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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 stew. The dish has a rich sweetness to it and makes a cozy meal for a cold, damp day. It's also delicious as leftovers.

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-lb.) boneless chuck eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes

1 (12-ounce) 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 cups beef broth, warmed

0.25 cups sour cream

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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  • Hungarian Paprika

    In Hungary, it is not uncommon for cooks to have several grades of paprika in the kitchen. This paprika is a Kulonleges paprika that bears the name...

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  • Tomato Powder

    Made from dehydrated tomatoes, this powder can be made into a paste, sauce, or juice in minutes. No more opening cans of paste to use a portion and...

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  • California Bay Leaves

    The California bay is a native evergreen tree that grows to 80 feet in height. There are different species of the laurel family, California bay lea...

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  • Minced Garlic

    Garlic, native to Central Asia, quickly spread to the Mediterranean and now is cultivated and widely used all around the world. As it’s one of the ...

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Adjust oven rack to lower-middle position and preheat to 325 degrees. Sprinkle meat with 1 tsp. Salt & Pepper Tableside Seasoning and let stand 15 min.

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

Heat oil over medium heat in a large Dutch oven. Add onions and remaining 1 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 mixture; cook, stirring occasionally, for about 2 min. Add beef, carrots, and California Bay Leaf; stir until beef is coated. Scrape down sides of pot, cover and transfer to oven. Cook until meat is almost tender and surface of liquid is 1/2 inch below top of meat, 2 to 2 1/2 hours, stirring every 30 min.

Remove pot from oven. Add enough broth so that surface of liquid is 1/4 inch from top of meat (beef should not be fully submerged). Return covered pot to oven and continue to cook until fork slips easily in and out of beef, about 30 more min.

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.