Huge Hungarian Goulash for a Crowd

Hungarian goulash, or gulyás, is a paprika-rich beef soup or stew traditionally served with bread or dumplings; recipes vary from family to family and region to region. This generous, thick, crowd-size version simmers beef, onions, potatoes, and carrots until tender, making a warming one-pot meal for a gathering or a batch of leftovers.

Ingredients

5 lb (2.27 kg) beef chuck, trimmed and cut into 1½-inch (4 cm) cubes
¼ cup (60 ml) lard or neutral oil
3 lb (1.36 kg) yellow onions, peeled and thinly sliced
⅓ cup (30 g) Hungarian sweet paprika
2 tbsp (14 g) caraway seeds, lightly crushed
2 tbsp (18 g) minced garlic, about 6 cloves
¼ cup (65 g) tomato paste
2 medium red or green bell peppers, seeded and diced, about 10 oz (300 g)
2 cups (400 g) chopped ripe tomatoes, fresh or canned
8 cups (1.9 L) beef broth, preferably lower-sodium
2 bay leaves
2 tsp (12 g) kosher salt, plus more to taste
1 tsp (2 g) freshly ground black pepper
3 lb (1.36 kg) waxy or all-purpose potatoes, peeled if desired and cut into 1½-inch (4 cm) chunks
1½ lb (680 g) carrots, peeled and cut into ½-inch (1 cm) rounds
Up to 2 cups (480 ml) hot water, as needed to adjust the consistency
¼ cup (15 g) chopped flat-leaf parsley, for serving (optional)

Instructions

Prepare the ingredients. Cut the beef into evenly sized cubes so they cook at a similar rate. Slice the onions, chop the peppers and tomatoes, and cut the potatoes and carrots. Set out a heavy 10- to 12-quart (9.5- to 11.4-liter) Dutch oven or stockpot; the batch is large, so a smaller pot will be difficult to stir safely.
Brown the beef in batches. Pat the beef dry with paper towels. Heat about 1 tablespoon of the lard or oil in the pot over medium-high heat. Working in three or four batches, brown the beef on a few sides, turning as needed, for about 5 to 6 minutes per batch. Transfer browned pieces to a tray and add more fat between batches if the pot looks dry. Avoid crowding the pot: packed meat releases moisture and steams instead of browning. Browning adds savory flavor, but the beef does not need to cook through at this stage.
Soften the onions. Reduce the heat to medium and add the remaining fat. Add the sliced onions and cook for 10 to 12 minutes, stirring often and scraping up browned bits, until soft and lightly golden. If the fond on the pot bottom starts to darken too quickly, lower the heat and add a spoonful of water.
Bloom the paprika carefully. Take the pot off the heat for a moment, then stir in the paprika and crushed caraway until the onions are coated. Add the garlic and tomato paste and stir for about 1 minute. Paprika can turn bitter if scorched, so don’t leave it frying over high heat. Return the pot to medium heat and add the bell peppers and tomatoes; cook for 3 minutes, stirring.
Start the stew. Return the browned beef and any juices on the tray to the pot. Pour in the broth, then add the bay leaves, salt, and black pepper. Stir and bring the liquid just to a gentle boil, which should take about 8 minutes. Lower the heat, cover, and simmer gently for 1 hour 45 minutes, stirring every 25 to 30 minutes. Keep it at a quiet simmer rather than a hard boil; add a splash of hot water if the bottom begins to catch.
Check the beef and add the vegetables. After the covered simmer, check a large piece of beef with a food thermometer. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef; this long-braised stew will cook well beyond that temperature, and the cubes should also be tender enough to pierce easily with a fork. If the beef is still firm, continue simmering and check every 15 minutes before adding the vegetables. When it is nearly tender, stir in the potatoes and carrots. If you want a soupier goulash, add some or all of the hot water now.
Finish the simmer. Cover and cook for 30 to 35 minutes, until the potatoes and carrots are tender but still hold their shape and the beef yields easily when pressed with a fork. Stir gently once or twice so the potatoes don’t break apart. Remove the bay leaves, taste the broth, and add salt or pepper as needed. Let the pot stand off the heat for 10 minutes before serving; the broth will settle and thicken slightly as it rests.
Serve. Ladle the goulash into warm bowls, making sure each serving gets beef, vegetables, and plenty of broth. Sprinkle with parsley if you like. If the stew has thickened more than you want, stir in a little hot water or broth just before serving.

