Years ago, I was traveling to Vienna on a freezing day and stopped into a restaurant on the outskirts of town. I ordered the goulash and was astounded with its flavor profile and cozy comfort as the wind was howling outdoors. What made it unusual to my American palate was the combination of bittersweet caraway seeds, sweet Hungarian paprika and rich diced tomatoes. The meat was beyond tender, and the dish was capped with a dollop of sour cream. I will never forget that day or the taste memory.

Recently, this recipe popped into my mind when trying to come up with a warm, one-dish meal. I’ve changed it up a bit, browning the meat in the oven to cut-down on cooking in batches. I use this method for any stew I make now. It still adds the meaty caramelization using a quicker method. Make sure to select Hungarian paprika (rather than American paprika) for its sweet flavor; it makes a difference.

This is perfect for a chilly night along with some good country bread and a simple green salad. You could also ladle the stew onto a bed of egg noodles or spätzle in shallow pasta bowls. And one more thing — if you love soup, you can easily transform this recipe by doubling the amount of broth, and cutting the meat into half-inch pieces.

Hungarian Goulash

Serves 4 to 6

3 pounds beef stew meat, cut into 1-inch cubes

3 tablespoons olive oil

4 medium leeks, cleaned, white and light green part only, finely chopped

2 teaspoons caraway seeds

1 red pepper, seeded and chopped

3 tablespoons Hungarian sweet paprika

1 (14.5-ounce) can diced tomatoes with juice

4 cups chicken, beef or vegetable broth

3 garlic cloves, minced

1 Yukon Gold potato, about 3/4 to 1 pound, peeled and diced

3 carrots, peeled and sliced

1 parsnip, peeled and sliced

Salt and freshly ground black pepper

1/4 cup finely chopped parsley

1/2 cup sour cream, for garnish

1. Place the oven rack on top third of oven. Preheat the oven to 425 F. Place the beef cubes on a parchment lined sheet pan, blot with paper towels and season both sides with salt and pepper. When oven is hot roast beef pieces on one side until browned and caramelized, about 15 to 20 minutes. With tongs turn meat over and roast another 10 minutes or so, until meat is browned. Reserve.

2. In a large Dutch oven over medium-high heat warm the oil. Add the leeks and caraway seeds and saute until softened, about 5 minutes. Add the red pepper and saute for 3 more minutes or until softened.

3. Add the reserved beef, paprika, tomatoes and broth and bring to a boil. Reduce the heat to low and simmer, for about 1 hour, or until the meat is tender.

4. Stir in the garlic, potatoes, carrots, parsnips and salt and pepper. Partially cover, and simmer for another 20 minutes or until all the vegetables are tender. Add 2 tablespoons of parsley and taste for seasoning.

5. To serve, ladle the goulash into bowls and serve with a dollop of sour cream and a sprinkling of parsley and serve immediately.

Advance preparation: This may be prepared up to three days ahead, covered and refrigerated. Reheat gently and adjust seasonings. This may also be frozen up to two months ahead. Defrost, reheat gently and adjust seasonings.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.