Entree: Hungary – Great Plain – Gulyás (Hearty paprika-seasoned Hungarian meat and vegetable stew traditionally served with potatoes or noodles)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) beef chuck, trimmed and cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) lard or neutral oil (such as sunflower or vegetable)
- 3 large onions, finely chopped (about 12 oz / 340 g)
- 3 tbsp (24 g) sweet Hungarian paprika
- 1 tsp (2 g) caraway seeds, lightly crushed
- 2 cloves garlic, minced
- 2 tbsp (30 ml) tomato paste
- 2 medium tomatoes, chopped, or 1 cup (240 g) canned diced tomatoes
- 1 medium red bell pepper, chopped (about 6 oz / 170 g)
- 4 cups (960 ml) beef stock or water, plus more if needed
- 1 bay leaf
- 1 lb (450 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- Optional: 1 tbsp (15 ml) vinegar or a squeeze of lemon juice to brighten
- Optional garnish: 2 tbsp (30 g) sour cream and chopped fresh parsley

Instructions

1. Heat the lard or oil in a large heavy pot over medium heat. Add the chopped onions and cook slowly, stirring often, until they are soft and beginning to caramelize, about 15–20 minutes.
2. Remove the pot from the heat for 30 seconds, then stir in the sweet Hungarian paprika to coat the onions (removing from heat prevents the paprika from burning and turning bitter).
3. Return the pot to the heat and add the beef cubes; brown briefly to seal the meat, about 5 minutes.
4. Add the crushed caraway seeds, minced garlic, tomato paste, chopped tomatoes, and chopped red pepper. Stir to combine, then pour in the beef stock and add the bay leaf. Bring to a gentle simmer.
5. Cover partially and simmer gently until the beef is tender, about 1.5 to 2 hours. Check occasionally and add extra stock or water if the stew becomes too thick.
6. When the beef is nearly tender, add the potato cubes and continue to simmer until the potatoes are cooked through and the sauce is slightly thickened, about 20–30 minutes more.
7. Season with salt and freshly ground black pepper, and stir in the optional vinegar or lemon juice to brighten the flavors if using. Remove the bay leaf.
8. Serve hot in bowls, garnished with a dollop of sour cream and chopped parsley if desired, accompanied by crusty bread or csipetke (small pinched noodles).