🇭🇺 Hungarian Beef Goulash with Potatoes & Carrots

 Ingredients

1.5 lb (700 g) beef chuck, cut into bite-sized pieces

3 medium potatoes, peeled and cubed

2 carrots, sliced

1 large onion, finely chopped

3 cloves garlic, minced

2 tablespoons Hungarian sweet paprika

1 tablespoon tomato paste

2 tablespoons vegetable oil or lard

4 cups (1 liter) beef broth

1 teaspoon caraway seeds

1 teaspoon dried marjoram

1 bay leaf

Salt and black pepper, to taste

2 tablespoons chopped fresh parsley

1 bell pepper, chopped (optional)

👩‍🍳 Instructions

Brown the beef: Heat the oil in a large heavy pot. Add the beef and brown on all sides. Remove and set aside.

Cook the onions: Add the chopped onion to the same pot and cook until soft and lightly golden. Add the garlic and cook for another minute.

Add the paprika: Remove the pot briefly from the heat, then stir in the Hungarian paprika. This helps prevent the paprika from burning and becoming bitter.

Build the goulash: Return the beef to the pot. Add the tomato paste, caraway seeds, marjoram, bay leaf, salt, and black pepper.

Simmer: Pour in the beef broth and bring to a gentle boil. Reduce the heat, cover, and simmer for about 60–75 minutes, or until the beef begins to become tender.

Add the vegetables: Stir in the potatoes, carrots, and bell pepper if using. Continue simmering for 25–30 minutes, until the vegetables are tender and the beef is very soft.

Finish: Taste and adjust the seasoning. Remove the bay leaf and sprinkle with fresh parsley.

🍽️ Serving Suggestion

Serve this hearty Hungarian goulash hot with fresh crusty bread, homemade dumplings, or egg noodles. A spoonful of sour cream on the side also pairs beautifully with the paprika-rich sauce.

Tip: For the most authentic Hungarian flavor, use Hungarian sweet paprika and let the goulash cook slowly—this is what gives the dish i

ts deep, comforting taste.