Ingredients
Equipment
Method
Brown the onions and bloom the aromatics
- In a Dutch oven, cook the onions in lard or vegetable oil for 10 minutes, stirring often, until golden with translucent edges. Keep the heat at medium so the onions soften rather than scorch.
- Stir in the minced garlic and cook for 1 minute until fragrant, then reduce the risk of burning by staying attentive. You should see the garlic slightly soften but not brown.
- Remove the pot from the heat, then stir in the sweet Hungarian paprika and caraway seeds so the spices don’t burn. The mixture should look like a thick, fragrant paste coating the onions.
Cook the beef and build the stew
- Add the beef chuck cubes and stir to coat in the paprika-onion mixture, then return the pot to medium heat. Cook for 5 minutes until the beef is lightly browned on the surface.
- Stir in the tomato paste, diced red bell pepper, diced green bell pepper, beef broth, salt, black pepper, and bay leaf, then cover. Bring it to a simmer, then let it simmer for 1 hour so the flavors meld.
Finish with potatoes and carrots
- Add the cubed potatoes and sliced carrots, then cover and simmer for 45 minutes, stirring once or twice. The beef and potatoes should be tender and the broth should look lightly thickened.
- Remove the bay leaf and serve the goulash hot, spooning it into bowls. Top each serving with sour cream for a creamy contrast.
Notes
Pro tip: bloom the paprika off the heat—once it hits high heat it can turn bitter, so pull the pot away before adding it. Refrigerate leftovers in a covered container up to 3 days; reheat gently on the stove until hot. Freezing is yes—freeze up to 2 months, then thaw overnight in the fridge and reheat thoroughly. For a lighter option, use olive oil instead of lard and keep the beef portion the same.