Hungarian Beef Stew

This Hungarian beef and paprika stew, called goulash, is usually served with wide buttered noodles.

Serves: 4Hands-on: 20 minutesTotal: 2 hours 50 minutesDifficulty: Medium

Serves: 4


  • 2 strips bacon
  • 2 large yellow onions, sliced
  • 1 Tbsp. vegetable oil
  • 2 1⁄2 lbs. stewing beef, cut into 1⁄2-inch cubes
  • 1 clove garlic, peeled and minced
  • 1⁄8 tsp. caraway seeds, crushed
  • 1 tsp. fresh thyme, chopped
  • 2 Tbsp. paprika
  • 2 cups beef broth
  • Water as needed
  • 1 can (15 oz.) diced tomatoes
  • 4 Tbsp. sour cream


  • Add the bacon to a 6-to 8-quart stewing pot; fry over medium-high heat until the fat is rendered, about 7 minutes. Remove bacon but leave fat in pan. Add vegetable oil and increase heat to high. Add beef and sear until browned on all sides, about 7–minutes. Transfer meat to a plate and set aside.
  • Reduce heat to medium-high, add the onions and sauté until transparent, 7 to 10 minutes. Stir in the garlic, thyme, and caraway seeds; sauté for 30 more seconds, or until fragrant. Stir in the paprika and broth. Add water, if needed to cover the meat by 1 inch. Cover pot and simmer over low heat for 1 1⁄2 hours.
  • Stir in the tomatoes with juice. Add more water, if needed to cover the beef. Cover and simmer for 1 more hour, or until the meat is tender. Serve with sour cream.