Hungarian Goulash (beef stew-soup)

Hungarian Goulash (beef stew-soup)

15 minutes mins
Recipe video above. The national dish of Hungary! Boldly flavoured with stacks of paprika, lots of onion, garlic and capsicum/bell peppers, with fall apart hunks of beef. It's sort of a stew, sort of a soup. The broth is not supposed to be as thick as typical stews. It's naturally thickened slightly using fresh tomatoes that break down into the sauce.Serve like soup in bowls with bread for dunking. (Try cheese bread. Obsessed!).

Ingredients

  • 1 kg/2 lb beef chuck

    cut in 3.5cm / 1.5″ cubes, Note 1

  • 1 3/4 tsp cooking salt / kosher salt
  • 1 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 2 tbsp/ 30g unsalted butter
  • 2 brown onions

    cut into 1cm / 1/2″ squares

  • 5 garlic cloves

    finely minced

  • 2 capsicum/bell peppers

    cut into 2 cm / 0.8″ squares, 1 red + 1 yellow

  • 2 tomatoes

    cut into 8 wedges then in half

  • 1/4 cup Hungarian-style paprika

    sub ordinary paprika, Note 2

  • 1 tsp caraway seeds

    optional, Note 3

  • 1 bay leaf
  • 1 litre / 4 cups beef stock/broth

    low-sodium

  • 2 carrots

    peeled, cut in quarters lengthwise then into 1cm / 0.4″ pieces

  • 2 potatoes

    cut into 1.2cm / 1/2″ cubes

  • 1 tbsp finely chopped parsley

    optional garnish

Directions

  1. 1

  2. 2

    Preheat oven to 180°C/350°F (160°C fan), though you can use your slow cooker or stove instead (oven easiest! Note 4).

  3. 3

    Season beef – Toss the beef with half the salt and pepper.

  4. 4

    Cook onion – Heat the oil and melt the butter in a large oven-proof dutch oven over high heat. Cook onion for 6 minutes until the edges are light golden.

  5. 5

    Cook beef – Add the beef and stir until the outside changes from red to brown, about 2 minutes. It won't go golden brown, it's not supposed to.

  6. 6

    Add vegetables – Add garlic, capsicum and tomato. Stir for 3 minutes – the tomato will mostly breakdown.

  7. 7

    Add paprika, caraway and bay leaf. Stir for 30 seconds.

  8. 8

    Slow cook – Add beef stock, stir, bring to simmer. Cover with a lid and transfer to the oven for 1 1/2 hours.

  9. 9

    Add potato – The beef should be pretty tender but not quite "fall-apart". Stir in carrot and potatoes. Return to oven, covered, for another 30 minutes. Beef should now be "fall-apart" – if not, return to the oven for 10 minutes at a time.

  10. 10

    Serve – Ladle goulash into bowls and sprinkle with parsley. Eat as is, with optional bread for dunking! (Pictured with cheese bread)

Hungarian Goulash (beef stew-soup)

Hungarian Goulash (beef stew-soup)

4.9(72)15 min15 minutes mins

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Based on 72 ratings

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4.9(72 reviews)
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