Description
A straightforward recipe for traditional Hungarian beef and vegetable stew seasoned with paprika.
Ingredients
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large onions, chopped
- 3 cloves garlic, minced
- 1 large green bell pepper, chopped
- 1 large tomato, chopped
- 4 cups beef broth
- 3 tablespoons sweet Hungarian paprika
- 1 teaspoon caraway seeds
- 1/2 teaspoon dried marjoram
- Salt and black pepper to taste
- 2 medium potatoes, peeled and cubed
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat.
- Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- Add the chopped onions to the pot and cook until softened, about 5 to 7 minutes.
- Stir in the minced garlic and cook for 1 minute more.
- Return the beef to the pot. Stir in the paprika, caraway seeds, and marjoram. Cook for 1 minute, stirring constantly.
- Add the chopped bell pepper, tomato, and beef broth. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the beef is tender.
- Add the cubed potatoes to the pot. Continue to simmer, covered, for another 20 to 30 minutes, or until the potatoes are tender.
- Taste and adjust seasoning if necessary before serving.
Notes
- For a thicker stew, you can mix 1 tablespoon of flour with a little cold water and stir it into the goulash during the last 15 minutes of cooking.
- Serve this goulash over egg noodles or with crusty bread.
- Prep Time: 20 min
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 5
- Protein: 45
- Cholesterol: 110
Keywords: Hungarian Goulash, beef stew, paprika, traditional stew, slow-cooked beef