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Bobby Flay Hungarian Goulash

Bobby Flay Hungarian Goulash
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Bobby Flay’s take on Hungarian Goulash is a slow-cooked beef stew made with onions, garlic, sweet Hungarian paprika, and a few simple aromatics. It honors the original Eastern European dish, known for its generous use of paprika, but adds extra depth with seared beef and a slow-simmered, thickened base.

Ingredients

  • Beef chuck (cut into 1½-inch cubes) – 2 lbs

  • Olive oil – 2 tablespoons

  • Yellow onions (thinly sliced) – 2 large

  • Garlic (minced) – 4 cloves

  • Sweet Hungarian paprika – 2 tablespoons (do not substitute with smoked paprika)

  • Caraway seeds (lightly crushed) – 1 teaspoon

  • Tomato paste – 2 tablespoons

  • Beef broth (low-sodium) – 3 cups

  • Bay leaf – 1

  • Salt and freshly ground black pepper – to taste

  • All-purpose flour (optional, for thickening) – 1 tablespoon

  • Chopped fresh parsley (for garnish) – optional

  • Sour cream (for serving) – optional

Instructions

  • Sear the beef – In a large Dutch oven, heat olive oil over medium-high. Brown beef in batches. Set aside.

  • Cook the onions – In the same pot, reduce heat to medium and cook onions until golden and soft, about 10–12 minutes.

  • Add garlic and spices – Stir in garlic, paprika, caraway seeds, and tomato paste. Cook for 2 minutes until fragrant.

  • Deglaze with broth – Return beef to the pot and pour in the beef broth. Scrape up browned bits from the bottom.

  • Simmer the stew – Add bay leaf, season with salt and pepper. Cover and simmer on low for 1½ to 2 hours, until beef is tender.

  • Optional thickening – If you want a thicker stew, whisk flour with ¼ cup cold water and stir it in during the last 15 minutes.

  • Check seasoning – Adjust salt, pepper, and paprika to taste before serving.

  • Garnish and serve – Spoon into bowls, top with parsley and a dollop of sour cream if desired.

Find it online: https://chefbobbyflayrecipes.com/bobby-flay-hungarian-goulash/