Hungarian Goulash

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A rich, flavorful, and comforting beef stew (or soup) that's easy to prepare in one pot!

Course Dinner

Cuisine European

Keyword hungarian goulash

Prep Time 20

Cook Time 2 30

Total Time 2 50

Servings people (about 12 cups total)

Calories 351kcal

Author Blair Lonergan

Ingredients

2 lbs. beef chuck or boneless stewing beef, cut into 1-inch chunks
⅓ cup flour
Salt and pepper
2 tablespoons canola or vegetable oil
1 (28 oz) can diced tomatoes (not drained)
3 large onions, diced
3 green bell peppers, seeded and diced
2 large carrots, peeled and diced
1 ½ lbs. red potatoes, peeled and diced into 1-inch cubes (optional)
1 cup beef broth
2-3 tablespoons sweet paprika
2 tablespoons tomato paste
1 teaspoon ground caraway seed
Optional, for serving: mashed potatoes; egg noodles; spaetzle; crusty bread
Optional garnish: chopped fresh parsley; sour cream

Instructions

Place beef in a large Ziploc bag. Add flour, plus a dash of salt and pepper. Seal the bag and toss so that the beef chunks are coated in flour.
Heat 2 tablespoons of oil in a large heavy pot over medium-high heat. When the oil is hot (but not smoking), brown the beef on both sides until the chunks turn a rich color (about 8-10 minutes). Don’t stir the beef too much as it’s cooking – you want to allow it to sit on one side and brown before turning it over or stirring it again.
Add diced tomatoes, onions, bell peppers, carrots, potatoes (if using), beef broth, paprika, tomato paste and caraway seed. Increase the heat and bring to a boil, scraping the brown bits from the bottom of the pot with a wooden spoon.
Once the broth boils, reduce the heat to low, cover the pot, and allow the stew to simmer until the meat and vegetables are tender (approximately 2 hours). Remove lid during the final 10-15 minutes to allow the broth to thicken, if desired. Season with salt and pepper, to taste.
Serve goulash in bowls, or on plates over mashed potatoes or buttered noodles. Garnish with fresh parsley and a dollop of sour cream.

Notes

Stored properly in an airtight container, the stew will keep in the refrigerator for 3-4 days.

You can also freeze the stew. All it to cool completely; package tightly in airtight containers, and freeze for up to 3 months. However, it’s important to know that the texture of the potatoes and vegetables will likely be mushier when thawed.

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