A classic Hungarian soup with tender beef, aromatic paprika, and a rich, savory broth. Perfect as a starter or a hearty meal served with fresh bread or noodles.
Ingredients
800 g (1.7 lb) beef stew meat, cut into cubes (chuck or shoulder works best)
2 onions, finely chopped
2–3 cloves garlic, minced
2 tbsp oil or lard
2–3 tsp sweet Hungarian paprika
1 tsp caraway seeds (optional)
2–3 carrots, sliced
2–3 potatoes, peeled and diced
1–2 tomatoes or 2 tbsp tomato paste
1–1.5 liters (4–6 cups) beef broth or water
Salt & black pepper, to taste
1–2 bay leaves
Instructions
Heat oil in a large pot. Sauté onions until translucent.
Add garlic and paprika, stirring quickly to avoid burning.
Add beef cubes and brown on all sides.
Stir in caraway seeds (if using), tomatoes (or paste), and carrots.
Pour in enough broth to cover the meat. Add bay leaves.
Bring to a boil, then simmer gently for 1.5–2 hours until beef is tender.
Add potatoes in the last 30 minutes of cooking.
Season with salt and pepper to taste. Remove bay leaves before serving.
Serve hot, optionally with sour cream or fresh bread.
💡 Tip: For a richer flavor, cook slowly over low heat and let the goulash sit for a few hours before serving—the flavors deepen beautifully.
If you want, I can also make a quick 1-hour version that’s still flavorful and tender. Do you want me to do that?
