Hungarian Beef Goulash

 Ingredients

1 kg beef chuck, cut into large cubes

2 tablespoons vegetable oil or lard

2 large onions, finely chopped

3 cloves garlic, minced

2 tablespoons Hungarian sweet paprika

2 tomatoes, chopped

2 bell peppers, chopped

3 medium potatoes, peeled and cubed

2 carrots, sliced

1 teaspoon caraway seeds

1 teaspoon salt

½ teaspoon black pepper

1 bay leaf

750 ml beef stock or water

Fresh parsley, chopped, for garnish

Instructions

Heat the oil in a large heavy pot over medium heat. Add the onions and cook until soft and golden.

Remove the pot briefly from the heat and stir in the Hungarian paprika. This helps prevent the paprika from burning.

Add the beef and garlic, then return the pot to the heat. Cook for several minutes until the beef is lightly browned.

Add the tomatoes, bell peppers, caraway seeds, salt, black pepper, and bay leaf.

Pour in the beef stock. Bring to a gentle boil, then reduce the heat and cover.

Simmer for about 1½–2 hours, or until the beef becomes tender.

Add the carrots and potatoes and continue cooking for another 25–30 minutes, until the vegetables are tender.

Taste and adjust the seasoning.

Garnish with fresh parsley and serve hot with crusty bread.

Enjoy!

This hearty Hungarian goulash is rich, comforting, and full of paprika-infused flavor—the perfect

traditional Hungarian meal.