There’s something magical about a hearty, comforting one-pot dinner, isn’t there? As the days grow shorter and the air a bit crisper, I find myself drawn to dishes that exude warmth and coziness. Today, I want to share with you a recipe near and dear to my heart: Hearty Hungarian Goulash.
This goulash recipe is the epitome of comfort food, with its rich, robust flavors and tender chunks of beef. It’s the kind of meal that fills your home with enticing aromas, making it utterly impossible to resist. Trust me, it’s a game-changer for those chilly evenings when you’re craving something soul-warming.
One of the best things about this dish is its simplicity. Just a handful of humble ingredients—beef, onions, bell peppers, carrots, potatoes, and, of course, that staple of Hungarian cuisine, sweet paprika—work in harmony to create a symphony of flavors. Combined with a generous helping of caraway seeds, tomato paste, and beef broth, this goulash is simmered to perfection over low heat, allowing all the flavors to meld beautifully.
What I love most about this recipe is its versatility. