• 2 pounds of beef (such as chuck roast or stew meat), cut into 1-inch cubes
  • 2 large onions, finely chopped
  • 2-3 cloves of garlic, minced
  • 2 tablespoons of vegetable oil
  • 2 tablespoons of sweet Hungarian paprika (adjust for your preferred level of spiciness)
  • 1 teaspoon of caraway seeds
  • 2 red bell peppers, chopped
  • 2 tomatoes, chopped (or 1 can of diced tomatoes)
  • 2 cups of beef broth
  • Salt and black pepper to taste
  • 1 bay leaf
  • 1 cup of sour cream (for serving)
  • Cooked egg noodles or potatoes (for serving)


  1. Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
  2. Add the chopped onions and cook until they become translucent.
  3. Add the minced garlic, and cook for another minute or so, until fragrant.
  4. Stir in the beef cubes and brown them on all sides.
  5. Sprinkle the paprika and caraway seeds over the meat and stir well to coat.
  6. Add the chopped red bell peppers and tomatoes. Cook for a few minutes, allowing the vegetables to soften.
  7. Pour in the beef broth, and season with salt, black pepper, and the bay leaf.
  8. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1.5 to 2 hours, or until the meat is tender.
  9. Check the seasoning and adjust with more salt or paprika if needed.
  10. Remove the bay leaf.
  11. Serve the goulash hot over cooked egg noodles or potatoes. Top each serving with a dollop of sour cream.

Classic goulash is a comforting dish that’s perfect for a chilly day. It’s best enjoyed with a side of crusty bread or a green salad. This timeless recipe has been a favorite for generations and is a great representation of traditional Hungarian cuisine.