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Test Kitchen Approved

Beef Paprikash (Hungarian Goulash)

Recipe By Hal Simon

Prep Time

15 Minutes

Cooking Time

3 Hours

Recipe By Hal Simon

Paprika is the perfect partner for this hearty Beef Paprikash recipe (also called Hungarian Goulash). The dish has a rich sweetness to it and makes a cozy meal for a cold, damp day. Just as delicious for leftovers, you can't go wrong with this Hungarian beef stew. This is a hit in our home. Your friends will be asking for your 'secret' Beef Paprikash (Hungarian Goulash) recipe.

Serving Suggestions

Serve over egg noodles or boiled potatoes.

Recipe Notes

*Also works with Hungarian Sweet & Spicy Paprika for a little heat. We don't recommend a smoked paprika for this dish; because you use a lot of paprika, the smoky flavor tends to take over.


1 (3 1/2 to 4 lbs.) boneless chuck eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes

1 (12 oz.) jar roasted red peppers, drained and rinsed

1 Tbsp. white wine vinegar

2 Tbsp. unsalted butter

4 large onions, diced small (about 6 cups)

6 large carrots, peeled and cut into 1-inch thick rounds (about 3 cups)

1/4 cup sour cream

Savory Spice ingredients in this recipe


Step 1: Season roast

Adjust oven rack to lower-middle position and preheat to 325 degrees. Sprinkle cubed roast with 2 tsp. Salt & Pepper Tableside Seasoning and let stand 15 min.

Step 2: Make paprika paste

Blend Hungarian Paprika, roasted red peppers, Tomato Powder, white wine vinegar, and Minced Garlic in food processor for 1 to 2 min. until smooth.

Step 3: Braise

In a large Dutch oven, heat butter over medium heat. Add onions and remaining 2 tsp. Salt & Pepper Tableside Seasoning. Cover and cook, stirring occasionally until onions soften but don’t brown, 8 to 10 min. (If onions begin to brown, reduce heat to medium-low and stir in 1 Tbsp. water.) Stir in paprika paste; cook, stirring occasionally, for about 2 min. Add carrots, California Bay Leaf, beef broth, and cubed roast; stir until meat is coated. Scrape down sides of pot, cover, and transfer to oven. Cook for 2 1/2 to 3 hours, stirring every 30 min., until meat is tender.

Step 4: Finish and serve

Skim fat off surface and stir in sour cream. Remove California Bay Leaf and season with additional Salt & Pepper Tableside Seasoning to taste before serving.