Brown the beef: Heat oil in a large pot or Dutch oven over medium-high heat. Add beef cubes and brown on all sides. Remove and set aside.
Cook onions and garlic: In the same pot, sauté onions until soft and translucent. Add garlic and cook 30 seconds until fragrant.
Add spices & beef: Stir in paprika, caraway seeds, salt, and pepper. Return beef to the pot and stir to coat in spices.
Simmer: Pour in beef broth (or water) and add tomato paste if using. Bring to a boil, then reduce heat, cover, and simmer 1 hour, stirring occasionally, until beef is tender.
Add vegetables: Add carrots, potatoes, and red bell pepper. Simmer uncovered for another 20–30 minutes, until vegetables are cooked and sauce thickens.
Serve: Serve hot with crusty bread, noodles, or rice.
💡 Ashley’s Tips:
For extra richness, add a splash of sour cream just before serving.
Paprika is key — use Hungarian sweet paprika for authentic flavor.
This goulash tastes even better the next day as the flavors meld. 😋
If you want, I can also give you a slow-cooker version of this Hungarian Goulash — set it and forget it, and it comes out tender and flavorful! Do you want me to share that next?
