Hungarian Beef Goulash

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 109.

	this recipe	typical
liquid	44%	63%
fat	0%	1%
aromatics	18%	33%
salt	0%	1%
thickener	1%	0%
vegetables and beans	57%	107%
collagen idx	0.8	0.8
marbling idx	0.5	0.6

Where it stands out

• #1 of 109 for gravy quality

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

907 g	2 pounds beef stew meat, (such as chuck), trimmed and cubed
	2 teaspoons caraway seeds
12 g	1 1/2-2 tablespoons sweet or hot paprika, (or a mixture of the two), preferably Hungarian (see Ingredient Note)
2 g	0.25 teaspoon salt
	Freshly ground pepper, to taste
150 g	1 large or 2 medium onions, chopped
120 g	1 small red bell pepper, chopped
397 g	1 14-ounce can diced tomatoes
397 g	1 14-ounce can reduced-sodium beef broth
5 g	1 teaspoon Worcestershire sauce
9 g	3 cloves garlic, minced
2 g	2 bay leaves
8 g	1 tablespoon cornstarch mixed with 2 tablespoons water
12 g	2 tablespoons chopped fresh parsley

Method: 4 steps, published by www.eatingwell.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Delicious I personally don't care if this isn't "authentic" Hungarian goulash, it is still a delicious meal. However, it was way too soupy. The cornstarch mixture didn't thicken up the sauce at all, so we ended up just using a slotted spoon to serve with to a” — a cook, 4★

“Not Bad This went over well with the family. It smelled delicious cooking all day. I do not care so much if it is "authentic", who is to say? Nobody "owns" the definition of goulash, even Hungarians make it different than each other. What I want here is a lit” — a cook, 4★