Hungarian Beef Goulash
User Reviews
5
Hungarian Beef Goulash
Description
This Hungarian Beef Goulash recipe involves coating large cubed chuck roast with kosher salt, coarse black pepper, and sweet Hungarian paprika before browning them in vegetable oil to develop a deep flavor base. The cooking continues in a large Dutch oven with sautéed onions and garlic, combined with diced Yukon potatoes and carrots, tomato paste for richness, Worcestershire sauce for umami, brown sugar to balance acidity, and red wine vinegar to lend brightness. Beef broth completes the liquid, creating a stew initially assembled on the stovetop and then slow-cooked in a 325°F oven for about two hours until the meat becomes tender.
The resulting goulash has well-integrated layers of flavor, with tender meat and soft vegetables suspended in a thickened, savory sauce. It's suitable as a comforting main dish, particularly in cooler weather, and pairs well with rustic bread or noodles to soak up the sauce. The preparation yields a large quantity that can serve multiple meals or guests, making it practical for family dinners or leftovers.
Ingredients
- 4 pounds chuck roast , cut into 1" inch cubes
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper coarse ground
- 3 tablespoons sweet paprika Hungarian
- 1/3 cup vegetable oil
- 1 onion chopped, yellow
- 2 cloves garlic , minced
- 4 medium yukon potatoes , cut into 2" cubes
- 4 medium carrot peeled and cut into 2" cubes
- 6 ounces tomato paste
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar , packed
- 1 tablespoon red wine vinegar
- 3 cups beef broth
Instructions
- Pre-heat oven to 325 degrees.
- Add the salt, pepper and paprika to the chunks of beef, coating them well.
- Add oil to your large dutch oven on medium high heat and brown the beef cubes well on all sides, about 5-6 minutes then remove them from the pan.
- Lower the heat to medium and add the onions and garlic to the pot and cook until translucent, about 3-4 minutes.
- Add in the potatoes, carrots, tomato paste, Worcestershire sauce, brown sugar, red wine vinegar, beef broth and the seared beef cubes (along with any juices on the plate), stirring well.
- Cover and put into the dutch oven for,2 hours, or until meat is fork tender.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 24g | 8% |
| Protein | 50g | 100% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Sodium | 1090mg | 45% |
| Potassium | 1642mg | 35% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6712IU | 134% |
| Vitamin C | 18mg | 20% |
| Calcium | 73mg | 7% |
| Iron | 9mg | 50% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
