 medium potatoes, peeled and diced
– 1 red bell pepper, chopped
– 1 tablespoon red wine vinegar
– Fresh parsley, chopped, for garnish
Method
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef cubes, cooking in batches if necessary to avoid overcrowding, and sear until browned on all sides. This should take about 5-7 minutes per batch. Remove the beef and set aside.
2. In the same pot, reduce the heat to medium and add the chopped onions. Cook, stirring frequently, until the onions are soft and translucent, about 5 minutes.
3. Add the minced garlic, smoked paprika, caraway seeds, black pepper, and salt to the onions. Stir constantly for 1 minute until fragrant.
4. Stir in the tomato paste and cook for 2 minutes, allowing it to deepen in color.
5. Return the browned beef to the pot. Pour in the beef stock and add the carrots, potatoes, and red bell pepper. Bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 1.5 to 2 hours, stirring occasionally. The goulash is ready when the beef is tender and the vegetables are cooked through.
7. Just before serving, stir in the red wine vinegar to add a touch of acidity.
8. Serve hot, garnished with freshly chopped parsley. Enjoy your hearty Hungarian goulash!
