Transylvania Goulash
Experience the rustic flavors of Eastern Europe with this hearty Transylvania Goulash, a slow-simmered stew bursting with rich, smoky paprika, tender beef, and vibrant vegetables. This traditional recipe features melt-in-your-mouth chunks of beef chuck, caramelized onions, and earthy spices like caraway seeds and marjoram, all simmered in a savory tomato-infused beef broth. Sweet red bell peppers and hearty potatoes complete the dish, creating a comforting, one-pot meal that’s perfect for cold evenings. Serve it topped with a dollop of creamy sour cream and fresh parsley for a touch of brightness. Whether you’re craving authentic Hungarian flavors or looking to spice up your dinner routine, this goulash is guaranteed to become a new family favorite. Keywords: Transylvania goulash, Hungarian stew, hearty beef goulash, paprika beef recipe, traditional goulash.
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Recipe Information
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons flour
- 2 tablespoons vegetable oil
- 2 large yellow onion, diced
- 4 cloves garlic cloves, minced
- 3 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried marjoram
- 2 tablespoons tomato paste
- 4 cups beef broth
- 2 large red bell peppers, sliced into strips
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Season the beef cubes with 1 teaspoon of salt and 1 teaspoon of black pepper. Toss the beef in flour until evenly coated.
In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the beef cubes in batches, ensuring all sides are seared. Remove and set aside.
In the same pot, add the diced onions. Sauté over medium heat until softened, about 5 minutes.
Add the minced garlic, sweet paprika, caraway seeds, and dried marjoram. Cook for 1-2 minutes until fragrant.
Stir in the tomato paste, cooking for another minute to develop its flavor.
Return the browned beef to the pot. Pour in the beef broth, scraping any browned bits from the bottom of the pot. Bring to a simmer.
Reduce the heat to low, cover, and let the goulash simmer for 1.5 hours, stirring occasionally, until the beef begins to become tender.
Add the red bell peppers and potatoes to the pot. Continue cooking for an additional 30-40 minutes, or until the vegetables are soft and the beef is melt-in-your-mouth tender.
Taste and adjust seasoning with the remaining 0.5 teaspoon of salt, if needed.
Serve hot with a dollop of sour cream and a sprinkle of chopped parsley for garnish, if desired.
Nutrition Facts
Calories |
3677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.8 g | 301% | |
| Saturated Fat | 90.0 g | 450% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 740 mg | 247% | |
| Sodium | 7151 mg | 311% | |
| Total Carbohydrate | 201.8 g | 73% | |
| Dietary Fiber | 33.7 g | 120% | |
| Total Sugars | 45.5 g | ||
| Protein | 205.1 g | 410% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 37.5 mg | 208% | |
| Potassium | 7828 mg | 167% | |
*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.
