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Hungarian Goulash (beef stew-soup)

Hungarian Goulash (beef stew-soup)

A hearty Hungarian Goulash recipe featuring tender beef, vegetables, and aromatic spices.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine Hungarian
Servings 5 servings
Calories 574 kcal

Equipment

  • Large oven-proof dutch oven

Ingredients
  

Meat

  • 1 kg beef chuck cut in 3.5cm / 1.5" cubes
  • 1 ¾ teaspoon cooking salt / kosher salt
  • 1 teaspoon black pepper

Fats

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon unsalted butter

Vegetables

  • 2 pcs brown onions cut into 1cm / ½" squares
  • 5 cloves garlic finely minced
  • 2 pcs capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8" squares
  • 2 pcs tomatoes cut into 8 wedges then in half
  • 2 pcs carrots peeled, cut in quarters lengthwise then into 1cm / 0.4" pieces
  • 2 pcs potatoes cut into 1.2cm / ½" cubes

Spices

  • ¼ cup Hungarian-style paprika (sub ordinary paprika)
  • 1 teaspoon caraway seeds optional
  • 1 leaf bay leaf

Stock

  • 1 litre beef stock/broth low-sodium

Garnish

  • 1 tablespoon finely chopped parsley optional garnish

Instructions
 

Cooking Steps

  • Preheat oven to 180°C/350°F (160°C fan), though you can use your slow cooker or stove instead (oven easiest!).
  • Toss the beef with half the salt and pepper.
  • Heat the oil and melt the butter in a large oven-proof dutch oven over high heat. Cook onion for 6 minutes until the edges are light golden.
  • Add the beef and stir until the outside changes from red to brown, about 2 minutes.
  • Add garlic, capsicum and tomato. Stir for 3 minutes - the tomato will mostly breakdown.
  • Add paprika, caraway and bay leaf. Stir for 30 seconds.
  • Add beef stock, stir, bring to simmer. Cover with a lid and transfer to the oven for 1 ½ hours.
  • Stir in carrot and potatoes. Return to oven, covered, for another 30 minutes.
  • Ladle goulash into bowls and sprinkle with parsley. Serve as is or with optional bread for dunking!

Notes

This goulash gets better overnight. Leftovers will keep for 4 to 5 days in the fridge or 3 months in the freezer.

Nutrition

Serving: 1servingCalories: 574kcalCarbohydrates: 31gProtein: 46gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 2gCholesterol: 150mgSodium: 1361mgPotassium: 1918mgFiber: 7gSugar: 8gVitamin A: 8879IUVitamin C: 91mgCalcium: 96mgIron: 7mg
Keyword beef stew, Comfort Food, Goulash, Hungarian cuisine, soup
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