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Hungarian Goulash Hearty and Flavorful Classic Stew

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Hungarian goulash is a warm, hearty stew that warms the soul. With rich flavors and tender beef, it’s a dish you’ll love making. In this post, I will guide you through creating this classic recipe step-by-step. From selecting the right paprika to avoiding common cooking mistakes, I’ll share tips to make your goulash truly authentic. Let’s dive into the world of Hungarian comfort food together!

To make a hearty Hungarian goulash, you need these key ingredients: - 2 lbs beef chuck, cut into 1-inch cubes - 2 large onions, diced - 3 cloves garlic, minced - 2 tablespoons sweet paprika (Hungarian) - 1 tablespoon caraway seeds - 2 bell peppers (one red, one yellow), diced - 3 medium potatoes, peeled and cubed - 4 medium carrots, sliced - 6 cups beef broth - 2 tablespoons tomato paste - 1 tablespoon vegetable oil - Salt and pepper to taste - Fresh parsley, for garnish These ingredients work together to create a rich and warming stew. Hungarian paprika is a must for this dish. It gives goulash its unique flavor and color. This spice comes in different types, but sweet paprika is the best choice here. It adds warmth without too much heat. Using authentic Hungarian paprika makes your goulash taste more traditional. Always choose high-quality paprika to get the best results. You can add a few garnishes and seasoning options to enhance your goulash. Consider these: - Fresh parsley for a pop of color - A dollop of sour cream for creaminess - A sprinkle of chili flakes for heat Feel free to experiment with other vegetables too, like zucchini or green beans. Each option can add a new twist to this classic dish. Enjoy making your goulash unique! {{ingredient_image_1}} Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onions and sauté them. Cook for about five minutes until they turn translucent and soft. Then, add the minced garlic. Cook for one more minute until the garlic smells great. This step builds a strong flavor base for your goulash. Next, raise the heat to medium-high. Add the beef cubes to the pot. Make sure to sear the beef on all sides. This takes about six to eight minutes. You want the beef to brown nicely. This browning adds depth to the stew's flavor. After the beef is browned, sprinkle sweet paprika and caraway seeds over it. Mix well and let the spices toast for about one minute. This makes the spices pop and enhances the taste. Now, add the tomato paste to the pot. Mix it thoroughly with the beef and onions. Pour in the beef broth next, and bring everything to a simmer. Lower the heat and cover the pot. Let it cook for one hour. After an hour, add the diced bell peppers, cubed potatoes, and sliced carrots. Season with salt and pepper to taste. Cover again and let it simmer for another 30 to 40 minutes. The vegetables should be tender, and the beef should be fork-tender. Once it’s done, taste and adjust the seasoning if needed. When making goulash, avoid certain common mistakes. First, don’t skip browning the beef. This step adds rich flavor. Second, don’t rush the cooking time. Low and slow makes the beef tender. Lastly, be careful with seasoning. Taste as you go to avoid over-salting. To boost the flavor of your goulash, use quality spices. Sweet Hungarian paprika is key; it gives depth. Caraway seeds add a warm, earthy note. You can also try adding a bay leaf for extra aroma. If you like heat, a pinch of cayenne works well too. Serve goulash hot in deep bowls. I love to garnish with fresh parsley for color. Pair it with crusty bread for dipping. A side salad with a tangy dressing balances the meal. For drinks, a glass of red wine complements the stew nicely. Pro Tips Quality Meat: Choose well-marbled beef chuck for a tender and flavorful goulash. The fat will melt during cooking, adding richness to the dish. Spice It Right: Use authentic Hungarian paprika for the best flavor. Its sweet, smoky notes are essential to achieving the classic goulash taste. Simmer Low and Slow: Allow the goulash to simmer gently after adding the vegetables. This helps meld the flavors together and ensures the beef becomes fork-tender. Serve with Love: Enhance the presentation by serving the goulash in deep bowls and garnishing with fresh parsley. Accompany with crusty bread for a complete meal. {{image_2}} You can make a vegetarian version of goulash. It still has rich flavors. Here are the ingredients: - 2 cups mushrooms, sliced - 2 large onions, diced - 3 cloves garlic, minced - 2 tablespoons sweet paprika (Hungarian) - 1 tablespoon caraway seeds - 2 bell peppers (one red, one yellow), diced - 3 medium potatoes, peeled and cubed - 4 medium carrots, sliced - 6 cups vegetable broth - 2 tablespoons tomato paste - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, for garnish Method: 1. Heat olive oil in a pot. Sauté onions until soft. 2. Stir in garlic and cook for one minute. 3. Add mushrooms and cook until they release moisture. 4. Mix in paprika and caraway seeds, toasting for one minute. 5. Add tomato paste and stir well. 6. Pour in vegetable broth, simmering for 30 minutes. 7. Add bell peppers, potatoes, and carrots. Cook until soft. 8. Season with salt and pepper. Serve hot with parsley. Using a slow cooker makes goulash easy. You need to adjust the method slightly. Here’s how: 1. Sear the beef cubes in a pan first. This adds flavor. 2. Transfer the beef to the slow cooker. 3. Add all other ingredients, except for the vegetables. 4. Cook on low for 6-8 hours or high for 3-4 hours. 5. Add the vegetables during the last hour of cooking. 6. Adjust seasoning before serving. Serve it warm. Goulash varies by region in Hungary. Each area adds its twist. - Budapest Goulash: This style uses more spices and often includes beans. - Pork Goulash: In some regions, people use pork instead of beef. - Fish Goulash: Near lakes, cooks use fish to create a lighter stew. - Dried Bean Goulash: This version uses dried beans for added fiber and taste. These regional twists showcase Hungary’s rich culinary history. Each version is delicious and worth trying! To keep your goulash fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. When storing, separate the broth from the solids if you prefer. You can freeze goulash for later use. Use freezer-safe containers or bags. Make sure to leave some space for expansion. Goulash can last for up to three months in the freezer. Thaw it in the fridge overnight before reheating. When you are ready to enjoy your goulash, reheat it gently. Use a saucepan over low heat. Stir occasionally to avoid sticking. If it seems thick, add a splash of broth or water. Heat until it is warm throughout, then serve. Hungarian Goulash comes from Hungary. It dates back to the 9th century. Shepherds made this dish using simple ingredients. They cooked it over an open fire. Today, it is a national dish and loved worldwide. The dish reflects Hungary’s rich culture and history. Hungarian Goulash stands out for its unique spices. The sweet paprika gives it a deep red color. Other stews may use different spices and flavors. Goulash often includes beef, potatoes, and vegetables. Its thick, hearty broth is a defining trait. Unlike many stews, goulash is more soup-like. This makes it perfect for cold days. Yes, you can add other vegetables! Goulash is flexible and can adapt to your taste. Some people like to add peas or green beans. You can also try zucchini for a fresh twist. Just remember to cut the veggies into similar sizes. This helps them cook evenly. In this post, we explored the key ingredients for making authentic Hungarian goulash, highlighting the importance of paprika. I shared step-by-step instructions for preparation, searing, and cooking. We discussed tips to enhance flavors and avoid common mistakes. I also covered different variations, including vegetarian options and how to store leftovers for later meals. Cooking goulash can be fun and rewarding. With practice, you can create a dish that warms the heart and delights the palate. Enjoy your culinary journey!

