Hungarian Beef Goulash with Vegetables and Gnocchi
This hearty Hungarian-inspired beef stew features tender chuck roast simmered with sweet paprika, root vegetables, and aromatic spices. The slow-cooked beef becomes fork-tender while developing rich, complex flavors from the paprika-wine base. Root vegetables like parsnips, turnips, and carrots add sweetness and substance, while optional gnocchi makes it a complete meal. Perfect for cold weather dinners or when feeding a crowd, this comforting one-pot dish improves with time and reheats beautifully.
Ingredients
- 4 tablespoons Hungarian paprika, not smokedregular sweet paprika1:1
flavor will be less authentic
- 3 pounds beef, cut for stew in 1-2 inch chunks
- 2 tablespoons canola or vegetable oil, plus more if needed
- 2 large onions, diced
- 2 tablespoons all-purpose flour
- ½ teaspoon caraway seeds
- 2 bay leaves
- 1 cup red wine
- 5 ½ cups beef stock
- 3 medium parsnips, peeled and diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 2 small turnips, peeled and diced
- 5 medium potatoes, peeled and diced
- salt and pepper, to taste
- cooked gnocchi, for serving(optional)egg noodles1:1adds eggs
traditional pairing
Instructions
- 1
Toss beef with paprika until well coated
- 2
Heat oil in large pot over medium-high heat until almost smoking
- 3
Brown beef in batches on all sides, about 8 minutes per batch, setting aside
- 4
Return all beef to pot and reduce heat slightly above medium
- 5
Add onions and saute until starting to soften, about 6 minutes
- 6
Sprinkle in flour and stir well to incorporate into oil
- 7
Cook flour mixture for 2 minutes
- 8
Stir in caraway seeds, bay leaves, wine, and stock
- 9
Bring to simmer, cover and cook for 30 minutes
- 10
Add parsnips, carrots, celery, and turnips
- 11
Cover and simmer for 1 hour, stirring occasionally
- 12
Add potatoes and simmer covered for 30 more minutes, stirring occasionally
- 13
Taste and adjust seasoning with salt, pepper, and paprika
- 14
Serve over cooked gnocchi in bowls
Tips
Use Hungarian sweet paprika for authentic flavor - avoid smoked varieties which will overpower the dish.
Brown beef in small batches to ensure proper searing and avoid steaming the meat.
Let the goulash rest for 10 minutes before serving to allow flavors to meld and thicken slightly.
Good to Know
Refrigerate up to 4 days. Flavors improve overnight. Reheat gently on stovetop.
Can be made 1-2 days ahead. Add gnocchi fresh when serving for best texture.
Serve hot in bowls over gnocchi, egg noodles, or with crusty bread.
Common Mistakes
Don't skip browning beef in batches to avoid steaming and ensure proper caramelization
Avoid adding potatoes too early as they'll break down and make stew cloudy
Substitutions
flavor will be less authentic
FAQ
Can I make this in a slow cooker?
Yes, brown beef and onions first, then transfer to slow cooker with remaining ingredients. Cook on low 6-8 hours, adding potatoes in final 2 hours.
What if I can't find Hungarian paprika?
Regular sweet paprika works but use an extra tablespoon for deeper color and flavor. Avoid hot or smoked paprika which changes the dish character.
How long will leftovers keep?
Refrigerate up to 4 days or freeze up to 3 months. Goulash actually tastes better the next day as flavors develop.