Hungarian Goulash

By Courtney HillDecember 11, 2023

Makes
4 to 6 servings
Cook Time
2¾ hours
Active time plus cooling
1 hour active
Rating
7

Hungary’s national dish, goulash—or gulyás in Hungarian—has countless variations. Some are soupy; others thick and meaty. Our version takes inspiration from Tibor Rosenstein, chef/owner of Rosenstein restaurant in Budapest, whose unique method makes for a deeply flavorful stew. He incorporates the cooking liquid and spices in stages, allowing them to reduce between additions and concentrate into a complex, velvety sauce. Root vegetables are a must; their sweet notes balance all the beefy richness. We opted for celery root—also known as celeriac—which has a parsnip-like texture and earthy, celery-like flavor. As is the case with many Hungarian dishes, paprika—both hot and sweet—is a key seasoning; be sure the paprika you use for this is fresh, fragrant and vibrant in color. Hungarian red pepper paste, usually made with sweet and spicy peppers, plus acetic acid, also is essential. We approximate this by pureeing a few easy-to-source ingredients.

Tip

Don’t cook the stew too gently. And don’t cover it during simmering. The pot is uncovered for the entire time, allowing the liquid to reduce as the meat becomes tender and the flavors concentrate to create a rich and complex dish.

Ingredients

½
cup drained jarred roasted red peppers
1
tablespoon lemon juice
1
teaspoon white sugar
¾
teaspoon hot paprika
Kosher salt and ground black pepper
2
tablespoons salted butter
1
tablespoon grapeseed or other neutral oil
2
medium yellow onions, finely chopped
8
ounces banana peppers or wax peppers (about 5), stemmed, seeded and finely chopped
4
ounces celery root, peeled and shredded on the large holes of a box grater (1 cup)
3
medium garlic cloves, minced
3
pounds boneless beef chuck roast, trimmed and cut into ¾- to 1-inch chunks
4
tablespoons plus 2 teaspoons sweet paprika, divided
1
pound Yukon Gold potatoes, peeled and cut into ½-inch cubes
Chopped fresh flat-leaf parsley, to serve

Step 1

In a blender, combine the roasted peppers, lemon juice, sugar, hot paprika and ½ teaspoon salt. Puree, scraping the blender jar as needed, until smooth, about 30 seconds; set aside.

Step 2

In a large Dutch oven over medium-high, heat the butter and oil until the butter is melted. Add the onions and banana peppers; cook, stirring occasionally, until the onions are translucent, about 6 minutes. Add the celery root, garlic, 1½ teaspoons salt and ¾ teaspoon pepper. Cook, stirring occasionally, until the vegetables are lightly browned, 5 to 7 minutes.

Step 3

Stir in the red pepper puree, followed by the beef. Add 2½ cups water, then bring to a simmer. Cook, uncovered and stirring occasionally, until a spoon drawn through the mixture leaves a brief trail, about 45 minutes.

Step 4

Stir in 2 tablespoons of the sweet paprika and another 2 cups water. Simmer, uncovered and stirring occasionally, until a spoon drawn through the mixture once again leaves a brief trail, about 30 minutes. Add 2 tablespoons of the remaining sweet paprika and another 2 cups water; cook in the same way until a skewer inserted into the beef meets just a little resistance, about another 30 minutes.

Step 5