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 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

Keyword: Beef, Casserole, Dairy Free, Herbs, Spice, Vegetables

Prep Time: 30 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 30 minutes minutes

Servings: 4 People

Calories: 673kcal

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Ingredients

 

MetricImperial

• 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
• 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