Equipment
Ingredients
Base and Aromatics
- 30 g pork lard, solid
- 400 g yellow onions, finely chopped
- 30 g hungarian sweet paprika, ground
- 2 g caraway seeds, lightly crushed
- 3 garlic, minced
Meat and Liquids
- 800 g beef chuck roast, cut into 3cm cubes
- 800 ml beef broth, warm
- 30 g tomato paste
Vegetables and Seasoning
- 150 g red bell pepper, diced
- 400 g waxy potatoes, peeled and cut into 2cm cubes
- 10 g fine sea salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Method
Melt the lard in a heavy-bottomed Dutch oven over medium heat until shimmering but not smoking.
Add the finely chopped onions. Cook slowly, stirring frequently, until they are deeply translucent and pale gold. Do not rush this step, as it forms the sweet base of the sauce.
Remove the pot from the heat completely. Stir in the sweet paprika, crushed caraway seeds, and minced garlic. The residual heat will bloom the spices without burning them.
Return the pot to medium-high heat. Add the cubed beef chuck and stir well to coat every piece in the spiced onion mixture. Sear the beef lightly for a few minutes.
Stir in the tomato paste, salt, and black pepper. Pour in the warm beef broth. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
Cover the pot tightly and simmer gently for 90 minutes. Check occasionally and stir to ensure the bottom is not scorching. The liquid should maintain a very low simmer, around 90C to 95C (195F to 203F).
Add the diced red bell pepper and potatoes to the pot. Stir to combine. Cover and continue to simmer for an additional 30 minutes.
Remove from heat. Taste the broth and adjust salt and pepper if necessary. Let the goulash rest uncovered for 10 minutes before serving to allow the sauce to thicken slightly and flavors to harmonize.
Chef's Notes
- Authentic Hungarian goulash does not rely on flour or cornstarch for thickening. The body of the sauce comes entirely from the sheer volume of onions melting down into the pork fat.
- Pork lard is traditional and highly recommended. It provides a distinct depth and mouthfeel that vegetable oils simply cannot replicate.
- Quality paprika is non-negotiable. Look for paprika imported from the Szeged or Kalocsa regions of Hungary, and check the expiration date; old paprika tastes like dusty chalk.
- Waxy potatoes hold their shape better during a long simmer. Russet potatoes will dissolve, which is fine if you prefer a thicker, starchier stew, but traditional recipes prefer intact chunks.
Storage
Refrigerator: 4 days — Flavor significantly improves on the second day.
Freezer: 3 months — Potatoes may change texture slightly upon freezing. For best results, freeze without potatoes and add fresh ones when reheating.
Reheating: Reheat gently on the stove over medium-low heat until bubbling, adding a splash of water if the sauce has thickened too much.
