Immerse yourself in the hearty and soul-warming flavors of Hungary with this classic Hungarian Goulash. Packed with tender beef and vibrant vegetables in a rich, paprika-laden broth, itโs the perfect comfort food for brisk days. This main course will transport you to the heart of Hungarian cuisine.
Ingredients
๐ซ 1-2 tablespoons olive oil
๐ฅฉ 2 pounds beef chuck, cubed
๐ง Salt
๐ถ๏ธ Black pepper
๐ง
1 large onion, chopped
๐ถ๏ธ 1/4 cup paprika
๐ง 2-3 cloves garlic, minced
๐ถ๏ธ 2 bell peppers (red and yellow), chopped
๐
2 medium tomatoes, chopped
๐ฟ 1/2 to 1 teaspoon caraway seeds
๐ฅฃ 3 cups beef broth
๐ 2 bay leaves
๐ฅ 3 large potatoes, chopped
๐ฅ 2 large carrots, chopped
๐ง Water
๐ฟ Fresh parsley
๐ถ๏ธ Red pepper flakes
Instructions
1- Sear the Beef:
- Heat the olive oil in a large Dutch oven or pot over medium-high heat.
- Season the cubed beef chuck with salt and pepper.
- Sear the beef in batches, ensuring each piece is browned on all sides.
- Transfer the browned beef to a white plate and set aside.
2- Sautรฉ Onions:
- Reduce the heat to medium and add the chopped onion to the pot.
- Sautรฉ until the onion becomes soft and translucent.
3- Incorporate Paprika:
- Remove the pot from the heat momentarily.
- Stir in the paprika to prevent burning and maintain its robust flavor.
4- Combine Vegetables:
- Return the pot to the heat and add minced garlic, chopped bell peppers, and tomatoes.
- Stir well to combine.
5- Simmer the Goulash:
- Add the seared beef back into the pot.
- Introduce caraway seeds, beef broth, and bay leaves.
- Season again with salt and pepper.
- Bring the mixture to a gentle simmer.
- Cover the pot and let it cook for about 1 hour and 30 minutes, or until the beef is tender.
6- Add Potatoes and Carrots:
- Stir in the chopped potatoes and carrots.
- Add water to adjust the consistency as needed.
- Cover and simmer for an additional 20 minutes until the vegetables are soft.
7- Finish and Serve:
- Remove the bay leaves before serving.
- Garnish with freshly chopped parsley and a sprinkle of red pepper flakes.
- Serve hot in bowls.
Prep Time: 15-20 minutes
Cook Time: Approximately 1 hour and 50 minutes
Total Time: About 2 hours and 10 minutes
Servings: 6
Calories per Serving: Approx. 350 kcal
Proteins: 28g
Fats: 15g
Carbohydrates: 25g
Equipment:
- Large pot/Dutch oven
- Tongs
- White plate
- Wooden spoon/spatula
- Spice grinder/shaker
- Measuring cup
- Pot lid
- Stainless steel ladle
Cooking Tips
- Sear the beef in batches to ensure appropriate browning.
- Removing the pot briefly from the heat while introducing paprika prevents burning and enhances flavor.
- Adjust liquid quantity for desired soup consistency.
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