Description
Hearty Hungarian Meaty Goulash brings robust flavors dancing across rustic wooden tables. Simmered paprika-infused beef melts tender, inviting home cooks to savor rich countryside comfort with each warming spoonful.
Ingredients
Scale
Meat
- 2 lbs (0.9 kg) beef chuck, cut into cubes
- 0.5 lbs (0.2 kg) pork shoulder, cut into cubes
Vegetables and Aromatics
- 2 large onions, chopped
- 3 garlic cloves, minced
- 2 red bell peppers, diced
- 2 carrots, sliced
- 1 tomato, diced
Spices and Seasonings
- 3 tbsp (45 ml) paprika
- 1 tbsp (15 ml) tomato paste
- 2 tsp (10 ml) caraway seeds
- 1 tsp (5 ml) dried thyme
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) beef broth
- 0.5 cup (120 ml) red wine
- 2 tbsp (30 ml) worcestershire sauce
- salt to taste
- black pepper to taste
Instructions
- Thoroughly pat the beef and pork cubes dry with paper towels to ensure optimal browning and flavor development.
- Season the meat generously with salt and black pepper, preparing for a robust flavor profile.
- Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering and nearly smoking.
- Sear the meat cubes in batches, creating a deep golden-brown crust on all sides, about 3-4 minutes per batch to lock in rich, caramelized flavors.
- Remove browned meat and set aside, then reduce heat to medium and add chopped onions to the same pot.
- Sauté onions until translucent and soft, approximately 5-6 minutes, scraping up any browned bits from the bottom of the pot.
- Introduce minced garlic, diced bell peppers, and sliced carrots, cooking for an additional 2-3 minutes to release their aromatic essence.
- Sprinkle paprika, caraway seeds, and dried thyme over the vegetables, stirring quickly to prevent burning and create a rich, fragrant base.
- Stir in tomato paste, diced tomatoes, and bay leaves, coating the vegetables with a deep, concentrated flavor.
- Return the browned meat to the pot, nestling the cubes among the vegetables and spices.
- Pour in beef broth, red wine, and Worcestershire sauce, ensuring the liquid covers approximately two-thirds of the meat and vegetables.
- Bring the mixture to a gentle simmer, then reduce heat to low and cover the pot.
- Braise the goulash for 2-2.5 hours at 325°F (163°C), stirring occasionally, until the meat becomes incredibly tender and easily pulls apart.
- Remove bay leaves before serving, and adjust seasoning with additional salt and pepper if needed.
- Let the goulash rest for 10-15 minutes to allow flavors to meld and sauce to thicken slightly before serving.
Notes
- Choose high-quality, well-marbled beef and pork cuts for maximum tenderness and rich flavor development.
- Pat meat completely dry before searing to achieve that perfect golden-brown caramelization without steaming the proteins.
- Invest in fresh, high-quality paprika for an authentic, vibrant flavor profile that elevates the entire dish.
- Allow ample braising time to transform tough meat cuts into meltingly tender, deeply flavored morsels that practically fall apart.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Hungarian
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 90 mg