How To Make Hungarian Goulash

Hearty Hungarian Goulash: A Steamy Stew Straight from the Kitchen

Ah, goulash, that soul-warming Hungarian classic that's equal parts comfort food and flavour bomb. Born in the 9th century as a simple herder's stew of beef, onions, and paprika, it's evolved into a paprika-packed powerhouse that screams "winter's here, let's eat." If you're craving that rich, tomatoey depth without the fuss, look no further. And big shout-out to KassDays for that killer YouTube Short —a no-fuss visual feast that had us drooling but left us hunting for the deets. We've got you covered with an easy, home-cook-friendly recipe inspired by their demo. It's straightforward, uses pantry staples, and simmers up in about an hour. Serves 4-6 hungry folks.Easy Goulash Recipe: IngredientsGather these bad boys—nothing fancy required:

• 2 lbs beef stew meat, cubed (chuck or round works great)
• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 tbsp vegetable oil (or olive oil for a twist)
• 3 tbsp sweet paprika (the star—don't skimp!)
• 2 bell peppers (one red, one green), sliced
• 3 medium carrots, sliced into rounds
• 4 ripe tomatoes, diced (or a 14-oz can if fresh are hiding)
• 4 medium potatoes, cubed
• 4 cups beef broth (or water in a pinch)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish—optional but pretty)

Step-by-Step: Whip It Up in 60 Minutes

1. Heat things up: Grab a big pot (Dutch oven vibes if you've got one) and warm the oil over medium-high heat. Toss in the chopped onions and sauté 'em for 5 minutes until they're soft and golden—like KassDays shows, all translucent glory.
2. Beef it up: Add your cubed beef. Brown it on all sides, stirring for about 7-8 minutes. This seals in the juices and builds that deep flavor base.
3. Spice squad: Stir in the minced garlic and paprika. Let it bloom for 1 minute—watch that red magic happen without burning. Pro tip: If it sticks, splash in a tiny bit of broth.
4. Veggie party: Dump in the bell peppers, carrots, and tomatoes. Give it a good stir to coat everything in that paprika goodness.
5. Liquid gold: Pour in the broth (or water) until it just covers the mix. Crank the heat to high, bring to a boil, then drop to a simmer. Cover and let it bubble low and slow for 20 minutes.
6. Potato power: Add the cubed potatoes now—they'll soak up all the yum without turning to mush. Simmer uncovered for another 20-30 minutes, until the beef is fork-tender and the stew thickens. Stir occasionally; add a splash more liquid if it gets too thick.
7. Taste and triumph: Season with salt and pepper—start light, taste as you go. Ladle into bowls, sprinkle with parsley, and dig in. Pair with crusty bread or egg noodles for ultimate carb heaven.

There you have it: Goulash that's hearty, healthy-ish (veggies galore!), and way easier than it looks. Thanks again, KassDays, for the silent inspo—your visuals nailed the cozy chaos of cooking. Now go simmer some history in your pot. What's your twist on this stew? Hit the comments!