Goulash
Goulash
Equipment
- 1 Pan
Ingredients
- 1 1/2 pounds beef chuck cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 medium onions chopped
- 3 cloves garlic minced
- 2 tablespoons sweet paprika
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 2 tablespoons tomato paste
- 2 cups beef broth
- 1 cup diced tomatoes
- 1 medium potato peeled and diced
- 1 medium carrot peeled and diced
- 1 green bell pepper chopped
- Salt and pepper to taste
Instructions
- Heat the oil in a large pot over medium-high heat. Add the beef and cook until browned on all sides, about 5-7 minutes.
- Add the onions and garlic to the pot and cook until the onions are translucent, about 5 minutes.
- Stir in the paprika, caraway seeds, and thyme and cook for another minute or two, until fragrant.
- Add the tomato paste and stir to combine.
- Pour in the beef broth and diced tomatoes, and bring the mixture to a simmer.
- Reduce the heat to low and cover the pot. Cook for 1 hour, stirring occasionally.
- Add the potato, carrot, and bell pepper to the pot and stir to combine.
- Cover the pot again and continue cooking for another 30-45 minutes, until the vegetables are tender and the beef is cooked through.
- Season with salt and pepper to taste.
- Serve the goulash hot with crusty bread, pasta, or rice.
Notes
Goulash can be made with other types of meat, such as pork or lamb, or even with mushrooms for a vegetarian version.
Hungarian style is traditionally made with sweet paprika, but you can use hot paprika if you prefer a spicier version.
Goulash is even better the next day, as the flavors continue to meld together. Leftovers can be reheated on the stove or in the microwave.