Hungarian Beef Goulash
Hungarian beef goulash: chuck beef slowly simmered with plenty of sweet paprika, onions, caraway, peppers and potatoes into a rich, brothy stew. A warming one-pot dinner.
By Tasty Nest Recipes Editorial TeamPublished
2 hr 55 min total About 12 cupsIntermediate
Photo: elsie.hui · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
Hungarian goulash (gulyás) is a paprika-rich beef stew that began as a herdsmen's dish cooked in a kettle over an open fire. Lots of onions cooked down slowly give it body, and good-quality sweet paprika gives it its deep red colour and flavour.
Unlike thick American goulash with macaroni, the traditional version is soupy and studded with potatoes and peppers. Serve with crusty bread and a dollop of sour cream.
Equipment you'll need
- Large Dutch oven
Tips for success
- Use fresh paprika; old paprika loses its colour and flavour.
- Beef chuck becomes tender with long, gentle simmering. Keep it at a bare simmer rather than a boil.
- Goulash tastes even better the next day.
Substitutions and variations
- Add small dumplings (csipetke) or egg noodles in the last 10 minutes.
- Use pork shoulder instead of beef.
- Cook in a 325°F (165°C) oven instead of on the stove.
Storage and reheating
To store: Refrigerate for up to 4 days. Freeze for up to 3 months (potatoes may soften slightly).
To reheat: Reheat on the stove over medium heat until steaming hot throughout, adding water if needed.
Recipe
Hungarian Beef Goulash
Hungarian beef goulash: chuck beef slowly simmered with plenty of sweet paprika, onions, caraway, peppers and potatoes into a rich, brothy stew. A warming one-pot dinner.
- Prep
- 25 min
- Cook
- 2 hr 30 min
- Total
- 2 hr 55 min
- Yield
- About 12 cups
- Level
- Intermediate
Ingredients
Tick off ingredients as you gather them.
Instructions
Step 1: Brown the beef
Season the beef with 1 teaspoon salt. Heat the oil in the Dutch oven over medium-high heat and brown the beef in batches, about 6 minutes per batch. Transfer to a plate.
Step 2: Cook the onions
Reduce the heat to medium, add the onions and cook for 12 to 15 minutes, stirring often and scraping up the browned bits, until soft and golden.
Step 3: Add the paprika
Take the pot off the heat and stir in the garlic, both paprikas, caraway and tomato paste. Paprika burns easily, so stir for 30 seconds off the heat.
Step 4: Simmer
Return the beef and its juices, add the broth and bay leaves and bring to a boil. Reduce the heat, cover and simmer gently for 1 1/2 hours.
Step 5: Add the vegetables
Add the potatoes, carrots, pepper and remaining salt and simmer, partly covered, for 30 to 40 minutes, until the beef is very tender and the potatoes are cooked.
Step 6: Serve
Remove the bay leaves, adjust the seasoning and serve with sour cream and parsley.
Cuisine: Hungarian · Course: Dinner
Estimated nutrition per serving
- Calories
- 410
- Protein
- 40 g
- Fat
- 18 g
- Carbs
- 22 g
- Fibre
- 4 g
- Sugars
- 6 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/beef-goulash
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