Goulash (Gulyás) is the national dish of Hungary—a thick, hearty soup or stew built upon generous amounts of paprika, slow-cooked beef, and root vegetables. It differs from many stews by relying almost solely on onions and paprika (not flour) for its rich, thick base.

Prep Time	Cook Time	Serves
20 minutes	3 hours	6

Part A: Ingredients

• Meat: 2.5 lbs Beef Chuck or Round, trimmed and cut into 1.5-inch cubes.
• Fat/Aromatics: 3 Tbsp Lard or Cooking Oil, 2 large Yellow Onions, finely chopped.
• The Spice: 3 Tbsp High-Quality Hungarian Sweet Paprika, 1 Tbsp Hungarian Smoked Paprika (optional), 1 tsp Caraway Seeds (crushed).
• Liquid/Vegetables: 4 cups Beef Broth or Water, 2-3 medium Potatoes, cubed, 2 Carrots, sliced, 1 Parsnip, sliced (optional).
• Finish: 1-2 Tomatoes, chopped (or 1 Tbsp Tomato Paste), 1 Green Bell Pepper, sliced, Salt and Pepper.

Part B: Instructions

Step 1: Sauté the Onions

1. In a large, heavy-bottomed pot or Dutch oven, heat the lard or oil over medium heat.
2. Add the finely chopped onions and sauté for 15–20 minutes until they are soft, golden, and almost caramelized. This base is essential for the flavor and texture of the stew.

Step 2: Bloom the Paprika

1. Remove the pot from the heat. This is crucial to prevent the paprika from burning.
2. Stir in the sweet paprika, smoked paprika (if using), and crushed caraway seeds. Stir well to coat the onions and cook for just 30 seconds.

Step 3: Sear the Meat and Simmer

1. Return the pot to medium heat. Add the beef cubes and season with salt and pepper. Sear the beef on all sides for about 5–8 minutes.
2. Add the chopped tomatoes (or tomato paste) and cook for 5 minutes.
3. Pour in the beef broth or water, ensuring the meat is mostly submerged. Bring to a boil, then immediately reduce the heat to low, cover, and simmer for 2 hours. Stir occasionally.

Step 4: Add Vegetables

1. After 2 hours, the meat should be nearly tender. Add the cubed potatoes, sliced carrots, and sliced parsnip (if using).
2. Add the sliced green bell pepper. If the stew is too thick, add a little more broth.
3. Continue to simmer, covered, for another 30–45 minutes, or until the meat is fork-tender and the vegetables are cooked.

Step 5: Serve

• Taste and adjust the salt and pepper. Goulash is traditionally served with a dollop of sour cream and a side of fresh white bread or small pasta (csipetke).