🥘🇭🇺 Traditional Beef Goulash
📝 Ingredients (Serves 4–6):
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2 lbs (900g) beef chuck, cut into 1-inch cubes
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2 tbsp oil or lard
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2 large onions, finely chopped
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3 cloves garlic, minced
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2 tbsp sweet Hungarian paprika (do not substitute with hot or smoked unless you prefer it spicy)
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1 tsp caraway seeds (optional but traditional)
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1 tbsp tomato paste
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1–2 bell peppers, chopped
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2–3 cups beef broth (enough to cover meat)
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Salt and pepper, to taste
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Optional: 1–2 potatoes, peeled and diced (for a heartier stew)
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Optional garnish: fresh parsley or a dollop of sour cream
👨🍳 Instructions:
1. Sear the Beef:
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Heat oil in a heavy pot or Dutch oven over medium-high heat.
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Brown the beef in batches (don’t overcrowd) until all sides are seared. Remove and set aside.
2. Cook the Onions:
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In the same pot, add a bit more oil if needed and cook onions over medium heat until golden and soft (about 10–12 minutes).
3. Add Garlic & Spices:
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Stir in garlic, paprika, caraway seeds, and tomato paste. Cook for about 1 minute, stirring constantly to prevent the paprika from burning.
4. Deglaze & Simmer:
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Return the beef to the pot and pour in enough beef broth to cover.
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Add bell peppers (and potatoes, if using).
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Bring to a boil, then reduce heat to low. Cover and simmer for 1½ to 2 hours, or until the beef is fork-tender and the sauce has thickened slightly.
5. Adjust & Serve:
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Taste and adjust salt and pepper.
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Serve hot with egg noodles, boiled potatoes, spaetzle, or bread.
🔄 Variations:
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For a spicier version, add a pinch of hot paprika or chili flakes.
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Use red wine in place of part of the broth for depth.
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Stir in sour cream at the end for a creamy twist (not traditional, but delicious).
Would you like a slow cooker, Instant Pot, or low-carb version of this beef goulash?
