Hungarian Goulash

Photo © Credit | Source RecipeTinEats.com

Recipe From

Recipe Tin Eats

Prep Time

10 minutes

Cooking Time

2 hours, 20 minutes

Total Time

2 hours, 35 minutes

Serves

5

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 Instructions

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%)

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