Hungarian Goulash
Hungarian goulash is a thick, savory beef and vegetable stew with a perfect amount of spice from sweet paprika, caraway and sour cream on top
- Prep time
- 15 min
- Cook time
- 1 hr 24 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons bacon fat (or butter)
- 1 1/2 pounds yellow onions (2-3 large) (chopped)
- 4 cloves garlic (minced)
- 1 1/2 pounds stewing beef (cut into 1/2 inch pieces)
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 red bell peppers (cut into 1/2 inch pieces)
- 1 yellow bell pepper (cut into 1/2 inch pieces)
- 2 tomatoes (diced)
- 2 tablespoons flour
- 1/4 cup Hungarian sweet paprika
- 1 bay leaf
- 1/2 teaspoon caraway seeds
- 5 cups water or beef broth ((more flavor with beef broth))
- 2 medium yellow potatoes (cut into 1/2 inch chunks)
- 2 carrots (peeled and diced)
- crusty french bread
- sour cream
Instructions
- 1
Melt the bacon fat or butter in a Dutch oven or other heavy soup pot over medium high heat. Add the onions and cook until golden brown and add the garlic. Cook another 3 minutes.
- 2
Add the beef, salt and pepper and cook until the beef starts to brown, 8 minutes. Add the bell peppers and tomatoes and cook for another 8 minutes.
- 3
Add the flour and stir to coat everything and cook another minute. Add the paprika, caraway, bay leaf and beef broth. Stir and bring to a boil, reduce the heat to low, cover and simmer for 30 minutes.
- 4
Add the potatoes and carrots. Bring to a boil, reduce the heat to low, cover and simmer for 30 minutes or until the beef is tender. Season to taste, remove the bay leaf and serve with dollop of sour cream and crusty french bread.