Gulasch Recipe – Hungarian Special
Gulasch is a classic Hungarian stew known for its robust flavor and warming comfort. Made with tender beef chuck pieces simmered with onions, sweet paprika, tomato paste, bell peppers and garlic, this dish develops deep, hearty layers of taste. Caraway seeds and bay leaves add aromatic depth, while the slow-cooking process ensures the meat becomes meltingly soft and infused with spice. Serve this gulasch with crusty bread, buttered noodles, or soft potatoes—it’s the ultimate comfort food for cold evenings or cozy family meals.
- Prep Time20 min
- Cook Time2 hr
- Total Time2 hr 20 min
Gulasch Ingredients:
- 2 tablespoons vegetable oil
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 tablespoon tomato paste
- 1 bell pepper, chopped
- 2 large tomatoes, chopped
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- 1/2 cup sour cream (optional, for serving)
- Fresh parsley, chopped (for garnish)
Sauté the Onions and Garlic:
Heat the vegetable oil in a large pot over medium heat.
Add the onions and cook until they are soft and translucent, about 5-7 minutes.
Add the garlic and cook for another minute.
Brown the Meat:
Add the beef cubes to the pot and brown them on all sides.
Stir in the paprika and caraway seeds, ensuring the meat is well-coated.
Add the Vegetables and Broth:
Stir in the tomato paste, bell pepper, and tomatoes.
Pour in the beef broth and add the bay leaves.
Bring the mixture to a boil, then reduce the heat to low and let it simmer.
Simmer:
Cover the pot and let the gulasch simmer for about 2 hours, or until the meat is tender.
Stir occasionally and add more broth if needed.
Season and Serve:
Season with salt and pepper to taste.
Serve hot, optionally with a dollop of sour cream and a sprinkle of fresh parsley.
Recipe Notes:
Meat Browning: Be sure to brown the beef well to develop flavor — the seared crust enhances depth in the stew.
Paprika Quality: Use fresh sweet Hungarian paprika for the best color and aroma; smoked paprika can be used for a smokier twist.
Liquid Consistency: If the stew seems thin, cook uncovered toward the end to reduce the sauce, or add a bit more tomato paste.
Vegetable Add-Ins: Bell peppers are classic, but you can include carrots or mushrooms for additional texture and flavor.
Serving & Resting: Let the gulasch rest for 10-15 minutes before serving; leftovers often taste even better as the spices meld overnight.
