Gulaš — The Paprika Stew That Warms the Whole Winter

Gulaš isn't a quick dinner — it's a Sunday, a snowstorm, a pot left to murmur on the back of the stove. Beef and a mountain of onions, cooked down slow with sweet paprika until the whole thing turns deep red and silky. The secret is more paprika than feels reasonable, low heat, and time. Ladle it over spätzle, egg noodles, tarhonja, or polenta and you've got the dish that crosses every border from Budapest to Belgrade.

What you'll need

• Sweet paprika (aleva) — the soul of the dish; don't be shy. Plus a little hot paprika or Eroš Pista paste for backbone.
• A goulaš seasoning packet — Podravka Fant Gulaš & Paprikaš or Knorr Fix Gulasch to anchor it.
• Vegeta and a beef bouillon for the braising base.
• Tomato paste and a bay leaf for body and aroma.
• The bed: spätzle, broad egg noodles, tarhonja, csiga, or polenta — your call.

How to make it

1. Brown cubed beef in batches; set aside.
2. Cook a big pile of sliced onion low and slow until golden and soft.
3. Off the heat, stir in plenty of sweet paprika (it scorches if the pan's too hot), then tomato paste.
4. Return the beef, add bouillon/water to just cover, a bay leaf, and the gulaš packet.
5. Simmer gently, partly covered, 2–3 hours until the meat is fork-tender and the sauce is glossy.
6. Serve over spätzle or noodles. Even better the next day.

Tip: always add paprika off the heat — burnt paprika turns bitter and there's no saving it.

Shop the Recipe → Gulaš

Every ingredient here is shelf-stable and ships nationwide. Bring your own beef and onions.