My version of Hungarian Goulash with melt-in-your mouth, tender beef that's been slowly cooked in an incredibly rich broth. Tasty, comforting and perfect for the whole family!
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Servings: 8
INGREDIENTS:
4 tablespoons olive oil
2½ pounds stewing beef lean, cut into 1 inch pieces
1 teaspoon salt or to taste
1 teaspoon pepper or to taste
2 large onions roughly chopped
5 cloves garlic minced
3 tablespoons sweet paprika
1 teaspoon caraway seeds ground
1 teaspoon oregano dried
3 bay leaves
1 teaspoon brown sugar
½ cup tomato sauce
2 tablespoons balsamic vinegar
4 cups beef broth no salt added
2 tablespoons parsley chopped, for garnish
INSTRUCTIONS:
Heat a large deep skillet or Dutch oven over high heat then add the olive oil.
When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.
Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.
Add the tomato sauce, balsamic vinegar, beef broth and stir.
Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water or broth as needed.
Taste for seasoning and adjust with salt and pepper if needed.
Garnish with chopped parsley and serve over noodles or mashed potatoes.
Notes:
If you only have caraway seeds that are not ground use a mortar and pestle to grind them a bit.
Carrots or potatoes can be added to the stew as well. If adding them, add them 45 minutes before the beef is done cooking. Add more beef broth or water as needed.
Hungarian Goulash is all about the paprika, so you'll want a good quality Hungarian sweet paprika and you'll want to use at least 3 to 4 tablespoons of it.
Brown the beef well: Before adding the beef to the pot, be sure to brown it well on all sides. This will add depth of flavor and color to the goulash.
Simmer low and slow: Hungarian goulash is best cooked over low heat for a long period of time. This allows the flavors to meld together and the beef to become tender and flavorful.
Serve with traditional accompaniments: Serve Hungarian goulash with traditional accompaniments such as bread, egg noodles, or dumplings. A dollop of sour cream and chopped fresh parsley or chives is also a popular garnish.
Hungarian goulash can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 3 months.
