Description
A comforting and flavorful stew featuring tender beef, vibrant paprika, and a blend of aromatic veggies.
Ingredients
Scale
- 2 lbs beef (chuck roast or stew meat), cut into chunks
- 2 tablespoons Hungarian paprika
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups diced tomatoes (canned or fresh)
- 4 cups beef broth
- 2 large Yukon Gold potatoes, peeled and diced
- 2 carrots, sliced
- 1 bell pepper, chopped
- 2 bay leaves
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- 1 tablespoon oil for browning
Instructions
- In a large skillet or Dutch oven, heat oil over medium-high heat. Add the beef and sear until brown on all sides. Remove beef and set aside.
- Add the diced onions and cook for 4-5 minutes until softened. Then add minced garlic and cook for another 30 seconds.
- Stir in the Hungarian paprika and let it bloom for about 1 minute.
- Pour in the diced tomatoes and beef broth, scraping any browned bits from the pot.
- Add the potatoes, carrots, bell pepper, bay leaves, and thyme. Stir well.
- Return the beef to the pot. Cover and reduce heat to low; let simmer for 90 to 120 minutes, or until the beef is tender.
- Before serving, taste and adjust seasoning with salt and pepper. If necessary, add more broth or water to achieve desired consistency.
- Remove bay leaves and let the goulash rest a few minutes before serving. Enjoy with crusty bread, noodles, or your choice of sides!
Notes
For a vegetarian version, substitute beef with plant-based protein. Goulash often tastes better the next day after flavors meld.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stewing
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: goulash, paprika, beef stew, Hungarian cuisine, comfort food