Hungarian Goulash
This Hungarian Goulash is a rich, flavorful stew made with beef, vegetables, and Hungarian paprika. A hearty, comforting dish perfect for any family meal!
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INGREDIENTS
- 3 tablespoons butter, or avocado oil, divided
- 2 pounds chuck roast, cut into 1 inch chunks
- 1 ½ pounds yellow onions, diced
- 2 colorful bell peppers, diced, I have yellow and red
- 5 teaspoons garlic, minced
- 2 medium tomatoes, diced
- ¼ cup sweet paprika, or smoked paprika
- ½ teaspoon black pepper
- 2 small bay leaves
- 4 ½-5 cups of beef broth
- 2 large carrots, peeled and cut into chunks
- 2 medium potatoes, peeled and cut into chunks
- salt, to taste
- parsley, chopped for garnish
- sour cream, for serving
INSTRUCTIONS
- Sear the beef: In a large soup pot, melt 2 tablespoons of butter over medium-high heat. Season the beef chunks with salt and pepper and brown them on all sides. Brown the meat in two batches to avoid overcrowding.3 tablespoons butter, 2 pounds chuck roast
- Sauté the vegetables: Add 1 tablespoon of butter to the pot and sauté the diced onions until they begin to caramelize, about 12-15 minutes. Add the bell peppers and garlic and cook for another 6-8 minutes.3 tablespoons butter, 1 ½ pounds yellow onions, 2 colorful bell peppers, 5 teaspoons garlic
- Add the tomatoes: Stir in the diced tomatoes and cook for 5 minutes until most of the liquid evaporates.2 medium tomatoes
- Add paprika and seasonings: Remove from heat and stir in the paprika, black pepper.¼ cup sweet paprika, ½ teaspoon black pepper
- Simmer the stew: Return the beef to the pot, add the beef broth and bay leaves, and bring to a boil. Reduce the heat to medium-low and cover. Let it simmer for 1 ½ hours, stirring occasionally.4 ½-5 cups of beef broth, 2 small bay leaves
- Add the potatoes: Once the beef is almost tender, stir in the potatoes and carrots and continue to simmer for 30-40 minutes, or until the potatoes are tender and the beef is fork-tender.2 medium potatoes, 2 large carrots
- Finish: Discard the bay leaves, taste for salt, and garnish with chopped parsley. Serve with a dollop of sour cream.
NOTES
- Serves about 6-8 people.
- To Store: Allow the goulash to cool completely, then store it in an airtight container in the refrigerator for up to 3 days.
- To Freeze: Goulash freezes well. Transfer cooled stew into freezer-safe containers and freeze for up to 3 months.
- To Make Ahead: You can prepare the goulash up to a day in advance. Just store it in the fridge and reheat when ready to serve.
- To Reheat: Reheat gently on the stovetop over low heat until warmed through. Add a splash of broth or water if needed to thin it out.
- Sear the beef: Brown the beef in a skillet with 2 tablespoon of lard over medium-high heat.
- Sauté the vegetables: In the same skillet, cook the onions until caramelized, then add bell peppers and garlic.
- Transfer to the crockpot: Move the seared beef and vegetables to the slow cooker. Stir in the tomatoes, paprika, caraway seeds (if using), black pepper, bay leaves, carrots, and potatoes.
- Cook: Pour in the beef broth, covering the meat and vegetables. Cover the slow cooker and cook on low for 6-8 hours or high for 4-5 hours until the beef is tender.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 411kcalCarbohydrates: 28gProtein: 31gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 102mgSodium: 743mgPotassium: 1220mgFiber: 5gSugar: 8gVitamin A: 6339IUVitamin C: 61mgCalcium: 88mgIron: 5mg
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