Hungarian Goulash (Beef Shank)

Ingredients

• 6 strips Bacon (roughly chopped)
• 2.5 lb Beef Shank (bone removed, cut into 1‑2 inch cubes, trim excess fat)
• 2 Sweet Onion (medium to large, peeled and diced)
• 4 cloves Garlic (pressed)
• 1 Banana Pepper (seeded and sliced into rings)
• 3 Fresh Tomatoes (vine‑ripe, core removed, diced)
• 1 tsp Ground Cumin
• 2 tbsp Hungarian Sweet Paprika
• 1 cup Red Wine (Cabernet Sauvignon or any dry red)
• 4 cup Beef Stock (low‑sodium)
• 2 Bay Leaves
• to taste Salt
• to taste Cracked Black Pepper
• 2 large Carrots (peeled and cut into thick rounds)
• 2 medium Russet Potatoes (peeled and quartered)
• 0.25 cup Tomato Paste (optional, for extra thickness)
• 2 tbsp Fresh Parsley (chopped, for garnish)

Instructions

1. Render Bacon Fat

   Place the chopped bacon in a large Dutch oven over medium heat. Stir occasionally until the fat is rendered and the bacon pieces are crisp.

   Time: PT5M

   Temperature: medium

2. Remove Bacon and Set Aside

   Using tongs, transfer the crisp bacon bits to a side bowl. Leave the rendered fat in the pot.

   Time: PT2M

3. Sear Beef Cubes

   Increase heat to high, add the beef shank cubes to the hot bacon fat, and sear without moving for about 2 minutes, then stir and continue searing until browned all sides, about 10‑12 minutes total.

   Time: PT12M

   Temperature: high

4. Set Beef Aside

   Transfer the browned beef to the bowl with the bacon bits and set aside.

   Time: PT2M

5. Caramelize Onions

   Add the diced onions to the pot. Cook over low‑to‑medium heat, stirring every few minutes, until deep golden brown and caramelized, about 20‑25 minutes.

   Time: PT25M

   Temperature: low to medium

6. Add Peppers and Garlic

   Stir in the sliced banana pepper rings and pressed garlic. Increase heat to medium and sauté for 4‑5 minutes until the vegetables are tender and lightly browned.

   Time: PT5M

   Temperature: medium

7. Add Fresh Tomatoes

   Add the diced fresh tomatoes (or canned) to the pot. Cook, stirring occasionally, for 4‑5 minutes until the liquid reduces and the mixture thickens.

   Time: PT5M

   Temperature: medium

8. Season with Spices

   Stir in ground cumin and Hungarian sweet paprika. Cook for 4‑5 minutes, allowing the spices to bloom and coat the vegetables.

   Time: PT5M

   Temperature: medium

9. Deglaze with Red Wine

   Pour in the cup of red wine, scraping up any browned bits from the bottom. Simmer until the wine reduces by about half, roughly 6‑7 minutes.

   Time: PT7M

   Temperature: medium

10. Add Stock and Aromatics

    Add the beef stock, bay leaves, salt, and cracked black pepper. Stir to combine and bring to a gentle simmer.

    Time: PT5M

    Temperature: medium

11. Return Beef and Bacon

    Return the seared beef cubes and reserved bacon bits to the pot. Mix well.

    Time: PT2M

12. Slow Braise

    Cover the pot with a lid, reduce heat to low‑to‑medium, and let the goulash simmer gently for 90 minutes, stirring occasionally, until the beef is fork‑tender.

    Time: PT90M

    Temperature: low to medium

13. Prep Root Vegetables

    While the stew braises, peel and cut carrots into thick rounds and quarter the potatoes.

    Time: PT10M

14. Add Vegetables and Tomato Paste

    Stir the carrots, potatoes, and optional tomato paste into the pot. Replace the lid and continue to simmer for another 30 minutes, or until vegetables are tender and the sauce has thickened.

    Time: PT30M

    Temperature: low to medium

15. Finish and Garnish

    Remove the bay leaves, taste and adjust salt/pepper if needed. Ladle the goulash into a serving bowl and garnish with chopped fresh parsley and the reserved crisp bacon bits.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

20g

Fat

18g

Fiber

3g

Ingredient Substitutions

• Instead of Bacon: pancetta, smoked pork belly
• Instead of Beef Shank: top sirloin, bottom round, ribeye
• Instead of Sweet Onion: yellow onion, white onion
• Instead of Garlic: garlic paste
• Instead of Banana Pepper: cayenne pepper, serrano, jalapeño, cubanelle
• Instead of Fresh Tomatoes: 15 oz canned diced tomatoes (drained)
• Instead of Ground Cumin: caraway seeds
• Instead of Hungarian Sweet Paprika: Spanish paprika, smoked paprika (use less)
• Instead of Red Wine: red wine vinegar (1/4 cup) + water, beef broth
• Instead of Beef Stock: vegetable stock, water + bouillon
• Instead of Bay Leaves: thyme
• Instead of Salt: kosher salt
• Instead of Cracked Black Pepper: white pepper
• Instead of Carrots: parsnips, turnips
• Instead of Russet Potatoes: sweet potatoes
• Instead of Tomato Paste: extra diced tomatoes, reduced
• Instead of Fresh Parsley: fresh cilantro

Equipment Needed

• Large Dutch Oven
• Chef's Knife
• Cutting Board
• Wooden Spoon or Tongs
• Measuring Cups and Spoons
• Large Mixing Bowl
• Garlic Press (optional)

Critical Steps — Do Not Skip

• Render bacon fat to create a flavorful base.
• Sear beef cubes until browned for Maillard flavor.
• Caramelize onions for deep sweetness.
• Deglaze with red wine to lift fond.
• Slow braise for 90 minutes for tender meat.
• Add root vegetables and finish cooking.

Chef Tips from the Video

• Use high‑quality Hungarian sweet paprika for authentic color and flavor.
• Render the bacon slowly; the rendered fat is the foundation of the stew.
• Deglaze with wine after the spices have bloomed to capture the deepest flavors.

Troubleshooting

Storage

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

Freezer: Freeze in a freezer‑safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The goulash tastes even better the next day; refrigerate and reheat gently.
• Prepare the beef and vegetables up to step 12, then refrigerate; add carrots, potatoes, and tomato paste later before final simmer.

Frequently Asked Questions