Description
This traditional Hungarian Goulash is a hearty beef stew enriched with paprika, bell peppers, and tender vegetables, slow-cooked to perfection. With a rich, flavorful broth and melt-in-your-mouth beef cubes, this dish is perfect for a comforting meal that tastes even better the next day.
Ingredients
Scale
Meat and Seasonings
- 1 kg/2 lb beef chuck, cut into 3.5cm / 1.5″ cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp/30g unsalted butter
Vegetables and Herbs
- 2 brown onions, cut into 1cm / 1/2″ squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red and 1 yellow), cut into 2cm / 0.8″ squares
- 2 tomatoes, cut into 8 wedges then halved
- 2 carrots, peeled and cut into 1cm / 0.4″ pieces
- 2 potatoes, cut into 1.2cm / 1/2″ cubes
- 1 tbsp finely chopped parsley (optional garnish)
Spices and Broth
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 litre / 4 cups beef stock/broth, low-sodium
Instructions
- Preheat oven: Preheat your oven to 180°C/350°F (160°C fan). Using an oven is preferred for optimal caramelization, but slow cooker or stovetop methods can also be used if necessary.
- Season beef: Toss the beef cubes with half the salt and black pepper to season evenly.
- Cook onions: Heat olive oil and melt butter in a large oven-proof Dutch oven over high heat. Add the chopped onions and cook for about 6 minutes until the edges become lightly golden.
- Add and brown beef: Add the seasoned beef cubes to the pot and stir for roughly 2 minutes until the beef changes color from red to brown. It won’t brown fully but should lose its raw appearance.
- Add vegetables: Stir in the minced garlic, diced capsicum, and tomatoes. Cook for about 3 minutes until the tomatoes mostly break down and release their juices.
- Add spices: Sprinkle the Hungarian-style paprika, caraway seeds (if using), and bay leaf. Stir continuously for 30 seconds to toast the spices without burning.
- Add stock and simmer: Pour in the beef stock, stir well, and bring the mixture to a gentle simmer.
- Slow cook in oven: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 1 1/2 hours to tenderize the beef and develop rich flavors.
- Add root vegetables: After the initial cook, stir in the carrot and potato pieces. Return the pot to the oven, still covered, and cook for an additional 30 minutes. The beef should be very tender and nearly fall-apart by now; if not, continue cooking in 10-minute increments.
- Serve: Ladle the goulash into bowls and garnish with finely chopped parsley if desired. Serve as is or with bread for dunking.
Notes
- Beef choices: Alternative cuts like osso bucco (boneless), beef cheeks, gravy beef, or brisket can be used but result in slightly leaner meat.
- Paprika type: Use Hungarian or Hungarian-style paprika for a smoother, less sweet flavor. Avoid hot paprika as the dish already uses plenty of paprika and would become too spicy.
- Caraway seeds: These are a traditional Central European spice adding authenticity; optional based on preference.
- Cooking methods: Oven is preferred for caramelization and flavor development. For stovetop, cook covered on ultra-low heat for 1.5 hours, stirring occasionally to prevent sticking; add potatoes and carrots afterward and cook 30 more minutes. For slow cooker, cook 6 hours on low, add potatoes and carrots, then cook 2 more hours on low.
- Storage: Leftovers are best after resting overnight. Store in the refrigerator for 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 420 kcal
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 95mg
