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Hungarian Beef Goulash Recipe

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★★★★★

4.9 from 78 reviews

Traditional Hungarian Goulash is a hearty beef stew cooked slowly in the oven with paprika, vegetables, and aromatic spices. Tender beef cubes are simmered with onions, garlic, bell peppers, tomatoes, carrots, and potatoes in a rich beef broth, creating a comforting and flavorful meal perfect for cooler days.

Ingredients

Scale

Beef and Seasonings

  • 1 kg (2 lb) beef chuck, cut into 3.5cm (1.5″) cubes
  • 1 3/4 tsp cooking salt / kosher salt
  • 1 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 2 tbsp (30g) unsalted butter

Vegetables and Aromatics

  • 2 brown onions, cut into 1cm (1/2″) squares
  • 5 garlic cloves, finely minced
  • 2 capsicums/bell peppers (1 red, 1 yellow), cut into 2cm (0.8″) squares
  • 2 tomatoes, cut into 8 wedges then halved
  • 2 carrots, peeled, cut into quarters lengthwise then into 1cm (0.4″) pieces
  • 2 potatoes, cut into 1.2cm (1/2″) cubes

Spices and Liquids

  • 1/4 cup Hungarian-style paprika (or ordinary paprika as substitute)
  • 1 tsp caraway seeds (optional)
  • 1 bay leaf
  • 1 litre (4 cups) low-sodium beef stock/broth

Garnish

  • 1 tbsp finely chopped parsley (optional)

Instructions

  1. Preheat oven: Preheat your oven to 180°C (350°F) or 160°C (320°F) fan-assisted. Using the oven is easiest though slow cooker or stovetop methods work as well.
  2. Season beef: Toss the beef cubes with half of the salt and black pepper evenly to season the meat before cooking.
  3. Cook onion: Heat the extra virgin olive oil and melt the unsalted butter in a large oven-proof Dutch oven over high heat. Add the onions and cook for about 6 minutes until the edges become light golden brown.
  4. Cook beef: Add the seasoned beef cubes to the pot and stir continuously for about 2 minutes until the exterior changes from red to brown. Do not expect a deep golden brown crust; light browning is sufficient.
  5. Add vegetables: Stir in the minced garlic, diced red and yellow capsicum, and the cut tomatoes. Cook for 3 minutes, allowing the tomatoes to mostly break down.
  6. Add spices: Sprinkle in the Hungarian paprika, caraway seeds if using, and add the bay leaf. Stir everything together for about 30 seconds to release the aromas.
  7. Slow cook in oven: Pour in the beef stock, give it a good stir, and bring everything to a simmer on the stovetop. Cover with a lid and transfer the Dutch oven to the preheated oven. Let it cook for 1 1/2 hours.
  8. Add carrots and potatoes: After 1 1/2 hours, check that the beef is tender but not yet falling apart. Stir in the carrot pieces and potatoes, cover again, and return to the oven for another 30 minutes. If beef is not falling apart after this time, continue cooking in 10-minute increments.
  9. Serve: Remove from oven, ladle the goulash into bowls, and sprinkle with finely chopped parsley for garnish. Serve as is or with bread for dunking. Enjoy your comforting traditional Hungarian beef stew!

Notes

  • You can substitute ordinary paprika if Hungarian-style paprika is not available, but Hungarian paprika provides a more authentic flavor.
  • Caraway seeds are optional but add a characteristic flavor to the dish.
  • The recipe is designed for oven slow cooking using a Dutch oven, but you can adapt it to a slow cooker or stovetop method if preferred.
  • The beef should be tender but not falling apart after the first oven cook; potatoes and carrots are added later to prevent overcooking.

Keywords: Hungarian goulash, beef stew, paprika stew, traditional Hungarian recipe, slow cooked beef, Dutch oven stew

Find it online: https://thefoodrecipe.com/hungarian-beef-goulash-recipe/