Hungarian Goulash

This traditional Hungarian stew features buttery-soft beef, colorful, caramelized vegetables, and a cozy, paprika-scented broth. Each spoonful is rich, satisfying, and nourishing.

Course Main Course

Cuisine Hungarian

Diet Gluten Free

Keyword Hungarian goulash, soup, stew

Prep Time 15

Cook Time 1

Servings

Calories 684kcal

Author Robin Miller

Ingredients

3 tablespoons butter pork lard, or bacon grease
1 large yellow onion chopped
1 1/2 pounds stewing beef cut into bite-size pieces (it should be pre-cut when purchased)
2 red bell peppers seeded and chopped
1 yellow bell pepper seeded and chopped
3 Roma plum tomatoes, chopped
4-5 cloves garlic minced or pressed
1/4 cup sweet paprika
1/4 teaspoon dried thyme
Salt and black pepper
4-5 cups beef broth or water
3 carrots chopped
2-3 medium potatoes peeled and cut into bite-size pieces

Instructions

Melt the butter in a heavy stock pot or Dutch oven over medium heat. Add the onions and cook for 5 to 7 minutes, until soft and golden brown.
Add the stewing beef and cook until the meat is no longer pink, stirring frequently.
Add the red and yellow bell peppers, tomatoes, and garlic and cook for 3 to 5 minutes, until the peppers and tomatoes soften.
Remove the pan from the heat and stir in the paprika (this ensures the paprika doesn’t scorch), thyme, ½ teaspoon salt, and ¼ teaspoon black pepper and stir to coat.
Add 4 cups of the broth, set the pan over medium-high heat and bring to a low boil.
Reduce the heat to medium, cover the pan and simmer for 45 minutes (if necessary, reduce the heat to medium-low to keep the liquid at a high simmer, not rapid boil).
Add the carrots and potatoes, increase the heat to medium-high and bring to a low boil.
Reduce the heat to medium, cover the pan and simmer for 30 more minutes, until beef is fork-tender, adding more broth if desired for a thinner consistency.
Season to taste with salt and pepper and serve.

Nutrition