Why I Love This Recipe

  1. Rich Flavor: This goulash is packed with the deep, robust flavors of paprika and caraway, creating a comforting and hearty dish that warms the soul.
  2. Versatile Ingredients: With a mix of beef, vegetables, and spices, this recipe allows for substitution based on what you have on hand, making it a flexible option.
  3. Easy to Prepare: The step-by-step instructions make it simple for even novice cooks to create a delicious and satisfying meal without stress.
  4. Perfect for Sharing: This recipe yields enough servings to feed a family or a group, making it ideal for gatherings and cozy dinners.

Ingredients

List of Essential Ingredients

To make a hearty Hungarian goulash, you need these key ingredients:

  1. 2 lbs beef chuck, cut into 1-inch cubes
  2. 2 large onions, diced
  3. 3 cloves garlic, minced
  4. 2 tablespoons sweet paprika (Hungarian)
  5. 1 tablespoon caraway seeds
  6. 2 bell peppers (one red, one yellow), diced
  7. 3 medium potatoes, peeled and cubed
  8. 4 medium carrots, sliced
  9. 6 cups beef broth
  10. 2 tablespoons tomato paste
  11. 1 tablespoon vegetable oil
  12. Salt and pepper to taste
  13. Fresh parsley, for garnish

These ingredients work together to create a rich and warming stew.

