The First Bite That Hooked Me
The rich smell of paprika and seared beef hit me as I stepped into my friend’s Budapest kitchen. Steam rose from a bubbling pot, and crusty bread waited nearby. One spoonful of her goulash—tender beef, tangy lemon, earthy caraway—made me crave seconds. Ever wondered how you could turn a simple stew into something unforgettable? Now I make it weekly, tweaking the heat or wine for fun. What’s your go-to comfort dish? Share below!My Goulash Disaster (and Why It Worked)
My first try, I forgot the flour. The broth stayed thin, and I panicked. But extra simmering thickened it beautifully—luck counts! Home cooking teaches patience; even “mistakes” can taste great. That night, my family still licked their bowls clean. Now I laugh while prepping, knowing food forgives. Ever had a kitchen fail turn win? Tell me!Why This Stew Stands Out
• Sweet and hot paprika create warmth without burning your tongue. • Lemon at the end brightens the rich broth like magic. Which flavor combo surprises you most? Is it the wine or caraway? Try both—then vote!A Taste of History
Hungarian herders cooked goulash in cauldrons over fires 1,000 years ago. They dried meat with paprika for long trips. *Did you know?* It was called “gulyás,” meaning “herdsman’s meal.” Today, it’s a national treasure. Want to explore more global stews? I’m all ears!
Ingredients:
| Ingredient | Amount | Note |
|---|---|---|
| Olive oil | 4 Tablespoons, divided | |
| Beef chuck roast | 1.5 lbs (700 grams) | cut into bite-sized pieces |
| All-purpose flour | 2-3 Tablespoons | |
| Yellow onions | 2 medium | finely diced |
| Garlic | 3 cloves | minced |
| Sweet paprika | 1 Tablespoon | |
| Hot paprika | 1 teaspoon | |
| Dry red wine | ½ cup (120 ml) | optional |
| Roma tomatoes | 3 | chopped |
| Tomato paste | 1 Tablespoon | |
| Caraway seeds | ½ teaspoon | |
| Dried marjoram | 1 teaspoon | |
| Bay leaves | 2 | |
| Low-sodium beef broth | 6.5 cups (1.5 liters) | |
| Carrots | 4 medium | peeled and chopped |
| Red bell pepper | 1 large | finely chopped |
| Yukon Gold Potatoes | 3 small (400 grams or 1 lb) | cut into ½’’ cubes |
| Lemon | 1 small | |
| Fresh parsley | ¼ cup | chopped |
| Crusty artisan bread | As needed | for serving (white or rye) |
How to Make Hearty Hungarian Goulash Stew
Step 1 Cut beef into bite-sized pieces. Season with salt and pepper. Toss with flour until coated. This helps thicken the stew later. (Hard-learned tip: Pat the beef dry first for a better sear.)
Step 2 Heat oil in a pot over medium-high heat. Sear beef until browned on all sides. Work in batches to avoid crowding. Set beef aside on a plate.
Step 3 Sauté onions in more oil until soft. Add garlic and cook for 1 minute. Stir in red wine if using. Let it simmer until reduced by half. What’s your go‑way to add depth to stews? Share below!
Step 4 Add tomatoes, paste, spices, and broth. Return beef to the pot. Bring to a boil, then simmer covered for 1.5 hours.
Step 5 Stir in carrots, bell pepper, and potatoes. Cook until tender, about 30 minutes. Finish with lemon juice and parsley. Cook Time: 2 hours 20 minutes Total Time: 2 hours 35 minutes Yield: 5 servings Category: Dinner, Soup
3 Fun Twists on Classic Goulash
Mushroom Swap Replace beef with portobello mushrooms. Use veggie broth for a hearty vegetarian version.
Spicy Kick Double the hot paprika. Add a diced jalapeño for extra heat.
Winter Warm-Up Toss in cubed butternut squash. Swap marjoram for rosemary. Which twist would you try first? Vote in the comments!
Serving Ideas for Your Goulash
Top with sour cream or grated cheese. Serve over egg noodles for a filling meal. Pair with a glass of red wine or sparkling apple cider. Which would you choose tonight? Let us know!
Keep It Fresh or Freeze It
Store leftover goulash in the fridge for up to 4 days. Reheat it gently on the stove with a splash of broth. Freeze portions in airtight containers for 3 months—thaw overnight before warming. *Fun fact*: Stews taste even better the next day as flavors meld. Batch-cooking? Double the recipe and freeze half for busy nights. Ever tried freezing stew? Share your tips below!Fix Common Goulash Glitches
Too thin? Simmer uncovered to thicken or mix 1 tsp cornstarch with cold water and stir in. Too spicy? Add a spoon of sour cream to mellow the heat. Meat tough? Cook longer on low heat until fork-tender. Why this matters: Small tweaks save a meal. Did your stew turn out perfectly? Tell us your secret!Your Goulash Questions Answered
Q: Can I make this gluten-free?
A: Swap flour for cornstarch or skip it—the stew will still thicken as it simmers.
Q: How far ahead can I prep this?
A: Cook it fully 2 days ahead; flavors deepen. Reheat before serving.
Q: No red wine? What’s a good swap?
A: Use extra broth or a splash of balsamic vinegar for tang.
Q: Can I use chicken instead of beef?
A: Yes, but cook time shrinks to 1 hour—check for doneness.
Q: How do I halve or double this?
A: Adjust all ingredients evenly. Use a bigger pot if doubling.
Cozy Up with Goulash
Nothing beats a steaming bowl of goulash on a chilly night. Why this matters: Good food brings people together.Tag @SpoonSway on Pinterest with your goulash photos—we’d love to see your twist! Happy cooking! —Sarah Cooper.
Hearty Hungarian Goulash Stew with Beef and Vegetables
Description
A rich and flavorful Hungarian goulash stew packed with tender beef, vegetables, and aromatic spices.
Ingredients
Instructions
- Prep meat: Cut beef into bite-sizes pieces. Add to a bowl and season well with salt and pepper. Sprinkle flour on top, tossing until lightly coated.
- Sear meat: Heat 2 tablespoons oil in a Dutch oven or stock pot over medium-high heat. Add beef and sear, rotating after a minute or so, until browned on all sides (may need to cook in batches). Remove to a plate.
- Sauté onion: Add 2 more tablespoons oil to the pot over medium heat. Add onion and sauté for a few minutes, until transparent. Stir in garlic.
- Add red wine and let it simmer until it has reduced, about 5 minutes.
- Add broth and seasonings: Stir in chopped tomatoes, tomato paste, paprika, caraway seeds, marjoram and bay leaf. Pour in broth and return beef to the pot.
- Simmer: Bring stew to a boil, then cover, reduce heat to a simmer and cook 1 ½ hours. Taste broth and seasoning with salt and pepper, if needed. Stir in bell pepper, carrot, and potato and cook until tender, about 20-30 more minutes. Discard bay leaves. Add a squeeze of lemon to the soup pot, to taste, before serving.
- Serve each bowl garnished with a pinch of parsley. Serve with a slice of fresh crusty bread, for dipping.
Notes
- For extra richness, you can substitute 1/2 cup of the beef broth with additional red wine.
Goulash, Beef Stew, Hungarian, Comfort Food
