Hungarian Beef Paprika Goulash

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A soul-warming Hungarian classic built on slow-simmered beef, generous sweet paprika, peppers, and tender potatoes in a richly seasoned broth. This one-pot stew balances smoky sweetness with a gentle peppery heat for the kind of deep, savory flavor that tastes even better the next day.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 32 gCarbs
• 5 gFiber
• 8 gSugar
• 38 gProtein
• 820 mgSodium
• 1,150 mgPotassium
• 85 mgCalcium
• 5.5 mgIron
• 58 mgVitamin C
• 1,950 mcgVitamin A

Ingredients

For the beef base

• 2 lbs (900 g) beef chuck, trimmed and cut into 1.5-inch cubes
• 3 tbsp lard or sunflower oil
• 3 large yellow onions, finely diced
• 3 tbsp sweet Hungarian paprika
• 1 tsp hot Hungarian paprika (optional, to taste)
• 2 tsp salt, plus more to taste
• 1 tsp freshly ground black pepper

For the aromatics and vegetables

• 2 red bell peppers, cored and sliced into strips
• 2 medium tomatoes, peeled and chopped (or 1 cup canned crushed tomatoes)
• 5 cloves garlic, minced
• 1 tsp caraway seeds
• 1 tsp dried marjoram
• 1 small bay leaf
• 6 cups (1.4 L) beef broth, plus more as needed

For finishing

• 1.5 lbs (680 g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tsp white vinegar or fresh lemon juice

Directions

1. Pat the beef cubes very dry with paper towels, then season lightly with salt and pepper. Heat the lard in a heavy Dutch oven over medium heat until shimmering.
2. Add the diced onions and cook, stirring often, for 8 to 10 minutes until soft, translucent, and just beginning to turn golden. Do not let them brown deeply.
3. Remove the pot from the heat and stir in the sweet and hot paprika along with the caraway seeds. The residual heat blooms the spice without scorching it; this step is crucial for true Hungarian flavor.
4. Return the pot to medium heat, add the beef cubes, and stir to coat in the onion-paprika mixture. Pour in just enough broth to barely cover the meat, then add the bell peppers, tomatoes, garlic, marjoram, and bay leaf.
5. Bring to a gentle boil, reduce the heat to low, cover partially, and simmer for 75 to 90 minutes, stirring occasionally, until the beef is fork-tender. Add more broth or water if the liquid drops below the meat.
6. Add the potatoes and continue to simmer uncovered for 20 to 25 minutes, until the potatoes are tender and the stew has thickened to a rich, spoon-coating consistency.
7. Stir in the vinegar and taste for salt and pepper. Remove the bay leaf.
8. Ladle into deep bowls, scatter with parsley, and serve hot with crusty bread, egg noodles, or traditional csipetke dumplings.

Cook’s Notes

• Use genuine Hungarian sweet paprika (from Szeged or Kalocsa regions) – Spanish or smoked paprika will noticeably change the flavor profile.
• Traditional Hungarian cooks never brown the beef first; browning is avoided so the meat stays tender and the broth stays bright red.
• For the deepest flavor, make this a day ahead, refrigerate overnight, and gently reheat – the paprika mellows and the broth turns silky.
• If the stew looks too thin near the end, mash a few potato cubes against the side of the pot to naturally thicken the broth without flour.
• Serve with a dollop of sour cream and a slice of fresh bread to balance the rich, paprika-forward broth.

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