Flekovsky Goulash
Warm, hearty, and infused with rich, bold flavors, Flekovsky Goulash is the ultimate comfort food for your table. This traditional dish features tender, slow-simmered beef chuck immersed in a savory paprika-infused gravy, with layers of complexity from caramelized onions, caraway seeds, and a touch of smoked paprika. The slow cooking technique ensures melt-in-your-mouth texture, while the addition of sour cream lends creamy balance to the robust flavors. Perfectly paired with crusty bread, dumplings, or potatoes, this goulash is a timeless Hungarian-inspired classic that’s ideal for cozy dinners or special gatherings. With just 20 minutes of prep time and minimal ingredients, Flekovsky Goulash is a must-try for anyone craving a satisfying, one-pot meal that’s as easy to make as it is unforgettable.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck
- 3 medium yellow onions
- 3 cloves garlic
- 2 tablespoons sweet paprika
- 1 teaspoon smoked paprika
- 1 teaspoon caraway seeds
- 2 tablespoons tomato paste
- 4 cups beef broth
- 3 tablespoons vegetable oil
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 bay leaves
- 2 tablespoons fresh parsley
- 0.5 cup sour cream
Instructions
Cut the beef chuck into 1-inch cubes, trimming off excess fat if necessary, and season with salt and black pepper.
Peel and finely slice the onions. Mince the garlic cloves.
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Working in batches, sear the beef cubes until browned on all sides. Remove the browned beef and set aside.
In the same pot, lower the heat to medium and add the sliced onions. Cook, stirring occasionally, for about 10 minutes, or until soft and golden brown.
Add the minced garlic to the onions and cook for another 1 minute, stirring frequently to avoid burning.
Stir in the sweet paprika, smoked paprika, caraway seeds, and flour. Cook the mixture for 1-2 minutes to bloom the spices and eliminate the raw flour taste.
Add the tomato paste and stir well to combine with the onion mixture.
Gradually pour in the beef broth while scraping the bottom of the pot to release any browned bits. Stir well until the mixture is smooth.
Return the seared beef to the pot along with the bay leaves. Bring the pot to a gentle simmer.
Reduce the heat to low, cover with a lid, and let the goulash simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
Taste and adjust seasoning with salt and pepper as necessary.
Remove the bay leaves and garnish the goulash with fresh parsley before serving.
Serve hot with a dollop of sour cream and accompany with bread, potatoes, or dumplings for a traditional touch!
Nutrition Facts
Calories |
2426 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.7 g | 203% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 30.7 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 8643 mg | 376% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 27.7 g | ||
| Protein | 201.2 g | 402% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 474 mg | 36% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 3964 mg | 84% | |
*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.
