Beef Goulash (Hungarian Style) with Mashed Potatoes

Ingredients

• 1 kg Onion (finely chopped)
• 2 tablespoons Vegetable oil (for sautéing)
• to taste Salt
• 1.4 kg Beef chuck (or other stewing beef) (cut into large bite‑size pieces)
• 2 Garlic cloves (minced)
• 2 teaspoons Sweet paprika (adds classic flavor and color)
• 150 ml Tomato juice
• 200 ml Water
• to taste Black pepper
• 1 teaspoon All‑purpose flour or cornstarch (optional, for thickening)
• 1 kg Potatoes (for mash) (peeled and cubed)
• 2 tablespoons Butter (for mashed potatoes)
• 100 ml Milk (for mashed potatoes, adjust for desired creaminess)

Instructions

1. Prepare Ingredients

   Finely chop the onion, cut the beef into large bite‑size pieces, and mince the garlic. Measure out paprika, tomato juice, water and flour (if using).

   Time: PT5M

2. Sauté Onion

   Heat 2 Tbsp vegetable oil in the deep pot over medium heat. Add the chopped onion, sprinkle with a pinch of salt and sauté until soft and lightly golden, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium

3. Brown the Beef

   Add the beef pieces to the pot, increase the heat slightly and cook, stirring, for about 5 minutes until the meat releases its juices and gets a light brown crust.

   Time: PT5M

   Temperature: medium‑high

4. First Simmer

   Reduce the heat to low, cover the pot and let the mixture simmer for 45 minutes, stirring occasionally. The liquid will reduce and the sauce will darken.

   Time: PT45M

   Temperature: low

5. Add Aromatics & Liquids

   When the sauce has thickened and the onion may start to stick, stir in the minced garlic, sweet paprika, tomato juice, water and black pepper. Mix well.

   Time: PT5M

   Temperature: medium

6. Long Simmer

   Cover and simmer on low heat for 60 minutes, or until the beef is fork‑tender. Taste and adjust seasoning with salt and pepper as needed.

   Time: PT60M

   Temperature: low

7. Thicken (Optional)

   If the goulash is thinner than desired, whisk 1 tsp flour or cornstarch with a little cold water to make a slurry, stir it into the pot and cook for another 5 minutes until the sauce thickens.

   Time: PT5M

   Temperature: low

8. Prepare Mashed Potatoes & Serve

   While the goulash finishes, boil the potatoes until tender, drain, mash with butter and milk, season with salt and pepper. Spoon generous portions of goulash over the mashed potatoes and serve hot.

   Time: PT15M

   Temperature: boiling

Nutrition Facts

Calories

480

Protein

30 g

Carbohydrates

20 g

Fat

25 g

Fiber

3 g