Paprika Goulasch
Warm, hearty, and bursting with rich flavors, Paprika Goulasch is the ultimate comfort food perfect for cozy nights. This traditional Hungarian-inspired dish combines tender chunks of seared beef chuck, sweet paprika, caramelized onions, and a savory tomato-infused broth with a perfect hint of garlic. Enhanced by the vibrant addition of red and yellow bell peppers, this goulasch offers a colorful and aromatic touch. Slowly simmered to perfection, the beef becomes melt-in-your-mouth tender, creating a one-pot meal that's both satisfying and wholesome. Serve it over egg noodles, fluffy rice, or with crusty bread to soak up every last drop, and finish with a dollop of sour cream and a sprinkle of fresh parsley for an irresistible garnish. With minimal prep and a rich, slow-cooked flavor, this Paprika Goulasch is a must-try for fans of hearty stews and traditional European cuisine.
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Recipe Information
Ingredients
- 1.5 pounds beef chuck (cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 large onions (finely chopped)
- 3 cloves garlic (minced)
- 2 tablespoons sweet paprika
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 medium red bell pepper (sliced into strips)
- 1 medium yellow bell pepper (sliced into strips)
- 1 whole bay leaf
- 0.5 cup sour cream (optional, for garnish)
- 2 tablespoons chopped fresh parsley (for garnish)
- 4 servings egg noodles, rice, or crusty bread (for serving)
Instructions
Season the beef cubes with salt and black pepper and set aside.
In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef cubes in batches, searing them until browned on all sides. Transfer the browned beef to a plate and set aside.
Reduce the heat to medium and add the chopped onions to the pot. Cook for 6-8 minutes, stirring occasionally, until softened and lightly caramelized.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the sweet paprika and tomato paste to the pot, stirring well to coat the onions and garlic.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
Return the browned beef to the pot along with the bay leaf. Cover and reduce the heat to low, allowing it to simmer gently for 1.5 hours, or until the beef is tender.
After 1.5 hours, add the sliced red and yellow bell peppers to the pot. Cook for another 20-25 minutes until the peppers are tender.
Taste and adjust seasoning with additional salt or black pepper if necessary.
Remove the bay leaf before serving.
Serve the goulasch hot, garnished with a dollop of sour cream and chopped fresh parsley, alongside egg noodles, rice, or crusty bread.
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.6 g | 62% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 42.7 g | 16% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 9.1 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 103 mg | 8% | |
| Iron | 7.1 mg | 40% | |
| Potassium | 1067 mg | 23% | |
*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.
