Description
Traditional Hungarian Goulash is a rich and hearty beef stew slow-cooked with paprika, vegetables, and aromatic spices to create a comforting and flavorful dish. This recipe uses tender beef chuck, bell peppers, tomatoes, and a blend of Hungarian paprika and caraway seeds, simmered to perfection in beef stock for a melt-in-your-mouth experience. Perfect for cozy dinners and enhanced even more the next day!
Ingredients
Scale
Beef and Seasoning
- 1 kg / 2 lb beef chuck, cut into 3.5 cm / 1.5″ cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
Cooking Fats
- 1 tbsp extra virgin olive oil
- 2 tbsp / 30g unsalted butter
Vegetables
- 2 brown onions, cut into 1 cm / 1/2″ squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8″ squares
- 2 tomatoes, cut into 8 wedges then halved
- 2 carrots, peeled, cut in quarters lengthwise then into 1 cm / 0.4″ pieces
- 2 potatoes, cut into 1.2 cm / 1/2″ cubes
Spices and Herbs
- 1/4 cup Hungarian-style paprika (or ordinary paprika as substitute)
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 tbsp finely chopped parsley (optional garnish)
Liquids
- 1 litre / 4 cups beef stock/broth, low-sodium
Instructions
- Preheat Oven: Preheat your oven to 180°C / 350°F (160°C fan). You can also use a stovetop or slow cooker instead, but the oven method is easiest as it allows for caramelisation and deeper flavor development.
- Season the Beef: Toss the beef cubes with half the salt and pepper, ensuring the meat is evenly coated with these basic seasonings for initial flavor.
- Cook the Onions: Heat the olive oil and melt the butter in a large oven-proof Dutch oven over high heat. Add the chopped onions and cook them for approximately 6 minutes until their edges turn light golden, developing sweetness and depth.
- Brown the Beef: Add the seasoned beef to the pot and stir continuously for about 2 minutes until the beef changes color from red to brown. The goal is not a golden crust but to start cooking the meat and sealing its juices.
- Add Vegetables: Incorporate the minced garlic, diced capsicum, and tomatoes into the pot. Stir everything together and cook for about 3 minutes, allowing the tomatoes to start breaking down and release juices.
- Season with Spices: Stir in the Hungarian-style paprika, caraway seeds (if using), and bay leaf. Cook for 30 seconds to toast the spices gently and enhance their flavor.
- Add Stock and Simmer: Pour in the beef stock, stir to combine, and bring the mixture to a simmer on the stovetop.
- Oven Slow Cook: Cover the Dutch oven with a lid and transfer it to the preheated oven. Let it cook for 1 1/2 hours to tenderize the beef and blend flavors.
- Add Root Vegetables: After the initial cooking, stir in the carrot and potato pieces. Cover again and return to the oven for another 30 minutes. Check if the beef is fall-apart tender; if not, continue cooking in 10-minute increments until perfectly soft.
- Serve: Remove from the oven and ladle the goulash into bowls. Garnish with finely chopped parsley if desired. Serve as is or with crusty bread for dunking to enjoy every bit of the flavorful sauce.
Notes
- Beef Choices – Besides beef chuck, try beef osso bucco (boneless) or beef cheeks for a richer texture. Gravy beef and brisket also work but tend to be leaner.
- Paprika – Use authentic Hungarian or Hungarian-style paprika for smoother, sweeter flavor. Avoid hot paprika since this recipe uses a generous amount, and spiciness could overpower the dish.
- Caraway Seeds – A traditional spice in Central European cooking, adding a distinctive aroma; optional but recommended for authentic taste.
- Cooking Methods – Oven slow cooking enables caramelization and prevents base burning. Stove method requires ultra-low heat and frequent stirring. Slow cooker takes 6 hours on low plus additional 2 hours after adding vegetables.
- Leftovers – Goulash flavors improve after resting overnight. Store leftovers in the fridge for 4-5 days or freeze up to 3 months.
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
