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Authentic Hungarian Goulash

This recipe guides you through preparing an authentic Hungarian Goulash, featuring tender flank steak, caramelized onions, rich paprika, and hearty potatoes. It's a slow-cooked, robust stew that develops deep, complex flavors over several hours, perfect for a comforting and satisfying meal for six.
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Total Time 3 hours 50 minutes
Servings: 6 people
Course: lunch/dinner
Cuisine: central europe
Calories: 3082.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons butter
  • 2 large onions diced
  • 2 pounds flank steak
  • 0.125 teaspoon caraway seed
  • 0.25 teaspoon dried marjoram
  • 1 clove garlic minced
  • 5 tablespoons paprika
  • 2 cups water
  • 4 large potatoes peeled and cubed
  • salt and pepper to taste

Equipment

  • 1 Dutch Oven or Large Pot Heavy-bottomed for even heat distribution and slow simmering.
  • 1 Chef's Knife For dicing onions, mincing garlic, and cubing flank steak and potatoes.
  • 1 Cutting Board For safe and efficient preparation of ingredients.
  • 1 Wooden Spoon or Spatula For stirring and scraping the bottom of the pot without scratching.
  • 1 Measuring Spoons For accurate measurement of spices.

Method
 

  1. Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Add diced onions and sauté until softened and translucent, about 8-10 minutes, ensuring they do not brown too quickly.
  3. Cut flank steak into 1-inch cubes. Add the beef to the pot, increasing heat slightly, and sear until nicely browned on all sides, about 5-7 minutes. Remove any excess fat if desired.
  4. Stir in caraway seed, dried marjoram, minced garlic, and paprika, cooking for 1-2 minutes until fragrant, being careful not to burn the paprika.
  5. Pour in 2 cups of water, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate all the browned bits.
  6. Bring the mixture to a gentle simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until the meat is very tender.
  7. While the goulash simmers, peel and cube the potatoes.
  8. After the meat has cooked, add the cubed potatoes to the pot. Stir well to combine.
  9. Continue to simmer, covered, for another 30-40 minutes, or until the potatoes are fork-tender.
  10. Season generously with salt and pepper to taste before serving hot.

Notes

For an authentic Goulash, the quality of your paprika is paramount; seek out sweet Hungarian paprika for depth of flavor and vibrant color. Proper browning of the flank steak is crucial to develop rich, savory notes, ensuring a deep fond at the bottom of the pot before deglazing. Allow the dish to simmer slowly over low heat for the recommended duration, as this tenderizes the meat and allows flavors to meld beautifully. Taste and adjust seasoning, especially salt and pepper, throughout the cooking process. Adding a touch of tomato paste or a bell pepper can further enhance complexity and sweetness, though traditionally kept simple.