Goulash (Hungarian)

Goulash (Hungarian)

from carlsbadcravings.com
210 min
6 servings

Goulash is the original Hungarian comfort food and is utterly divine - my husband is obsessed! It’s tasty, warm and hearty, perfect for the whole family!  Hungarian Goulash is a beef soup with thicker versions referred to as Pörkölt. It features buttery tender, slow cooked beef, potatoes, onions and bell peppers in a rich and flavorful sweet paprika infused beef broth. This Goulash recipe is a complete meal-in-one made with humble ingredients that bakes all in one pot for an easy make-ahead dinner any night of the week (crockpot and stovetop versions included too). Serve this Goulash recipe over egg noodles with a dollop of sour cream and a side of rye bread for the complete Goulash experience.

Ingredients

  • 2.5 pounds boneless chuck roast trimmed of excess fat and cut into 1-inch cubes
  • 1 tsp EACH salt, pepper
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 2 large yellow onions, diced
  • 10 ounces white mushrooms, halved, quartered if large ((optional))
  • 6 garlic cloves, minced
  • ¼ cup sweet paprika ((do NOT use basic, hot or smoked paprika))
  • 2 teaspoons caraway seeds ((may sub 1 tsp EACH fennel seeds, dried oregano))
  • 1 teaspoon dried thyme
  • 1 ½ cups carrots, ( cut into 1 1/2-inch pieces (optional) )
  • 1 red bell pepper, (chopped into ½-inch pieces)
  • 1 14 ounce can fire roasted diced tomatoes ((don’t drain))
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon beef bouillon
  • 2 ½-3 cups low-sodium beef broth
  • 2 bay leaves
  • 3 medium Yukon Gold potatoes, (chopped into ½-inch cubes)
  • ¼ cups low-sodium beef broth ((optional for thickening if desired))
  • 2 tablespoons cornstarch ((optional for thickening if desired))
  • nokedli, csipetke or egg noodles
  • sour cream
  • salt and pepper to taste
  • freshly chopped parsley ((optional))

Directions

  1. 1

    While meat is still on the cutting board, toss it with 1 teaspoon salt and 1 teaspoon pepper. Let rest while you chop/gather the rest of your ingredients.

  2. 2

    Preheat oven to 325 degrees F, if using.

  3. 3

    Heat 1 tablespoon vegetable oil in a large Dutch oven over medium high heat. Add half of the beef and cook until seared on all sides; transfer to a plate. Repeat with remaining beef.

  4. 4

    Lower heat to medium and add butter, a drizzle of olive oil, onions and mushrooms (if using). Cook, stirring often, until onions are softened, about 10 minutes. Add a drizzle of olive oil if the vegetables become too dry.

  5. 5

    Add garlic, sweet paprika, caraway seeds and thyme and sauté for 30 seconds. Add all remaining Goulash ingredients up to “add later” (carrots through bay leaves). The broth should barely cover the ingredients, you may need more or less depending on your pot and if you omit the carrots/mushrooms.

  6. 6

    Bring the pot to a simmer, cover, then transfer to the 325 degree oven. Cook for 1 hour, then remove the pot from the oven. Add the potatoes if using. Cover and return to the oven and cook for an additional 1 ½-2 hours, until beef and potatoes are very tender.

  7. 7

    Bring the pot to a simmer, cover, and continue to simmer for 2-3 hours, stirring occasionally and replacing the lid. Add the potatoes, if using, the last 30 minutes of cooking. More broth will evaporate on the stove, so be prepared to add additional broth as needed.

  8. 8

    Follow the directions for searing the meat, browning the onions, and sautéing the aromatics, then transfer all of the ingredients (including the potatoes) to a 6 quart (or larger) slow cooker.