Importance of Authentic Hungarian Paprika

Hungarian paprika is a must for this dish. It gives goulash its unique flavor and color. This spice comes in different types, but sweet paprika is the best choice here. It adds warmth without too much heat. Using authentic Hungarian paprika makes your goulash taste more traditional. Always choose high-quality paprika to get the best results.

Optional Garnishes and Seasoning Alternatives

You can add a few garnishes and seasoning options to enhance your goulash. Consider these:

  1. Fresh parsley for a pop of color
  2. A dollop of sour cream for creaminess
  3. A sprinkle of chili flakes for heat

Feel free to experiment with other vegetables too, like zucchini or green beans. Each option can add a new twist to this classic dish. Enjoy making your goulash unique!

Step-by-Step Instructions

Initial Preparation: Sautéing Onions and Garlic

Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onions and sauté them. Cook for about five minutes until they turn translucent and soft. Then, add the minced garlic. Cook for one more minute until the garlic smells great. This step builds a strong flavor base for your goulash.

Searing the Beef: Key Techniques

Next, raise the heat to medium-high. Add the beef cubes to the pot. Make sure to sear the beef on all sides. This takes about six to eight minutes. You want the beef to brown nicely. This browning adds depth to the stew's flavor. After the beef is browned, sprinkle sweet paprika and caraway seeds over it. Mix well and let the spices toast for about one minute. This makes the spices pop and enhances the taste.

Cooking Process: Simmering and Adding Vegetables

Now, add the tomato paste to the pot. Mix it thoroughly with the beef and onions. Pour in the beef broth next, and bring everything to a simmer. Lower the heat and cover the pot. Let it cook for one hour. After an hour, add the diced bell peppers, cubed potatoes, and sliced carrots. Season with salt and pepper to taste. Cover again and let it simmer for another 30 to 40 minutes. The vegetables should be tender, and the beef should be fork-tender. Once it’s done, taste and adjust the seasoning if needed.

Tips & Tricks

Common Mistakes to Avoid While Cooking Goulash

When making goulash, avoid certain common mistakes. First, don’t skip browning the beef. This step adds rich flavor. Second, don’t rush the cooking time. Low and slow makes the beef tender. Lastly, be careful with seasoning. Taste as you go to avoid over-salting.

Enhancing Flavor: Recommended Spices and Seasonings

To boost the flavor of your goulash, use quality spices. Sweet Hungarian paprika is key; it gives depth. Caraway seeds add a warm, earthy note. You can also try adding a bay leaf for extra aroma. If you like heat, a pinch of cayenne works well too.

Serving Suggestions and Pairings

Serve goulash hot in deep bowls. I love to garnish with fresh parsley for color. Pair it with crusty bread for dipping. A side salad with a tangy dressing balances the meal. For drinks, a glass of red wine complements the stew nicely.

Pro Tips

  1. Quality Meat: Choose well-marbled beef chuck for a tender and flavorful goulash. The fat will melt during cooking, adding richness to the dish.
  2. Spice It Right: Use authentic Hungarian paprika for the best flavor. Its sweet, smoky notes are essential to achieving the classic goulash taste.
  3. Simmer Low and Slow: Allow the goulash to simmer gently after adding the vegetables. This helps meld the flavors together and ensures the beef becomes fork-tender.
  4. Serve with Love: Enhance the presentation by serving the goulash in deep bowls and garnishing with fresh parsley. Accompany with crusty bread for a complete meal.

