Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Skill Level: Medium
Servings: 6
Ingredients
- 2 tablespoons olive oil or lard
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 ½ pounds beef chuck or stewing beef, cut into 1-inch cubes
- 2 tablespoons sweet Hungarian paprika (for authentic flavor)
- 1 teaspoon smoked paprika (optional, for added depth)
- Salt and pepper to taste
- 1 tablespoon tomato paste
- 4 cups beef broth (or enough to cover the meat)
- 2 large carrots, sliced
- 1 bell pepper (red or yellow), chopped
- 2 medium potatoes, peeled and cubed
- 1 bay leaf
- 1 teaspoon caraway seeds (optional)
- 1 teaspoon dried marjoram (optional, for a more traditional touch)
Instructions
- Sauté the Onions and Garlic:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook until they are golden and softened, about 5-6 minutes.
- Add the garlic and cook for another 1-2 minutes until fragrant.
- Brown the Beef:
- Add the beef cubes to the pot and season generously with salt, pepper, and both types of paprika.
- Sear the beef on all sides until it’s browned.
- Add Tomato Paste and Broth:
- Stir in the tomato paste, then pour in the beef broth until it covers the beef completely. Stir to combine.
- Simmer:
- Add the bay leaf, caraway seeds, and marjoram. Bring the mixture to a simmer, then cover and let it cook for about 45 minutes.
- Add Vegetables:
- Add the carrots, bell pepper, and potatoes. Cover again and continue simmering for another 30-45 minutes, or until the beef and vegetables are tender.
- Final Seasoning:
- Taste and adjust seasoning with additional salt, pepper, or paprika if desired.
- Serve:
- Remove the bay leaf, then ladle the goulash into bowls. Serve with crusty bread, egg noodles, or a dollop of sour cream if desired.
Nutrition Information (per serving)
- Calories: 320
- Protein: 25g
- Carbohydrates: 15g
- Fat: 18g
- Fiber: 3g
- Sodium: 450mg
