Anabelle Mclean Ina Garten’s Hungarian Goulash is a rich, hearty, and flavorful dish made with tender beef, sweet paprika, and vegetables simmered to perfection. This comforting stew is perfect for cold days and serves as a satisfying, rustic meal.
What is Ina Garten Hungarian Goulash?
Hungarian Goulash is a traditional stew made with beef, onions, and paprika as its key ingredients. Ina Garten’s version stays true to the roots of this classic dish, incorporating aromatic spices and slow cooking to create tender beef in a deeply flavorful sauce.
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Reasons to Try Ina Garten Hungarian Goulash
- Rich and Hearty: A robust stew perfect for chilly weather.
- Comfort Food Classic: Simple, filling, and satisfying.
- Full of Flavor: Sweet paprika and slow-simmered beef create a deeply rich taste.
- Make-Ahead Friendly: The flavors get even better the next day.
Ingredients Needed to Make Ina Garten Hungarian Goulash
For the Goulash:
- Beef chuck – 2 pounds, cut into 1 ½-inch cubes
- Kosher salt – 1 ½ teaspoons (or to taste)
- Freshly ground black pepper – 1 teaspoon
- Olive oil – 3 tablespoons
- Yellow onions – 2 large, chopped
- Garlic – 4 cloves, minced
- Sweet Hungarian paprika – 3 tablespoons
- Caraway seeds – 1 teaspoon
- Tomato paste – 2 tablespoons
- Beef broth – 4 cups
- Red bell peppers – 2, chopped
- Potatoes – 3 medium, peeled and cut into 1-inch cubes
- Carrots – 3 large, peeled and cut into thick rounds
- Bay leaf – 1
- Fresh parsley – 2 tablespoons, chopped (for garnish)
Instructions to Prepare Ina Garten Hungarian Goulash
Season and Brown the Beef
- Pat the beef cubes dry with a paper towel and season generously with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
- In batches, brown the beef on all sides, about 2-3 minutes per side. Remove the browned beef and set it aside.
Sauté the Onions and Garlic
- Add the remaining 1 tablespoon of olive oil to the same pot. Reduce the heat to medium.
- Add the chopped onions and sauté for 8-10 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the minced garlic and cook for 1 minute until fragrant.
Add Paprika and Tomato Paste
- Sprinkle the sweet Hungarian paprika and caraway seeds over the onions and stir well to coat. Cook for 1 minute to toast the spices.
- Add the tomato paste and stir for another 1-2 minutes to develop the flavor.
Simmer the Goulash
- Return the browned beef to the pot. Pour in the beef broth and stir to combine, scraping up any browned bits on the bottom.
- Add the bay leaf, chopped red bell peppers, potatoes, and carrots. Bring the mixture to a simmer.
- Cover the pot and reduce the heat to low. Let the goulash simmer gently for 1 ½ to 2 hours, stirring occasionally, until the beef is fork-tender and the vegetables are soft.
Adjust Seasoning and Serve
- Taste the goulash and adjust the salt and pepper if needed. Remove the bay leaf before serving.
- Garnish with fresh parsley and serve hot.
What Goes Well With Ina Garten Hungarian Goulash?
- Egg Noodles: Serve the goulash over buttered egg noodles for a classic pairing.
- Crusty Bread: Perfect for soaking up the rich sauce.
- Rice or Mashed Potatoes: Adds extra heartiness to the meal.
- Sour Cream: A dollop of sour cream balances the flavors with a creamy touch.
- Pickled Vegetables: Adds a tangy contrast to the rich stew.
Key Tips for Making Ina Garten Hungarian Goulash
- Use High-Quality Paprika: Sweet Hungarian paprika provides the best flavor for authentic goulash. Avoid smoked paprika as it changes the dish’s flavor profile.
- Brown the Beef Well: Proper browning adds depth and richness to the stew. Don’t overcrowd the pot.
- Low and Slow Cooking: Allow the goulash to simmer gently for tender beef and enhanced flavor.
- Adjust Consistency: If the sauce is too thick, add a little more beef broth. If it’s too thin, simmer uncovered for the last 15 minutes.
- Make Ahead: Goulash tastes even better the next day as the flavors meld together.
Creative Variations of Ina Garten Hungarian Goulash
- Spicy Goulash: Add a pinch of cayenne pepper or sliced chili for heat.
- Add More Vegetables: Include peas, green beans, or mushrooms for variety.
- Use Lamb or Pork: Replace beef with lamb shoulder or pork for a different flavor.
- Thicker Sauce: Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 10 minutes.
- Slow Cooker Method: Cook on low for 6-8 hours for an easy hands-off version.
