Cold night, one pot simmering low, and the whole house smells like a paprika-scented hug from a Hungarian grandma. This isn’t thin soup—it’s a velvet-red stew thick with tender beef, silky onions, and potatoes that melt into the broth. Spoon it up, grab crusty bread, and let winter lose.
Why Goulash Heals the Soul
Real Hungarian goulash (gulyás) is a shepherd’s stew turned weeknight legend. Paprika is the star, not tomatoes. One pot, slow simmer, zero fuss. Leftovers taste even better—flavor deepens like a fine wine.
Gather Your Cozy Crew (Ingredients)
- Beef: 2 lbs chuck or shank, cut into 1-inch cubes (fat = flavor)
- Onions: 2 large yellow (finely diced, yes, really)
- Paprika power: 3 tbsp sweet Hungarian paprika, 1 tsp hot paprika (optional)
- Veggies: 3 carrots (sliced), 3 medium potatoes (peeled, 1-inch chunks), 1 red bell pepper (diced)
- Aromatics: 4 garlic cloves (minced), 2 tbsp tomato paste
- Liquid: 4 cups beef broth, 1 cup water
- Herb hug: 1 tsp caraway seeds (crushed), 2 bay leaves
- Fat: 3 tbsp lard or neutral oil
- Finish: Salt, pepper, sour cream & parsley for serving
Gear That Warms
- Heavy Dutch oven (cast iron = best)
- Wooden spoon
- Sharp knife
Step 1: Render & Brown
Heat lard over medium-high. Pat beef dry, season with salt. Brown in batches—3–4 min per side until deep mahogany. Don’t crowd; you want crust, not steam. Rest on a plate.
Step 2: Onion Avalanche
Lower heat to medium. Add onions with a pinch salt. Cook 10–12 min, stirring, until golden and sweet—your base flavor. Scrape brown bits; they’re gold.
Step 3: Paprika Bloom
Off heat (paprika burns fast). Stir in both paprikas, tomato paste, garlic, caraway. Cook 1 min until fragrant—your kitchen just teleported to Budapest.
Step 4: Simmer Low & Slow
Return beef + juices. Pour broth and water; add bay leaves, carrots, bell pepper. Bring to boil, then drop to bare simmer. Cover; cook 1.5 hours until beef surrenders.
Step 5: Potato Drop
Add potatoes. Simmer uncovered 25–30 min until fork-tender and broth thickens to velvet. Taste—adjust salt, maybe a paprika whisper.
Pro Tips for Goulash That Hugs Back
- Paprika rule: Use fresh; old paprika tastes like dust.
- Thickening trick: Mash a few potatoes against the pot side.
- Make-ahead magic: Cool, fridge overnight—fat solidifies, skim for cleaner stew. Reheat gently.
- Veggie flex: Parsnips or celery root love the pot.
- Csipetke bonus: Pinch egg noodles into the last 10 min for authentic dumplings.
Serve It Like You Mean It
Ladle into deep bowls. Dollop sour cream, sprinkle parsley. Rye bread or spaetzle on the side. Red wine optional, cozy socks mandatory.
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