Description
Hungarian Goulash brings hearty comfort from Central European kitchens, blending tender beef, sweet paprika, and rich aromatics into a soul-warming stew. Slow-simmered with care, this classic dish delivers robust flavors that connect you directly to Hungarian culinary traditions.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) beef without bones, cut into big chunks
- 4 pieces bacon, cut into small pieces
Vegetables and Seasonings:
- 2 onions, chopped
- 3 cloves garlic, chopped small
- 2 red bell peppers, cooked and sliced
- 4 big potatoes, peeled and cut into thick pieces
- 3 tablespoons sweet paprika powder
- 2 teaspoons caraway seeds, cooked and crushed
- Salt and black pepper
Liquids and Additional Ingredients:
- 2 tablespoons cooking oil
- 2 tablespoons red wine vinegar
- 1 can (15 ounces or 443 milliliters) whole tomatoes, crushed by hand
- 6 cups beef broth with low salt
- ½ cup sour cream
- Chopped parsley leaves for decoration
- 3 tablespoons flour
Instructions
- Render the bacon in a capacious Dutch oven over medium heat until achieving a golden, crisp texture, approximately 5 to 6 minutes. Transfer the crispy bacon to a paper towel-lined plate, reserving for later garnishing.
- Utilize the rendered bacon fat to brown the beef chunks, ensuring each side develops a rich caramel-like sear. Rotate the meat using culinary tongs and season generously with kosher salt and freshly ground black pepper. If the meat begins to adhere to the pot’s surface, introduce a small amount of olive oil.
- Dust the browned meat with all-purpose flour, meticulously coating each piece. Incorporate finely diced onions, minced garlic, chopped bell peppers, smoky paprika, and aromatic caraway seeds. Sauté the mixture for 2 to 3 minutes, allowing the spices to release their fragrant essential oils.
- Deglaze the pot with red wine vinegar, then pour in crushed San Marzano tomatoes and rich beef stock (32 fluid ounces or 946 milliliters). Elevate the heat to trigger a vigorous boil, then immediately reduce to a gentle simmer. Cover and let the stew develop complex flavors for 60 to 75 minutes, occasionally stirring to prevent sticking.
- Introduce diced potatoes (approximately or 454 grams) and the reserved crispy bacon pieces into the stew. Continue simmering with a slightly ajar lid for an additional 30 to 40 minutes until the potatoes become tender and the sauce thickens.
- Remove from heat and gently fold in full-fat sour cream (or 226 grams) until thoroughly incorporated. Garnish with freshly chopped parsley and serve hot, preferably with crusty bread or over buttered egg noodles.
Notes
- Use sweet paprika for authenticity.
- Simmer low and slow for tender meat.
- Excellent with buttered noodles.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 6
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg