Hungarian Goulash with Hungarian Blend Olive Oil

Warm onions, garlic, bell pepper, paprika, tomato paste, and seared beef build a rich base while potatoes soak up every savory spoonful. The Hungarian Infused Olive Oil Blend layers smoky, herb-forward depth into the pot, making this goulash feel right at home on a weeknight dinner or a Sunday supper. It’s the kind of bowl that brings everyone back for seconds.

Garden Infuzions

Hungarian Goulash with Hungarian Blend Olive Oil

Tender beef simmers with onions, garlic, paprika, tomatoes, and potatoes in a rich, smoky broth finished with Hungarian Infused Olive Oil Blend for deep, cozy flavor.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: European, Hungarian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds beef chuck cut into 1 1/2-inch cubes
• 2 tablespoons Hungarian Infused Olive Oil Blend
• 1 tablespoon olive oil
• 2 large yellow onions sliced
• 4 cloves garlic minced
• 2 tablespoons sweet paprika
• 1 tablespoon tomato paste
• 1 large red bell pepper chopped
• 4 cups beef broth
• 1 can 14.5 ounces diced tomatoes
• 1 1/2 pounds Yukon Gold potatoes cut into 1-inch chunks
• 2 bay leaves
• 1 teaspoon caraway seeds
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon all-purpose flour
• 2 tablespoons chopped fresh parsley
• 1/2 cup sour cream for serving

Equipment

• 1 Dutch oven 5 to 6 quart size
• 1 Cutting board For prep
• 1 Chef’s knife For chopping and trimming
• 1 Wooden spoon For stirring
• 1 set Measuring spoons For spices and oil
• 1 set Measuring cups For liquids

Method

 

Instructions

1. Pat the beef dry and season it with salt and pepper.
2. Heat the Hungarian Infused Olive Oil Blend and olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches, then transfer it to a plate.
3. Add the onions to the pot and cook until softened and lightly golden, about 6 to 8 minutes. Stir in the garlic and cook for 30 seconds.
4. Add the paprika, tomato paste, caraway seeds, and flour. Stir constantly for 1 minute so the spices bloom and the mixture coats the onions.
5. Add the bell pepper, beef broth, diced tomatoes, bay leaves, and browned beef. Bring to a gentle boil, then reduce to a low simmer.
6. Cover and simmer for 60 minutes, stirring once or twice. Add the potatoes and continue simmering, uncovered, until the beef and potatoes are tender, about 35 to 40 minutes.
7. Taste and adjust the seasoning. Stir in the parsley just before serving.
8. Ladle into bowls and finish each serving with a spoonful of sour cream if desired.

Notes

For the best texture, keep the simmer low once the broth goes in so the beef stays tender and the sauce stays rich. This recipe is even better the next day after the flavors settle together.

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Recipe Tips

Brown the beef in batches so the pot keeps steady heat and the meat picks up good color. Stir the paprika into the onions and tomato paste for just a moment before adding liquid so it blooms in the fat without scorching.

Serving Suggestions

Serve this goulash with buttered egg noodles, crusty bread, or a simple green salad. A dollop of sour cream and a sprinkle of chopped parsley make a nice finish at the table.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth or water if the sauce has thickened.

Variations

For a heartier pot, add extra potatoes or carrots. For a slightly richer finish, stir in a spoonful of sour cream just before serving, or swap in sweet paprika if you want a milder profile.

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