Hungarian Goulash Stew
User Reviews
4.8
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs 15 mins
-
Total Time
2 hrs 35 mins
-
Servings
5
-
Calories
539 kcal
-
Course
Main Course, Soup
-
Cuisine
Hungarian
Hungarian Goulash Stew
Report
Delicious Hungarian Goulash Stew with tender beef, potatoes, and carrots in a flavorful paprika broth. It's hearty and absolutely delicious!
Share:
Ingredients
- 4 Tablespoons olive oil , divided
- 1.5 lbs beef chuck roast (700 grams)
- 2-3 Tablespoons all-purpose flour
- 2 medium yellow onions , finely diced
- 3 cloves garlic , minced
- 1 Tablespoons sweet paprika
- 1 teaspoon hot paprika
- 1/2 cup dry red wine optional (120 ml)*
- 3 roma tomatoes , chopped
- 1 Tablespoon tomato paste
- ½ teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 2 bay leaves
- 6.5 cups low-sodium beef broth (1.5 liters)
- 4 medium carrots , peeled and chopped
- 1 large red bell pepper , finely chopped
- 3 small Yukon gold potatoes (about 400 grams or 1lb), cut into ½’’ cubes
- 1 small lemon
- 1/4 cup fresh chopped parsley
- Crusty artisan bread (white or rye) , for serving
Add to Shopping List
Instructions
- Prep meat: Cut beef into bite-sizes pieces. Add to a bowl and season well with salt and pepper. Sprinkle flour on top, tossing until lightly coated.
- Sear meat: Heat 2 tablespoons oil in a Dutch oven or stock pot over medium-high heat. Add beef and sear, rotating after a minute or so, until browned on all sides (may need to cook in batches). Remove to a plate.
- Sauté onion: Add 2 more tablespoons oil to the pot over medium heat. Add onion and sauté for a few minutes, until transparent. Stir in garlic.
- Add red wine and let it simmer until it has reduced, about 5 minutes.
- Add broth and seasonings: Stir in chopped tomatoes, tomato paste, paprika, caraway seeds, marjoram and bay leaf. Pour in broth and return beef to the pot.
- Simmer: Bring stew to a boil, then cover, reduce heat to a simmer and cook 1 1/2 hours. Tastes broth and seasoning with salt and pepper, if needed. Stir in bell pepper, carrot, and potato and cook until tender, about 20-30 more minutes. Discard bay leaves. Add a squeeze of lemon to the soup pot, to taste, before serving.
- Serve each bowl garnished with a pinch of parsley. Serve with a slice of fresh crusty bread, for dipping.
Equipments used:
Notes
- Yield: 10 cups. Serving Size: 2 cups stew.
- Red Wine is optional. Leave it out if you want. I like the flavor depth it adds.
- Make Ahead Instructions: The whole stew could be made days ahead of time and reheated.
- Freezing Instructions: Freeze in a freezer safe container for up to 3 months.
Nutrition Information
Show Details
Calories
539kcal
(27%)
Carbohydrates
36g
(12%)
Protein
36g
(72%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
756mg
(32%)
Potassium
1993mg
(57%)
Fiber
7g
(28%)
Sugar
8g
(16%)
Vitamin A
10703IU
(214%)
Vitamin C
81mg
(90%)
Calcium
83mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 539 kcal
% Daily Value*
| Calories | 539kcal | 27% |
| Carbohydrates | 36g | 12% |
| Protein | 36g | 72% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 756mg | 32% |
| Potassium | 1993mg | 42% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 10703IU | 214% |
| Vitamin C | 81mg | 90% |
| Calcium | 83mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
Other Recipes
You'll Also Love
