Description

This hearty Beef Goulash features tender, slow‑cooked beef in a rich, paprika‑infused broth, simmered low and slow for maximum flavor—a comforting classic perfect for any chilly day.

Ingredients

1.5 kg beef, cut into cubes

800 g onions, finely chopped

6 cloves garlic, minced

Lard (or oil) for frying

4 tbsp tomato paste

250 ml red wine

1.5 L beef broth

1 tbsp sweet paprika powder

1 tbsp marjoram

1 tsp cumin

½ tsp black pepper

Salt, to taste

A few bay leaves

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Instructions

Heat a large pot with lard or oil and sear the beef cubes in batches until browned. Set aside.
Sauté the chopped onions in the same pot until golden, about 8–10 minutes.
Add minced garlic and cook for 1–2 minutes until fragrant.
Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.
Deglaze the pot with red wine, scraping up browned bits; simmer for about 5 minutes.
Return the beef to the pot. Add beef broth, paprika, marjoram, cumin, black pepper, bay leaves, and salt. Stir well.
Partially cover and simmer on low for at least 3 hours, stirring occasionally.
Taste and adjust seasoning as needed after cooking.
Serve hot with mashed potatoes, noodles, bread, or polenta.

Notes

For added flavor, make it a day ahead and reheat before serving.
Smoked paprika can be used for extra depth.
Use a slow cooker for hands-off cooking—6–8 hours on low after searing.
To thicken, simmer uncovered or use a cornstarch slurry near the end.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Hungarian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 620mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 35g
Cholesterol: 105mg