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Recipe by:

Elena SMITH

Warm and Hearty Hungarian Goulash

A comforting and rich Hungarian Goulash simmered with beef, spices, and vegetables, perfect for chilly evenings.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course
Cuisine: Hungarian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 2 Tbsp. olive oil
  • 2 lb. beef chuck, cut into 1-inch cubes
  • 2 medium onions, chopped
  • 2 cloves garlic, minced
  • 3 Tbsp. sweet paprika (Hungarian, if possible)
  • 1 tsp. caraway seeds (optional)
  • 1 medium bell pepper, chopped (red preferred for sweetness)
  • 4 cups beef broth (homemade is best)
  • 1 14-ounce can diced tomatoes (heirloom adds depth)
  • 3 medium potatoes, peeled and diced (Yukon Gold works beautifully)
  • Salt and pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Dutch oven

Method
 

  1. In a large Dutch oven, warm the olive oil over medium-high heat. Add the cubed beef and sear until browned on all sides, about 5-7 minutes.
  2. Remove the beef and sauté the onions in the same pot until translucent, about 5 minutes. Add garlic and cook for 1 more minute.
  3. Stir in paprika and caraway seeds, toasting for 30 seconds to enhance flavors.
  4. Add bell pepper, broth, canned tomatoes, and browned beef. Bring to a simmer, cover, and reduce heat to low. Cook for 45-60 minutes.
  5. Add potatoes and simmer for an additional 30 minutes or until potatoes are fork-tender.
  6. Season with salt and pepper to taste. Let it stand for a few minutes before serving, garnished with parsley.

Notes

Allow all ingredients to shine by using quality spices and fresh produce for the best flavor.