Description
Classic Hungarian Goulash is a rich and hearty beef stew simmered with onions, garlic, bell peppers, tomatoes, and traditional paprika. Slow-cooked to tender perfection, this comforting dish is perfect for warming up on chilly days and pairs wonderfully with crusty bread.
Ingredients
Scale
Meat and Seasoning
- 1 kg beef chuck, cut into 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
- 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 wedges then halved
- 2 carrots, peeled, quartered lengthwise then cut into 1cm pieces
- 2 potatoes, cut into 1.2cm cubes
Spices and Stock
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds, optional
- 1 bay leaf
- 1 litre beef stock/broth, low-sodium
Garnish
- 1 tbsp finely chopped parsley, optional
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). Using the oven is the easiest method to achieve caramelization and even cooking, though stovetop and slow cooker alternatives are available.
- Season Beef: Toss the beef cubes with half of the salt and pepper to season.
- Cook Onions: Heat the olive oil and melt the butter in a large oven-proof Dutch oven over high heat. Add the onions and cook for 6 minutes until edges turn light golden.
- Sear Beef: Add the seasoned beef to the pot and stir for about 2 minutes until the outside changes color from red to brown. It won’t brown fully, which is normal.
- Add Vegetables: Stir in the minced garlic, bell peppers, and tomatoes. Cook for 3 minutes to allow the tomatoes to break down.
- Add Spices: Stir in the Hungarian-style paprika, caraway seeds (if using), and bay leaf. Cook for 30 seconds to release aromas.
- Add Stock and Simmer: Pour in the beef stock and stir. Bring the mixture to a simmer over medium heat.
- Oven Cook: Cover the Dutch oven with a lid and transfer it to the preheated oven. Cook for 1 hour and 30 minutes until the beef is tender but not falling apart.
- Add Root Vegetables: Stir in the carrots and potatoes. Cover and return to the oven for another 30 minutes. The beef should now be fall-apart tender. If not, continue cooking in 10-minute increments.
- Serve: Ladle the goulash into bowls and sprinkle with chopped parsley. Serve as is or with crusty bread for dipping.
Notes
- Beef Cuts: Beef chuck is ideal, but beef osso bucco, cheeks, gravy beef, or brisket can be used. Some cuts are leaner, so cooking times may vary.
- Paprika: Use Hungarian or Hungarian-style paprika for a smooth, mildly sweet flavor. Avoid hot paprika to prevent excessive spiciness.
- Caraway Seeds: Traditional in Central European goulash; optional but adds authentic flavor.
- Cooking Methods: Oven method preferred for flavor and ease. For stovetop, cook covered on ultra-low heat for 1.5 hours; stir occasionally to avoid burning. Slow cooker: low for 6 hours, add root vegetables, then cook another 2 hours on low.
- Storage: Leftovers improve after a day. Keep refrigerated for 4-5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
