Beef Goulash
Hearty Hungarian beef goulash with tender meat, rich paprika sauce, and vegetables.
20 mins
Prep Time
2 hours
Cook Time
4
Servings
Ingredients
- 1.5 lbs beef chuck, cut into cubes
- 2 tbsp vegetable oil
- 2 large onions, chopped
- 2 cloves garlic, minced
- 2 tbsp sweet paprika
- 1 tsp caraway seeds
- 2 red bell peppers, diced
- 2 tomatoes, chopped
- 2 carrots, sliced
- 2 potatoes, cubed
- 3 cups beef broth
- 1 bay leaf
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Heat oil in a large pot over medium heat. Add the beef cubes and brown them on all sides. Remove and set aside.
In the same pot, add the onions and cook until translucent. Stir in the garlic, paprika, and caraway seeds, cooking for 1 minute until fragrant.
Return the beef to the pot. Add the bell peppers, tomatoes, carrots, and potatoes. Stir well to combine with the spices.
Pour in the beef broth and add the bay leaf. Season with salt and black pepper. Bring to a boil, then reduce heat to low.
Cover and simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste and adjust seasoning if needed. Remove the bay leaf before serving.
Serve hot with crusty bread or dumplings for an authentic Hungarian experience.
Chef's Tips
- Paprika Quality: Use high-quality sweet Hungarian paprika for the best flavor.
- Slow Cooking: For even more tender meat, cook the goulash on low heat for up to 3 hours.
- Spice Level: Add a pinch of cayenne pepper if you prefer a spicier goulash.
- Storage: Goulash tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days.
- Freezing: This dish freezes well for up to 3 months. Thaw and reheat gently on the stove.
