Hungarian Goulash


2 medium onions
2 teaspoons butter or lard (preferred)
1 teaspoon caraway seeds
2 tablespoons paprika
1/4 cup flour
1 1/2 pounds stewing beef, trimmed and cut into 1″ cubes
2 cups beef broth or water
1 cup diced tomatoes, canned
1 teaspoon salt
1/4 teaspoon pepper

1 1/2 cups carrots (optional)
3 cups potatoes (optional)

In a large pot, melt butter and add onion. Cook until translucent. Stir in caraway seeds and paprika, and mix well.

In a bowl, dredge the stew beef with flour. Add beef to the onion mixture and cook for about 2-3 minutes.

Slowly add about 1/4 cup of the beef broth to lift the brown bits off the bottom of the pan. Then add the remaining broth, diced tomatoes (potatoes and carrots if using), salt, and pepper.

Stir and bring to a boil, cover, then reduce to a simmer for about 1 1/2 – 2 hours or until tender.

Enjoy the rich flavors of this Hungarian Goulash! Serve it over noodles or with crusty bread.


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