Description
Hearty Hungarian Goulash invites passionate cooks on a culinary journey through rich, slow-simmered beef and paprika-infused broth. Warm spices and tender meat promise a comforting meal you’ll savor with each deeply satisfying spoonful.
Ingredients
Scale
Meat:
- 2 lbs (900 g) beef chuck, cut into cubes
- 0.5 lbs (225 g) pork shoulder, cut into cubes
Vegetables:
- 3 large onions, chopped
- 2 red bell peppers, diced
- 3 garlic cloves, minced
- 2 medium tomatoes, chopped
Spices and Seasonings:
- 3 tbsp sweet paprika
- 1 tbsp hot paprika
- 2 tsp caraway seeds
- 2 bay leaves
- 1 tsp dried thyme
- 2 tbsp tomato paste
- 2 cups (480 ml) beef broth
- 0.5 cup (120 ml) red wine
- 3 tbsp vegetable oil
- 2 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Prepare a large, heavy-bottomed pot or Dutch oven and heat vegetable oil over medium-high heat until shimmering.
- Season beef and pork cubes with salt and pepper, then sear meat in batches until deeply caramelized and golden brown on all sides, about 5-7 minutes per batch.
- Remove browned meat and set aside, then reduce heat to medium and add chopped onions to the same pot, cooking until translucent and softened.
- Introduce minced garlic and diced bell peppers, sautéing for an additional 3-4 minutes to develop their aromatic flavors.
- Sprinkle sweet and hot paprika, caraway seeds, and dried thyme into the vegetable mixture, stirring continuously to prevent burning and release their essential oils.
- Stir in tomato paste and cook for 1-2 minutes to deepen the rich, concentrated tomato flavor.
- Gradually pour in red wine, scraping up any browned bits from the bottom of the pot to incorporate maximum flavor.
- Return seared meat to the pot and add chopped tomatoes, beef broth, and bay leaves.
- Dust flour over the mixture and stir thoroughly to create a smooth, thickening base for the goulash.
- Reduce heat to low, cover the pot, and simmer for 2-2.5 hours at 325°F (165°C), stirring occasionally until meat becomes incredibly tender and sauce reduces.
- Remove bay leaves before serving, and adjust seasoning with additional salt and pepper if needed.
- Serve hot, preferably over egg noodles or creamy mashed potatoes.
Notes
- Select high-quality, well-marbled beef and pork cuts like chuck roast or shoulder for maximum tenderness and rich flavor depth.
- Always sear meat in batches to prevent overcrowding, ensuring proper caramelization and developing a deep golden-brown exterior.
- Control heat carefully when toasting spices to prevent burning, which can create bitter and unpleasant undertones in the final dish.
- Use freshly ground paprika for more vibrant color and authentic Hungarian-style taste, preferably a mix of sweet and hot varieties.
- Consider making this goulash a day ahead, as flavors intensify and meat becomes more tender after resting overnight in the refrigerator.
- For gluten-free adaptation, replace wheat flour with cornstarch or arrowroot powder during thickening process.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 75 mg