Goulash (Hungarian beef stew)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs 20 mins
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Servings
5
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Calories
574 kcal
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Course
Main Course
Goulash (Hungarian beef stew)
Description
Goulash (Hungarian beef stew) combines beef chuck with paprika, onion, garlic, bell peppers, and tomatoes, slowly cooked in beef stock to produce a hearty and flavorful stew. The beef is first browned in a mixture of butter and olive oil with onions until lightly golden. Adding garlic, bell peppers, and tomatoes softens the vegetables and builds base flavors before introducing the signature paprika and optional caraway seeds. The stew is then covered and slow-cooked in the oven, allowing the beef to become tender and the sauce to thicken gradually.
The stew gains texture and heartiness from carrots and potatoes added midway through cooking, which absorb flavors while maintaining their bite. The paprika used is best Hungarian-style for authentic smoothness without excessive heat. Cooking in an oven-proof pot allows for even heat distribution and caramelization, enhancing the complexity of the dish.
This goulash is well suited as a main course on cooler days, served alone or with rustic bread to soak up the sauce. The stew improves in flavor when reheated the next day, making it convenient for leftovers. It can be stored refrigerated for several days or frozen for longer preservation.
Alternative cuts of beef such as osso bucco or beef cheeks may be used, and care must be taken not to use hot paprika to avoid unpleasant spiciness. Slow cooking on a stovetop or slow cooker is possible but requires attention to prevent burning or sticking.
Ingredients
- 1 kg/2 lb beef chuck , cut in 3.5cm / 1.5" cubes (Note 1)
- 1 3/4 tsp kosher salt or cooking salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp/ 30g butter unsalted
- 2 brown onion cut into 1cm / 1/2" squares
- 5 garlic finely minced, cloves
- 2 bell pepper 1 red + 1 yellow), cut into 2 cm / 0.8" squares
- 2 tomato cut into 8 wedges then in half
- 1/4 cup paprika sub ordinary paprika, Note 2, Hungarian-style
- 1 tsp caraway seeds , optional (Note 3)
- 1 bay leaf
- 1 litre / 4 cups beef stock low-sodium, or broth
- 2 carrot peeled, cut in quarters lengthwise then into 1cm / 0.4" pieces
- 2 potato cut into 1.2cm / 1/2" cubes
- 1 tbsp parsley optional garnish, finely chopped
Instructions
- Preheat oven to 180°C/350°F (160°C fan), though you can use your slow cooker or stove instead (oven easiest! Note 4).
- Season beef - Toss the beef with half the salt and pepper.
- Cook onion - Heat the oil and melt the butter in a large oven-proof dutch oven over high heat. Cook onion for 6 minutes until the edges are light golden.
- Cook beef - Add the beef and stir until the outside changes from red to brown, about 2 minutes. It won't go golden brown, it's not supposed to.
- Add vegetables - Add garlic, capsicum and tomato. Stir for 3 minutes - the tomato will mostly breakdown.
- Add paprika, caraway and bay leaf. Stir for 30 seconds.
- Slow cook - Add beef stock, stir, bring to simmer. Cover with a lid and transfer to the oven for 1 1/2 hours.
- Add potato - The beef should be pretty tender but not quite "fall-apart". Stir in carrot and potatoes. Return to oven, covered, for another 30 minutes. Beef should now be "fall-apart" - if not, return to the oven for 10 minutes at a time.
- Serve - Ladle goulash into bowls and sprinkle with parsley. Eat as is, with optional bread for dunking! (Pictured with cheese bread)
Notes
- Use cuts like beef osso bucco or cheeks for a richer stew; brisket and gravy beef work but are leaner.
- Hungarian-style paprika gives a smoother flavor; avoid hot paprika to prevent excessive spiciness.
- Oven cooking is preferred to achieve caramelized flavors without burning; stovetop requires low heat and frequent stirring.
- Slow cooker cooking is an option: 6 hours low, add vegetables, then 2 more hours low.
- Stew flavors deepen after resting; keep leftovers refrigerated up to 5 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Calories | 574cal | 29% |
| Carbohydrates | 31g | 10% |
| Protein | 46g | 92% |
| Fat | 32g | 49% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 2g | 100% |
| Cholesterol | 150mg | 50% |
| Sodium | 1361mg | 57% |
| Potassium | 1918mg | 41% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 8879IU | 178% |
| Vitamin C | 91mg | 101% |
| Calcium | 96mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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