Beef Goulash with Sweet Paprika and Caraway

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Description

This Hungarian-inspired Beef Goulash is a rich, hearty stew made with tender chunks of beef, onions, tomatoes, and warm spices. The sweetness of paprika blends beautifully with the earthy aroma of caraway seeds, creating a deep and comforting flavor. Traditionally slow-cooked until the meat melts in your mouth, this dish is perfect for cozy dinners and pairs wonderfully with crusty bread, noodles, or mashed potatoes.

 Ingredients For Beef Goulash with Sweet Paprika and Caraway

  • 2 lbs (900g) beef chuck or stewing beef, cut into 1½-inch cubes

  • 2 tbsp vegetable oil or lard

  • 2 large onions, finely chopped

  • 3 cloves garlic, minced

  • 2 tbsp sweet Hungarian paprika

  • 1 tsp smoked paprika (optional, for depth)

  • 1 tsp caraway seeds, lightly crushed

  • 2 tbsp tomato paste

  • 1 large bell pepper, diced (red is traditional)

  • 2 medium tomatoes, chopped (or 1 cup canned tomatoes)

  • 4 cups beef stock (or water)

  • 2 medium potatoes, diced (optional, for heartiness)

  • 2 bay leaves

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

 Instructions

  1. Brown the beef: Heat oil in a large heavy pot or Dutch oven. Add beef in batches and sear until browned. Remove and set aside.

  2. Cook onions: In the same pot, add onions and cook until golden brown (about 8–10 minutes).

  3. Add spices: Stir in garlic, paprika, smoked paprika, and caraway seeds. Cook for 1 minute (don’t burn the paprika).

  4. Build the base: Add tomato paste, bell pepper, and tomatoes. Cook 2–3 minutes until softened.

  5. Simmer: Return beef to pot. Add bay leaves and stock. Bring to a boil, then reduce heat, cover, and simmer gently for 1½–2 hours until beef is tender.

  6. Add potatoes (optional): In the last 30 minutes, stir in potatoes and continue cooking until tender.

  7. Finish: Adjust seasoning with salt and pepper. Garnish with parsley.

Serve hot with buttered noodles, rice, dumplings, or crusty bread.

 Notes

  • Paprika matters: Use authentic sweet Hungarian paprika for the best flavor.

  • Caraway seeds: Crush lightly to release aroma, but don’t overdo it.

  • Make ahead: Tastes even better the next day as flavors deepen.

  • Consistency: Add more stock for a soup-like goulash, or reduce longer for a stew-like version.

 Tips

  • Use beef chuck or any well-marbled cut for tenderness.

  • Add a splash of red wine for richer depth (optional).

  • If you like heat, add a pinch of hot paprika or chili flakes.

  • Serve with a dollop of sour cream for creaminess.

 Servings

  • Makes 6 servings

 Nutritional Info (per serving, without bread)

  • Calories: ~380

  • Protein: 32g

  • Fat: 20g

  • Carbohydrates: 16g

  • Fiber: 3g

  • Sodium: ~600mg

 Health Benefits

  • High in protein – supports muscle repair and strength.

  • Paprika – rich in antioxidants and Vitamin A for eye and immune health.

  • Caraway seeds – aid digestion and provide anti-inflammatory benefits.

  • Slow cooking – makes it easier to digest and enhances nutrient absorption.

Q&A

Q1: Can I make this in a slow cooker?
Yes! Brown beef and onions first, then transfer everything to the slow cooker. Cook on low for 7–8 hours or high for 4–5 hours.

Q2: Can I freeze goulash?
Absolutely. Cool completely, portion, and freeze up to 3 months. Reheat gently.

Q3: Can I make it vegetarian?
Yes! Substitute beef with mushrooms, lentils, or jackfruit, and use vegetable broth.

Q4: What’s the difference between Hungarian goulash and American goulash?
Hungarian goulash is a paprika-based stew, while American goulash is more like a pasta dish with ground beef and tomato sauce.

Q5: What should I serve it with?
Traditionally with nokedli (Hungarian dumplings), but mashed potatoes, rice, egg noodles, or bread work wonderfully.

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