Hungarian Beef and Potato Stew (Gulyás)

 5. Simmer the stew: Pour in the beef broth and add the bay leaf. Bring to a gentle boil, then cover and simmer over low heat for about 1½ hours, or until the beef begins to become tender.

6. Add the vegetables: Add the potatoes and carrots. Continue simmering for 25–35 minutes, until the vegetables are tender and the beef is fork-tender. Add a little water or broth if needed.

7. Finish and serve: Remove the bay leaf, taste and adjust the seasoning. Garnish with fresh parsley and serve hot.

Serving Suggestions

Serve with fresh crusty bread to soak up the rich paprika sauce.

Add a spoonful of sour cream for a creamy finish.

Pair with Hungarian dumplings or homemade noodles for a traditional touch.

Chef’s Tip: Use authentic sweet Hungarian paprika for the characteristic color and flavor. For a thicker stew, mash a few cooked potato pieces into the sauce before s

erving.