Ingredients
- 2 lbs. beef chuck, cut into 1.5″ cubes
- 1 3/4 tsp. cooking kosher salt
- 1 tsp. black pepper
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. unsalted butter
- 2 yellow onions , cut into 1/2″ squares
- 5 garlic cloves, finely minced
- 1 red bell pepper, cut into 0.8″ squares
- 1 yellow bell pepper, cut into 0.8″ squares
- 2 tomatoes, cut into 8 wedges then in half
- 1/4 cup Hungarian-style paprika (Note: Use Hungarian or Hungarian-style if you can, the paprika is smoother than sweeter than ordinary paprika. Don’t use hot paprika – we’re using lots of paprika here, it will be way too spicy!)
- 1 tsp. caraway seeds
- 1 bay leaf
- 4 cups low-sodium beef stock or broth
- 2 carrots, peeled, cut in quarters lengthwise then into 0.4″ pieces
- 2 potatoes, cut into 1/2″ cubes
- 1 Tbsp. finely chopped parsley for garnish
Instructions
- Preheat oven to 350°F, though you can use your slow cooker or stove instead (oven easiest! Note 4).
- Toss the beef with half the salt and pepper.
- Heat the oil and melt the butter in a large oven-proof Dutch oven over high heat. Cook onion for 6 minutes until the edges are light golden.
- Add the beef and stir until the outside changes from red to brown, about 2 minutes. It won’t go golden brown, it’s not supposed to.
- Add garlic, capsicum and tomato. Stir for 3 minutes – the tomato will mostly breakdown.
- Add paprika, caraway and bay leaf. Stir for 30 seconds.
- Add beef stock, stir, bring to simmer. Cover with a lid and transfer to the oven for 1 1/2 hours.
- The beef should be pretty tender but not quite “fall-apart”. Stir in carrot and potatoes. Return to oven, covered, for another 30 minutes. Beef should now be “fall-apart” – if not, return to the oven for 10 minutes at a time.
- Ladle goulash into bowls and sprinkle with parsley. Eat as is, with optional bread for dunking!
Slow Cooker Method
Add all of the ingredients and cook for 6 hours on low, then add potato and carrot and cook for 2 more hours on low.
Nutrition
Calories:574cal (29%), Carbohydrates:31g (10%), Protein:46g (92%), Fat:32g (49%), Saturated Fat:14g (88%), Polyunsaturated Fat:3g, Monounsaturated Fat:15g, Trans Fat:2g, Cholesterol:150mg (50%), Sodium:1361mg (59%), Potassium:1918mg (55%), Fiber:7g (29%), Sugar:8g (9%), Vitamin A:8879IU (178%), Vitamin C:91mg (110%), Calcium:96mg (10%), Iron:7mg (39%)
Recipe from
Recipe Tin Eats
Serves
5
Prep Time
15 minutes
Cooking Time
2 hours, 20 minutes
Total Time
2 hours, 35 minutes
Image courtesy of DinnerALoveStory.com
Image courtesy of RecipeTinEats.com
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