Hungarian Beef Goulash

Name: Hungarian Beef Goulash
Prep time: 20 min
Cook time: 2 h 25 min
Total time: 2 h 45 min
Ingredients: 2 tbsp Vegetable Oil; 1½ lb Chuck Roast; 1½ tsp Salt; 2 Onions; 3 cloves Garlic; 4 tbsp Paprika; 1 tbsp Tomato Paste; 3¾ cups Beef Stock; 2 Bell Peppers; 1¼ lb Potato

By Eatpace

Hungarian goulash is a paprika-rich beef stew with onions, peppers and potatoes. The beef simmers mostly unattended, and the potatoes cook right in the pot.

Total: 165 min; 20 prep · 145 cook
Serves: 4; Scale it below
Calories: 677; kcal per serving
Protein: 42g; per serving

Plan this dinner Jump to recipe

Beef goulash with potatoes and peppers in a paprika broth.

165 min

Method

6 steps 20 min prep · 145 min cook

Cook

Step 1. Heat Vegetable Oil in a large Dutch oven over medium-high heat. Season Chuck Roast with half the Salt and brown in batches, turning until browned on several sides, about 10 minutes total. Transfer to a plate.
Step 2. Add Onion to the pot and cook over medium heat, stirring, until softened and golden at the edges, about 8 minutes. Add Garlic and stir until fragrant, about 30 seconds.
Step 3. Remove the pot from the heat and stir in Paprika and Tomato Paste. Pour in Beef Stock, scraping up the browned bits, then return the beef and its juices to the pot.
Step 4. Bring to a simmer, then cover and cook over low heat until the beef is beginning to soften, about 1 hour 40 minutes. Stir occasionally and reduce the heat if it boils vigorously.
Step 5. Stir in Bell Pepper, Potato and the rest of the Salt. Cover and simmer until the potatoes are tender and the beef yields easily to a fork, about 25 minutes.

Finish & serve

Step 6. Taste the broth and serve the goulash in bowls.

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Tips

Good to know

Stir the paprika in off the heat so it flavors the broth without scorching.

Leftovers

Refrigerate leftovers within two hours and reheat thoroughly within four days.

Swap it

Use beef round instead of chuck, checking for tenderness toward the end of the simmer.

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