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Hot Hungarian Goulash

Hot Hungarian Goulash is a warming dish on a cold day. The flavour, aroma and appearance all work together. I use beef chuck for this as it is perfect when cooked long and slow. I do use both paprika and cayenne pepper in this recipe for the flavour but also for the warmth factor. Combined with the herbs and garlic for a fully satisfying dish served with pasta, rice or dumplings. I make the recipe in advance and serve it as a main course.

Hot Goulash Recipe - TheRecipe.Website

Hot Hungarian Goulash

When the nights get cooler, this is my go to recipe.
4.78 from 80 votes
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Course: Main Dish
Cuisine: Hungarian
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4 People
Calories: 673kcal

Ingredients
 

Instructions

  • Spread the cubed beef chuck over a chopping board and season well with salt and pepper.
    2 ½ lbs beef chuck, salt, pepper
  • Place a large pan over a high heat and add 2 tbsp of vegetable oil an allow to heat up.
    2 tbsp vegetable oil
  • Add the beef in batches to the pan and cook until seared/browned on all sides.
  • When browned, transfer all of the beef to a large pot with lid.
  • Turn the heat down on the hob to a medium and add the chopped onions, ½ tsp of salt and a little drizzle of olive oil and stir. Cook until the onions have softened and starting to brown. Will be about 5 minutes or so. When cooked, also transfer to the large pot leaving the flavoured fats and oil in the pan.
    2 large onions, 3 tsp olive oil, ½ tsp salt
  • Add the marjoram, thyme, paprika, cayenne and black pepper together with the crushed carraway seed and cook for a few minutes until they all release their oils and become aromatic. Add ¼ of the chicken stock to the pan and stir well making sure you get all of the goodness off the bottom of the pan. Add to the large pot.
    2 tbsp paprika, ½ tsp cayenne pepper, 2 tsp caraway seeds, 1 tsp marjoram, 1 tsp thyme, 1 tsp black pepper, 1.5 pt chicken stock
  • Turn the hob back up to high and place the large pot containing the herbs and spices, beef and onions over it.
  • Add the remaining chicken stock, bay leaves, minced garlic and tomato puree(paste), vinegar and sugar to the pan and stir well.
    2 leaves bay, 4 cloves garlic, 6 tbsp tomato puree, 2 tbsp balsamic vinegar, 1 tsp granulated sugar
  • Place the lid on the pot and bring to a boil. Once boiling, reduce the heat so the goulash starts to simmer and leave for about 1 ½ hours. If a knife slides easily into the beef, then it’s cooked to perfection. If not, then leave for up to another 30 minutes and test again.
  • Serve with dumplings, rice or pasta for a filling meal.
  • Hope you enjoy.

Nutrition

Calories: 673kcal | Carbohydrates: 22g | Protein: 61g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 201mg | Sodium: 789mg | Potassium: 1475mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2057IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 8mg

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4.78 from 80 votes (80 ratings without comment)

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