Pin it A comforting, classic Hungarian stew featuring tender beef and sweet paprika, simmered to perfection and served over buttery egg noodles for a rustic, heartwarming dinner.
I have always loved preparing this goulash on chilly evenings where its rich aroma fills the kitchen and brings the family together.
Ingredients
- Vegetable oil: 2 tablespoons
- Beef chuck: 2 pounds, cut into 1-inch cubes
- Yellow onions: 2 large, finely chopped
- Garlic: 3 cloves, minced
- Sweet Hungarian paprika: 2 tablespoons
- Smoked paprika: 1 teaspoon
- Caraway seeds: 1 teaspoon, lightly crushed
- Dried marjoram: 1 teaspoon
- Tomato paste: 1 tablespoon
- Green bell pepper: 1, diced
- Tomatoes: 2 medium, diced (or 1 cup canned diced tomatoes, drained)
- Beef broth: 4 cups
- Salt: 1 teaspoon plus more to taste
- Black pepper: ½ teaspoon
- Bay leaf: 1
- Wide egg noodles: 12 ounces
- Unsalted butter: 2 tablespoons (optional)
- Fresh parsley: chopped, for garnish
- Sour cream: optional, for garnish
Instructions
- Step 1:
- Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the beef cubes in batches and brown on all sides. Remove and set aside.
- Step 2:
- In the same pot, add onions and sauté until golden and very soft, about 8 to 10 minutes. Stir in garlic and cook for 1 minute more.
- Step 3:
- Reduce heat to low. Add both paprikas, caraway seeds, and marjoram. Stir constantly for 1 minute, ensuring the spices do not burn.
- Step 4:
- Add tomato paste and cook for 1 minute, then stir in bell pepper and tomatoes, cooking for another 2 minutes.
- Step 5:
- Return the browned beef and any juices to the pot. Pour in beef broth, add salt, pepper, and bay leaf. Bring to a gentle simmer.
- Step 6:
- Cover and cook on low heat for 1 ½ to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Adjust seasoning as needed.
- Step 7:
- Meanwhile, cook the egg noodles according to package instructions. Drain and toss with butter, if using.
- Step 8:
- Remove bay leaf from the goulash. Serve the goulash hot over a bed of egg noodles, garnished with parsley and a dollop of sour cream if desired.
Pin it This dish has become a weekend favorite in my family, often reminding us of warm gatherings and cherished stories shared around the table.
Serving Suggestions
Serve with a crisp green salad and crusty bread to complete the meal.
Wine Pairing
Pairs beautifully with a Hungarian red wine such as Egri Bikavér.
Tools Needed
Large heavy-bottomed pot or Dutch oven, wooden spoon, chefs knife, cutting board, pasta pot and colander.
Pin it 
This Hungarian goulash is a timeless comfort food, perfect for sharing with loved ones anytime.
Recipe FAQs
- → What cut of beef is best for this stew?
Beef chuck cut into 1-inch cubes works best due to its balance of meat and connective tissue, which breaks down to make the stew tender and flavorful.
- → Can I adjust the paprika level in this dish?
Yes, you can combine sweet and hot paprika to suit your taste preferences and intensify the spice level.
- → How should the egg noodles be cooked for best results?
Cook the egg noodles according to package instructions until al dente, then toss with unsalted butter for richness and flavor.
- → What are good side dishes to accompany this meal?
A crisp green salad and crusty bread complement the hearty stew perfectly and balance the flavors.
- → Can this dish be made dairy-free?
Yes, simply omit the butter and sour cream garnish or substitute with dairy-free options to keep it light.