Goulash
User Reviews
4.9
48 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs 30 mins
-
Total Time
4 hrs
-
Servings
6 servings
-
Calories
486 kcal
-
Course
Main Course
Goulash
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Warm, comforting, and deeply flavorful, this Hungarian goulash is the ultimate cozy meal—perfect for slow-cooking days and hearty appetites alike.
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Ingredients
- 3 lbs beef chuck cut into 1½-inch (3.75-cm) pieces, boneless
- 2 teaspoons salt
- ¾ teaspoon black pepper freshly ground
- 2 tablespoons vegetable oil
- 2 onion thinly sliced, medium yellow
- 4 garlic roughly chopped, cloves
- 2 tablespoons balsamic vinegar
- 3 tablespoons tomato paste
- ¼ cup all-purpose flour
- 3 cups beef broth
- 2 cups water
- 1½ teaspoons caraway seeds
- 2 tablespoons paprika preferably Hungarian sweet
- 1 teaspoon thyme dried
- 1 bay leaf
- 1½ teaspoons sugar
- 3 carrot peeled and cut into 1-inch chunks on the diagonal
- 1 pound potatoes cut in half (optional, if not serving over noodles, small white boiling; baby Yukon Gold
For Serving (Optional)
- parsley chopped, fresh
- sour cream
Instructions
- Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the oil over medium-high heat until hot and shimmering. Brown half the meat in a single layer, turning with tongs, for about 5 minutes. Repeat with the remaining oil and beef. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside.
- Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from the bottom of the pan, for about 5 minutes. Stir in the tomato paste. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with a wooden spoon until the flour is dissolved, about 1 minute. Add the broth, water, caraway seeds, paprika, thyme, bay leaf, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan, and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 2 hours, stirring occasionally.
- Add the carrots and potatoes (if using) and cook, covered, for 1 hour more, until the broth is thickened, and the meat and veggies are tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the goulash, garnished with fresh parsley and a dollop of sour cream, if desired. If not serving immediately, let it come to room temperature, and then store in the refrigerator until ready to serve.
Notes
- Make-Ahead/Freezer-Friendly Instructions: Goulash can be made up to 3 days ahead of time. Reheat on the stovetop over medium heat until warmed through. It can also be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator overnight.
- Make-Ahead/Freezer-Friendly Instructions: Goulash can be made up to 3 days ahead of time. Reheat on the stovetop over medium heat until warmed through. It can also be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator overnight.
Nutrition Information
Show Details
Calories
486kcal
(24%)
Carbohydrates
31g
(10%)
Protein
55g
(110%)
Fat
16g
(25%)
Saturated Fat
5g
(25%)
Cholesterol
143mg
(48%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 31g | 10% |
| Protein | 55g | 110% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 143mg | 48% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
48 reviews
Excellent
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