Variations

Vegetarian Hungarian Goulash: Ingredients and Method

You can make a vegetarian version of goulash. It still has rich flavors. Here are the ingredients:

  1. 2 cups mushrooms, sliced
  2. 2 large onions, diced
  3. 3 cloves garlic, minced
  4. 2 tablespoons sweet paprika (Hungarian)
  5. 1 tablespoon caraway seeds
  6. 2 bell peppers (one red, one yellow), diced
  7. 3 medium potatoes, peeled and cubed
  8. 4 medium carrots, sliced
  9. 6 cups vegetable broth
  10. 2 tablespoons tomato paste
  11. 1 tablespoon olive oil
  12. Salt and pepper to taste
  13. Fresh parsley, for garnish

Method:

1. Heat olive oil in a pot. Sauté onions until soft.

2. Stir in garlic and cook for one minute.

3. Add mushrooms and cook until they release moisture.

4. Mix in paprika and caraway seeds, toasting for one minute.

5. Add tomato paste and stir well.

6. Pour in vegetable broth, simmering for 30 minutes.

7. Add bell peppers, potatoes, and carrots. Cook until soft.

8. Season with salt and pepper. Serve hot with parsley.

Slow Cooker Version: Adjustments Required

Using a slow cooker makes goulash easy. You need to adjust the method slightly. Here’s how:

1. Sear the beef cubes in a pan first. This adds flavor.

2. Transfer the beef to the slow cooker.

3. Add all other ingredients, except for the vegetables.

4. Cook on low for 6-8 hours or high for 3-4 hours.

5. Add the vegetables during the last hour of cooking.

6. Adjust seasoning before serving. Serve it warm.

Regional Variations of Goulash within Hungary

Goulash varies by region in Hungary. Each area adds its twist.

  1. Budapest Goulash: This style uses more spices and often includes beans.
  2. Pork Goulash: In some regions, people use pork instead of beef.
  3. Fish Goulash: Near lakes, cooks use fish to create a lighter stew.
  4. Dried Bean Goulash: This version uses dried beans for added fiber and taste.

These regional twists showcase Hungary’s rich culinary history. Each version is delicious and worth trying!

Storage Info

Best Practices for Storing Leftover Goulash

To keep your goulash fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. When storing, separate the broth from the solids if you prefer.

Freezing Tips for Extended Shelf Life

You can freeze goulash for later use. Use freezer-safe containers or bags. Make sure to leave some space for expansion. Goulash can last for up to three months in the freezer. Thaw it in the fridge overnight before reheating.

Reheating Instructions for Perfect Flavor

When you are ready to enjoy your goulash, reheat it gently. Use a saucepan over low heat. Stir occasionally to avoid sticking. If it seems thick, add a splash of broth or water. Heat until it is warm throughout, then serve.

FAQs

What is the origin of Hungarian Goulash?

Hungarian Goulash comes from Hungary. It dates back to the 9th century. Shepherds made this dish using simple ingredients. They cooked it over an open fire. Today, it is a national dish and loved worldwide. The dish reflects Hungary’s rich culture and history.

How does Hungarian Goulash differ from other types of stews?

Hungarian Goulash stands out for its unique spices. The sweet paprika gives it a deep red color. Other stews may use different spices and flavors. Goulash often includes beef, potatoes, and vegetables. Its thick, hearty broth is a defining trait. Unlike many stews, goulash is more soup-like. This makes it perfect for cold days.

Can I add other vegetables to Hungarian Goulash?

Yes, you can add other vegetables! Goulash is flexible and can adapt to your taste. Some people like to add peas or green beans. You can also try zucchini for a fresh twist. Just remember to cut the veggies into similar sizes. This helps them cook evenly.

In this post, we explored the key ingredients for making authentic Hungarian goulash, highlighting the importance of paprika. I shared step-by-step instructions for preparation, searing, and cooking. We discussed tips to enhance flavors and avoid common mistakes. I also covered different variations, including vegetarian options and how to store leftovers for later meals.

