5-Ingredient Hungarian Goulash

Ingredients

• id: beef_chuck metric: 1kg imperial: 2.2 lb name: beef chuck roast, cut into 3cm cubes

• id: onions metric: 3 large imperial: 3 large name: yellow onions, sliced

• id: sweet_paprika metric: 4 tbsp imperial: 4 tbsp name: Hungarian sweet paprika

• id: tomato_paste metric: 3 tbsp imperial: 3 tbsp name: tomato paste

• id: beef_stock metric: 1L imperial: 4 cups name: beef stock

Instructions

1. Cut the {beef_chuck} into uniform 3cm cubes and season generously with salt and pepper. Heat a large Dutch oven over medium-high heat with a little oil.

2. Brown the beef cubes in batches for 6-8 minutes total until deeply caramelised on all sides. Remove beef and set aside, leaving any browned bits in the pot.

3. Reduce heat to medium and add the {onions} to the same pot. Cook for 8-10 minutes until softened and golden, stirring frequently to prevent burning.

4. Add the {sweet_paprika} and {tomato_paste}, cooking for 1-2 minutes until fragrant. The paprika should be aromatic but not burnt - this is crucial for authentic flavor.

5. Return the beef to the pot and add enough {beef_stock} to just cover the meat. Bring to a gentle simmer, then reduce heat to low and cover.

6. Simmer for 1.5-2 hours until the beef is fork-tender and the sauce has thickened to a rich, velvety consistency. Stir occasionally and add more stock if needed.

Tips

Paprika Quality: Use genuine Hungarian sweet paprika for authentic flavor - it's sweeter and more complex than regular paprika. Avoid hot paprika unless you want significant heat.

Beef Cut Selection: Chuck roast has the perfect marbling for slow cooking and becomes incredibly tender. Avoid lean cuts which will become tough.

Onion Foundation: The slow-cooked onions create the flavor base. Don't rush this step - they should be golden and sweet before adding paprika.

Temperature Control: Keep the simmer very gentle to prevent the meat from becoming tough. Low and slow is the key to perfect goulash.

Traditional Serving: Serve with Hungarian dumplings (nokedli), boiled potatoes, or crusty bread. Sour cream on the side is traditional but optional.

Make-Ahead Benefits: Like all stews, goulash improves overnight. The flavors meld beautifully and it reheats perfectly the next day.