Hungarian Beef Goulash (Marhapörkölt)

Instructions

Step 1 – Brown the Onions

1. Heat the oil or lard in a large Dutch oven.
2. Cook the onions over medium heat for 10–15 minutes until deeply golden.
3. Stir in the garlic and cook for 1 minute.

Step 2 – Add the Paprika

1. Remove the pot from the heat briefly.
2. Stir in the sweet paprika and smoked paprika.
3. Mix in the tomato paste immediately to prevent the paprika from burning.

Step 3 – Brown the Beef

1. Add the beef cubes and stir until coated with the paprika mixture.
2. Cook for 8–10 minutes, stirring occasionally.

Step 4 – Add Vegetables

1. Add the tomatoes, carrots, bell pepper, bay leaves, caraway seeds, marjoram, salt, and pepper.
2. Pour in the beef broth.

Step 5 – Simmer

1. Bring to a gentle boil.
2. Reduce the heat to low.
3. Cover and simmer for 2–2½ hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened.

Step 6 – Serve

Garnish with fresh parsley and serve hot.

Serving Suggestions

Traditional Hungarian beef goulash pairs perfectly with:

• Buttered egg noodles (Nokedli)
• Boiled potatoes
• Mashed potatoes
• Fresh crusty bread
• Pickled vegetables

Tips

• Authentic Hungarian paprika is essential for the signature flavor.
• Slow cooking produces the most tender beef.
• The stew tastes even better the next day.
• If the sauce becomes too thick, add a little more beef broth during cooking.

Nutrition (Per Serving)

• Calories: ~480
• Carbohydrates: 12 g
• Protein: 42 g
• Fat: 30 g
• Fiber: 2 g
• Sugar: 5 g