Smoked Paprika Goulash Recipe: A Rich and Aromatic Classic
Introduction
Smoked Paprika Goulash is a refined adaptation of the traditional Hungarian goulash, a hearty stew known for its robust flavors and comforting warmth. By incorporating smoked paprika, this variation offers a deeper, more complex flavor profile that enhances the dish’s authenticity while appealing to modern tastes.
Ideal for cold evenings, family gatherings, or culinary exploration, this dish exemplifies the perfect balance between traditional heritage and contemporary cuisine.
What Is Goulash?
Goulash is a renowned Eastern European dish, most notably associated with Hungarian cuisine. Traditionally prepared as a meat-based stew with vegetables and seasoned generously with paprika, goulash has evolved into numerous regional and modern interpretations.
The introduction of smoked paprika, or pimentón ahumado, adds a smoky depth and subtle sweetness that elevates the stew’s richness, making it a favorite for chefs and home cooks alike.
Ingredients
Core Ingredients:
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2 tablespoons olive oil
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1 large yellow onion, finely chopped
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3 garlic cloves, minced
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700g (1.5 lbs) beef chuck, trimmed and cubed
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2 tablespoons smoked paprika (preferably Spanish or Hungarian origin)
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1 teaspoon caraway seeds (optional, for authenticity)
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2 tablespoons tomato paste
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 medium tomato, chopped (or ½ cup crushed tomatoes)
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750ml (3 cups) beef broth or stock
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
Optional Additions:
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1–2 carrots or potatoes, peeled and chopped (for added substance)
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A splash of red wine for depth (optional)
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Sour cream for serving
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Egg noodles, mashed potatoes, or rustic bread for accompaniment
Preparation Method
1. Sear the Beef
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat. Add the beef cubes in batches, browning them on all sides. Set aside.
2. Sauté Aromatics
In the same pot, reduce heat to medium. Add onions and cook until softened and translucent. Incorporate the minced garlic and cook for an additional minute.
3. Develop the Base Flavor
Stir in the smoked paprika, caraway seeds (if using), and tomato paste. Cook for 1–2 minutes to release the spices’ essential oils and intensify the aroma.
4. Simmer the Stew
Return the browned beef to the pot. Add bell peppers, tomatoes, and beef broth. Season with salt and pepper. Bring to a boil, then reduce heat to low. Cover and simmer gently for 1.5 to 2 hours, or until the beef is tender and the sauce is rich and thickened.
5. Serve and Garnish
Ladle the goulash into bowls and garnish with freshly chopped parsley. Optionally, top with a dollop of sour cream. Serve hot with a side of noodles, rice, or bread.
Culinary Tips
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Use high-quality smoked paprika for an authentic smoky flavor. Spanish and Hungarian brands are preferred.
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Slow-cooking the beef ensures tenderness and allows flavors to develop deeply.
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This dish can be prepared in advance; it often tastes better the next day as the ingredients further meld.
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For a lighter version, substitute beef with leaner meats or plant-based alternatives such as mushrooms or lentils.
Nutritional Insight
Smoked Paprika Goulash offers a balanced nutritional profile, with high protein content from beef, essential vitamins from vegetables, and antioxidants from paprika. It is a nutrient-dense, warming meal suited for both everyday dining and special occasions.
Conclusion
The Smoked Paprika Goulash is a sophisticated and flavorful reinterpretation of a beloved classic. Its combination of tender meat, aromatic vegetables, and the unmistakable depth of smoked paprika makes it a standout dish in both traditional and contemporary kitchens. Whether you are new to Eastern European cuisine or a seasoned enthusiast, this recipe is a must-try addition to your culinary repertoire.
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