Hungarian Gulyás (Printable)
Tender beef simmered with sweet paprika, onions, and root vegetables for a rich, comforting Hungarian classic.
# What You'll Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, finely chopped
03 - 3 medium carrots, sliced
04 - 2 parsnips, sliced
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 large bell pepper, diced
08 - 2 medium tomatoes, chopped
→ Spices & Seasonings
09 - 3 tbsp sweet Hungarian paprika
10 - 1 tsp caraway seeds
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
→ Liquids
13 - 6 cups beef broth
14 - 2 tbsp vegetable oil or lard
15 - 1 tbsp tomato paste (optional)
# Directions:
01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden, about 8 minutes.
02 - Stir in the garlic and caraway seeds and cook for 1 minute until fragrant.
03 - Add the beef cubes and brown on all sides, about 5 minutes.
04 - Remove the pot from heat, sprinkle with paprika, and stir well to coat the beef and onions. This prevents the paprika from burning.
05 - Return the pot to the heat. Add the chopped tomatoes, tomato paste if using, and bell pepper. Cook for another 3 minutes, stirring gently.
06 - Pour in the beef broth, add the bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
07 - Add the carrots, parsnips, and potatoes. Continue to simmer, uncovered, for an additional 45–60 minutes, or until the beef and vegetables are tender and the flavors meld.
08 - Adjust seasoning as needed. Remove bay leaf before serving. Serve hot with rustic bread or csipetke noodles.
# Expert Tips:
01 -
- The beef becomes impossibly tender after a slow simmer, practically melting in your mouth
- That perfect balance of sweet paprika and earthy caraway seeds creates the most comforting aroma
02 -
- Never add paprika directly to high heat or it will turn bitter and unpleasant
- The stew is traditionally soupier than American stews, so don't reduce it too much
03 -
- Cut your beef into slightly larger cubes, as it will shrink during cooking
- If the stew seems too thin, mash a few potato pieces against the side of the pot