Hungarian Goulash
Years ago, my Aunt Marty brought me some authentic Hungarian Sweet Paprika from Kalocsa, Hungary on one of their trips to Chicago. Of course, I had to make Hungarian Goulash with it. My Mother loved it. We had it at a restaurant nearby and they made the thick version, so that is what I made. From what I read, real Hungarian Goulash is more like a soup. If you want yours thinner, simply add 2 or 3 extra cups of broth.
Originating back to the 10th century, Hungarian Goulash was a stew eaten by Hungarian shepherds. Earlier versions did not include paprika, as it was not introduced to Europe until the 15th century. Be sure to use the sweet Hungarian Paprika version as there is also a spicy version and will give it a very different taste. I always serve Hungarian Goulash with Spaetzles for a hearty finished dish.
For this recipe, you will need:
1 tablespoon olive oil
2 pounds boneless beef chuck roast, cut into 1/2 to 1-inch cubes (you could also use stew meat)
kosher salt and ground black pepper to taste
1 1/2 large onions, chopped
1 tablespoon sweet Kalocsa (Hungarian) paprika
1 teaspoon caraway seeds, crushed
1/4 teaspoon dried marjoram
pinch ground thyme
4 cups low-sodium chicken broth
6 ounces tomato paste
3 cloves garlic, minced
2 tablespoons red wine
1 teaspoon white sugar
1 bay leaf
Heat the olive oil in a dutch oven over medium-high heat. Add the cubed beef. Season the beef with kosher salt and freshly ground black pepper. Stir the beef in hot oil until browned on all sides, about 5-8 minutes. You can do this in batches if you need to.
Stir in the chopped onions and cook until onions have softened, about 5-6 minutes.
Add the sweet Kalocsa (Hungarian) paprika, caraway seeds, marjoram and thyme. Add the low-sodium chicken broth, tomato paste, minced garlic, red wine, sugar, and bay leaf. Stir to mix all the ingredients. Bring to a boil.
Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
If you like my Hungarian Goulash recipe, please comment below. If you made it, post your wonderful images on Instagram and tag me. Don’t forget to go back to the The Finished Dish’s Home Page, scroll down on the right side and subscribe. You will be emailed each time I post a new recipe.
Hungarian Goulash
A hearty Hungarian Goulash with chunks of tender beef, onions, paprika, spices and thickened with tomato paste.
Ingredients
- 1 tablespoon olive oil
- 2 pounds boneless beef chuck roast, cut into 1/2 to 1-inch cubes
- kosher salt and ground black pepper to taste
- 1 1/2 large onions, chopped
- 1 tablespoon sweet Kalocsa (Hungarian) paprika
- 1 teaspoon caraway seeds, crushed
- 1/4 teaspoon dried marjoram
- pinch ground thyme
- 4 cups low-sodium chicken broth, divided
- 6 ounces tomato paste
- 3 cloves garlic, crushed
- 2 tablespoons red wine
- 1 teaspoon white sugar
- 1 bay leaf
NOTE: You can use stew meat, but you probably will need to trim it.
Directions
- Step 1 Heat the olive oil in a dutch oven over medium-high heat. Add the cubed beef. Season the beef with kosher salt and freshly ground black pepper. Stir the beef in hot oil until browned on all sides, about 5-8 minutes. You can do this in batches if you need to.
- Step 2 Stir in the chopped onions and cook until onions have softened, about 5-6 minutes.
- Step 3 Add the sweet Kalocsa (Hungarian) paprika, caraway seeds, marjoram and thyme. Add the low-sodium chicken broth, tomato paste, minced garlic, red wine, sugar, and bay leaf. Stir to mix all the ingredients. Bring to a boil.
- Step 4 Reduce heat to low and simmer until a fork inserts easily into the meat, 1 1/2 to 2 hours.
NOTE: Real goulash is more like a soup. I grew up with it thick. If you want yours thinner, add 2 or 3 extra cups of broth.
