American versus Hungarian Goulash
American goulash and Hungarian goulash are two distinctly different dishes. American goulash is an easy one-pot meal, combining ground beef, elbow macaroni, and a tomato-based sauce with Italian seasoning. On the flip side, Hungarian goulash is a rich, flavorful stew made with tender chunks of beef, onions, and a mix of veggies, all simmered in a paprika-spiced broth. While American goulash is more of a beefy pasta dish with tomato sauce, the Hungarian version is more of classic soup or stew, traditionally served with crusty bread or noodles.What You’ll Need To Make Hungarian Goulash
Boneless beef chuck: A well-marbled cut, perfect for stews because of its rich fat content. When slow-cooked, it becomes tender and flavorful.
Vegetable oil: Used for searing the beef, which caramelizes the exterior and locks in flavor before slow cooking.
Onions and garlic: Provide a savory, aromatic base that deepens the flavor as they cook down and meld with the beef.
Balsamic vinegar: Adds a slight tang and sweetness, cutting through the richness and balancing the dish.
Tomato paste: Concentrated in flavor, it brings a deep, umami-rich base that thickens the sauce and adds complexity.
All-purpose flour: Coats the beef and acts as a thickening agent, helping the goulash achieve its signature hearty texture.
Beef broth and water: Form the liquid base of the goulash.
Caraway seeds, paprika, and dried thyme: Traditional Hungarian spices that give the goulash its warm, earthy, and slightly smoky flavor. If you have Hungarian sweet paprika, I recommend using it.
Bay leaf: Infuses the dish with subtle herbal notes.
Sugar: Balances the acidity from the vinegar and tomato paste, adding a very subtle touch of sweetness.
Step-By-Step Instructions
Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the oil over medium-high heat until hot and shimmering. Brown half the meat in a single layer, turning with tongs, for about 5 minutes. Repeat with the remaining oil and beef. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes.
Stir in the tomato paste.
Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 minute.
Add the broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar.
Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, stirring occasionally.
Add the carrots and potatoes (if using) and cook, covered, for 1 hour more, until the broth is thickened, and the meat and veggies are tender.
Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the goulash, or let it come to room temperature, and then store in the refrigerator overnight or until ready to serve.
Garnish with fresh parsley and top with a dollop of sour cream, if desired.
Make-Ahead and Freezing Instructions
Goulash can be made up to 3 days ahead of time. Reheat on the stovetop over medium heat until warmed through. It can also be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium heat until warmed through.Hungarian Goulash
Prep Time: 30 minutes Cook Time: 3 hours 30 minutes Total Time: 4 hours- 3 pounds boneless beef chuck, cut into 1 1/2-inch pieces
- 2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil or alternative
- 2 medium yellow onions, thinly sliced
- 4 cloves garlic, roughly chopped
- 2 tablespoons balsamic vinegar
- 3 tablespoons tomato paste
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 2 cups water
- 1 1/2 teaspoons caraway seeds
- 2 tablespoons paprika (preferably Hungarian sweet paprika)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 teaspoons sugar
- 3 carrots, peeled and cut into 1-inch chunks on the diagonal
- 1 pound small white boiling potatoes (baby Yukon Gold) cut in half (optional, if not serving over noodles)
- Chopped fresh parsley
- Sour cream
Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Stir in the tomato paste. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 minute. Add the broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, stirring occasionally.
