Description
This traditional Hungarian beef goulash is a comforting stew featuring tender chunks of beef, sweet capsicum, paprika, and fragrant spices slowly cooked in a rich beef broth. Perfect for cooler days, it delivers deep, hearty flavors with tender vegetables and a luscious sauce, ideal served with crusty bread for dipping.
Ingredients
Scale
Meat and Seasoning
- 1 kg beef chuck, cut in 3.5cm cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
Cooking Fats
- 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 in quarters lengthwise then into 1cm pieces
- 2 potatoes, cut into 1.2cm cubes
- 1 tbsp finely chopped parsley, optional garnish
Spices
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds, optional
- 1 bay leaf
Liquids
- 1 litre beef stock/broth, low-sodium
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). This method helps caramelize edges for enhanced flavor, though stovetop or slow cooker can be used alternatively.
- Season Beef: Toss the beef cubes with half the salt and pepper to season evenly.
- Cook Onions: In a large oven-proof Dutch oven, heat the olive oil and melt the butter over high heat. Add the onions and cook for 6 minutes until edges turn light golden.
- Brown Beef: Add the seasoned beef to the pot and stir until the outside changes color from red to brown, about 2 minutes. It won’t develop a golden brown crust, which is expected.
- Add Vegetables: Stir in the minced garlic, capsicums, and tomatoes. Cook for 3 minutes, allowing tomatoes to mostly break down.
- Add Spices: Add paprika, caraway seeds (if using), and the bay leaf, stirring for 30 seconds to release aromas.
- Simmer and Slow Cook: Pour in the beef stock and stir. Bring the mixture to a simmer, then cover with a lid and transfer to the oven. Slow cook for 1 hour 30 minutes.
- Add Root Vegetables: After the initial cooking, stir in the carrots and potatoes. Return the covered pot to the oven and cook for another 30 minutes, or until beef is tender enough to fall apart. If needed, cook in 10-minute increments until desired tenderness is achieved.
- Serve: Ladle the goulash into bowls and garnish with finely chopped parsley. Serve hot, optionally with crusty bread for dunking.
Notes
- Beef options: Osso bucco (boneless) and beef cheeks work well. Gravy beef and brisket are leaner but acceptable substitutes.
- Use Hungarian or Hungarian-style paprika for smoother, mildly sweet flavor; avoid hot paprika to prevent excessive spiciness.
- Caraway seeds add traditional Central European flavor but are optional.
- If using stovetop, cook on ultra-low heat covered for 1.5 hours, stirring occasionally to prevent burning. Add potatoes and carrots, then cook 30 minutes more.
- In a slow cooker, cook 6 hours on low, add potatoes and carrots, then cook for an additional 2 hours on low.
- Goulash tastes better the next day. Store leftovers in the fridge for 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 100 mg
