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 Hungarian Goulash
When the nights get cooler, this is my go to recipe.
Print
Facebook
Pinterest
Twitter
Add to Collection
Servings: 4 People
Calories: 673kcal
Ingredients
- 2 ½ lbs beef chuck remove sinew and cube
- 2 tbsp paprika
- ½ tsp cayenne pepper
- 2 large onions peel/chop
- 2 tsp caraway seeds crush
- 1 tsp marjoram
- 1 tsp thyme
- 2 leaves bay
- 1 tsp black pepper ground
- ½ tsp salt
- 4 cloves garlic peel/mince
- 1.5 pt chicken stock
- 6 tbsp tomato puree paste
- 2 tbsp balsamic vinegar
- 1 tsp granulated sugar
- 2 tbsp vegetable oil
- 3 tsp olive oil
- salt to taste
- pepper to taste
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
- 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
- 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