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Donna R. Luis

Classic Hungarian Goulash with Fall-Apart Beef

A hearty Hungarian-style beef goulash featuring tender beef chuck, onions, garlic, bell peppers, tomatoes, paprika, carrots, and potatoes simmered slowly in a rich beef broth. The finished dish has a bold paprika flavor, tender fall-apart beef, soft vegetables, and a comforting broth that is lighter than a typical thick stew.
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Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Servings: 5
Course: Main Course
Cuisine: European, Hungarian
Ingredients Equipment Method Notes

Ingredients
  

Beef and Seasoning
  • 1 kg / 2 lb beef chuck cut into 3.5 cm / 1.5-inch cubes
  • 1 3/4 teaspoons cooking salt or kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons / 30 g unsalted butter
Vegetables and Aromatics
  • 2 brown onions cut into 1 cm / 1/2-inch squares
  • 5 garlic cloves finely minced
  • 2 capsicum/bell peppers 1 red and 1 yellow, cut into 2 cm / 0.8-inch squares
  • 2 tomatoes each cut into 8 wedges, then cut in half
  • 2 carrots peeled, quartered lengthwise, then cut into 1 cm / 0.4-inch pieces
  • 2 potatoes cut into 1.2 cm / 1/2-inch cubes
Seasonings and Liquid
  • 1/4 cup Hungarian-style paprika
  • 1 teaspoon caraway seeds optional
  • 1 bay leaf
  • 1 litre / 4 cups low-sodium beef stock or broth
Optional Garnish
  • 1 tablespoon finely chopped parsley

Equipment

  • Large oven-proof Dutch oven with a lid
  • sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Wooden spoon or heatproof spatula
  • Large bowl for seasoning the beef
  • Ladle for serving

Method
 

  1. Preheat Oven: Preheat the oven to 180°C/350°F, or 160°C fan-forced.
  2. Season Beef: Place the beef in a bowl and toss it with half of the salt and all of the black pepper until evenly seasoned.
  3. Cook Onion: Heat the olive oil and melt the butter in a large oven-proof Dutch oven over high heat.
    Add the onions and cook for 6 minutes, stirring as needed, until the edges become lightly golden.
  4. Cook Beef: Add the seasoned beef to the pot and stir for about 2 minutes, until the exterior changes from red to brown.
    The beef does not need to develop a deep golden crust.
  5. Add Vegetables: Add the minced garlic, bell peppers, and tomatoes. Stir and cook for 3 minutes, allowing the tomatoes to break down substantially.
  6. Add Paprika and Spices: Stir in the Hungarian-style paprika, optional caraway seeds, and bay leaf. Cook while stirring for 30 seconds.
  7. Add Stock and Begin Slow Cooking: Pour in the beef stock and stir well.
    Bring the liquid to a simmer, then cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for 1 1/2 hours.
  8. Add Carrots and Potatoes: Carefully remove the pot from the oven.
    The beef should be quite tender but not yet completely fall-apart.
    Stir in the carrots and potatoes, cover again, and return the pot to the oven for 30 minutes.
  9. Check Beef Tenderness: After 30 minutes, check that the beef is fall-apart tender. If it is not yet tender enough, return the covered pot to the oven and continue cooking in additional 10-minute intervals until the desired tenderness is reached.
  10. Serve: Ladle the Hungarian beef goulash into bowls and sprinkle with finely chopped parsley, if using.
    Serve as is or with bread for dipping into the flavorful broth.

Notes

  • Beef options: Beef chuck is ideal for this slow-cooked recipe, but boneless beef osso bucco and beef cheeks can also work well. Gravy beef and brisket may be used, though they are somewhat leaner.
  • Paprika matters: Hungarian or Hungarian-style paprika is preferred for its smoother, sweeter flavor. Avoid hot paprika because the recipe uses a generous amount, which could make the finished goulash excessively spicy.
  • Caraway seeds: These are optional but provide a traditional Central European flavor commonly associated with Hungarian goulash.
  • Oven cooking: The oven method is especially convenient because it allows gentle, even cooking while helping develop flavor without the same risk of the base catching as with stovetop cooking.
  • Stovetop method: Cook the covered goulash over very low heat for 1 1/2 hours, stirring occasionally to prevent the bottom from catching. Add the carrots and potatoes, then continue cooking for 30 minutes.
  • Slow cooker method: Cook for 6 hours on low, add the potatoes and carrots, then continue cooking on low for another 2 hours.
  • Leftovers: Like many slow-cooked stews, the flavor improves after resting overnight. Store leftovers in the refrigerator for 4 to 5 days or freeze for up to 3 months.