Description
This Hungarian-Style Beef and Paprika Stew is a hearty, savory, and warming meal perfect for busy weeknights or cozy weekends. It’s a deeply satisfying, rich dish for the whole family.
Ingredients
Scale
- 2 lbs boneless beef chuck roast, cut into 1.5-inch cubes
- 2 large yellow onions, finely chopped
- 4 cloves garlic, minced
- 3 Tbsp sweet Hungarian paprika
- 0.5 tsp hot paprika, or to taste
- 1 tsp caraway seeds, crushed
- 0.5 tsp dried marjoram
- 1 Tbsp tomato paste
- 1 bay leaf
- 4 cups beef broth, low sodium preferred
- 1 Tbsp all-purpose flour
- 0.5 cup sour cream
- 1 red bell pepper, diced (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 Tbsp oil, plus more if needed
Instructions
- Sear the Beef: Heat 2 Tbsp oil in a large Dutch oven over medium-high heat. Brown beef in batches for 5-7 minutes per batch until deeply colored. Remove beef and set aside.
- Build Flavor Base: Reduce heat to medium. Sauté onions for 10-15 minutes until soft and golden. Add minced garlic, paprikas, and caraway seeds; cook for 1 minute until fragrant.
- Deglaze and Simmer: Stir in tomato paste for 1 minute. Pour in beef broth, scraping up browned bits. Return beef, add bay leaf and marjoram. Bring to a gentle simmer.
- Slow Cook Stew: Cover pot tightly, reduce heat to low, and cook for 2-3 hours, or until beef is fork-tender.
- Thicken and Finish: For a thicker stew, whisk 1 Tbsp all-purpose flour with 2 Tbsp cold water; stir into simmering stew and cook 10-15 minutes. Remove from heat and stir in sour cream (do not boil).
- Adjust Seasoning: Taste the goulash and adjust with salt and freshly ground black pepper to your liking.
Notes
Ensure fresh Hungarian sweet paprika for authentic flavor. Beef chuck is best for tenderness, but stewing beef also works. Add salt and pepper to taste throughout cooking. For extra vegetables, add diced carrots or bell peppers with the onions. Avoid boiling the stew after adding sour cream to prevent curdling.
- Prep Time: 45 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Hungarian
Nutrition
- Serving Size: 1.5 cups (400 g)
- Calories: 520 calories
- Sugar: 10 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: Hungarian Goulash, Beef Stew, Paprika, Comfort Food, Weeknight Meal, Slow Cooker, Easy Dinner, Family Friendly