Storage Guidelines for Ina Garten Hungarian Goulash
- Refrigerate leftovers: Store them in an airtight container in the refrigerator for up to 4 days.
- Freeze for Later: Cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Warm on the stovetop over low heat, stirring occasionally until heated through. Add a splash of broth if the sauce thickens too much.
Nutrition Value
- Calories: ~350 per serving
- Protein: 25g
- Carbohydrates: 20g
- Fats: 15g
- Fiber: 4g
- Vitamin C: ~40% of the daily value
FAQs
What is the Best Cut of Beef for Hungarian Goulash?
The best cut of beef for Hungarian Goulash is beef chuck or stew meat. These cuts are well-marbled, tenderize beautifully during slow cooking, and develop rich flavor as they simmer.
How Can I Thicken Hungarian Goulash?
To thicken Hungarian Goulash, let the stew simmer uncovered for the last 15 minutes. Alternatively, stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook until the desired consistency is reached.
Can Hungarian Goulash Be Made in a Slow Cooker?
Yes, Hungarian Goulash can be made in a slow cooker. Brown the beef and sauté the onions, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
What is the Difference Between Hungarian Goulash and Beef Stew?
Hungarian Goulash differs from beef stew primarily because of the use of paprika as a key seasoning. Goulash has a thinner, broth-like consistency, while beef stew is often thicker and features additional herbs and root vegetables.
Wrapping Up
Ina Garten’s Hungarian Goulash is a rich and hearty dish that’s perfect for family meals or cozy gatherings. With tender beef, aromatic spices, and a deeply flavorful sauce, this classic recipe is sure to become a favorite.
Serve it with egg noodles or crusty bread and enjoy a comforting, satisfying meal!
More Ina Garten Recipes
- Barefoot Contessa Asparagus Quiche
- Ina Garten Spinach Gratin
- Ina Garten Bangers & Mustard Mash
- Ina Garten Maple Roasted Carrots
Ina Garten Hungarian Goulash Recipe
Hungarian Goulash is a traditional stew made with beef, onions, and paprika as its key ingredients. Ina Garten’s version stays true to the roots of this classic dish, incorporating aromatic spices and slow cooking to create tender beef in a deeply flavorful sauce.
- Prep Time: 15
- Cook Time: 105
- Total Time: 2 hours
- Yield: 6
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Hungarian
Ingredients
For the Goulash:
- Beef chuck – 2 pounds, cut into 1 ½-inch cubes
- Kosher salt – 1 ½ teaspoons (or to taste)
- Freshly ground black pepper – 1 teaspoon
- Olive oil – 3 tablespoons
- Yellow onions – 2 large, chopped
- Garlic – 4 cloves, minced
- Sweet Hungarian paprika – 3 tablespoons
- Caraway seeds – 1 teaspoon
- Tomato paste – 2 tablespoons
- Beef broth – 4 cups
- Red bell peppers – 2, chopped
- Potatoes – 3 medium, peeled and cut into 1-inch cubes
- Carrots – 3 large, peeled and cut into thick rounds
- Bay leaf – 1
- Fresh parsley – 2 tablespoons, chopped (for garnish)
Instructions
Season and Brown the Beef
- Pat the beef cubes dry with a paper towel and season generously with salt and black pepper.
- Heat 2 tablespoons of olive oil in a large Dutch oven or heavy pot over medium-high heat.
- In batches, brown the beef on all sides, about 2-3 minutes per side. Remove the browned beef and set it aside.
Sauté the Onions and Garlic
- Add the remaining 1 tablespoon of olive oil to the same pot. Reduce the heat to medium.
- Add the chopped onions and sauté for 8-10 minutes, stirring occasionally, until softened and lightly golden.
- Stir in the minced garlic and cook for 1 minute until fragrant.
Add Paprika and Tomato Paste
- Sprinkle the sweet Hungarian paprika and caraway seeds over the onions and stir well to coat. Cook for 1 minute to toast the spices.
- Add the tomato paste and stir for another 1-2 minutes to develop the flavor.
Simmer the Goulash
- Return the browned beef to the pot. Pour in the beef broth and stir to combine, scraping up any browned bits on the bottom.
- Add the bay leaf, chopped red bell peppers, potatoes, and carrots. Bring the mixture to a simmer.
- Cover the pot and reduce the heat to low. Let the goulash simmer gently for 1 ½ to 2 hours, stirring occasionally, until the beef is fork-tender and the vegetables are soft.
Adjust Seasoning and Serve
- Taste the goulash and adjust the salt and pepper if needed. Remove the bay leaf before serving.
- Garnish with fresh parsley and serve hot.
