Hungarian Goulash (Beef Stew)
This Authentic Hungarian Goulash is a more broth-y beef stew made with Hungarian Sweet Paprika that my friend brought back with her after visiting family for a sweet-yet-spicy broth that is so comforting! All the hardy vegetables and chuck roast are slow simmered until tender and makes incredible leftovers, too.
Ingredients you’ll need:
- buter
- yellow onion
- Hungarian sweet paprika
- chuck roast
- garlic cloves
- Yukon gold potatoes
- carrots
- tomatoes
- yellow bell pepper
- red bell pepper
- roma tomatoes
- beef broth
- (optional) bay leaves
- sour cream, for garnishing
- parsley, for garnishing
- lemon wedges, for garnishing
One of the key elements to this dish is an authentic Hungarian sweet paprika that you can find in the ethnic aisles of your grocery stores and on Amazon/online too!
Hungarian paprika is made using a blend of different varieties of peppers. There are eight different grades, which are sorted according to sweetness, heat levels and coarseness. There are some hotter grades, but this one is more sweeter!
In addition, we made Romanian Savarina which is this spongey yeast-based cake soaked in a citrus simple syrup and topped with freshly whipped cream! After the simple syrups soaked into the cakes (we let them rest for 3 hours) they were AMAZING!
What to Serve with Hungarian Goulash?
- Sourdough Bread, or artisanal bread
- Baguette
- Sour Cream
- Lemon Wedges
- Freshly Chopped Parsley
Cook with me!
Authentic Hungarian Goulash
Ingredients
- 3 tbsp. Butter or olive oil
- 1.5 – 2 lbs. Chuck Roast sliced into 1/2″ pieces
- 1 Yellow Onion chopped
- 3-4 large Carrots peeled and chopped
- 5 Garlic Cloves minced
- 3-4 Yukon Gold Potatoes peeled and chopped
- 2 Roma Tomatoes chopped
- 1 Yellow Bell Pepper chopped
- 2 Red Bell Peppers chopped
- 1/4 cup Hungarian Sweet Paprika
- 5 cup Beef Broth
- 2 Bay Leaves
- Sour Cream for garnishing
- Lemon Wedges for garnishing
Instructions
- Season the chuck roast pieces with salt and black pepper.
- Add to a large skillet with 1 tablespoon olive oil over medium high heat to sear 3-4 minutes on each side. Remove with a slotted spoon.
- In a large dutch oven, add the remaining 2 tablespoons olive oil or butter. Let heat up 1-2 minutes.
- Add the chopped onions and garlic to sauté 2 minutes.
- Add the chopped carrots, bell peppers, and tomatoes to sauté 3-4 minutes.
- Add the paprika and stir to combine.
- Add the broth and bay leaves. Bring to a boil.
- Add the potatoes and seared beef, then cover to simmer 1-2 hours, until the beef is pull-apart tender.
- Enjoy warm with sour cream, lemon wedges, and artisanal bread!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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I tried this recipe for my dad who lived in Hungary for 2 years on a mission, it turned out delicious!
Tried this recipe for my dad who lived in Hungary for 2 years, turned out delicious!