Description
A classic Hungarian beef stew known for its rich, paprika-infused flavor and tender meat, slow-cooked to perfection in an oven-proof dutch oven. This traditional goulash includes tender beef chuck, bell peppers, tomatoes, carrots, and potatoes, seasoned with Hungarian-style paprika and aromatic spices, creating a hearty and comforting meal perfect for dinner.
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
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
Vegetables
- 2 brown onions, cut into 1cm squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red and 1 yellow), cut into 2cm 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 Broth
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 litre low-sodium beef stock/broth
Garnish
- 1 tbsp finely chopped parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C if using a fan-forced oven. This method gives the best caramelization and flavor. Alternative cooking methods include slow cooker or stovetop if preferred.
- Season Beef: Toss the beef cubes with half of the salt and black pepper to season evenly.
- 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 about 6 minutes until the edges turn light golden.
- Brown Beef: Add the seasoned beef to the pot and stir for about 2 minutes until the meat changes color from red to brown. Do not worry about caramelizing the meat deeply.
- Add Vegetables: Stir in the minced garlic, bell peppers, and tomatoes. Cook together for 3 minutes, allowing the tomatoes to break down.
- Add Spices: Sprinkle in the Hungarian paprika, caraway seeds (if using), and add the bay leaf. Stir everything for 30 seconds to release the aromas.
- Add Broth and Simmer: Pour in the beef stock, stir to combine, and bring the mixture to a simmer.
- Oven Cook: Cover the dutch oven with its lid and transfer it to the preheated oven. Cook for 1 hour and 30 minutes until the beef is tender but not falling apart.
- Add Root Vegetables: Remove the pot briefly to stir in the carrots and potatoes. Cover and return to the oven for an additional 30 minutes until the beef is very tender and the vegetables are cooked through.
- Final Checks: If the beef is not quite falling apart, return the pot to the oven for 10 more minutes at a time until desired tenderness is reached.
- Serve: Ladle the goulash into bowls and sprinkle with chopped parsley if desired. Serve alone or with bread for dunking.
Notes
- Beef cuts such as osso bucco (boneless) and beef cheeks are excellent alternatives, as are gravy beef and brisket, though these may be leaner.
- Use Hungarian or Hungarian-style paprika for a smooth, mildly sweet flavor. Avoid hot paprika to prevent excessive spiciness.
- Caraway seeds add authentic central European flavor but are optional.
- The oven method is preferred for depth of flavor, but slow cooker or stovetop can be used. On stovetop, cook on very low heat covered for 1.5 hours, adding vegetables and cooking another 30 minutes. Slow cooker settings: 6 hours on low with meat, then add vegetables and cook 2 more hours on low.
- Goulash tastes better the next day and keeps refrigerated for 4 to 5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
