Description
This Authentic Hungarian Goulash features tender chunks of beef simmered low and slow in a rich, paprika-spiced broth.
Ingredients
Scale
- 2 tablespoons Olive oil
- 1 Large yellow onion (chopped, about 1 1/2 cups)
- 1 Red bell pepper (seeded and diced)
- 5 Garlic cloves (minced)
- 1 Bay leaf
- 3 pounds Chuck roast or stew meat (cut into 1–2 inch chunks)
- 3 tablespoons Sweet Hungarian paprika (regular paprika works but will change the flavor)
- 3/4 teaspoon Kosher salt
- 1/4 teaspoon Black pepper
- 1 cup Beef broth
- 3 tablespoons Tomato paste (or a 6-ounce can)
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions and red pepper and cook until soft, about 5 minutes. Add minced garlic and bay leaf and continue to cook for 1 minute.
- Add beef to the pot and stir in paprika, salt, and pepper. Cook, stirring often, until meat is browned on all sides, about 5 minutes.
- Stir in broth and tomato paste, scraping up any browned bits. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is fork-tender, about 2 hours. Remove the bay leaf before serving.
- Transfer meat mixture to the slow cooker. Stir in broth and tomato paste. Cover and cook on high for 4 hours or on low for 6 hours. Remove the bay leaf before serving.
- Serve over cooked egg noodles and garnish with fresh chopped parsley. For a creamy finish, add a dollop of sour cream to each bowl.
Notes
- Serve it over egg noodles or with crusty bread.
- This dish is best enjoyed with fresh chopped parsley and sour cream.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop and Slow Cooker
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 3 g
- Sodium: 540 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 52 g
- Cholesterol: 125 mg