Hungarian Gulyás with Beef Paprika (Printable Version)
Tender beef and vegetables simmered with sweet paprika in this classic Hungarian comfort dish.
# What You Need:
→ Meats
01 - 2 lbs beef chuck, cut into 1-inch cubes
→ Vegetables
02 - 2 large onions, finely chopped
03 - 3 medium carrots, sliced
04 - 2 parsnips, sliced
05 - 2 medium potatoes, peeled and diced
06 - 2 cloves garlic, minced
07 - 1 large bell pepper (red or green), diced
08 - 2 medium tomatoes, chopped (or 1 cup canned diced tomatoes)
→ Spices & Seasonings
09 - 3 tbsp sweet Hungarian paprika
10 - 1 tsp caraway seeds
11 - 1 bay leaf
12 - Salt and freshly ground black pepper, to taste
→ Liquids
13 - 6 cups beef broth
14 - 2 tbsp vegetable oil or lard
15 - 1 tbsp tomato paste (optional)
# How to Make It:
01 - Heat the oil or lard in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden, about 8 minutes.
02 - Stir in the garlic and caraway seeds and cook for 1 minute.
03 - Add the beef cubes and brown on all sides, about 5 minutes.
04 - Remove the pot from heat, sprinkle with paprika, and stir well to coat the beef and onions. This prevents the paprika from burning.
05 - Return the pot to the heat. Add the chopped tomatoes (and tomato paste if using) and bell pepper. Cook for another 3 minutes, stirring gently.
06 - Pour in the beef broth, add the bay leaf, and season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
07 - Add the carrots, parsnips, and potatoes. Continue to simmer, uncovered, for an additional 45–60 minutes, or until the beef and vegetables are tender and the flavors meld.
08 - Adjust seasoning as needed. Remove bay leaf before serving.
09 - Serve hot, ideally with rustic bread or csipetke (Hungarian pinched noodles).
# Expert Tips:
01 -
- The house fills with an incredible aroma that makes everyone drift toward the kitchen
- Its actually better the next day, making it perfect for busy weeknights or meal prep
- This stew transforms tough, inexpensive beef into something meltingly tender
02 -
- Paprika burns easily and turns bitter, so always remove the pot from heat before adding it
- Gulyás is traditionally more soup than stew, so dont reduce the broth too much unless you prefer it thicker
- The beef needs time to become tender, so rushing this recipe will result in tough meat and underdeveloped flavor
03 -
- Use a heavy pot or Dutch oven to maintain even heat and prevent hot spots that might scorch the paprika
- Cutting beef into slightly larger cubes helps it stay tender during the long cooking time