Gramma Roschetzkys Goulash
Warm your soul with Gramma Roschetzky’s Goulash, a timeless family recipe brimming with hearty ingredients and bold Hungarian-inspired flavors. Tender cubes of beef chuck are slow-simmered with sweet paprika, caraway seeds, and a rich tomato-infused broth, creating a deeply aromatic and comforting stew. Earthy potatoes and vibrant green bell peppers add texture and color, while caramelized onions and garlic elevate every spoonful. Perfect for a cozy family dinner, this one-pot meal stands out for its simplicity and depth of flavor, ready to be served with crusty bread or noodles. Garnish with fresh parsley and an optional dollop of sour cream for a beautifully rustic presentation. With just 20 minutes of prep and slow cooking that lets the magic happen, this classic goulash is the ultimate comfort food recipe ideal for any season.
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Recipe Information
Ingredients
- 2 lbs beef chuck (cut into 1-inch cubes)
- 3 medium onions (finely chopped)
- 4 cloves garlic (minced)
- 3 tbsp paprika (Hungarian sweet or smoky)
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 4 cups beef broth
- 3 medium potatoes (peeled and cubed)
- 2 green bell peppers (sliced)
- 2 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 bay leaf
- 1 cup sour cream (optional, for serving)
- 2 tbsp fresh parsley (chopped, for garnish)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the chopped onions and sauté for 5-7 minutes until softened and golden brown.
Stir in the minced garlic, paprika, and caraway seeds. Cook for 1 minute, stirring constantly to prevent burning.
Add the beef cubes and stir well to coat them with the spices. Cook for 5-7 minutes until the beef is browned on all sides.
Stir in the tomato paste and cook for another 2 minutes to develop its flavor.
Pour in the beef broth, scraping the bottom of the pot to deglaze any browned bits. Add the bay leaf, salt, and black pepper.
Bring to a boil, then reduce the heat to low, cover, and simmer for 60 minutes, stirring occasionally.
Add the cubed potatoes and green bell peppers to the pot. Cover and continue simmering for another 30-40 minutes, or until the beef and vegetables are tender.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Remove the bay leaf and discard. Garnish the goulash with freshly chopped parsley before serving.
Serve hot, optionally topped with a dollop of sour cream, alongside crusty bread or noodles.
Nutrition Facts
Calories |
3660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.0 g | 327% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 800 mg | 267% | |
| Sodium | 6758 mg | 294% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 41.8 g | ||
| Protein | 211.4 g | 423% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 689 mg | 53% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 6319 mg | 134% | |
*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.