Tips

Choose the right paprika. Hungarian sweet paprika gives this dish its characteristic warm, rounded flavor. It is available in many well-stocked grocery stores and international markets. If you can’t find it, use regular sweet paprika; the result will still be good, though less distinctly Hungarian. A small pinch of smoked paprika can add depth, but don’t replace all the sweet paprika with smoked, which can overpower the stew.
Give the beef room to brown. Brown it in batches and let the pot heat back up between batches if needed. A deep brown crust is useful, but don’t chase it so long that the fond burns. If your pot is not large enough to hold everything comfortably, brown the meat in a skillet and transfer it to a larger stockpot for simmering.
Keep the simmer gentle. A vigorous boil can make the meat tighten and break the potatoes apart. Look for occasional small bubbles, with the lid on but not sealed tightly. Check the pot periodically and stir along the bottom to prevent sticking.
Adjust the broth at the end. For a thicker, stew-like bowl, leave out the optional water and simmer uncovered for the final 5 to 10 minutes if needed. For a more soup-like gulyás, add hot water or broth a little at a time. Taste again after thinning, since extra liquid can soften the seasoning.

Serving Suggestions

Serve the goulash hot in deep bowls with crusty bread, rye bread, or soft dinner rolls for soaking up the paprika broth. Buttered egg noodles or small dumplings are also good alongside it, though they are not necessary because the pot already contains potatoes. A simple cucumber salad, lightly dressed green salad, or pickled vegetables can bring a crisp, tangy contrast to the rich stew.

For a casual gathering, set out chopped parsley, sour cream, and extra black pepper as optional toppings. Sour cream is a modern serving choice rather than a required ingredient; add a spoonful to each bowl instead of stirring it into the whole pot, so leftovers can be reheated without the dairy separating. This substantial batch works well as the main course, with bread and a vegetable side rather than several heavy accompaniments.

Variations

Make it more soup-like: Add 2 to 3 additional cups (480 to 720 ml) of hot broth or water as the potatoes go in, then taste and season once more. Hungarian gulyás is often closer to a hearty soup than a thick American-style stew, and extra liquid gives the bowl a more brothy character.

Add traditional dumplings: Small csipetke, pinched egg-flour dumplings, are served in some versions. They are not included in this batch’s timing or ingredients, but you can prepare them separately and add them to the pot near the end, following the dumpling recipe’s cooking instructions. If unavailable, serve with egg noodles or bread rather than trying to substitute a different dumpling directly in the stew.

Use a different cut: Beef shin or brisket can replace chuck in the same quantity, though the tenderness and cooking time may vary. Check the meat before adding the vegetables and allow extra simmering time if it is still firm. Leaner cuts such as sirloin are less suited to a long braise and can turn dry.

Adjust the heat: For a gently spicy version, add ½ teaspoon (1 g) of hot Hungarian paprika or a pinch of dried chili with the sweet paprika. Keep the sweet paprika as the main seasoning so the dish retains its familiar flavor. For a milder pot, omit the hot paprika entirely; the listed recipe is not especially spicy.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing the large batch among shallow, covered containers so it cools promptly. Store in the refrigerator for 3 to 4 days. The potatoes may soften a little as they sit, but the broth often tastes even more cohesive the next day. For longer storage, freeze in meal-size airtight containers for up to 3 months; leave a little room for expansion and thaw overnight in the refrigerator.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or water if the stew has thickened in the refrigerator. Heat leftovers to 165°F (74°C), checking the center with a food thermometer, and bring stovetop portions to a gentle simmer. Avoid repeatedly cooling and reheating the whole pot.

Frequently Asked Questions

Is Hungarian goulash a soup or a stew?
It can be either, depending on the recipe and the amount of liquid. Hungarian gulyás is often a substantial soup, while many home versions are thicker. This recipe makes a hearty, spoonable stew, and you can add hot broth or water at the end for a soupier consistency.

Can I make this in a slow cooker?
Yes, but brown the beef in batches and soften the onions with the paprika, garlic, and tomato paste on the stovetop first for better flavor. Transfer those ingredients to a large slow cooker with the broth, tomatoes, peppers, and seasonings. Cook on low until the beef is nearly tender, usually about 7 to 8 hours, then add the potatoes and carrots and cook until tender. Slow-cooker sizes and heat levels vary, so check the meat and vegetables rather than relying only on the clock.

Can I make it a day ahead?
Yes. Cool and refrigerate it within 2 hours, then reheat the next day until it reaches 165°F (74°C). The flavors have time to mingle, but the potatoes can absorb broth while chilled. Keep a little extra broth or water on hand to loosen the stew as it reheats.

What can I use instead of caraway?
Caraway contributes an earthy, slightly anise-like note common in Central European cooking. If you don’t have it, omit it or use 1 teaspoon (2 g) of ground cumin for a different, warmer flavor. Cumin is not a traditional one-for-one match, so start with less and avoid adding other strong spices at the same time.

Why did my paprika taste bitter?
Paprika can become bitter if it scorches against a very hot pot. Take the pot off the heat before stirring it into the onions, and add the garlic and tomato paste promptly. If the paprika smells burnt or the pot bottom has blackened, don’t scrape those burnt bits into the broth; transfer the unburned ingredients to a clean pot before continuing.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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