Description
This traditional Hungarian beef goulash is a hearty stew made with tender beef chuck, colorful bell peppers, tomatoes, and a rich blend of paprika and caraway seeds. Slow-cooked to perfection, it's a comforting dish perfect for a cozy meal served with fresh bread.
Ingredients
Scale
Meat and Seasoning
- 1 kg beef chuck, cut into 3.5 cm cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
Vegetables and Spices
- 2 brown onions, cut into 1 cm squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm squares
- 2 tomatoes, cut into 8 wedges then halved
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 litre beef stock/broth, low-sodium
- 2 carrots, peeled and cut into 1 cm pieces
- 2 potatoes, cut into 1.2 cm cubes
- 1 tbsp finely chopped parsley (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 180°C/350°F (160°C fan). This sets the stage for slow cooking the goulash perfectly.
- Season Beef: Toss the beef cubes with half of the salt and black pepper to season evenly.
- Cook Onion: In a large oven-proof dutch oven, heat olive oil and melt the butter over high heat. Add the onions and cook for about 6 minutes until the edges become lightly golden.
- Brown Beef: Add the seasoned beef to the pot and stir until the outside changes from red to brown, about 2 minutes. This step does not produce a golden crust but seals in flavor.
- Add Vegetables: Incorporate the garlic, capsicum, and tomatoes. Stir the mixture for 3 minutes to allow the tomatoes to mostly break down.
- Add Spices: Sprinkle in the paprika, caraway seeds, and add the bay leaf. Stir everything for 30 seconds to release the aromas.
- Slow Cook: Pour in the beef stock and stir. Bring the stew to a simmer, cover with a lid, then transfer to the oven. Cook for 1 hour and 30 minutes to allow flavors to meld and beef to tenderize.
- Add Root Vegetables: Remove the pot, stir in the carrots and potatoes, then return to the oven covered for another 30 minutes. The beef should be tender and nearly falling apart.
- Finish Cooking: If the beef isn’t tender enough, continue cooking in 10-minute increments until it reaches a fall-apart texture.
- Serve: Ladle the goulash into bowls, sprinkle with chopped parsley, and serve hot. Optional bread on the side is perfect for soaking up the rich sauce.
Notes
- Beef alternatives such as beef osso bucco, beef cheeks, gravy beef, or brisket work well but may vary in leanness.
- Use Hungarian or Hungarian-style paprika for authentic flavor; avoid hot paprika to keep the spice balanced.
- Caraway seeds are traditional in goulash and add a distinctive flavor, but you can omit if preferred.
- The oven method is preferred for even cooking and caramelization; stovetop or slow cooker methods are viable alternatives with adjusted times.
- On the stovetop, cook on ultra low heat covered for 1.5 hours, stirring occasionally; add potatoes and carrots and cook an additional 30 minutes.
- In a slow cooker, cook on low for 6 hours, add potatoes and carrots, then cook for 2 more hours on low.
- Leftovers improve in flavor overnight and keep 4 to 5 days in the fridge or 3 months frozen.
Nutrition
- Serving Size: 1 bowl (approximately 280g)
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg
