Hungarian Goulash

Ingredients

• 2 pounds Beef Chuck (cut into 1‑inch cubes)
• 2 large Onion (finely chopped)
• 3 cloves Garlic (minced)
• 3 tablespoons Sweet Hungarian Paprika (preferably smoked for depth)
• 1 teaspoon Caraway Seeds (optional, toasted)
• 2 tablespoons Tomato Paste (plain, no added sugar)
• 2 medium Carrots (peeled and sliced into rounds)
• 3 medium Potatoes (peeled and cubed)
• 4 cups Beef Stock (low‑sodium)
• 1 Bay Leaf
• to taste Salt
• to taste Black Pepper (freshly ground)
• 3 tablespoons Vegetable Oil (for browning)

Instructions

1. Prepare Ingredients

   Trim any excess fat from the beef and cut into 1‑inch cubes. Finely chop the onions, mince the garlic, peel and slice carrots, and peel and cube potatoes.

   Time: PT10M

2. Brown the Beef

   Heat 2 Tbsp oil in the pot over medium‑high heat. Add the beef in batches, searing until all sides are deep brown, about 4‑5 minutes per batch. Remove beef and set aside.

   Time: PT8M

   Temperature: Medium‑high

3. Sweat the Onions

   Add the remaining 1 Tbsp oil to the pot. Add the chopped onions and cook, stirring occasionally, until they become translucent and start to caramelize, about 6‑7 minutes.

   Time: PT7M

   Temperature: Medium

4. Add Paprika and Garlic

   Remove the pot from heat and stir in the sweet Hungarian paprika and minced garlic. Cook for 1 minute, stirring constantly, to release the paprika’s aroma without scorching.

   Time: PT1M

5. Deglaze and Build the Stew

   Return the pot to medium heat. Add the tomato paste, caraway seeds, and a splash of beef stock, scraping the bottom to lift browned bits. Return the browned beef to the pot, then pour in the remaining beef stock. Add the bay leaf, salt, and pepper.

   Time: PT4M

   Temperature: Medium

6. Simmer the Goulash

   Bring the mixture to a gentle boil, then reduce to a low simmer. Cover and let cook for 1 hour, stirring occasionally.

   Time: PT1H

   Temperature: Low simmer

7. Add Vegetables

   Stir in the sliced carrots and cubed potatoes. Continue to simmer, uncovered, for another 45 minutes or until the meat is fork‑tender and the vegetables are soft.

   Time: PT45M

   Temperature: Low simmer

8. Finish and Serve

   Remove the bay leaf. Ladle the goulash into bowls and serve hot with crusty bread or a dollop of sour cream if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g