Description
Traditional Hungarian Beef Goulash is a rich and hearty stew featuring tender beef chunks simmered with aromatic paprika, onions, garlic, peppers, and root vegetables. Slow-cooked to perfection in the oven, this comforting dish embodies deep flavors and satisfying textures, perfect for a warming meal.
Ingredients
Scale
Meat and Seasoning
- 1 kg beef chuck, cut in 3.5cm cubes
- 1 3/4 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
Vegetables and Aromatics
- 2 brown onions, cut into 1cm 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
- 2 carrots, peeled and cut into quarters lengthwise then 1cm pieces
- 2 potatoes, cut into 1.2cm cubes
Spices and Stock
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 litre low-sodium beef stock
Garnish
- 1 tbsp finely chopped parsley (optional)
Instructions
- Preheat Oven: Preheat the oven to 180°C (350°F) with fan at 160°C. Alternatively, this recipe can be cooked on the stove or slow cooker as preferred.
- Season Beef: Toss beef cubes with half of the salt and pepper to season evenly.
- Cook Onions: Heat olive oil and melt butter in a large oven-proof dutch oven over high heat. Add onions and cook for 6 minutes until edges turn light golden.
- Sear Beef: Add the seasoned beef to the pot and stir until the meat’s exterior changes from red to brown; this takes around 2 minutes. It won’t brown deeply, which is expected.
- Add Vegetables: Stir in garlic, capsicum, and tomato. Cook for 3 minutes, allowing tomatoes to mostly break down and combine flavors.
- Add Spices: Mix in Hungarian paprika, caraway seeds if using, and bay leaf. Stir well for 30 seconds to release the spices’ aroma.
- Simmer and Slow Cook: Pour in the beef stock, stir to combine, and bring the mixture to a simmer. Cover the pot with a lid and transfer to the preheated oven. Cook for 1 hour and 30 minutes.
- Add Root Vegetables: After the initial cooking, the beef should be tender but not falling apart. Stir in carrots and potatoes, cover again, and return the pot to the oven for another 30 minutes to allow vegetables to cook and meat to become fall-apart tender.
- Check and Finish: If the beef is not yet tender enough to fall apart, cook in 10-minute increments until desired tenderness is achieved. Remove the bay leaf.
- Serve: Ladle the goulash into bowls and garnish with freshly chopped parsley if desired. Serve hot, optionally accompanied by bread for dipping.
Notes
- Use beef cuts like osso bucco (boneless), beef cheeks, gravy beef, or brisket for variety; note that leaner cuts may affect tenderness.
- Prefer Hungarian or Hungarian-style paprika for smoother and less spicy flavor; avoid hot paprika as the paprika quantity is large and will make the stew too spicy.
- Caraway seeds add an authentic Central European flavor but are optional.
- Oven cooking is preferred for caramelization and flavor without the risk of burning; on stove use ultra-low heat to avoid catching and stir occasionally; slow cooker requires 6 hours on low plus extra time after adding vegetables.
- Leftovers taste better the next day and can be stored refrigerated for 4-5 days or frozen up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 85 mg
