Kossman Goulash
Dive into the heartwarming flavors of Kossman Goulash, a rich and hearty Hungarian-inspired stew perfect for cozy family dinners or chilly evenings. This slow-simmered dish features tender chunks of beef chuck seared to perfection, infused with bold spices like sweet and smoked paprika, and aromatic caraway seeds for an earthy depth. Alongside the flavorful beef broth and tomato base, vibrant vegetables—red bell peppers, russet potatoes, and carrots—meld together to create a comforting one-pot meal. Ready in just over two hours, including a hands-off simmering time, this goulash is best served with crusty bread or egg noodles to soak up every last drop of its savory goodness. Highlighting robust spices, wholesome ingredients, and a soul-soothing texture, Kossman Goulash is your go-to recipe for a hearty and satisfying homemade meal.
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Recipe Information
Ingredients
- 2 lbs beef chuck
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp flour
- 3 tbsp olive oil
- 2 yellow onion
- 4 garlic cloves
- 2 tbsp sweet paprika
- 1 tbsp smoked paprika
- 1 tsp caraway seeds
- 4 cups beef broth
- 2 tbsp tomato paste
- 2 red bell peppers
- 3 russet potatoes
- 3 carrots
- 2 tbsp fresh parsley
Instructions
Cube the beef chuck into 1.5-inch pieces and season with 1 teaspoon of salt, 1 teaspoon of pepper, and toss with flour to coat evenly.
Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Sear the beef in batches until browned on all sides. Remove and set aside.
Dice the onions and mince the garlic. Add the remaining 1 tablespoon of olive oil to the pot and sauté the onions until softened, about 5 minutes.
Add the minced garlic, sweet paprika, smoked paprika, and caraway seeds to the pot. Stir well and cook for 1-2 minutes until fragrant.
Stir in the tomato paste and cook for another minute to deepen the flavor.
Pour in the beef broth, scraping the bottom of the pot to deglaze and dissolve any browned bits.
Return the browned beef to the pot, bring to a gentle simmer, cover, and cook on low heat for 45 minutes.
While the beef cooks, peel and cube the potatoes and carrots into bite-sized pieces, and dice the red bell peppers.
After 45 minutes, add the potatoes, carrots, and bell peppers to the pot. Stir and cover, cooking for an additional 30-40 minutes, or until the vegetables are tender.
Taste and adjust seasoning with the remaining salt and pepper as needed.
Garnish with freshly chopped parsley and serve hot with crusty bread or egg noodles.
Nutrition Facts
Calories |
565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1857 mg | 81% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 79 mg | 6% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1388 mg | 30% | |
*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.
