Hungarian Goulash with Red Wine
Warm up your kitchen with the bold and comforting flavors of Hungarian Goulash with Red Wine, a hearty one-pot meal that's perfect for cozy evenings. This classic recipe combines tender chunks of beef chuck, slow-simmered in a rich and flavorful broth infused with sweet paprika, aromatic garlic, and earthy bay leaves. A splash of red wine enhances the depth of flavor, while a medley of onions, red peppers, carrots, and potatoes makes this dish both satisfying and soul-nourishing. With just 20 minutes of prep time and a gentle two-hour simmer, this goulash develops a melt-in-your-mouth texture that's well worth the wait. Garnished with fresh parsley and served with crusty bread or over egg noodles, this traditional Hungarian recipe is a celebration of rustic, slow-cooked goodness. Perfect for gatherings or weeknight dinners, this dish is sure to delight!
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Recipe Information
Ingredients
- 2 pounds beef chuck (cut into 1-inch cubes)
- 2 tablespoons sweet paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 large yellow onions (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 medium red bell peppers (diced)
- 2 tablespoons tomato paste
- 1 cup red wine
- 3 cups beef broth
- 2 whole bay leaves
- 3 medium carrots (sliced into rounds)
- 3 medium potatoes (peeled and diced)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Season the beef with paprika, salt, and pepper. Toss in flour to lightly coat the pieces.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the meat in batches, cooking for 3-4 minutes per side until golden. Remove the beef and set it aside.
In the same pot, add the chopped onions and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Stir in the garlic and red bell peppers, cooking for another 2-3 minutes.
Add tomato paste to the pot and cook for 1-2 minutes while stirring to deepen the flavor.
Pour in the red wine, scraping the bottom of the pot to deglaze. Allow the wine to simmer for 2-3 minutes until slightly reduced.
Return the browned beef to the pot, then add the beef broth, bay leaves, and carrots. Stir well and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let simmer gently for 1 hour, stirring occasionally.
Add the diced potatoes to the pot and continue cooking for another 30-40 minutes, or until the beef and vegetables are tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Remove the bay leaves before serving. Garnish with fresh chopped parsley and serve hot with crusty bread or over noodles, if desired.
Nutrition Facts
Calories |
3653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 215.1 g | 276% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5847 mg | 254% | |
| Total Carbohydrate | 207.0 g | 75% | |
| Dietary Fiber | 32.0 g | 114% | |
| Total Sugars | 43.8 g | ||
| Protein | 206.7 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 409 mg | 31% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 7192 mg | 153% | |
*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.
