Goulash hongrois – Le ragoût de bœuf ultime

Ingredients for Hungarian Goulash:

  • 2.5 to 3 lbs chuck roast, cut into chunks
  • Salt and pepper to taste
  • 1/4 cup all-purpose flour
  • 1/4 lb bacon, diced
  • 2 large onions, diced
  • 5 cloves garlic, minced
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • 3 bell peppers, diced
  • 2 medium carrots, diced
  • 3 plum tomatoes, chopped
  • 5 cups low sodium beef stock
  • 5 tablespoons sweet Hungarian paprika
  • 3 medium potatoes, peeled and diced
  • 3 tablespoons chopped parsley (for garnish)


  1. Season the chunks of chuck roast with salt and pepper on both sides.
  2. Dredge the beef in flour, shaking off excess, and set aside.
  3. In a large pot, render the bacon until crispy. Remove bacon and set aside.
  4. In the bacon fat, sear the dredged beef chunks on both sides until browned. Work in batches if necessary.
  5. Remove the beef and set aside. Add a bit of olive oil if needed, then sauté diced onions until softened.
  6. Add diced carrots and bell peppers to the pot. Cook for about 10 minutes until vegetables are softened.
  7. Add minced garlic and caraway seeds. Stir for a couple of minutes until fragrant.
  8. Incorporate chopped plum tomatoes with their juices. Stir and cook for a few minutes.
  9. Return the seared beef to the pot, along with any accumulated juices.
  10. Pour in the beef stock and add bay leaves. Stir in sweet Hungarian paprika.
  11. Bring the mixture to a boil, then reduce heat to a simmer. Cover with a slightly cracked lid and simmer for 2 hours.
  12. Add diced potatoes to the pot and continue simmering until potatoes are fork-tender (about 20-30 minutes).
  13. Adjust the thickness of the soup by mashing some of the potatoes into the broth if desired.
  14. Remove bay leaves, stir in chopped parsley, and season with salt and pepper to taste.
  15. Serve the Hungarian Goulash hot, optionally garnished with bacon bits. Enjoy!


  • If you prefer a spicier flavor, you can use a combination of sweet and hot Hungarian paprika.
  • Substitute bacon with lard or olive oil if preferred.
  • Adjust the simmering time for potatoes based on their size.
  • Experiment with the thickness of the soup by mashing more or fewer potatoes.
  • Taste and adjust the seasoning before serving.

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