Description
This traditional Hungarian Beef Goulash is a rich, hearty stew made with tender beef chuck, a medley of vegetables, and a generous amount of paprika for authentic smoky flavor. Slow-cooked to perfection in the oven, it delivers a comforting and flavorful meal ideal for chilly days. Served with a sprinkle of fresh parsley, this goulash is perfect on its own or with crusty bread for dunking.
Ingredients
Scale
Beef and Seasoning
- 1 kg/2 lb beef chuck, cut into 3.5cm (1.5″) cubes
- 1 3/4 tsp cooking salt or kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp (30g) unsalted butter
Vegetables and Flavorings
- 2 brown onions, cut into 1cm (1/2″) squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red, 1 yellow), cut into 2 cm (0.8″) squares
- 2 tomatoes, cut into 8 wedges then halved
- 1/4 cup Hungarian-style paprika (substitute ordinary paprika if needed)
- 1 tsp caraway seeds (optional)
- 1 bay leaf
Liquids and Starches
- 1 litre (4 cups) low-sodium beef stock/broth
- 2 carrots, peeled, cut lengthwise into quarters then into 1cm (0.4″) pieces
- 2 potatoes, cut into 1.2cm (1/2″) cubes
To Garnish
- 1 tbsp finely chopped parsley (optional)
Instructions
- Preheat Oven: Set your oven to 180°C (350°F) or 160°C (320°F) if using a fan-forced oven. Although you can also opt to cook this on the stovetop or in a slow cooker, the oven method is preferred for optimal caramelization and flavor.
- Season the Beef: Toss the beef cubes with half of the salt and pepper mixture until evenly coated.
- Cook Onions: In a large oven-proof Dutch oven, heat the olive oil and melt the butter over high heat. Add the onions and cook for about 6 minutes until the edges begin to turn light golden brown.
- Brown the Beef: Add the seasoned beef to the pot and stir continuously for approximately 2 minutes until the meat changes color from red to brown. Do not aim for a golden brown crust as this is not necessary.
- Add Vegetables: Stir in the minced garlic, chopped capsicum, and tomatoes. Cook for 3 minutes to allow the tomatoes to break down somewhat.
- Add Spices: Sprinkle in the Hungarian paprika, caraway seeds (if using), and bay leaf. Stir well for 30 seconds to release the aromas.
- Simmer and Slow Cook: Pour in the beef stock and stir to combine everything evenly. Bring the mixture to a simmer on the stove top, then cover with a lid and transfer the pot to the preheated oven. Let it cook for 1 hour and 30 minutes.
- Add Root Vegetables: Remove the pot from the oven and stir in the carrots and potatoes. Cover again and return to the oven for an additional 30 minutes. The beef should be very tender and starting to fall apart; if not, continue cooking in 10-minute increments until it reaches desired tenderness.
- Serve: Ladle the goulash into bowls, sprinkle with finely chopped parsley for freshness, and serve immediately. Ideal enjoyed as is or with crusty bread for soaking up the rich sauce.
Notes
- Beef Choice: You can use alternative cuts such as boneless beef osso bucco, beef cheeks, gravy beef, or brisket. Note that leaner cuts may affect tenderness and flavor.
- Paprika: Hungarian or Hungarian-style paprika is recommended for a smooth and authentic flavor. Avoid hot paprika here as the dish already uses a large quantity and could become too spicy.
- Caraway Seeds: These seeds add a traditional Central European flavor note common in authentic goulash; however, they are optional.
- Cooking Method Options: Oven cooking is preferred for caramelization, but you can use stove-top by cooking covered on ultra-low heat for 1.5 hours, stirring occasionally to avoid burning. In a slow cooker, cook for 6 hours on low; add potatoes and carrots during the last 2 hours.
- Leftovers: This stew improves in flavor after resting overnight. Store leftovers in the refrigerator for 4-5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving (approx. 300g)
- Calories: 390 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 95 mg
