Servings: 6 servings
Calories: 400kcal
Equipment
- Heavy-bottomed Pot
- Dutch oven
Ingredients
For the Stew
- 2 pounds Beef chuck roast cut into 1.5 to 2-inch cubes
- 2 medium Yellow onions finely chopped or sliced
- 3 tablespoons Hungarian sweet paprika the star spice
- 1 tablespoon Hot Hungarian paprika optional for a kick
- 3 tablespoons Vegetable oil or lard for searing
- 1 teaspoon Caraway seeds
- 1 teaspoon Dried marjoram
- 2 tablespoons Tomato paste
- 6 cups Beef broth ensure the beef is submerged
- 1 cup Fresh diced tomato or a small can of diced tomatoes
- 2 medium Potatoes cubed
- 2 medium Carrots sliced
- 1 medium Bell pepper optional
- to taste Salt
- to taste Black pepper
- 1 tablespoon Red wine vinegar splash before serving
Instructions
How to Make Authentic Hungarian Goulash
- Prepare the Beef: Pat your cubed beef very dry with paper towels. Season generously with salt and black pepper to bring out the flavors.
- Sear the Beef: Heat a heavy-bottomed pot or Dutch oven over medium-high heat with vegetable oil. Sear the beef until deeply browned on all sides, about 8-10 minutes, then remove to a plate and set aside.
- Sauté the Onions: Reduce the heat to medium. Add another tablespoon of oil if needed. Sauté the onions until translucent and caramelized, roughly 10-15 minutes.
- Add Spices: Remove the pot from heat. Stir in the sweet paprika, caraway seeds, and marjoram. Cook for about 30 seconds until fragrant.
- Incorporate the Tomato Paste: Return to low heat. Add the tomato paste and stir for about a minute, scraping up browned bits. Return the seared beef.
- Add Broth and Tomatoes: Add remaining beef broth, ensuring the beef is submerged. If using, add tomatoes. Bring to a simmer, cover, and cook for 1.5 to 2 hours.
- Mix in Vegetables: Once the beef is tender, add cubed potatoes, sliced carrots, and bell peppers. Simmer for another 30-45 minutes.
- Adjust Seasoning: Taste and adjust seasonings as needed. Let rest off heat for 10-15 minutes before serving.
- Serve and Enjoy: Ladle into bowls and serve with fresh crusty bread or nokedli, garnished with sour cream or parsley.
Notes
Ensure to dry your beef well for the best sear. Allow onions to caramelize for sweetness. Check goulash regularly and add more beef broth as necessary.
Nutrition
Serving: 1bowl | Calories: 400kcal | Carbohydrates: 35g | Protein: 35g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.5g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 800mg | Fiber: 4g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 50mg | Iron: 3mg
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