Description
Traditional Hungarian beef stew known as Goulash, featuring tender beef cubes slow-cooked with onions, garlic, bell peppers, tomatoes, paprika, and hearty vegetables like carrots and potatoes. This rich, flavorful dish is perfect for a comforting meal and can be made in the oven, stovetop, or slow cooker.
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
Fats and Oils
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
Vegetables
- 2 brown onions, cut into 1cm squares
- 5 garlic cloves, finely minced
- 2 capsicums/bell peppers (1 red and 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
Spices and Herbs
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds, optional
- 1 bay leaf
- 1 tbsp finely chopped parsley, optional garnish
Liquids
- 1 litre low-sodium beef stock/broth
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (or 160°C fan). Alternatively, prepare your slow cooker or stovetop as needed.
- Season Beef: Toss the beef cubes with half of the salt and black pepper to evenly season the meat.
- 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 are lightly golden.
- Brown Beef: Add the seasoned beef to the pot. Stir continuously until the beef's outside changes from red to brown, about 2 minutes; don’t expect a deep golden crust.
- Add Vegetables: Stir in the minced garlic, bell peppers, and tomatoes. Cook for 3 minutes so the tomatoes start breaking down.
- Add Spices: Mix in the Hungarian-style paprika, caraway seeds (if using), and bay leaf. Stir for 30 seconds to release their flavors.
- Slow Cook Beef: Pour in the beef stock, stir to combine, and bring the mixture to a simmer. Cover with a lid and place the pot in the preheated oven. Cook for 1 hour and 30 minutes.
- Add Root Vegetables: Remove the pot from the oven. Stir in the carrots and potatoes. Cover again and return to the oven for another 30 minutes until the beef is fall-apart tender. If needed, continue cooking in 10-minute increments.
- Serve: Ladle the goulash into bowls, sprinkle with finely chopped parsley if desired, and serve immediately. Enjoy with bread on the side for dipping if you like.
Notes
- The beef chuck is ideal for this recipe, but beef osso bucco, beef cheeks, gravy beef, or brisket can also be used. Leaner cuts may result in less rich gravy.
- Hungarian or Hungarian-style paprika is preferred for its smooth and slightly sweet flavor; avoid hot paprika to prevent excessive spiciness.
- Caraway seeds are traditional in this dish and complement the paprika with a distinctive aroma, but they are optional.
- Oven cooking is preferred for flavor development through caramelization and ease, but stovetop and slow cooker methods work well too. For stovetop, use ultra low heat and stir occasionally to avoid burning; for slow cooker, cook 6 hours on low before adding vegetables and then 2 more hours.
- Goulash tastes even better the next day. Leftovers keep for 4 to 5 days refrigerated or can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg
