Empty My Fridge
Hungarian Beef Goulash | Hungarian Stew Recipe
Ingredients
- Beef · diced1 kg
- Olive oil3 tbsp
- Onion · thinly sliced2
- Bell pepper · thinly sliced1
- Garlic · crushed chopped5
- Paprika3 tbsp
- Smoked paprika1 tbsp
- Caraway seed · ground2 tsp
- Tomato paste3 tbsp
- Tomato · diced800 g
- Beef stock500 ml
- Balsamic vinegar1 tbsp
- Brown sugar1 tbsp
- Sour cream
- Parsley
- Bread
- Pasta
Instructions
- Heat the oven to 170°C (340°F).
- In a large pot or Dutch oven, heat the olive oil or lard, add the diced chuck steak and season well with salt and pepper. Cook for 5-6 minutes, until browned all over.
- Add the sliced onions and red bell pepper and cook for 3 minutes, stirring often. Add the garlic and cook for 1 minute. Add the Hungarian paprika, smoked paprika and ground caraway seeds, mix well and cook for 2 minutes, stirring often.
- Add the tomato paste, diced tomatoes, beef stock, balsamic vinegar and brown sugar. Mix well and bring to a boil.
- Cover with a lid and transfer to the oven for 2 1/2 hours, until the beef is fork-tender. Add more beef stock if the sauce reduces too much.
- Take the goulash out of the oven and check the seasoning.
Summarized from Chef Jack Ovens's video. Watch it for the details.
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GarlicOnionTomatoBell pepperBrown sugarBeefBreadTomato paste
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