How to make it
6 steps. Take it one step at a time.
Heat the lard or oil
In a large heavy-bottomed pot or Dutch oven, heat the lard or oil over medium heat. Add the chopped onions and sauté for 8-10 minutes until they are soft and translucent, but not browned.
10 minRemove the pot from the heat
Remove the pot from the heat and stir in the Hungarian sweet paprika, caraway seeds, and minced garlic. Stir quickly to incorporate, ensuring the paprika does not burn.
Return the pot to the heat
Return the pot to the heat. Add the cubed beef and stir well to coat the meat with the onion and paprika mixture. Cook for 5 minutes until the meat is browned on all sides.
5 minPour in enough beef broth
Pour in enough beef broth to just cover the meat (about 500ml). Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes. Check occasionally and add a little more broth if needed.
1 hrAdd the sliced carrots, chopped bell pepper, and tomato
Add the sliced carrots, chopped bell pepper, and tomato. Pour in the remaining beef broth. Cover and continue to simmer for another 30 minutes.
30 minAdd the cubed potatoes
Add the cubed potatoes. Simmer for a final 20-30 minutes, or until the potatoes and beef are completely tender. Season with salt and pepper to taste.
25 min
A little kitchen wisdom
The key to an authentic Gulyás is using high-quality Hungarian sweet paprika. Never burn the paprika as it will turn bitter; always remove the pot from the heat before stirring it in.
