2026-02-10 Hungarian Goulash Recipe | Molly O'Neill

There is no high drama about simmering a stew However fine, stew is a homey, intimate exchange, a paean to the way living things improve when their boundaries relax, when they incorporate some of the character and flavor of others Soulful, a word inextricably linked with a good sturdy stew, is the payoff to the cook who plans a little and has the patience to abide.

Ingredients

• 2 teaspoons unsalted butter
• 2 medium onions, peeled and thinly sliced
• 2 tablespoons sweet Hungarian paprika
• 1 teaspoon caraway seeds
• 1 pound beef stewing meat, trimmed and cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 2 cups beef broth, homemade or low-sodium canned
• 1 tablespoon fresh lemon juice
• 2 teaspoons salt, plus more to taste
• 1/4 teaspoon freshly ground pepper

Instructions

• Melt the butter in a large pot over medium heat. Add the onions and cook, stirring frequently, until wilted, about 10 minutes. Stir in the paprika and caraway seeds and cook 1 minute more. In a bowl, toss the beef with the flour to coat well. Add the beef to the onion mixture. Cook, stirring, for 2 minutes.
• Add 1/2 cup of the broth, stirring and scraping the bottom of the pot. Gradually stir in the remaining broth. Bring to a boil, then reduce to a slow simmer. Cover and cook until the beef is tender, about 1 1/2 hours. Stir in the lemon juice, salt and pepper to taste. Serve over wide egg noodles.

Nutrition