Goulash (Hungarian beef stew)🇭🇺.

🔪 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. Stir in paprika (to prevent burning) and caraway seeds if using.
4. Simmer stew:
   • Return beef to pot. Add carrots, bell pepper, tomato paste, bay leaf, and beef broth.
   • Bring to a boil, then reduce heat to low. Cover and simmer 1 ½ – 2 hours, until beef is tender.
5. Add potatoes:
   • About 25–30 minutes before serving, add diced potatoes. Simmer until tender.
6. Adjust seasoning & serve:
   • Taste and add salt and pepper as needed. Serve hot with crusty bread, noodles, or spaetzle.

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💡 Tips & Variations

• For a richer flavor, add a splash of red wine or a dollop of sour cream before serving.
• Slow cooker version: Combine browned beef, onions, garlic, paprika, vegetables, and broth in a slow cooker. Cook on low 6–8 hours.
• Some Hungarians also like to add a pinch of hot paprika for a subtle kick.

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If you want, I can also give you a super-easy 30-minute Hungarian goulash version that’s perfect for a weeknight meal without long simmering.

Do you want me to share that quick version?