Hungarian Goulash

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, it’s the perfect comfort food for brisk days. This main course will transport you to the heart of Hungarian cuisine.

Ingredients

🫒 1-2 tablespoons olive oil
🥩 2 pounds beef chuck, cubed
🧂 Salt
🌶️ Black pepper
🧅 1 large onion, chopped
🌶️ 1/4 cup paprika
🧄 2-3 cloves garlic, minced
🌶️ 2 bell peppers (red and yellow), chopped
🍅 2 medium tomatoes, chopped
🌿 1/2 to 1 teaspoon caraway seeds
🥣 3 cups beef broth
🍃 2 bay leaves
🥔 3 large potatoes, chopped
🥕 2 large carrots, chopped
💧 Water
🌿 Fresh parsley
🌶️ 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- Sauté Onions:

• Reduce the heat to medium and add the chopped onion to the pot.
• Sauté 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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