Cook and Scale
Hungarian Goulash
6 servings · 150 min total
A soul-warming paprika-rich beef goulash slow-cooked with onions, peppers, and potatoes until spoon-tender. The definitive one-pot of Central Europe.
Ingredients
- 3 tbsp vegetable oil
- 900 g stewing beef, cut into chunks
- 3 onion, sliced
- 4 garlic, minced
- 2 red bell pepper, sliced
- 3 tbsp paprika
- 1 tsp caraway seeds
- 2 tbsp tomato paste
- 800 g canned tomatoes
- 1 l beef stock
- 2 bay leaf
- 500 g potato, cubed
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the beef — Heat the oil in a heavy pot and brown the beef in batches for 10 minutes. Set aside.
- 2.
Soften the onions — Soften the onions in the same pot for 10 minutes until golden, then add the garlic and peppers.
- 3.
Bloom the paprika — Take the pot off the heat and stir in the paprika, caraway seeds, and tomato paste so the paprika does not burn.
- 4.
Simmer the goulash — Return the beef, add the canned tomatoes, stock, and bay leaves, season, cover, and simmer gently for 90 minutes.
- 5.
Add potatoes and finish — Add the potatoes and simmer uncovered for 30 minutes until the beef and potatoes are tender and the sauce is rich.