Classic Beef Goulash

Indulge in the rich and comforting flavors of traditional beef goulash, a heartwarming dish originating from Central Europe. This recipe brings together tender beef, savory spices, and aromatic vegetables into a hearty stew that's perfect for cold evenings.

Ingredients

🥩 500g beef chuck Angus Farms
🧅 1 large onion, chopped
🫑 1 bell pepper, chopped
🥕 2 carrots, sliced
🍅 2 large tomatoes, diced or 1 can Muir Glen Organic Diced Tomatoes
🥔 3 medium potatoes, peeled and cubed
🧄 3 cloves garlic, minced
🌿 2 tablespoons paprika Hungarian
🧂 1 teaspoon salt
🌶️ 1 teaspoon black pepper
🌿 1 teaspoon caraway seeds
🍃 2 bay leaves
🧈 2 tablespoons butter Land O'Lakes
🥫 3 cups beef broth Swanson
🌿 Fresh parsley for garnish

Instructions

1- Preparation:

• Chop and prepare all vegetables. Set aside.
• Cut the beef chuck into bite-sized pieces.

2- Cooking:

• In a large pot (preferably a Le Creuset Dutch oven), melt the butter over medium heat.
• Add the onions and sauté until translucent.
• Introduce the garlic, sauté for another minute.
• Add the beef to the pot, searing it until it's browned on all sides. This will help develop a deep flavor.

3- Adding Ingredients:

• Sprinkle the paprika and caraway seeds over the beef. Stir to coat evenly.
• Add the bell pepper, carrots, potatoes, and tomatoes to the pot. Stir well to combine.
• Pour in the beef broth, then add the bay leaves.
• Season with salt and black pepper.

4- Simmering:

• Reduce the heat to low, cover the pot, and let it simmer for at least 1.5 hours, or until the beef is tender and the flavors are well-blended.

5- Serving:

• Remove the bay leaves. Taste and adjust the seasoning as necessary.
• Garnish with fresh parsley before serving.

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 4
Calories: Approximately 450 per serving
Proteins: 28g per serving
Fats: 20g per serving
Carbohydrates: 35g per serving
Equipment: Knife, cutting board, Dutch oven Le Creuset, wooden spoon, ladle

Cooking Tips

• For an authentic touch, use Hungarian paprika for its unique flavor profile.
• Letting the goulash sit for a day enhances the flavors, making leftovers taste even better.

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Traditional Beef Goulash

Posted by Waivio guest: @waivio_hivecooking