Description
Traditional Hungarian Goulash is a hearty beef stew rich with paprika, tender chunks of beef, and an assortment of vegetables simmered to perfection. This warming dish is perfect for cozy dinners and enhances in flavor when enjoyed as leftovers.
Ingredients
Scale
Meat and Seasoning
- 1 kg beef chuck, cut in 3.5cm cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
Cooking Fats
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
Vegetables
- 2 brown onions, cut into 1cm squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm squares
- 2 tomatoes, cut into 8 wedges then halved
- 2 carrots, peeled, cut lengthwise into quarters then into 1cm pieces
- 2 potatoes, cut into 1.2cm cubes
Spices and Herbs
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds, optional
- 1 bay leaf
- 1 tbsp finely chopped parsley, optional garnish
Liquids
- 1 litre beef stock/broth, low-sodium
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Using the oven will give the best caramelization and flavor.
- Season Beef: Toss the beef cubes with half the salt and the black pepper to season evenly.
- Cook Onions: Heat the olive oil and melt the butter together in a large oven-proof Dutch oven over high heat. Add the chopped onions and cook for about 6 minutes until the edges turn lightly golden.
- Brown Beef: Add the seasoned beef to the pot and stir for 2 minutes until the outside changes from red to brown, without fully browning.
- Add Vegetables: Add the minced garlic, bell peppers, and tomatoes to the pot. Stir and cook for 3 minutes so the tomatoes begin to break down.
- Add Spices: Stir in the Hungarian paprika, caraway seeds if using, and the bay leaf. Cook for 30 seconds to release the flavors.
- Add Stock and Simmer: Pour in the beef stock, stir everything to combine, and bring to a simmer. Cover the pot with a lid and transfer it to the preheated oven.
- Slow Cook: Let the stew slow cook in the oven for 1 hour and 30 minutes until the beef is tender but not falling apart.
- Add Root Vegetables: Remove the pot from the oven, stir in the cut carrots and potatoes, then cover and return to the oven for another 30 minutes. The beef should now be tender and falling apart.
- Final Check and Serve: If the beef is not quite tender enough, continue cooking in 10-minute increments. When ready, ladle the goulash into bowls and sprinkle with chopped parsley. Serve with bread if desired.
Notes
- Beef Variations: Beef osso bucco, beef cheeks, gravy beef, and brisket can also be used but note leaner meat may alter cooking time and tenderness.
- Paprika Choice: Use Hungarian or Hungarian-style paprika for a smooth, mild flavor. Avoid hot paprika to prevent excessive spiciness.
- Caraway Seeds: Optional but traditional in Central European goulash for added aroma.
- Cooking Methods: Oven is preferred for optimal caramelization and flavor. Alternatively, cook on ultra-low stove heat covered for 1.5 hours, stirring occasionally. In a slow cooker, cook 6 hours on low before adding vegetables for an additional 2 hours.
- Flavor Development: This stew tastes even better the next day as the flavors meld. Store leftovers in the fridge for 4-5 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 95 mg
