Name: The Hungarian Goulash I Crave All Winter Long
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoons neutral oil, like canola; 1 large yellow onion, diced; 1 1/2 pounds boneless beef chuck roast, cut into 1-inch chunks; 2 teaspoons kosher salt, divided, plus more to taste; 1/2 teaspoon freshly ground black pepper, divided; 1/4 cup Hungarian sweet paprika; 4 cloves garlic, minced; 1 teaspoon caraway seeds; 4 cups low-sodium chicken stock or beef stock; 2 medium carrots, peeled and diced; 1 medium tomato, roughly chopped; 1 medium red bell pepper, stemmed, seeded, and diced; 1 bay leaf; 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch cubes; 1/4 cup chopped fresh parsley leaves, optional; Crusty bread, for serving, optional

The Hungarian Goulash I Crave All Winter Long

Hungarian Goulash features tender beef and hearty vegetables swimming in a rich broth that’s scented with sweet paprika and caraway. It’s a warming soup recipe perfect for cold winter days!

1 hr 50 min total 20 min prep 1 hr 30 min cook 6 387 cal

Instructions

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1 Heat the oil in a 6 to 7-quart Dutch oven or large heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent, 6 to 8 minutes.
2 While the onions are cooking, pat the beef dry with paper towels and season it with 1 teaspoon of salt and 1/4 teaspoon of pepper. Add the beef to the pot and cook, stirring occasionally, until no longer pink and browning in spots, 6 to 8 minutes. Add the paprika, garlic, and caraway and cook, stirring constantly, until fragrant, about 30 seconds.
3 Add the stock, carrots, tomato, bell pepper, bay leaf, remaining 1 teaspoon of salt, and remaining 1/4 teaspoon of pepper. Bring the soup to a boil, then reduce the heat to medium-low to maintain a simmer. Cover and cook until the vegetables are tender, about 45 minutes.
4 Add the potatoes to the pot. Cook, uncovered, until the beef and potatoes are tender, about 25 minutes. Season to taste with additional salt and pepper as desired and remove the bay leaf. Ladle servings into soup bowls, sprinkle with parsley, if desired, and serve with crusty bread for dipping. Refrigerate leftovers in an airtight container for up to 5 days. Love the recipe? Leave us stars and a comment below!