Smoked Paprika Goulash Recipe: A Bold and Flavorful Classic
Goulash is a traditional Central European stew, most famously associated with Hungarian cuisine. This hearty dish is renowned for its rich, comforting flavors and simple ingredients. The addition of smoked paprika adds a modern, aromatic twist to the classic recipe, enhancing its depth with a subtle smokiness and warmth.
In this article, we provide a detailed, formal recipe for Smoked Paprika Goulash, ideal for home cooks seeking an authentic yet distinctive take on this timeless dish.
🧾 Ingredients
For 4–6 servings:
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800g beef chuck, cut into 1.5-inch cubes
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2 tablespoons olive oil
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2 medium onions, finely chopped
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3 cloves garlic, minced
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2 tablespoons tomato paste
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2 tablespoons sweet smoked paprika (Hungarian style recommended)
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1 teaspoon hot paprika (optional, for heat)
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1 teaspoon caraway seeds
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1 teaspoon dried marjoram
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2 bay leaves
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1 teaspoon salt, or to taste
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½ teaspoon ground black pepper
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500 ml beef stock
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2 medium carrots, sliced
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2 medium potatoes, diced
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1 red bell pepper, chopped
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Sour cream (for garnish, optional)
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Fresh parsley, chopped (for garnish)
🍳 Method
1. Sear the Beef
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef cubes in batches to avoid overcrowding, and sear them until browned on all sides. Remove the beef and set aside.
2. Sauté Aromatics
In the same pot, reduce the heat to medium. Add the chopped onions and cook until soft and golden (about 8 minutes). Stir in the garlic and cook for an additional minute until fragrant.
3. Build the Flavor Base
Add the tomato paste, smoked paprika, hot paprika (if using), caraway seeds, and marjoram. Stir continuously for 1–2 minutes to coat the onions and release the spices’ aroma.
4. Deglaze and Simmer
Return the browned beef to the pot. Add the beef stock, bay leaves, salt, and pepper. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for about 90 minutes, or until the beef is tender.
5. Add Vegetables
Add the carrots, potatoes, and red bell pepper. Stir well, cover, and cook for an additional 30 minutes, or until the vegetables are tender and the sauce has thickened.
6. Final Adjustments
Taste and adjust seasoning as needed. If the goulash is too thick, add a bit more stock or water. If too thin, simmer uncovered to reduce slightly.
🥣 Serving Suggestions
Smoked Paprika Goulash is best served hot, accompanied by:
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Crusty bread or rye bread
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Spaetzle (German egg noodles)
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Butter rice or mashed potatoes
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A dollop of sour cream and a sprinkle of fresh parsley
🔍 Tips for Best Results
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Use high-quality smoked paprika – Spanish or Hungarian varieties offer the best depth of flavor.
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Slow cooking is key – The longer the goulash simmers, the more tender and flavorful it becomes.
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Prepare in advance – Like many stews, goulash tastes even better the next day after the flavors have melded.
🧑‍🍳 Conclusion
This Smoked Paprika Goulash recipe is a robust, soul-warming dish that balances tradition with bold flavors. Perfect for chilly evenings, family dinners, or entertaining guests, it brings a taste of Central Europe to your kitchen. By incorporating smoked paprika, this version delivers a modern twist that elevates the dish to new heights.
Whether you’re an experienced home chef or exploring international cuisine for the first time, this recipe is both approachable and impressive. Enjoy the rich, savory flavors of goulash—one spoonful at a time.
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Smoked Paprika Goulash Recipe, Hungarian Goulash with Smoked Paprika, Beef Stew with Paprika, Traditional Goulash, How to Make Goulash, Central European Recipes