Hungarian Beef Goulash

5 from 1 vote

Traditional Hungarian Beef Goulash is a prime example of how a few simple ingredients, cooked properly, can yield an incredible flavor. Though many variations of Hungarian goulash exist, and every cook makes it just a bit differently, this is an authentic recipe from the heart of Hungary.

Prep Time20

Cook Time1 25

Total Time1 45

Course: Soup

Cuisine: Hungarian

Keyword: Beef Goulash, beef stew, goulash, Hungarian

Servings: people

Calories: 554kcal

Author: George - U Keep Cooking

Equipment

5 Quart Dutch Oven

Ingredients

1/4 Cup Vegetable Oil or Bacon Grease
1 Large Yellow Onion (chopped)
1 Large Red Pepper (coarse chop)
2 Large Carrots (diced)
1 1/2 Pounds Beef Stew Meat (cut into 1/2-inch chunks)
2 Tbsp Paprika Sweet Hungarian
2 Tsp Marjoram (dried)
4 Cloves Garlic (minced)
1 1/2 Pounds Potatoes Yukon Gold(peeled and cubed)
1 Med Tomato (cored and coarsely chopped)
2 Tbsp Flour
1/2 Cup Water

Instructions

To a large Dutch oven set over medium heat add the oil and onions. Stir occasionally until they begin to soften, about 10 minutes.
Turn heat to high, add the beef, and season generously with salt and pepper. Cook the beef, stirring frequently, until the beef is lightly browned, about 6 minutes.
Stir in paprika, marjoram, and garlic, and cook until fragrant about one minute.
Add the red pepper, carrots, and 5 cups of water. When the liquid begins to boil turn the heat to medium-low and cover. Simmer for about one hour until the beef is tender.
Uncover the pot, add the potatoes and tomato, and continue to simmer until tender about 25 minutes more.
Optional Slurry: At the end make a thickening slurry. Mix together the 2 tbsp flour and 1/2 cup cold water. Pour this slurry into the Goulash a little bit at a time until the stew reaches the desired thickness.
Ready to Serve. Enjoy!

Nutrition