Easy Hungarian Goulash
Hungarian goulash is the ultimate stick-to-your-bones comfort food. Beef chuck simmered with onions and tomatoes until tender and mixed with sour cream for an ultra-creamy and rich stew you can serve over noodles, potatoes, or spaetzle.
Servings 5 to 6 servings
Calories 512kcal
Equipment
- Large pot or Dutch oven with a lid
Ingredients
Goulash
- 2 to 3 pound beef chuck roast trimmed of fat and cut into 1-inch chunks*
- ¼ cup (30g) all-purpose flour
- 1 tablespoon (14g) butter salted or unsalted is fine
- 2 large yellow or white onions halved and thinly sliced
- 1 teaspoon salt divided, plus more to taste
- 2 tablespoons sweet Hungarian paprika
- ½ teaspoon caraway seeds crushed or chopped, optional*
- 1 cup beef broth
- 1 14.5-ounce can crushed or diced tomatoes
- 1 tablespoon lemon juice fresh or bottled is fine
- ¼ teaspoon pepper
- 1 cup (240g) sour cream
Serve Over
- Egg noodles, potatoes (boiled, mashed, or baked all work), or spaetzle
Instructions
- In a large bowl, toss beef with flour until well-coated. Set aside.
- Heat a large pot over medium heat. Add butter. Once butter is melted, add onions and ¼ teaspoon of the salt. Cook, stirring occasionally, until softened, about 10 minutes. If the onions begin to brown, turn the heat down.
- Add paprika and caraway seeds and cook for 1 minute more.
- Add beef to the pot and cook, stirring often, for 2 minutes.
- Slowly pour in the broth, scraping the bottom of the pot with your spoon as you go to dislodge any cooked-on bits.
- Add tomatoes and remaining ¾ teaspoon of salt and bring to a low simmer. Cover and cook, stirring occasionally and adjusting the temperature as needed, for 2 to 2½ hours, until meat is tender.
Temper Sour Cream
- Measure sour cream out into a medium bowl. Ladle about ¼ cup of cooking liquid into the sour cream and whisk until well-combined. Repeat this process until sour cream is very warm to the touch.
- Pour sour cream mixture into the pot and stir to combine. Add lemon juice, pepper, and more salt to taste.
- Serve over egg noodles, potatoes, or spaetzle, and enjoy!
Video
Notes
*If using pre-trimmed and cut chuck stewing meat or boneless short ribs (NOT bone-in), use 1½ to 2 pounds of meat.
*You can use the seeds whole, but I recommend crushing them with a mortar and pestle or using a sharp knife to roughly chop them. The knife method is a little messy but works just fine with a little patience.
Approximate nutritional information is for 6 servings.
Nutrition
Calories: 512kcal