Classic Hungarian Goulash
This Classic Hungarian Goulash recipe is a delicious dinner that's packed full of slow-cooked flavor with tender chunks of beef in a rich, thick broth.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped, about 1 1/2 cups
- 1 sweet red pepper seeded and diced
- 5 cloves garlic minced
- 1 bay leaf
- 3 pounds beef stew meat cut into 1-2 inch chunks (chuck roast)
- 3 tablespoons sweet Hungarian paprika or regular is fine but will change taste somewhat
- 3/4 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup beef broth
- 3 tablespoons tomato paste or a 6-ounce can
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onions and red pepper and cook until soft; about 5 minutes. Add minced garlic and bay leaf and continue to cook for 1 minute.
- Add beef to the pot and stir in paprika, salt and pepper. Cook, stirring often, until meat is browned; about 5 minutes.
If Making on the Stove Top:
- Stir in broth, tomato paste. Bring to a boil, reduce heat to medium low; cover and simmer until meat is tender; about 2 hours. Remove the bay leaf.
If Making in a Slow Cooker:
- Transfer meat mixture to the slow cooker. Stir in broth and tomato paste. Cover and cook on high for 4 hours or on low for 6 hours. Remove the bay leaf.
Serving:
- Serve over cooked egg noodles and garnish with fresh chopped parsley. For a creamy goulash, add a dollop of sour cream.
Notes
Nutritional information is approximate and does not include optional serving sides like noodles or potatoes.
Nutrition
Calories: 395kcal | Carbohydrates: 7g | Protein: 52g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 634mg | Potassium: 1035mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2467IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 6mg
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