Cooking goulash can be fun and rewarding. With practice, you can create a dish that warms the heart and delights the palate. Enjoy your culinary journe

To make a hearty Hungarian goulash, you need these key ingredients: - 2 lbs beef chuck, cut into 1-inch cubes - 2 large onions, diced - 3 cloves garlic, minced - 2 tablespoons sweet paprika (Hungarian) - 1 tablespoon caraway seeds - 2 bell peppers (one red, one yellow), diced - 3 medium potatoes, peeled and cubed - 4 medium carrots, sliced - 6 cups beef broth - 2 tablespoons tomato paste - 1 tablespoon vegetable oil - Salt and pepper to taste - Fresh parsley, for garnish These ingredients work together to create a rich and warming stew. Hungarian paprika is a must for this dish. It gives goulash its unique flavor and color. This spice comes in different types, but sweet paprika is the best choice here. It adds warmth without too much heat. Using authentic Hungarian paprika makes your goulash taste more traditional. Always choose high-quality paprika to get the best results. You can add a few garnishes and seasoning options to enhance your goulash. Consider these: - Fresh parsley for a pop of color - A dollop of sour cream for creaminess - A sprinkle of chili flakes for heat Feel free to experiment with other vegetables too, like zucchini or green beans. Each option can add a new twist to this classic dish. Enjoy making your goulash unique! {{ingredient_image_1}} Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onions and sauté them. Cook for about five minutes until they turn translucent and soft. Then, add the minced garlic. Cook for one more minute until the garlic smells great. This step builds a strong flavor base for your goulash. Next, raise the heat to medium-high. Add the beef cubes to the pot. Make sure to sear the beef on all sides. This takes about six to eight minutes. You want the beef to brown nicely. This browning adds depth to the stew's flavor. After the beef is browned, sprinkle sweet paprika and caraway seeds over it. Mix well and let the spices toast for about one minute. This makes the spices pop and enhances the taste. Now, add the tomato paste to the pot. Mix it thoroughly with the beef and onions. Pour in the beef broth next, and bring everything to a simmer. Lower the heat and cover the pot. Let it cook for one hour. After an hour, add the diced bell peppers, cubed potatoes, and sliced carrots. Season with salt and pepper to taste. Cover again and let it simmer for another 30 to 40 minutes. The vegetables should be tender, and the beef should be fork-tender. Once it’s done, taste and adjust the seasoning if needed. When making goulash, avoid certain common mistakes. First, don’t skip browning the beef. This step adds rich flavor. Second, don’t rush the cooking time. Low and slow makes the beef tender. Lastly, be careful with seasoning. Taste as you go to avoid over-salting. To boost the flavor of your goulash, use quality spices. Sweet Hungarian paprika is key; it gives depth. Caraway seeds add a warm, earthy note. You can also try adding a bay leaf for extra aroma. If you like heat, a pinch of cayenne works well too. Serve goulash hot in deep bowls. I love to garnish with fresh parsley for color. Pair it with crusty bread for dipping. A side salad with a tangy dressing balances the meal. For drinks, a glass of red wine complements the stew nicely. Pro Tips Quality Meat: Choose well-marbled beef chuck for a tender and flavorful goulash. The fat will melt during cooking, adding richness to the dish. Spice It Right: Use authentic Hungarian paprika for the best flavor. Its sweet, smoky notes are essential to achieving the classic goulash taste. Simmer Low and Slow: Allow the goulash to simmer gently after adding the vegetables. This helps meld the flavors together and ensures the beef becomes fork-tender. Serve with Love: Enhance the presentation by serving the goulash in deep bowls and garnishing with fresh parsley. Accompany with crusty bread for a complete meal. {{image_2}} You can make a vegetarian version of goulash. It still has rich flavors. Here are the ingredients: - 2 cups mushrooms, sliced - 2 large onions, diced - 3 cloves garlic, minced - 2 tablespoons sweet paprika (Hungarian) - 1 tablespoon caraway seeds - 2 bell peppers (one red, one yellow), diced - 3 medium potatoes, peeled and cubed - 4 medium carrots, sliced - 6 cups vegetable broth - 2 tablespoons tomato paste - 1 tablespoon olive oil - Salt and pepper to taste - Fresh parsley, for garnish Method: 1. Heat olive oil in a pot. Sauté onions until soft. 2. Stir in garlic and cook for one minute. 3. Add mushrooms and cook until they release moisture. 4. Mix in paprika and caraway seeds, toasting for one minute. 5. Add tomato paste and stir well. 6. Pour in vegetable broth, simmering for 30 minutes. 7. Add bell peppers, potatoes, and carrots. Cook until soft. 8. Season with salt and pepper. Serve hot with parsley. Using a slow cooker makes goulash easy. You need to adjust the method slightly. Here’s how: 1. Sear the beef cubes in a pan first. This adds flavor. 2. Transfer the beef to the slow cooker. 3. Add all other ingredients, except for the vegetables. 4. Cook on low for 6-8 hours or high for 3-4 hours. 5. Add the vegetables during the last hour of cooking. 6. Adjust seasoning before serving. Serve it warm. Goulash varies by region in Hungary. Each area adds its twist. - Budapest Goulash: This style uses more spices and often includes beans. - Pork Goulash: In some regions, people use pork instead of beef. - Fish Goulash: Near lakes, cooks use fish to create a lighter stew. - Dried Bean Goulash: This version uses dried beans for added fiber and taste. These regional twists showcase Hungary’s rich culinary history. Each version is delicious and worth trying! To keep your goulash fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. When storing, separate the broth from the solids if you prefer. You can freeze goulash for later use. Use freezer-safe containers or bags. Make sure to leave some space for expansion. Goulash can last for up to three months in the freezer. Thaw it in the fridge overnight before reheating. When you are ready to enjoy your goulash, reheat it gently. Use a saucepan over low heat. Stir occasionally to avoid sticking. If it seems thick, add a splash of broth or water. Heat until it is warm throughout, then serve. Hungarian Goulash comes from Hungary. It dates back to the 9th century. Shepherds made this dish using simple ingredients. They cooked it over an open fire. Today, it is a national dish and loved worldwide. The dish reflects Hungary’s rich culture and history. Hungarian Goulash stands out for its unique spices. The sweet paprika gives it a deep red color. Other stews may use different spices and flavors. Goulash often includes beef, potatoes, and vegetables. Its thick, hearty broth is a defining trait. Unlike many stews, goulash is more soup-like. This makes it perfect for cold days. Yes, you can add other vegetables! Goulash is flexible and can adapt to your taste. Some people like to add peas or green beans. You can also try zucchini for a fresh twist. Just remember to cut the veggies into similar sizes. This helps them cook evenly. In this post, we explored the key ingredients for making authentic Hungarian goulash, highlighting the importance of paprika. I shared step-by-step instructions for preparation, searing, and cooking. We discussed tips to enhance flavors and avoid common mistakes. I also covered different variations, including vegetarian options and how to store leftovers for later meals. Cooking goulash can be fun and rewarding. With practice, you can create a dish that warms the heart and delights the palate. Enjoy your culinary journey!

