Description
This traditional Hungarian Goulash is a hearty beef stew bursting with rich paprika flavor, tender chunks of beef, and vibrant vegetables. Slow-cooked to perfection in the oven, this comforting dish is perfect for warming up any day. The combination of paprika, caraway seeds, and slow simmering creates a deep, savory stew that’s both satisfying and flavorful.
Ingredients
Scale
Beef and Seasoning
- 1 kg/2 lb beef chuck, cut in 3.5cm / 1.5″ cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp/30g unsalted butter
Vegetables and Spices
- 2 brown onions, cut into 1cm / 1/2″ squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8″ squares
- 2 tomatoes, cut into 8 wedges then in half
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds, optional
- 1 bay leaf
Liquids and Root Vegetables
- 1 litre / 4 cups beef stock/broth, low-sodium
- 2 carrots, peeled, cut in quarters lengthwise then into 1cm / 0.4″ pieces
- 2 potatoes, cut into 1.2cm / 1/2″ cubes
- 1 tbsp finely chopped parsley, optional garnish
Instructions
- Preheat oven: Set your oven to 180°C/350°F (160°C fan) to prepare for slow cooking the stew. Although a slow cooker or stovetop can be used, the oven method provides the best caramelization and flavor.
- Season the beef: Toss the beef chunks with half of the salt and black pepper to evenly distribute seasoning before cooking.
- Cook the onion: Heat 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 become light golden and fragrant.
- Brown the beef: Add the seasoned beef to the pot and stir until the exterior changes from red to brown, approximately 2 minutes. It won’t develop a deep brown crust, which is normal.
- Add vegetables: Stir in the minced garlic, diced capsicum, and tomatoes. Cook the mixture for about 3 minutes, allowing the tomatoes to break down and release their juices.
- Add spices: Sprinkle in Hungarian paprika, caraway seeds if using, and add the bay leaf. Stir well for 30 seconds to toast the paprika and blend the flavors.
- Begin slow cooking: Pour in the beef stock, stir to combine, and bring to a gentle simmer on the stovetop before covering with a lid. Transfer the Dutch oven to the preheated oven and cook for 1 1/2 hours.
- Add root vegetables: Remove the pot and stir in the carrots and potatoes. Cover and return to the oven for an additional 30 minutes or until the beef is tender and nearly falling apart. If needed, continue cooking in 10-minute increments.
- Serve: Ladle the goulash into bowls. Sprinkle with chopped parsley for a fresh finish. Enjoy it as is or with crusty bread for dunking.
Notes
- Beef options: Beef ossobuco or beef cheeks work well too. Gravy beef and brisket are alternatives but tend to be leaner.
- Paprika choice: Use Hungarian or Hungarian-style paprika for smooth, mild flavor. Avoid hot paprika to prevent the dish from becoming too spicy.
- Caraway seeds: Traditional spice for authentic flavor, but optional if unavailable.
- Cooking methods: Oven is preferred for caramelization. For stovetop, cook on ultra-low heat covered for 1.5 hours, stirring occasionally. In a slow cooker, cook 6 hours on low, then add vegetables and continue for 2 hours.
- Leftovers: Goulash improves the next day. Store leftovers in the fridge for 4–5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 380
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 85mg
