Cook onions: In a large Dutch oven, heat oil over medium heat. Sauté onions until soft and lightly golden.
Build flavor: Add garlic, cook 30 seconds. Stir in paprika (both sweet and smoked), cooking just a few seconds to bloom the flavors — don’t let it burn.
Brown beef: Add beef cubes and stir well so they’re coated with the paprika-onion mixture. Brown on all sides.
Add vegetables: Stir in carrots, parsnips, bell pepper, tomato, caraway seeds, bay leaves, salt, and pepper.
Simmer: Pour in broth or water until beef is just covered. Bring to a boil, reduce heat, and simmer gently (covered) for about 1.5–2 hours until beef is tender.
Add potatoes: Add diced potatoes during the last 30 minutes of cooking so they don’t overcook.
Finish & serve: Adjust seasoning, discard bay leaves, and garnish with fresh parsley. Serve with crusty bread or csipetke (Hungarian pinched noodles).
💡 Tips:
Authentic Hungarian goulash is more like a soup than a thick stew, but you can reduce the liquid if you prefer it heartier.
The quality of paprika matters — use a good Hungarian sweet paprika for the best flavor.
Letting it rest for a few hours or overnight deepens the flavor even more.
Would you like me to include a csipetke (Hungarian pinched noodle) recipe that’s traditionally cooked right in the goulash? It makes it even more authentic.
