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Here’s a detailed and unique article on “The Best Goulash Recipe”, with a step-by-step method to make it.

The Best Goulash Recipe: A Hearty, Flavor-Packed Classic

Goulash is a comforting, rich dish that originates from Hungary but has won hearts worldwide with its tender meat, savory spices, and satisfying texture. Often described as a stew or a thick soup, goulash is versatile—it can be served over noodles, rice, or enjoyed with crusty bread. What makes this particular recipe stand out is the perfect balance of paprika, vegetables, and slow-cooked beef that melts in your mouth.

Here’s how to make the best goulash step by step.

Ingredients

For 6–8 servings, you will need:

2 lbs (900 g) beef chuck, cut into 1-inch cubes
2 tablespoons vegetable oil
2 large onions, finely chopped
3 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
1 teaspoon smoked paprika (optional, for depth)
1 teaspoon caraway seeds (optional, traditional)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
2 medium carrots, sliced into rounds
2 medium bell peppers, chopped (red or yellow for sweetness)
2 medium tomatoes, chopped or 1 cup canned diced tomatoes
3 cups beef broth (or water with bouillon)
2 tablespoons tomato paste
1 teaspoon sugar (optional, to balance acidity)
2 tablespoons flour (for thickening, optional)
Fresh parsley, chopped, for garnish

Step-by-Step Method

Step 1: Prepare the Meat

Pat the beef cubes dry with paper towels. Dry meat sears better and creates a richer flavor. Season lightly with salt and pepper.

Step 2: Sear the Beef

In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add beef in batches (avoid overcrowding) and sear until all sides are browned, about 3–4 minutes per batch. Remove the beef and set aside.

Tip: Browning adds depth and a rich color to your goulash.

Step 3: Cook the Onions and Garlic

In the same pot, reduce heat to medium. Add the onions and sauté until soft and translucent, about 5–7 minutes. Stir in the garlic and cook for another minute until fragrant.