Instructions:
- Sauté onions: Heat oil in a large pot. Cook onions slowly until golden (this is the base of the flavor). Add garlic for the last 30 seconds.
- Add beef: Stir in beef cubes, sear until browned on all sides.
- Paprika magic: Remove from heat briefly (so paprika doesn’t burn). Stir in paprika and caraway seeds, coating meat evenly.
- Simmer: Add tomatoes, bell pepper, carrots, and parsnip. Pour in broth. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer 1 ½ to 2 hours, until beef is tender.
- Finish with potatoes: Add diced potatoes in the last 30 minutes of cooking so they don’t get mushy.
- Serve: Garnish with parsley. Traditionally served with nokedli (Hungarian dumplings) or crusty bread.
✨ Tips for Authentic Flavor:
- Use good-quality Hungarian paprika (sweet, and optionally a pinch of hot). It makes all the difference!
- For a richer stew-like version, reduce the broth by 1–2 cups. For a more soup-like gulyás, keep it as is.
- Some Hungarian cooks add a little csipetke (tiny pinched noodles) toward the end.
Ashley, would you like me to also share a slow cooker version of this goulash for busy days?