Hungarian Beef Goulash
Goulash (Hungarian: gulyás) is a soup or stew of meat, noodles and vegetables, seasoned with paprika and other spices. Originating within the historical Hungarian ethnic area, goulash is also a popular meal in Central Europe, Scandinavia and Southern Europe. It is one of the national dishes of Hungary and a symbol of the country.
Yield
4 servingsActive Time
30 minTotal Time
2 hoursIngredients
- 1 green bell pepper, sliced
- 2 roma tomatoes, chopped
- 2 medium carrots, cut into 1/2-inch chunks
- 1 pound new potatoes, cut into 1/2-inch cubes
- 2 pounds beef chuck, cut into 1-inch cubes
- 1/4 cup Hungarian sweet paprika
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, peeled
- 1 medium Vidalia onion, chopped
- 1/4 cup canola oil
Instructions
- Serve with buttered noodles or with whole grain bread to sop up the juices.
- Remove the lid and add the potatoes, carrots, tomatoes and green peppers, cover and stew until the beef is tender, about 30 minutes more, stirring on occasion. Adjust to taste with salt and pepper.
- Sprinkle the beef on all sides with salt and pepper. Return the pot to medium-high heat, and add the beef cubes to the pot, turning to cover the beef with the paprika-onion mixture, and cook until browned, about 6 minutes. Add 2 cups cold water, cover with a lid, reduce the heat to medium and stew for 45 minutes.
- Heat the oil in a large Dutch oven over medium-high heat. Add the onions and saute until tender, about 6 minutes. Add the garlic and some salt and pepper and saute until fragrant, about 1 minute. Lower the heat (so the paprika won’t burn and give a bitter taste or grainy texture in the final dish) and stir in the paprika.
- Buttered egg noodles or whole wheat bread, for serving