Old World Hungarian Goulash
Transport your taste buds to Eastern Europe with this hearty and flavorful recipe for Old World Hungarian Goulash. This authentic dish features tender chunks of beef chuck, sweet Hungarian paprika, and a medley of carrots and potatoes, all slow-simmered in a rich, aromatic beef broth infused with ground caraway seeds and bay leaves. Perfectly balanced with earthy spices and a touch of tomato paste, this comforting one-pot meal boasts layers of deep, smoky flavor and soul-warming goodness. Whether served with crusty bread or egg noodles, this Hungarian classic is an irresistible choice for cozy family dinners or special gatherings. Ready in just over two hours, this recipe will fill your kitchen with enticing aromas and your table with timeless tradition.
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Recipe Information
Ingredients
- 2 lbs Beef chuck (cut into 1-inch cubes)
- 3 medium Yellow onions (finely chopped)
- 3 cloves Garlic (minced)
- 3 tbsp Sweet Hungarian paprika
- 2 tbsp Tomato paste
- 4 cups Beef broth
- 3 medium Carrots (peeled and sliced)
- 4 medium Russet potatoes (peeled and cut into chunks)
- 1 tsp Ground caraway seeds
- 2 Bay leaves
- Salt (to taste)
- Black pepper (to taste)
- 2 tbsp Vegetable oil
- 2 tbsp Fresh parsley (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 6-8 minutes until they become soft and translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Remove the pot from the heat and stir in the sweet Hungarian paprika to coat the onions and garlic. This will prevent the paprika from burning.
Return the pot to the heat and add the cubed beef. Cook for 6-8 minutes, stirring occasionally, to brown the beef on all sides.
Stir in the tomato paste and cook for another 2 minutes, ensuring it is evenly distributed.
Add the beef broth, ground caraway seeds, and bay leaves. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for 1 hour, stirring occasionally.
After 1 hour, add the sliced carrots and potatoes to the pot. Stir to combine and continue simmering for another 45-60 minutes, or until the vegetables are tender and the beef is melt-in-your-mouth tender.
Season the goulash with salt and black pepper to taste. Remove the bay leaves before serving.
Ladle the goulash into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or egg noodles, if desired.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 807 mg | 35% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 7.5 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1419 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.
