Hungarian Beef Goulash
A deeply paprika-rich beef stew, slow-cooked until the meat is meltingly tender. Pure cold-weather comfort.
By Mise En Place Team
Prep time: 25 minutes
Cook time: 120 minutes
Total time: 145 minutes
Servings: 6
Tags: Hungarian, beef, stew, comfort food, winter
Ingredients
- 1 kg beef chuck, cut into 3 cm cubes
- 3 tbsp neutral oil or lard
- 3 piece onions, finely chopped
- 3 clove garlic, minced
- 3 tbsp sweet Hungarian paprika
- 1 tsp caraway seeds, crushed
- 2 tbsp tomato paste
- 2 piece red bell peppers, diced
- 1 l beef stock
- 2 piece bay leaves
- 1 pinch salt and black pepper
Instructions
- 1. Pat the beef dry and season with salt. Heat the oil in a heavy pot and brown the meat in batches; set aside.
- 2. Lower the heat and cook the onions in the same pot for 12–15 minutes until deeply golden.
- 3. Stir in the garlic, then take the pot off the heat and add the paprika and caraway — off the heat so the paprika doesn't scorch and turn bitter.
- 4. Return to low heat, stir in the tomato paste, then add the beef, peppers, bay leaves and enough stock to just cover.
- 5. Bring to a gentle simmer, cover, and cook on low for 2 to 2½ hours until the beef is fork-tender.
- 6. Uncover for the last 20 minutes to thicken the sauce. Season and serve with bread dumplings or buttered noodles.