Hungarian Goulash Delight

A hearty and flavorful beef stew with paprika and vegetables.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Course Main Course
Cuisine Hungarian
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs beef chuck, cut into 1-inch cubes
  • 2 large onions, diced
  • 3 cloves garlic, minced
  • 2 tablespoons sweet paprika (Hungarian)
  • 1 tablespoon caraway seeds
  • 2 bell peppers diced (one red, one yellow)
  • 3 medium potatoes, peeled and cubed
  • 4 medium carrots, sliced
  • 6 cups beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon vegetable oil
  • to taste salt
  • to taste pepper
  • for garnish fresh parsley

Instructions
 

  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic, and cook for an additional minute until fragrant.
  • Increase the heat to medium-high and add the beef cubes to the pot. Sear the beef on all sides until browned, about 6-8 minutes.
  • Sprinkle the sweet paprika and caraway seeds over the beef and mix well, allowing the spices to toast for about a minute.
  • Add the tomato paste to the pot, mixing it thoroughly with the beef and onions.
  • Pour in the beef broth, bringing the mixture to a simmer. Adjust the heat to low and cover the pot, letting it cook for about 1 hour.
  • After an hour, add the diced bell peppers, cubed potatoes, and sliced carrots to the pot. Season with salt and pepper to taste.
  • Cover again and let the goulash simmer for another 30-40 minutes, until the vegetables are tender and the beef is fork-tender.
  • Once cooked, taste and adjust seasoning if necessary.
  • Serve hot, garnished with fresh parsley for a touch of color.

Notes

Serve the goulash in deep bowls with a sprinkle of freshly chopped parsley on top. Pair with freshly baked crusty bread for dipping.
Keyword beef stew, goulash, Hungarian cuisine

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