# Hungarian Goulash · CooksCrafter

Hungarian Goulash · CooksCrafter takes 2 hr 15 min (15 min prep, 2 hr cooking) and serves 6.

Recipe by cookscrafter.com · original: https://cookscrafter.com/hungarian-goulash-gulyas/  
Cuisine: European · Dish: Soups & stews  
On Meez: https://meezenplace.app/recipes/hungarian-goulash-guly-s-recipe (with step-by-step Cook Mode)

Hungarian Goulash (Gulyás) is a rich and hearty beef stew infused with paprika, slow-simmered for deep flavor. This traditional dish is comforting, flavorful, and perfect for a satisfying meal.

## Ingredients (serves 6)

- 2 pounds beef chuck (cut into bite-sized cubes)
- 2 tablespoons vegetable oil (for searing the beef)
- 2 large onions (diced)
- 3 cloves garlic (minced)
- 3 tablespoons Hungarian paprika (sweet or smoked, for authentic flavor)
- 1 teaspoon caraway seeds (ground or whole)
- 1 can diced tomatoes (with juices)
- 2 medium bell peppers (chopped (red or yellow))
- 4 cups beef broth (low sodium preferred)
- 2 large carrots (sliced into rounds)
- 3 medium potatoes (peeled and cubed)
- 2 bay leaves (remove before serving)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper (freshly ground)

## Steps

1. Cut the beef chuck into bite-sized cubes
2. Slice the carrots into rounds and peel and cube the potatoes
3. Heat vegetable oil in a large pot over medium heat
4. Add diced onions and cook until soft and golden brown
5. Stir in minced garlic, then add the beef cubes
6. Sear the beef on all sides until browned
7. Sprinkle in Hungarian paprika and caraway seeds, stirring well to coat the beef
8. Add diced tomatoes and chopped bell peppers, then pour in the beef broth
9. Bring the mixture to a simmer
10. Reduce heat, cover, and let cook, stirring occasionally
11. Add carrots and potatoes to the pot and continue simmering until they are tender
12. Remove bay leaves, adjust seasoning, and serve warm

## Good to know

### Swaps

- No Hungarian paprika? Use another sweet or smoked paprika, though the flavor will be milder.
- No caraway seeds? Use a pinch of ground fennel or cumin for a similar earthy note.
- No beef chuck? Beef stew meat or brisket works, cut into bite-sized cubes.

### Storing it

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months. Reheat gently on the stove until steaming hot.

### Making it ahead

The goulash can be fully cooked up to 3 days ahead and kept in the fridge; flavor deepens as it sits, so reheat before serving.