Name: Gulyás (Hungarian Beef Goulash)
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 2 servings
Cuisine: Central Eastern European
Ingredients: 450 g Beef Roast, cut into bite-size cubes; 1 cup Onion, finely chopped; 250 g Potato, peeled and cubed; ¾ cup Carrot, sliced; 2 clove Garlic, minced; 1 tbsp Neutral Oil, for browning; 2 tbsp Paprika, sweet Hungarian-style paprika preferred; ½ tsp Caraway Seeds, lightly crushed; 1 tbsp Tomato Puree, for depth; 2½ cup Beef Stock, warm; 1 Bay Laurel Leaf, whole; ¾ tsp Salt, adjust after simmering; ¼ tsp Ground Black Pepper, freshly ground if available

1 hr 40 mintotal

Prep 20 min · Cook 1 hr 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Pat the measured beef dry and season it with part of the measured salt and black pepper.
Heat the measured oil in a heavy pot and brown the beef in batches so it sears instead of steaming.
Add the onion and cook until soft and golden at the edges. Stir in the garlic and caraway seeds.
Move the pot briefly off the heat, stir in the paprika, then add the tomato puree so the paprika does not burn.
Return the beef to the pot with the stock and bay leaf. Cover and simmer until the beef begins to soften.
Add the potatoes and carrots, then continue simmering until the vegetables are tender and the beef breaks easily with a spoon.
Remove the bay leaf, adjust the seasoning, and serve the goulash hot with its paprika broth.

How to tell it's done

The beef should be spoon-tender, the potatoes soft but not dissolved, and the broth deep red and lightly thickened.

Getting it right

Tip

Add paprika off the heat; paprika burns quickly and can turn bitter if fried directly on high heat.

What to serve it with

Serve as a hearty bowl with bread, boiled potatoes, or small dumplings.

Common mistakes

The goulash tastes bitter instead of sweet and paprika-rich.: Move the pot off the heat before adding paprika, then add liquid soon after. Paprika burns quickly in hot dry fat.

Substitutions

Beef chuck or another braising cut can replace beef roast.
Vegetable stock can be used if beef stock is unavailable, but the flavour will be lighter.
Do not replace paprika with chilli powder; it changes the identity and heat level of the dish.

Storing and reheating

Refrigerate goulash in a shallow covered container for up to 3 days. Reheat gently with a splash of stock if needed; it freezes well for up to 2 months.

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Ingredients