Instructions:
- Sauté the base:
- In a large pot, heat the oil over medium heat.
- Add onions and cook until golden and soft.
- Add garlic and sauté briefly (don’t let it brown).
- Add the meat & seasonings:
- Stir in the beef and cook until browned on all sides.
- Remove from heat briefly, add the paprika (off heat prevents bitterness), then return to the stove.
- Stir in tomato paste, caraway seeds (if using), salt, pepper, and bay leaf.
- Simmer:
- Pour in broth or water to just cover the meat.
- Cover and simmer gently for 1.5 to 2 hours, until beef is very tender. Stir occasionally and add a bit of water if needed.
- Add veggies:
- Add potatoes, carrots, and green pepper.
- Cook uncovered for another 30–40 minutes, until vegetables are soft and the stew is thickened.
- Taste & serve:
- Adjust seasoning if needed.
- Serve hot with crusty bread, buttered noodles, or traditional Hungarian csipetke (pinched noodles).
🍽️ Serving Tips:
- A dollop of sour cream on top makes it extra rich.
- Paprika is the heart of the dish – use authentic Hungarian sweet paprika for the best flavor.
- Goulash actually tastes better the next day, so go ahead and make a big pot!
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