Goulash (Gulyás)

By Culiora

A robust and flavorful Hungarian stew, traditionally made with tender beef, a generous amount of paprika, and various vegetables. It's a hearty dish perfect for cold weather.

• Servings: 6
• Prep time: 25 min
• Cook time: 180 min
• Total time: 205 min

Ingredients

• 1 kg Beef (chuck or shank), cut into 1-inch cubes
• 2 large Onions, chopped
• 3 tablespoons Sweet paprika
• 1 teaspoon Hot paprika (optional)
• 3 cloves Garlic, minced
• 1 liter Beef broth
• 1 can (400g) Tomatoes, diced
• 1 large Bell pepper, diced
• 2 medium Carrots, sliced
• 2 medium Potatoes, cubed
• 2 tablespoons Vegetable oil
• to taste Salt
• to taste Black pepper

Instructions

1. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
2. Season the beef cubes with salt and pepper. Brown the beef in batches until caramelized on all sides. Remove beef and set aside.
3. Add chopped onions to the pot and sauté until softened and golden, about 8-10 minutes.
4. Stir in the minced garlic and both sweet and hot paprika. Cook for 1 minute until fragrant, being careful not to burn the paprika.
5. Return the browned beef to the pot. Stir in the diced tomatoes along with their juice, beef broth, bell pepper, and carrots.
6. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the beef is very tender.
7. Add the cubed potatoes to the stew and continue to simmer for another 30-40 minutes, or until the potatoes are cooked through and the sauce has thickened slightly.
8. Taste and adjust seasoning as needed. Serve hot, traditionally with fresh bread or noodles.