🍲 Vintage Hungarian Goulash 😍

Take a trip back to Grandma’s kitchen with this old-fashioned Hungarian Goulash! Tender chunks of beef slowly simmer in a rich, paprika-spiced tomato broth with onions, garlic, and hearty vegetables. This classic comfort food is warm, filling, and full of traditional flavor—perfect for a cozy family dinner served with crusty bread or buttery egg noodles!

Ingredients:

• 2 lbs beef chuck, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon caraway seeds (optional)
• 1 tablespoon tomato paste
• 1 can (14.5 oz) diced tomatoes
• 4 cups beef broth
• 2 medium potatoes, peeled and cubed
• 2 carrots, sliced
• 1 red bell pepper, chopped
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• 1 bay leaf
• 1 tablespoon all-purpose flour (optional, for thickening)
• 2 tablespoons chopped fresh parsley

Method:

1. Pat the beef cubes dry with paper towels and season with salt and black pepper.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches on all sides, then transfer to a plate.
3. Add the chopped onions to the same pot and cook for 6–8 minutes until soft and golden. Stir in the garlic and cook for another 30 seconds.
4. Reduce the heat to low. Stir in the Hungarian paprika and caraway seeds, if using, and cook for about 30 seconds. Avoid burning the paprika, as it can become bitter.
5. Add the tomato paste and diced tomatoes. Stir well, scraping up the flavorful browned bits from the bottom of the pot.
6. Return the browned beef to the pot. Pour in the beef broth and add the bay leaf. Bring to a gentle simmer.
7. Cover and cook over low heat for 1½–2 hours, stirring occasionally, until the beef begins to become tender.
8. Add the potatoes, carrots, and red bell pepper. Continue simmering for 30–40 minutes, until the vegetables are tender and the beef is fork-tender.
9. If you prefer a thicker stew, mix the flour with a little cold water to make a smooth slurry. Stir it into the goulash and simmer for another 3–5 minutes.
10. Remove the bay leaf, taste, and adjust the seasoning. Sprinkle with fresh parsley and serve hot with crusty bread, egg noodles, or dumplings. Enjoy!

Tip: For the deepest flavor, let the goulash simmer slowly and use authentic sweet Hungarian paprika. Like many traditional stews, it tastes even better the next day!