Gulyás is the national dish of Hungary, a thick, hearty soup or stew that defines the cuisine. It is characterized by slow-cooked beef, potatoes, carrots, and large amounts of Hungarian Paprika (both sweet and hot), creating a rich, deep red color and savory flavor.

Prep Time	Cook Time	Serves
20 minutes	2 hours 30 minutes	6

Part A: Ingredients

• Meat/Fat: 2 Tbsp Lard or Oil, 2 lbs Beef Chuck (cut into 1-inch cubes).
• Aromatics/Spice: 2 large Yellow Onions (diced), 4 cloves Garlic (minced), 3 Tbsp Sweet Hungarian Paprika, 1 Tbsp Hot Hungarian Paprika (optional), 1 tsp Caraway Seeds, Salt and Pepper.
• Vegetables/Liquid: 4 cups Beef Stock, 1 (14.5 oz) can Diced Tomatoes, 2 medium Potatoes (peeled, cubed), 2 large Carrots (sliced).
• Finish: 1 Green Bell Pepper (sliced), 1 large Tomato (diced).

Part B: Instructions

Step 1: Sear and Brown Aromatics

1. In a large Dutch oven or pot, melt the lard/oil over medium heat. Sear the cubed beef until deep brown on all sides. Remove the beef and set aside.
2. Add the diced onions to the pot and cook for 10-15 minutes until very soft and lightly golden.

Step 2: Add Paprika and Simmer

1. Remove the pot from the heat (crucial to prevent burning the paprika). Stir in the sweet and hot paprika, garlic, and caraway seeds. Cook for 1 minute off the heat, stirring constantly.
2. Return the beef to the pot. Add the diced tomatoes and $1/2$ cup of the beef stock. Bring to a simmer, scraping up any browned bits from the bottom.

Step 3: Braise the Meat

1. Pour in the remaining beef stock. The liquid should just cover the meat. Bring to a gentle simmer.
2. Cover the pot and transfer to an oven preheated to $325^{\circ} \text{F}$ ($160^{\circ} \text{C}$) or continue simmering gently on the stovetop. Cook for 1 hour 45 minutes, or until the beef is nearly tender.

Step 4: Add Vegetables and Finish

1. Add the cubed potatoes and sliced carrots to the stew. Continue simmering, covered, for another 30–45 minutes, until the vegetables are tender.
2. Add the sliced green pepper and fresh diced tomato for the final 10 minutes.
3. The Gulyás should be thick (thickened naturally by the onions and starches). Serve hot with fresh bread or Csipetke (small pinched dumplings).