Easy Hungarian Goulash🇭🇺

🔪 Instructions

1. Brown the beef:
   • Heat oil in a large pot or Dutch oven over medium-high heat.
   • Add beef cubes and sear until browned on all sides. Remove and set aside.
2. Cook onions & garlic:
   • In the same pot, sauté onions until translucent. Add garlic and cook 1 minute.
3. Add paprika & seasonings:
   • Remove pot from heat briefly and stir in paprika (prevents burning).
   • Add caraway seeds if using.
4. Simmer:
   • Return beef to pot. Add carrots, bell pepper, tomato paste, and bay leaf.
   • Pour in beef broth to cover ingredients. Bring to a boil, then reduce heat to low.
   • Cover and simmer for 1 ½ – 2 hours, until beef is tender.
5. Add potatoes:
   • About 25–30 minutes before serving, add diced potatoes.
   • Continue simmering until potatoes are tender and stew is thickened.
6. Season & serve:
   • Adjust salt and pepper. Serve hot, ideally with crusty bread, egg noodles, or spaetzle.

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💡 Tips & Variations

• For a richer flavor, use a mix of sweet and smoked paprika.
• Some Hungarian versions add a splash of red wine or a dollop of sour cream on top before serving.
• You can also make a slow cooker version: brown beef and sauté onions, then combine all ingredients in a slow cooker for 6–8 hours on low.

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If you like, I can also give you a quick 30-minute version of Hungarian goulash that’s flavorful and perfect for weeknights without long simmering.

Do you want me to do that?