匈牙利牛肉汤｜便宜牛肉也能煮出五星级风味？来看我怎么做！

Ingredients

• 1000 g Beef Chuck (cut into 1‑inch cubes, trimmed of excess fat)
• 4 g Salt (fine sea salt for seasoning beef)
• 2 tsp Black Pepper (freshly ground)
• 30 g All-Purpose Flour (for coating the beef)
• 45 g Vegetable Oil (divided: 15 g for searing, 30 g for sautéing)
• 1000 g Potatoes (peeled and cut into 1‑inch cubes)
• 300 g Onion (diced)
• 300 g Carrot (cut into batons (rolling cut))
• 75 g Green Bell Pepper (half a pepper, diced)
• 75 g Red Bell Pepper (half a pepper, diced)
• 500 g Tomatoes (core removed, diced)
• 100 g Tomato Paste (about 2 tbsp)
• 5 tsp Hungarian Sweet Paprika (mild, not hot)
• 1000 g Beef Stock (low‑sodium, about 1 L)
• to taste Salt (final seasoning)

Instructions

1. Season and Coat Beef

   Pat the beef cubes dry, sprinkle with 4 g salt and 2 tsp black pepper, then toss evenly with the 30 g flour until lightly coated.

   Time: PT15M

2. Sear the Beef

   Heat 15 g vegetable oil in a 28 cm non‑stick skillet over medium‑high heat (about 180°C). Working in batches, add the beef and sear until deep brown on all sides, about 3‑4 minutes per batch. Transfer browned pieces to a plate.

   Time: PT10M

   Temperature: 180°C

3. Prep the Vegetables

   Peel and cube the potatoes, dice the onion, cut carrots into batons, dice the green and red bell peppers, and dice the tomatoes after removing the cores.

   Time: PT15M

4. Sauté Peppers

   In the same skillet, add 30 g oil and stir‑fry the green and red pepper dice over high heat until the skins start to turn translucent and release a fragrant aroma, about 3 minutes.

   Time: PT3M

5. Sauté Onion

   Reduce heat to medium, add the diced onion and cook until it becomes soft and semi‑transparent, about 5 minutes.

   Time: PT5M

6. Add Paprika

   Sprinkle the 5 tsp Hungarian sweet paprika over the vegetables, stir quickly for 30 seconds to bloom the spice without burning.

   Time: PT30S

7. Combine Remaining Vegetables

   Add the diced tomatoes, potato cubes, and carrot batons to the pot, stirring to coat with the paprika mixture for about 2 minutes.

   Time: PT2M

8. Add Liquids and Beef

   Pour in the 1000 g beef stock and stir in the 100 g tomato paste until fully dissolved. Return the seared beef (and any juices) to the pot, bring to a gentle boil, then reduce to a low simmer for 10 minutes to meld flavors.

   Time: PT10M

9. Oven Braise

   Cover the pot and place it in a pre‑heated oven set to 120°C. Braise for 1 hour 30 minutes, or until the beef is fork‑tender and the potatoes have broken down slightly.

   Time: PT1H30M

   Temperature: 120°C

10. Final Seasoning and Serve

    Remove the pot from the oven, taste and adjust salt as needed. Serve hot over rice, egg noodles, or with crusty bread.

    Time: PT5M

Nutrition Facts

Calories

653

Protein

33 g

Carbohydrates

35 g

Fat

24 g

Fiber

4.5 g

Ingredient Substitutions

• Instead of Beef Chuck: Beef shoulder roast, Beef stew meat
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of All-Purpose Flour: Cornstarch
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Potatoes: Sweet potatoes
• Instead of Onion: Shallots
• Instead of Carrot: Parsnip
• Instead of Green Bell Pepper: Any green pepper
• Instead of Red Bell Pepper: Any red pepper
• Instead of Tomatoes: Canned diced tomatoes
• Instead of Tomato Paste: Tomato sauce
• Instead of Hungarian Sweet Paprika: Smoked paprika (use half the amount)
• Instead of Beef Stock: Water + bouillon cube

Equipment Needed

• Large Non‑Stick Skillet (28 cm)
• 5‑Liter Stockpot
• Cutting Board
• Chef’s Knife
• Measuring Spoons
• Mixing Bowl
• Spatula or Wooden Spoon
• Oven
• Oven Mitts

Critical Steps — Do Not Skip

• Searing the beef to develop flavor
• Blooming the Hungarian paprika without burning
• Low‑heat oven braising for 1.5 hours

Chef Tips from the Video

• Use authentic Hungarian sweet paprika for the characteristic mild, sweet flavor; avoid hot paprika unless you like spice.
• Deglaze the skillet with a splash of beef stock after searing to capture all the browned bits.
• For extra richness, finish the stew with a knob of butter stirred in just before serving.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze for up to 3 months.

Room temperature: Do not keep at room temperature longer than 2 hours.

Make-Ahead Tips

• Sear the beef a day ahead and refrigerate; reheat briefly before adding to the stew.
• Prepare the vegetable mix and store in a zip‑top bag; it stays fresh for 24 hours.
• The finished goulash freezes beautifully; reheat gently on the stovetop over low heat.

Frequently Asked Questions