Description
A hearty, paprika‑flavored meat and vegetable stew of Central European origin
Ingredients
- 1 kg beef chuck, cut into 2 cm cubes
- 2 tablespoons vegetable oil or lard
- 2 large onions, chopped
- 3 cloves garlic, minced
- 2 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds (optional)
- 1 red bell pepper, chopped
- 2 medium carrots, sliced
- 2 medium potatoes, peeled & cubed
- 2 tablespoons tomato paste
- 500 ml beef stock or water
- Salt and black pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat the oil or lard in a large heavy pot over medium heat.
- Add onions and sauté until soft and translucent, about 5–7 minutes.
- Add garlic and stir for 1 minute, being careful not to burn it.
- Push onions to the side, increase heat slightly, and brown the beef cubes in batches. Remove browned beef and set aside.
- Sprinkle the paprika (and caraway if using) over the onions, stir to coat, and cook briefly (about 30 seconds) to release aroma.
- Stir in the tomato paste, then return the beef to the pot. Mix well.
- Pour in the beef stock (or water), bring to a simmer, then reduce heat to low, cover, and cook for about 1 hour.
- Add the bell pepper, carrots, and potatoes. Season with salt and pepper. Continue to simmer, partially covered, until vegetables and meat are tender (about 30–45 minutes more).
- Adjust seasoning if needed. Garnish with parsley before serving.
Notes
- Traditional goulash doesn’t use much tomato; the deep red color comes from paprika. :contentReference[oaicite:0]{index=0}
- Use sweet (not smoked) Hungarian paprika for authenticity.
- You can omit caraway seeds if you don’t like their flavor.
- Letting it rest off‑heat for 10 minutes helps flavors meld.
- Serve with crusty bread, noodles, or dumplings.
Nutrition
- Serving Size: ≈ 300 g
- Calories: ≈ 613 kcal
- Sugar: ≈ 5 g
- Fat: ≈ 25 g
- Carbohydrates: ≈ 45 g
- Fiber: ≈ 6 g
- Protein: ≈ 45 g
