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Traditional Hungarian Beef Goulash with Sweet Paprika

Beef goulash simmers beef chuck with Hungarian sweet paprika, caraway, and vegetables until the meat is fork-tender. Yukon Gold potatoes and carrots finish cooking in the rich, gently simmered broth.
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Prep Time 20 minutes
Cook Time 2 hours 27 minutes
Total Time 2 hours 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hungarian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp lard
  • 2 yellow onions large, diced
  • 3 tbsp Hungarian sweet paprika
  • 2.5 lb beef chuck cut into 1-inch cubes
  • 1 tsp caraway seeds lightly crushed
  • 3 cloves garlic minced
  • 1 tomato medium, chopped
  • 1 green bell pepper seeded and chopped
  • 2 tsp kosher salt
  • 0.5 tsp black pepper
  • 8 cups water
  • 2 carrots medium, sliced
  • 1.5 lb Yukon Gold potatoes peeled and cut into 1-inch cubes

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the lard in a 6-quart Dutch oven over medium heat, add the onions, and cook for 8 to 10 minutes, stirring often, until soft and translucent.
  2. Remove the pot from the heat and stir in the paprika.
  3. Add the beef, caraway seeds, garlic, tomato, bell pepper, salt, and black pepper, and stir to coat the beef.
  4. Return the pot to medium heat, cover, and cook for 10 minutes, stirring occasionally, until the beef releases its juices.
  5. Stir in the water and bring to a boil, then reduce the heat to maintain a gentle simmer.
  6. Cover and cook for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender.
  7. Stir in the carrots and potatoes, cover, and simmer for 20 to 25 minutes, until the potatoes and carrots are tender.

Notes

For the best paprika flavor, stir it in off the heat as directed so it does not scorch. Refrigerate leftovers for 3 to 4 days or freeze them; use neutral oil instead of lard for a pork-free option.