Hungarian Goulash
A classic dish that proves you don’t need five pans or fancy gadgets to make something warm, soulful, and deeply satisfying. This is not the American-style goulash with macaroni and ground beef. It’s the real-deal Hungarian version, rich in flavor and loaded with authentic paprika.
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 2 hours
Special Equipment: stock pot
Ingredients
2 tbsp vegetable oil
2 lbs beef stew meat, cut into bite-sized cubes
Salt and pepper, to taste
1 large yellow onion, chopped
¼ cup Hungarian paprika
2 bell peppers, chopped any colors
4 garlic cloves, chopped
2 medium tomatoes, diced
3–5 cups beef broth or water less for thicker, more for soupier
2 bay leaves
½ tsp caraway seeds optional
3 large potatoes, chopped
2 carrots, chopped or other root veggies like parsnip or rutabaga
Sour cream, for serving
Fresh parsley, chopped
Directions
Heat oil in a large pot or Dutch oven over medium heat.
Season beef with salt and pepper, then brown in the pot for about 5 minutes. Remove and set aside.
Add onions to the pot and cook until softened, about 5–6 minutes.
Turn off the heat and stir in paprika. Let it bloom off the heat for 1 minute to avoid burning.
Return beef to the pot. Add bell peppers, garlic, tomatoes, broth or water, bay leaves, and caraway seeds. Bring to a boil, then reduce to a gentle simmer. Cook for 90 minutes.
Add potatoes and carrots. Add more liquid if needed for your desired consistency. Simmer for another 30 minutes or until veggies are tender and beef is fork-soft.
Taste and adjust seasoning with more salt and pepper as needed.
Serve hot with a drizzle of sour cream and a sprinkle of chopped parsley, if desired.
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