Description
Traditional Hungarian Goulash is a hearty beef stew simmered with aromatic paprika, peppers, tomatoes, and root vegetables. Slow-cooked until tender and flavorful, this classic dish is perfect for a comforting main course, served with fresh parsley and optional crusty bread for dipping.
Ingredients
Scale
Beef and Seasoning
- 1 kg beef chuck, cut in 3.5cm cubes
- 1 3/4 tsp cooking salt/kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
Vegetables and Aromatics
- 2 brown onions, cut into 1cm squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red, 1 yellow), cut into 2 cm squares
- 2 tomatoes, cut into 8 wedges then halved
- 2 carrots, peeled, cut lengthwise into quarters then into 1cm pieces
- 2 potatoes, cut into 1.2cm cubes
- 1 tbsp finely chopped parsley, optional garnish
Spices and Stock
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds, optional
- 1 bay leaf
- 1 litre low-sodium beef stock/broth
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F), or prepare your slow cooker or stovetop as alternatives.
- Season Beef: Toss the beef cubes with half of the salt and pepper to season evenly.
- Cook Onion: Heat the olive oil and melt the butter in a large ovenproof Dutch oven over high heat. Add the onions and cook for 6 minutes until edges turn light golden.
- Cook Beef: Add the seasoned beef to the pot and stir for about 2 minutes until the outside color changes from red to brown, avoiding full browning.
- Add Vegetables: Stir in the minced garlic, capsicum, and tomatoes, cooking for 3 minutes until tomatoes start to break down.
- Add Spices: Mix in the Hungarian paprika, caraway seeds (if using), and bay leaf. Stir for 30 seconds to release aromas.
- Slow Cook: Pour in the beef stock, stir, and bring to a simmer. Cover the pot with a lid and transfer to the preheated oven. Cook for 1 hour 30 minutes.
- Add Root Vegetables: Stir in the carrots and potatoes, cover again, and return to the oven. Cook for an additional 30 minutes until beef is very tender and beginning to fall apart. If needed, cook in 10-minute increments until desired tenderness.
- Serve: Ladle the goulash into bowls, garnish with chopped parsley, and serve as is or with crusty bread for dipping.
Notes
- Beef: Beef chuck is ideal, but osso bucco, beef cheeks, gravy beef, or brisket can be substituted. Leaner cuts may affect richness.
- Paprika: Use Hungarian-style paprika for a smoother, less spicy flavor. Avoid hot paprika to prevent excessive heat.
- Caraway Seeds: Optional but traditional for authentic Central European flavor.
- Cooking Methods: Oven is preferred for caramelization. Alternatively, use stove on ultra-low heat covered for 1.5 hours, then add vegetables and cook 30 more minutes. Slow cooker option: 6 hours low with beef, then add vegetables and cook 2 more hours.
- Leftovers: Stew flavors improve overnight. Keeps 4-5 days refrigerated and up to 3 months frozen.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 33 g
- Cholesterol: 85 mg
