Description
Traditional Hungarian beef stew known as Goulash, featuring tender beef chuck slowly cooked with onions, bell peppers, tomatoes, and a rich blend of paprika and spices. This comforting dish is perfect for hearty dinners and showcases deep, comforting flavors developed through slow oven cooking.
Ingredients
Scale
Meat and Seasonings
- 1 kg beef chuck, cut in 3.5 cm cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
Cooking Fats
- 1 tbsp extra virgin olive oil
- 2 tbsp unsalted butter
Vegetables and Aromatics
- 2 brown onions, cut into 1 cm squares
- 5 garlic cloves, finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm squares
- 2 tomatoes, cut into 8 wedges then halved
- 2 carrots, peeled, cut in quarters lengthwise then into 1 cm pieces
- 2 potatoes, cut into 1.2 cm cubes
Spices and Broth
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds, optional
- 1 bay leaf
- 1 litre beef stock/broth, low-sodium
Garnish
- 1 tbsp finely chopped parsley, optional
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) or 160°C if using a fan oven. This method ensures even cooking and caramelization for enhanced flavor.
- Season Beef: Toss the beef cubes with half of the cooking salt and black pepper to coat evenly.
- Cook Onions: In a large oven-proof Dutch oven, heat the olive oil and melt the butter over high heat. Add the onions and cook for about 6 minutes until the edges turn light golden brown.
- Brown Beef: Add the seasoned beef to the pot and stir for about 2 minutes until the beef changes color from red to brown; it’s not meant to brown fully but just to seal in the juices.
- Add Vegetables: Incorporate the minced garlic, bell peppers, and tomatoes into the pot. Stir continuously for 3 minutes until the tomatoes begin to break down.
- Spice It Up: Sprinkle in the Hungarian paprika, caraway seeds (if using), and add the bay leaf. Stir for 30 seconds to release the spices’ aroma.
- Simmer and Oven Cook: Pour in the beef stock, stir well, and bring to a simmer. Cover the pot with a lid and transfer it to the preheated oven. Let it cook for 1 hour and 30 minutes.
- Add Root Vegetables: After the initial cooking time, add the chopped carrots and potatoes to the stew. Cover and return the pot to the oven for an additional 30 minutes. Check the beef tenderness; it should be falling apart. If not, cook for more 10-minute intervals until desired tenderness is reached.
- Serve: Ladle the goulash into serving bowls and garnish with finely chopped parsley. Serve hot, optionally with crusty bread for dipping.
Notes
- Beef alternatives include osso bucco or beef cheeks for richer flavor. Brisket and gravy beef can be used but tend to be leaner.
- Use Hungarian or Hungarian-style paprika for smooth, authentic flavor. Avoid hot paprika as the dish already contains plenty of paprika.
- Caraway seeds add traditional Central European taste but are optional.
- Oven cooking offers caramelization and consistent heat. Stove or slow cooker methods are alternatives but require careful heat management.
- On the stove, keep heat very low and stir occasionally to prevent sticking. Cook covered for 1.5 hours before adding vegetables.
- Slow cooker method entails 6 hours on low for the initial cooking and an additional 2 hours after adding root vegetables.
- Leftovers improve in flavor after a day and can be refrigerated for 4-5 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
