Description
A hearty Hungarian goulash made with tender beef and aromatic spices, perfect for chilly nights.
Ingredients
Scale
- 4 tablespoons olive oil
- 2½ pounds stewing beef, cut into 1-inch pieces
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 2 large onions, roughly chopped
- 5 cloves garlic, minced
- 3 tablespoons sweet paprika
- 1 teaspoon caraway seeds (ground)
- 1 teaspoon oregano (dried)
- 3 bay leaves
- 1 teaspoon brown sugar
- ½ cup tomato sauce
- 2 tablespoons balsamic vinegar
- 4 cups beef broth (no salt added)
- 2 tablespoons parsley, chopped (for garnish)
Instructions
- Heat a large, deep skillet or Dutch oven over high heat and add olive oil.
- Toss in the stewing beef, season with salt and pepper, and sear until browned, about 7-10 minutes.
- Remove the beef and lower the heat to medium-high. Add onions and garlic, cooking for about 5 minutes until translucent.
- Add paprika, caraway seeds, oregano, bay leaves, and brown sugar, stirring for 30 seconds.
- Mix in tomato sauce, balsamic vinegar, and beef broth, then bring to a gentle boil.
- Reduce heat to low, return the beef to the pot, and cover tightly. Let simmer for about 2 hours.
- After 2 hours, check the beef for tenderness and adjust seasoning as needed.
- Remove bay leaves, garnish with parsley, and serve hot over noodles or bread.
Notes
This goulash can be customized with leftover veggies or different meats.
It tastes even better the next day!
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg