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Bobby Flay-style Hungarian goulash featuring slow-cooked beef, sweet paprika, and a deeply savory tomato base — perfect for cold nights and hearty appetites.

Ingredients

Scale

  • 2½–3 lbs beef chuck, cut into 1½-inch cubes

  • 3 large yellow onions, thinly sliced

  • 3 garlic cloves, minced

  • 1 red bell pepper, chopped

  • 3 tbsp Hungarian sweet paprika

  • 1 tbsp caraway seeds (lightly crushed)

  • 2 tbsp tomato paste

  • 1/2 cup red wine (optional)

  • 1 can (15 oz) crushed tomatoes

  • 3 cups beef broth

  • 2 bay leaves

  • 2–3 sprigs fresh thyme

  • Salt & pepper to taste

  • Olive oil for browning

Instructions

  • Season and brown beef in batches. Set aside.

  • Sauté onions until golden. Add garlic, caraway, and paprika. Toast briefly.

  • Stir in tomato paste, bell pepper, and wine or broth.

  • Add crushed tomatoes, return beef, and pour in beef broth to cover.

  • Add bay leaves and thyme. Simmer covered 2–2½ hours until tender.

  • Adjust seasoning. Serve hot with noodles, potatoes, or bread.

Find it online: https://homeflavorsstudio.com/authentic-bobby-flay-goulash-recipe-bold-hearty-and-comforting/