Goulash Recipe from My Mother
Warm, hearty, and infused with nostalgic flavors, this "Goulash Recipe from My Mother" is the ultimate comfort food, perfect for family dinners or cozy evenings. Made with tender chunks of seared beef chuck, richly seasoned with smoky paprika and optional caraway seeds, and simmered gently alongside potatoes, carrots, and a vibrant red bell pepper, this classic Hungarian-inspired stew bursts with warmth and flavor in every bite. A rich tomato-infused broth ties the dish together, and a dollop of tangy sour cream with a sprinkle of fresh parsley provides the perfect finishing touch. With just 20 minutes of prep time and a slow-cooking method that enhances its deep, hearty flavors, this one-pot meal is an easy and satisfying way to bring the heart of Eastern European cuisine to your table. Ideal for feeding a crowd, this comforting goulash is guaranteed to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion (finely chopped)
- 3 pieces garlic cloves (minced)
- 2 tablespoons paprika (smoked or sweet)
- 1 teaspoon caraway seeds (optional)
- 2 tablespoons tomato paste
- 4 cups beef stock
- 3 medium potatoes (peeled and diced)
- 2 medium carrots (sliced into rounds)
- 1 large red bell pepper (chopped)
- 1 piece dried bay leaf
- 0.5 cup sour cream (for serving)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Heat a large pot or Dutch oven over medium heat and add the olive oil.
Season the beef chuck cubes with salt and pepper, then sear them in the pot until browned on all sides, about 5-7 minutes. Remove the beef and set aside.
Add the chopped onion to the pot and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic, paprika, and caraway seeds (if using) and cook for 1 minute, allowing the spices to bloom.
Add the tomato paste and mix well, cooking for another 2 minutes to deepen the flavor.
Return the seared beef to the pot and pour in the beef stock, ensuring the meat is fully submerged. Add the dried bay leaf.
Bring the mixture to a gentle simmer, cover, and let it cook on low heat for 1 hour, stirring occasionally.
Add the diced potatoes, sliced carrots, and chopped red bell pepper to the pot. Stir to combine and continue simmering, covered, for another 30-40 minutes, or until the beef and vegetables are tender.
Taste the goulash and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf and serve the goulash hot, garnished with a dollop of sour cream and a sprinkle of fresh parsley.
Nutrition Facts
Calories |
3524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.2 g | 302% | |
| Saturated Fat | 90.4 g | 452% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 6746 mg | 293% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 30.8 g | ||
| Protein | 208.4 g | 417% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 6574 mg | 140% | |
*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.
