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Hungarian Goulash (beef stew-soup)

A bold and flavorful Hungarian Goulash, combining beef, paprika, and vegetables in a light broth.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 20 minutes
Total Time 2 hours 35 minutes
Course Mains
Cuisine European, Hungarian
Servings 5 servings
Calories 574 kcal

Equipment

  • Dutch oven

Ingredients
  

  • 1 kg beef chuck, cut in 3.5cm cubes (cut into 3.5cm / 1.5" cubes)
  • 1.75 teaspoon cooking salt / kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon unsalted butter (30g)
  • 2 medium brown onions, cut into 1cm squares (cut into 1cm / ½" squares)
  • 5 cloves garlic, finely minced
  • 2 medium capsicum/bell peppers (1 red + 1 yellow, cut into 2 cm / 0.8" squares)
  • 2 medium tomatoes, cut into 8 wedges then in half
  • ¼ cup Hungarian-style paprika (sub ordinary paprika)
  • 1 teaspoon caraway seeds (optional)
  • 1 leaf bay leaf
  • 1 litre beef stock/broth, low-sodium (4 cups)
  • 2 medium carrots, peeled, cut in quarters lengthwise then into 1cm pieces
  • 2 medium potatoes, cut into 1.2cm cubes
  • 1 tablespoon finely chopped parsley (optional garnish)

Instructions
 

  • 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. It won't go golden brown, it's not supposed to.
  • 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.
  • The beef should be pretty tender but not quite fall-apart. Stir in carrot and potatoes. Return to oven, covered, for another 30 minutes. Beef should now be 'fall-apart' - if not, return to the oven for 10 minutes at a time.
  • Ladle goulash into bowls and sprinkle with parsley. Eat as is, with optional bread for dunking!

Nutrition

Serving: 1servingCalories: 574kcal
Keyword goulash, hungarian goulash recipe
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