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Saucy Hungarian Red Potato Goulash

Saucy Hungarian red potato goulash with tender beef and diced red potatoes simmered until the sauce becomes rich, deep red, and silky. One-pot method with paprika, tomato paste, and low-and-slow cooking for an easy, comforting dinner.
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Prep Time 10 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner
Cuisine: American, Hungarian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Beef stew base
  • 1.5 lb beef stew meat Cubed.
  • 2 tbsp vegetable oil
  • 1 onion Large, diced.
  • 3 tbsp Hungarian paprika Sweet paprika for authentic flavor.
  • 2 cloves garlic Minced.
  • 3 cup beef broth
  • 1 tbsp tomato paste
  • 4 cup red potatoes Diced.
  • 0.25 salt and pepper To taste.
  • 0.5 sour cream For serving; optional but recommended.

Equipment

  • 1 Dutch oven

Method
 

Brown the beef
  1. Heat the vegetable oil in a large Dutch oven over medium-high heat, then add the cubed beef stew meat and brown it on all sides (about 6–8 minutes). Use a deep brown crust as your visual cue, then set the beef aside.
Build the paprika base
  1. In the same pot, sauté the diced onion over medium heat until softened (about 5–7 minutes). Look for translucent edges and a slightly golden color.
  2. Stir in the Hungarian paprika, minced garlic, and tomato paste, cooking for 1 minute. Stop when the tomato paste darkens slightly and the paprika smells fragrant, without letting it burn.
Simmer until tender
  1. Return the browned beef to the pot and add the beef broth. Scrape up any browned bits from the bottom for extra flavor.
  2. Simmer covered at a gentle simmer for 1 hour until the beef is tender. The visual cue is slow bubbling and meat that gives easily with a fork.
Cook the potatoes and finish
  1. Add the diced red potatoes and simmer covered for 20–25 minutes, until tender. Use the fork-test: the potatoes should be easily pierced.
  2. Season with salt and pepper to taste and serve. Add a dollop of sour cream on top for a creamy contrast.

Notes

Pro tip: use sweet Hungarian paprika and keep the heat at a gentle simmer—low and slow helps the beef turn tender and the sauce develop a silky texture. Refrigerate leftovers in an airtight container for up to 3–4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is yes—freeze without the sour cream and stir it in after reheating. For a lighter option, swap sour cream for plain Greek yogurt.