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Hungarian Beef Goulash with Peppers and Sour Cream

Hungarian beef goulash simmers beef chuck with sweet paprika, caraway, onions, and broth until fork-tender. Bell peppers and tempered sour cream finish the rich, savory stew with a creamy texture.
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Prep Time 20 minutes
Cook Time 2 hours 20 minutes
Resting 5 minutes
Total Time 2 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Hungarian
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 2.5 lb beef chuck cut into 1 1/2-inch cubes
  • 1.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 2 yellow onions large, thinly sliced
  • 3 cloves garlic minced
  • 2 tbsp Hungarian sweet paprika
  • 1 tsp caraway seeds
  • 2 tbsp tomato paste
  • 4 cups low-sodium beef broth
  • 2 bay leaves
  • 2 bell peppers 1 red and 1 green, cored and cut into 1-inch pieces
  • 1 cup sour cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium-high heat. Season the beef with the salt and black pepper, then brown it in batches for 3 to 4 minutes per side; transfer the browned beef to a plate.
  2. Reduce the heat to medium, add the onions, and cook for 6 to 8 minutes, stirring occasionally, until softened.
  3. Stir in the garlic, paprika, and caraway seeds and cook for 30 seconds.
  4. Add the tomato paste and cook for 1 minute.
  5. Pour in the beef broth, scraping up the browned bits from the bottom of the pot. Return the beef and any accumulated juices to the pot and add the bay leaves.
  6. Bring to a gentle simmer, cover, reduce the heat to low, and cook for 1 1/2 hours.
  7. Stir in the bell peppers, cover, and simmer for 30 to 45 minutes, until the beef is fork-tender and the peppers are tender.
  8. Remove the pot from the heat and discard the bay leaves.
  9. Whisk about 1 cup of hot cooking liquid into the sour cream a little at a time, then stir the sour cream mixture into the goulash and let stand for 5 minutes without boiling.

Notes

Temper the sour cream gradually with hot cooking liquid and do not let the goulash boil after adding it to help prevent curdling. Refrigerate leftovers for 3–4 days; freeze without the sour cream for up to 3 months. For a dairy-free version, use dairy-free sour cream.