Spicy Beef Goulash
Warm up your table with a bowl of hearty Spicy Beef Goulash, a soul-soothing dish packed with bold flavors and tender, melt-in-your-mouth beef. This Hungarian-inspired recipe features succulent beef cubes simmered in a rich, paprika-forward sauce infused with a hint of cumin and a kick of red pepper flakes. Diced tomatoes and sweet red bell peppers add a touch of brightness, while a slow cooking process ensures every bite is deeply flavorful. Perfect for cozy dinners, this one-pot wonder is easy to prepare and made for sharing with family and friends. Garnished with fresh parsley and optionally topped with a dollop of creamy sour cream, it’s a comforting, spicy twist on a timeless classic. Whether served with crusty bread or buttered noodles, this goulash promises to be your new go-to comfort food favorite.
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Recipe Information
Ingredients
- 1.5 pounds beef stew meat (cut into 1-inch cubes)
- 2 tablespoons olive oil
- 1 large yellow onion (chopped)
- 3 cloves garlic cloves (minced)
- 2 tablespoons paprika (preferably Hungarian)
- 1 teaspoon ground cumin
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 3 tablespoons tomato paste
- 1 14-ounce can diced tomatoes (canned, with juices)
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium red bell pepper (sliced)
- 2 tablespoons parsley (chopped, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat.
Season the beef with salt and black pepper. Brown the beef in batches, ensuring not to overcrowd the pan, and set aside.
Reduce heat to medium and add the remaining tablespoon of olive oil to the pot. Sauté the chopped onion until softened and translucent, about 5 minutes.
Add the minced garlic, paprika, cumin, and crushed red pepper flakes. Stir constantly for 1 minute, allowing the spices to become fragrant.
Sprinkle the flour over the onion and spice mixture. Stir well to coat and cook for 2 minutes.
Gradually pour in the beef broth while stirring to avoid lumps. Add the tomato paste, canned diced tomatoes (with juices), and the bay leaf.
Return the browned beef to the pot. Stir everything together, bring to a boil, then lower the heat to a gentle simmer.
Season with an additional teaspoon of salt and half a teaspoon of black pepper. Cover partially and simmer for 1.5 to 2 hours, or until the beef is tender.
In the last 20 minutes of cooking, add the sliced red bell pepper to the pot and stir well.
Taste and adjust seasoning as needed, removing the bay leaf before serving.
Serve the spicy beef goulash hot, garnished with fresh parsley. For extra creaminess, top individual servings with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
2593 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 6268 mg | 273% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 37.0 g | ||
| Protein | 155.5 g | 311% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 4652 mg | 99% | |
*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.
