Description
Hungarian Goulash Recipe for Dinner – a rich, warming beef stew that brings comfort. Learn my authentic, simple method with tips and stories.
Ingredients
- Main Ingredients:
- Beef Chuck (2 lbs, cut into 1-inch cubes)
- Yellow Onions (2 large, chopped)
- Canned Diced Tomatoes (14.5 oz can)
- Beef Broth (4 cups)
- Flavor Boosters:
- Garlic (6 cloves, minced)
- Red Bell Pepper (1 large, chopped)
- Seasonings & Spices:
- Sweet Paprika (3 tbsp, Hungarian preferred)
- Caraway Seeds (1 tsp)
- Dried Marjoram (1 tsp)
- Salt & Black Pepper (to taste)
- Finishing Touches:
- Sour Cream (optional, for serving)
- Fresh Parsley (optional, chopped for garnish)
Instructions
- Prep Your Players: First things first, get that beef chuck ready. Trim off any big bits of fat – we want flavor, not grease, hon. Cut it into nice 1-inch chunks. This is where I always make a mess, honestly, beef bits everywhere! Then, chop those onions and bell pepper. Mince the garlic. It’s like getting all your ducks in a row before the big show. Don’t rush this part; good prep makes for a happy cook, I tell ya.
- Golden Onions, Golden Start: Now, grab your trusty Dutch oven or a heavy-bottomed pot. A little oil, medium heat. Toss in those chopped yellow onions. We’re not just cooking them, we’re coaxing out their sweetness until they’re soft and golden, about 8-10 minutes. This is crucial for that deep flavor base. Don’t let them burn, or you’ll have a bitter goulash, and nobody wants that! I once got distracted by a phone call and oops, black onions. Had to start over, sigh.
- Paprika Power & Beefy Brown: Remove the onions for a moment. Add a tiny bit more oil if needed, then brown your beef in batches. You want a nice sear on all sides, not just steaming it. This builds flavor, darling! Once browned, return all the beef to the pot. Now for the magic: stir in that beautiful Hungarian sweet paprika and minced garlic. Cook for just a minute, until fragrant. Be careful not to burn the paprika; it turns bitter fast. I always hold my breath here!
- Simmer Down, Flavor Up: Pour in the beef broth and diced tomatoes. Stir in the caraway seeds and dried marjoram. Give it a good stir, making sure nothing’s sticking to the bottom. Bring it to a gentle simmer, then reduce the heat to low, cover the pot, and let it do its thing. This is where the magic happens, where the beef gets tender and the flavors meld. I usually let it bubble away for at least 1.5 to 2 hours, sometimes longer.
- Add the Veggies: After about 1.5 hours of simmering, when the beef is starting to get tender, it’s time to add your chopped red bell pepper. Some folks add carrots too, but I like to keep it simple for this Hungarian Goulash Recipe for Dinner. Let it simmer for another 30-45 minutes, uncovered, until the bell pepper is tender-crisp and the sauce has thickened slightly. Give it a taste here, hon, and adjust your salt and pepper. This is where you make it yours.
- Taste, Adjust, & Serve: Once the beef is fork-tender and the sauce is rich and thick, your Hungarian Goulash Recipe for Dinner is ready! Take a moment to just inhale that amazing aroma – honestly, it’s heavenly. Give it one last taste test. Does it need a pinch more salt? A little more pepper? Ladle it into bowls. I love serving it with a dollop of sour cream and a sprinkle of fresh parsley. It just makes the colors pop and adds a lovely freshness.