Servings: 6
Calories: 450kcal
Equipment
- Dutch oven or heavy soup pot
- cutting board
- knife
- measuring cups, and spoons
- Wooden spoon
Ingredients
- To whip up this comforting dish gather the following:
- - 1 ½ pounds stewing beef cut into ½ inch pieces
- - 3 tablespoons pork lard or butter/bacon grease would work
- - 1 ½ pounds yellow onions chopped
- - 5 cloves garlic minced
- - 2 red bell peppers chopped into ½ inch pieces
- - 1 yellow bell pepper chopped into ½ inch pieces
- - 2 tomatoes diced
- - 2 carrots diced
- - 2 medium potatoes cut into ½ inch chunks
- - 5 cups beef broth or water, although broth adds great flavor
- - 1 bay leaf
- - 1 teaspoon salt
- - ½ teaspoon freshly ground black pepper
- - ½ teaspoon crushed caraway seeds optional
- - ¼ cup high-quality Hungarian sweet paprika
- - Optional: A pinch of red pepper flakes for a touch of heat
- - Optional: A splash of red wine for added depth
Instructions
Step 1: Sauté the Onions
- Start by melting the pork lard, butter, or bacon grease in a Dutch oven or a heavy soup pot over medium-high heat. Once the fat is shimmering, toss in the chopped onions. Stir them frequently and let them cook for about 7-10 minutes until they turn a beautiful golden brown. This step lays the foundation of flavor for our goulash.
Step 2: Brown the Beef
- Next, add the stewing beef to the pot. Cook it uncovered, stirring occasionally to ensure all sides get a nice sear. This should take around 7-10 minutes. Don’t rush this step; browning the beef adds a depth of flavor that is essential.
Step 3: Add Vegetables and Garlic
- Once the beef is starting to brown, pop in those vibrant bell peppers, diced tomatoes, and minced garlic. Stir everything together and let it cook for another 6-8 minutes. The garlic should be fragrant but be careful not to burn it—keep an eye on it!
Step 4: Incorporate Spices
- Now that your base is aromatic, it’s time to remove the pot from the heat briefly. Stir in the sweet paprika, salt, black pepper, and caraway seeds if you're using them. Remember: we're aiming for taste, not bitterness, so it’s crucial to add paprika at this stage and not while the heat is on.
Step 5: Add Broth and Simmer
- Return the pot to the stove. Pour in the beef broth and toss in the bay leaf. Bring this to a rolling boil, then reduce the heat to medium-low. Cover and let it simmer for about 40 minutes. This allows the flavors to mingle beautifully.
Step 6: Add Carrots and Potatoes
- After the initial simmer, add in the diced carrots and potatoes. Stir everything well, then bring it back to a boil. Reduce the heat again to medium-low, cover, and let it simmer for an additional 30-40 minutes or until the beef is fork-tender.
Step 7: Final Touches
- Once the beef is tender and the veggies are cooked through, taste and adjust seasoning with salt if needed. Finally, remove the bay leaf and serve!
Notes
- Use high-quality paprika; it really makes a difference in flavor.
- Chop your veggies uniformly for even cooking.
- If you want a thicker sauce, you can remove a bit of liquid and whisk in a teaspoon of cornstarch before returning it to the pot.
- If you like a spicier goulash, add red pepper flakes or a diced jalapeño.
- This recipe can easily be doubled if you're cooking for a crowd.
Nutrition
Serving: 6g | Calories: 450kcal
Tried this recipe?Let us know how it was!