Hungarian veal goulash with a brothy consistency and deep red color from sweet paprika. Slowly cooked onion builds the base, caraway provides its characteristic aroma, and potatoes complete a hearty dish with tender meat and no artificial thickening.
Cut the veal into roughly 3 cm cubes and pat dry. Finely chop the white onion and garlic. Peel and cut the potatoes and carrots into medium pieces, then chop the green pepper and tomato into small pieces.
Heat the vegetable oil
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Return the pot to medium heat and add the veal, garlic, caraway seeds, and salt. Cook for 4 to 5 minutes, stirring so the meat becomes coated in the onion-paprika base. Add the water, bring to a gentle simmer, partially cover, and cook on low for 90 minutes, until the meat is beginning to become tender.
Add the potatoes, carrots, green pepper, and tomato. Simmer gently for 25 minutes, partially covered, until the potatoes are tender but still hold their shape and the meat can be easily cut with a spoon. The broth should be red and substantial while remaining clearly brothy.
Turn off the heat and let the goulash rest for 5 minutes before serving. And that's it! Serve piping hot, with tender meat, intact potatoes, and a red broth led by paprika and caraway; it needs no flour, cream, or heavy reduction into a thick sauce. 🧡
