Hungarian Goulash (beef stew-soup)
A delicious and bold Hungarian beef stew-soup, flavored with paprika, onions, garlic, and beef, perfect for dunking with bread.
Equipment
- Dutch oven
Ingredients
- 1 kg beef chuck, cut in 3.5cm cubes Note 1
- 1 ¾ teaspoon cooking salt / kosher salt
- 1 teaspoon black pepper
- 1 tablespoon extra virgin olive oil
- 2 tablespoon unsalted butter 30g
- 2 brown onions, cut into 1cm squares
- 5 cloves garlic, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm squares
- 2 tomatoes, cut into wedges
- ¼ cup Hungarian-style paprika sub ordinary paprika, Note 2
- 1 teaspoon caraway seeds optional, Note 3
- 1 bay leaf
- 1 litre beef stock/broth, low-sodium 4 cups
- 2 carrots, peeled and cut in quarters lengthwise then into 1cm pieces
- 2 potatoes, cut into 1.2cm cubes
- 1 tablespoon finely chopped parsley optional garnish
Instructions
- Preheat oven to 180°C/350°F (160°C fan).
- Toss the beef with half the salt and pepper.
- Heat the oil and melt the butter in a dutch oven over high heat. Cook onion for 6 minutes until light golden.
- Add the beef and stir until the outside changes from red to brown, about 2 minutes.
- Add garlic, capsicum, and tomato. Stir for 3 minutes - the tomato will mostly break down.
- Add paprika, caraway, and bay leaf. Stir for 30 seconds.
- Add beef stock, stir, and bring to a simmer. Cover and transfer to the oven for 1 ½ hours.
- Stir in carrots and potatoes. Return to the oven covered for another 30 minutes or until beef is tender.
- Ladle goulash into bowls and sprinkle with parsley. Serve with optional bread for dunking!
Notes
Serve like soup in bowls with bread for dunking. Try cheese bread.
Nutrition
Serving: 1servingCalories: 574kcal
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