Hungarian Goulash Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 35 mins
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Servings
8
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Calories
233 kcal
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Course
Main Course
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Cuisine
Hungarian
Hungarian Goulash Recipe
Description
The Hungarian Goulash Recipe combines beef stew meat with aromatics such as onions, garlic, and bell peppers, spiced with a generous amount of Hungarian paprika. After browning the seasoned beef, the stew is slowly simmered with beef broth, bay leaves, and caraway seeds to infuse the flavors deeply. The addition of chopped tomatoes lends a slight acidity and sweetness, balancing the heat from the paprika. Potatoes and carrots are added midway to create a stew with both tender meat and soft, earthy vegetables.
The stew is cooked low and slow to develop a rich, hearty broth. The texture features tender beef pieces and softened vegetables in a mildly thickened, flavorful sauce. The paprika is carefully cooked off-heat to avoid bitterness, preserving its characteristic vibrant color and smoky taste.
This Hungarian Goulash suits a comforting main course, served as a stew that can be accompanied by bread or enjoyed as is. The inclusion of root vegetables makes it filling and perfect for a warming meal during cooler weather.
Ingredients
- 2 tablespoons vegetable oil (or use 2 tablespoons pork lard)
- 2 pounds beef stew meat cut into 1/2 inch cubes (bite-sized pieces
- salt to taste
- black pepper to taste
- 1 yellow onion chopped, large
- ¼ cup Hungarian paprika or more to taste
- 2 bell pepper chopped (can use green, red, yellow, or orange
- 4 cloves garlic chopped
- 2 tomato diced, medium
- 3 cups beef broth or use water for more traditional - can use up to 5 cups for soupier goulash
- 2 bay leaf
- 1/2 teaspoon caraway seeds
- 3 potato chopped (peeled, if desired - other root vegetables are good too, such as parsnip, celery root, or rutabaga, large
- 2 carrot scrubbed and chopped, large
Instructions
- Heat the oil in a large pot or Dutch oven to medium heat. (If using bacon, cook it down for 3 minutes to render the fat).
- Season the chopped stew beef with salt and pepper. Add to the pot and brown the meat on each side, about 5 minutes. Remove and set aside. (NOTE: Browning this way isn’t necessarily traditional, but it works for so many other recipes and I love the way it seals in the juices of the meat, prepping it for low and slow cooking).
- Add the onion and cook 5-6 minutes to soften.
- Reduce the heat (or pull the pot away from the burner) and stir in the paprika. Stir it off heat for 1 minute to let the paprika bloom. Removing it from the heat will avoid burning the paprika, which turns it bitter.
- Return the pot to medium heat and add the reserved beef, bell peppers, garlic, tomatoes, beef broth (or water), and bay leaves (and caraway seeds, if using). Bring to a boil, then reduce heat. Simmer for 1.5 hours. The liquid should reduce a bit.
- Add the potatoes and carrots. Add more water or beef stock for a soupier goulash (1-2 cups, as desired). Cover and simmer another 30 minutes, or until the vegetables are tender and the meat is done to your liking.
- Adjust for salt and pepper, and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 8g | 3% |
| Protein | 28g | 56% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 415mg | 17% |
| Potassium | 725mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 5400IU | 108% |
| Vitamin C | 45mg | 50% |
| Calcium | 52mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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