Bring a taste of comfort in your own house with this authentic and incredibly delicious Hungarian Goulash recipe.
It’s loaded with tender beef, a blend of spices and cooked veggies. It’s perfect for serving with bread and it requires minimal effort to prepare, so let’s get right into it.
Ingredients
- 1 kg/2 lb beef chucks
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp/ 30g unsalted butter
- 2 brown onions
- 5 garlic cloves (finely minced)
- 2 capsicum/bell peppers (1 red + 1 yellow)
- 2 tomatoes (cut into 8 wedges, then in half)
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- 1 liter / 4 cups beef stock/broth (low-sodium)
- 2 carrots (peeled, cut in quarters)
- 2 potatoes
- 1 tbsp finely chopped parsley (optional garnish)
Instructions
1. Heat Things Up: Preheat your oven to 350°F (180°C) or 320°F (160°C fan). You can also use a slow cooker or stovetop if you prefer, but the oven is the easiest method!
2. Season the Meat: Sprinkle half of the salt and pepper over the beef and toss until it’s evenly coated.
3. Cook the Onion: In a large, oven-safe Dutch oven, heat up some oil and melt the butter over high heat.
Add the onions and sauté for about 6 minutes until they start to turn golden at the edges.
4. Brown the Beef Lightly: Add the seasoned beef to the pot and stir for about 2 minutes, just until the meat changes from red to brown. It’s okay if it doesn’t turn deeply brown!
5. Add in the Veggies: Stir in the minced garlic, diced bell peppers, and chopped tomatoes.
Cook for about 3 minutes until the tomatoes begin to soften and release their juices.
6. Season with Spices: Mix in the paprika, caraway seeds, and a bay leaf. Stir for 30 seconds to bring out the rich, aromatic flavors.
7. Simmer and Slow Cook: Pour in the beef stock and stir well. Bring the pot to a gentle simmer, cover with a lid, and transfer to the oven.
Let it cook for 1.5 hours to tenderize the beef.
8. Add Root Veggies: Check the beef—it should be tender but not falling apart yet. Stir in the diced potatoes and carrots, cover the pot, and return it to the oven for another 30 minutes.
By the end, the beef should be melt-in-your-mouth tender. If it’s not quite there, give it another 10 minutes and check again.
Now that your stew is ready, add a little parsley on top, serve it up and enjoy this cozy meal that is absolutely packed with flavor.