Name: Hungarian Goulash
Total time: 165 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 2.5 lb beef chuck roast; 2 tbsp vegetable oil; 3 large yellow onion; 4 clove garlic; 1 medium red bell pepper; 3 tbsp sweet paprika; 1 tsp caraway seeds; 2 tbsp tomato paste; 1 can canned diced tomatoes; 3 cup beef broth; 2 leaf bay leaves; 3 medium carrots; 1.5 lb yukon gold potatoes; to taste kosher salt; to taste black pepper; 0.5 cup sour cream; 2 tbsp fresh parsley

← Recipes · Stew · Hungarian Goulash

520 cal38g protein34g carbs24g fat780mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

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Hungarian Goulash

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Stew165 minComfortable cook

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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beef chuck roasttrimmed and cut into 1-inch cubes2.5 lb

vegetable oil2 tbsp

yellow oniondiced3 large

garlicminced4 cloves

red bell pepperdiced1 medium

sweet paprika3 tbsp

caraway seedslightly crushed1 tsp

tomato paste2 tbsp

canned diced tomatoes14.5 oz, with juices1 can

beef broth3 cups

bay leaves2 leaves

carrotspeeled and sliced into thick coins3 medium

yukon gold potatoescut into 1-inch chunks1.5 lb

kosher saltto taste

black pepperto taste

sour creamfor serving0.5 cups

fresh parsleychopped2 tbsp

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

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Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

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Steps

1Pat the beef cubes very dry and season them generously with salt and pepper.

2Heat the vegetable oil in a dutch oven over medium-high heat. Brown the beef in two batches without crowding the pot, about 5 minutes per batch, then move it to a plate.

3Lower the heat to medium and add the onions with a pinch of salt. Cook, stirring often and scraping up the browned bits, for 15 to 18 minutes until they are soft, golden, and jammy.

4Stir in the garlic, red bell pepper, and caraway seeds and cook for 2 minutes.

5Pull the pot off the heat and stir in the sweet paprika and tomato paste until the onions are coated in a thick red paste. Taking it off the heat keeps the paprika from scorching and turning bitter.

6Return the pot to low heat, then add the diced tomatoes, beef broth, bay leaves, and the browned beef with any juices from the plate. Bring to a gentle simmer.

7Cover with the lid slightly ajar and simmer on low for 1 hour 15 minutes, stirring now and then.

8Add the carrots and potatoes, pushing them down into the liquid. Cover and simmer another 35 to 40 minutes until the beef is fork-tender and the potatoes are soft.

9Remove the bay leaves, then taste and adjust the salt and pepper. If the stew looks thin, simmer uncovered for 5 to 10 minutes.

10Ladle into bowls and top each with a spoonful of sour cream and a sprinkle of parsley.