Dairy-Free Hungarian Beef Gulasch
Experience the rich and hearty flavors of **Dairy-Free Hungarian Beef Gulasch**, a soul-warming classic reimagined for those seeking a dairy-free option. This traditional Hungarian stew showcases tender beef chuck simmered to perfection with earthy paprika, fragrant caraway seeds, and a medley of fresh vegetables like sweet bell peppers and creamy potatoes. The dish builds layers of depth with caramelized onions, garlic, and the vibrant addition of tomato paste, all coming together in a luscious broth. Perfect for cozy dinners or meal prepping, this one-pot wonder delivers authentic flavors without dairy, making it ideal for those with dietary restrictions. Garnished with fresh parsley, this gulasch serves up comfort in every bite. Keywords: dairy-free, Hungarian gulasch, beef stew, hearty one-pot meal, comfort food, paprika stew.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 pieces large onions, finely chopped
- 4 pieces garlic cloves, minced
- 1 piece bell pepper, diced
- 2 tablespoons tomato paste
- 2 tablespoons paprika
- 1 teaspoon caraway seeds
- 2 pieces bay leaves
- 4 cups beef broth
- 4 pieces white potatoes, peeled and diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat.
Add the beef cubes in batches, browning them on all sides. Remove and set aside after each batch.
In the same pot, add the remaining tablespoon of olive oil and reduce the heat to medium. Add the chopped onions and cook until translucent, about 5-7 minutes.
Stir in the minced garlic and diced bell pepper, cooking for an additional 2 minutes.
Add the tomato paste, stirring well to coat the vegetables.
Sprinkle in the paprika and caraway seeds, stirring continuously to prevent burning, for about 1 minute.
Return the browned beef to the pot. Pour in the beef broth and add the bay leaves.
Bring the mixture to a boil, then reduce the heat to low and cover. Allow the gulasch to simmer gently for about 1 hour.
After an hour, add the diced potatoes, salt, and black pepper. Stir to combine.
Continue to simmer for another hour, or until the beef and potatoes are tender.
Adjust the seasoning with more salt and pepper if needed.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
3395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.4 g | 292% | |
| Saturated Fat | 79.7 g | 399% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6118 mg | 266% | |
| Total Carbohydrate | 162.8 g | 59% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 30.6 g | ||
| Protein | 195.7 g | 391% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 380 mg | 29% | |
| Iron | 34.5 mg | 192% | |
| Potassium | 6961 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
