Hungarian Goulash
A paprika-rich Hungarian beef stew-soup with tender beef, vegetables and a savory broth. Serve in bowls, with bread for dunking if you like.
By Cookin' KitchenUpdated
- Total: 2 hours 35 minutes
- Servings: 5 servings
Recipe
Hungarian Goulash
A paprika-rich Hungarian beef stew-soup with tender beef, vegetables and a savory broth. Serve in bowls, with bread for dunking if you like.
Cookin' · https://cookin.club/recipes/hungarian-goulash
- Prep
- 15 minutes
- Cook
- 2 hours 20 minutes
- Total
- 2 hours 35 minutes
- Servings
- 5
Ingredients
For 5 servings
Equipment
- Oven
- Large oven-safe Dutch oven
Instructions
Step 1: Preheat the oven to 180°C/350°F (160°C fan). You can use a slow cooker or the stovetop instead.
Step 2: Toss the beef with half the salt and pepper.
Step 3: Heat the oil and melt the butter in a large oven-safe Dutch oven over high heat. Cook the onion for 6 minutes, until the edges are light golden.
Step 4: Add the beef and stir for about 2 minutes, until the outside changes from red to brown. It will not turn golden brown.
Step 5: Add the garlic, capsicum and tomato. Stir for 3 minutes; the tomato will mostly break down.
Step 6: Add the paprika, caraway and bay leaf. Stir for 30 seconds.
Step 7: Add the beef stock and stir. Bring to a simmer, cover with a lid and transfer the pot to the oven for 1 1/2 hours.
Step 8: The beef should be quite tender but not yet falling apart. Stir in the carrot and potatoes. Cover and return the pot to the oven for another 30 minutes. The beef should now be falling apart; if it is not, return the pot to the oven in 10-minute increments.
Step 9: Ladle the goulash into bowls and sprinkle with parsley. Serve as is, with optional bread for dunking.
Notes
Substitutions and storage
Boneless beef osso bucco or beef cheeks can stand in for chuck; gravy beef or brisket also work, though they are leaner. Use Hungarian-style paprika if available, or substitute ordinary paprika. Caraway is optional. You can replace the carrots and potatoes with other root vegetables such as celeriac or parsnip, or with green beans; keep the capsicum.
For the stovetop method, cook covered over ultra-low heat for 1 1/2 hours, stirring occasionally so the base does not catch; add the carrot and potato and cook for another 30 minutes. For a slow cooker, cook on low for 6 hours, add the carrot and potato, then cook on low for 2 more hours. The goulash tastes even better the next day. Refrigerate leftovers for 4 to 5 days or freeze for up to 3 months.
Nutrition per serving
- Calories
- 574 kcal
- Fat
- 32 g
- Saturated fat
- 14 g
- Carbohydrates
- 31 g
- Sugar
- 8 g
- Fiber
- 7 g
- Protein
- 46 g
- Sodium
- 1,361 mg
- Cholesterol
- 150 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This hearty Hungarian goulash sits between soup and stew, with tender beef, plenty of paprika, peppers and vegetables in a savory broth. Serve it in bowls, with bread for dunking if you like.
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