Heat the oil or lard in a large heavy-bottomed pot over medium-high heat. Add the beef in batches and brown the pieces on all sides.
Transfer the beef to a plate and set aside.
2. Cook the Onions
Reduce the heat to medium and add the chopped onions to the same pot. Cook for about 6–8 minutes, stirring occasionally, until soft and lightly golden.
Add the garlic and cook for another 30 seconds.
3. Add the Paprika
Remove the pot from the heat briefly and stir in the Hungarian paprika.
This step helps prevent the paprika from burning, which can make it bitter.
Return the pot to low heat and add the tomato paste, chopped tomatoes, bell pepper, caraway seeds, salt, and black pepper.
4. Simmer the Beef
Return the browned beef to the pot and pour in the beef broth.
Add the bay leaf and bring everything to a gentle simmer.
Cover and cook for approximately 1½–2 hours, or until the beef becomes tender.
5. Add the Vegetables
Add the carrots, parsnip, and potatoes. Continue simmering for another 25–30 minutes, until the vegetables are tender and the broth is rich and flavorful.
Taste and adjust the seasoning if needed.
6. Serve
Remove the bay leaf and ladle the hot goulash into bowls.
Garnish with fresh parsley and serve with crusty bread or traditional Hungarian dumplings such as nokedli.
Tips for Authentic Hungarian Flavor
Use sweet Hungarian paprika for the classic flavor and color.
Beef chuck works especially well because slow cooking makes it tender.
Don’t let the paprika burn when adding it to the pot.
Cooking the onions slowly creates a flavorful foundation for the stew.
Goulash often tastes even better after resting for a while, allowing the flavors to develop.
Recipe Details
Prep Time: 20 minutes Cook Time: 2 hours 15 minutes Total Time: About 2 hours 35 minutes Servings: 6 Cuisine: Hungarian Category: Main Course
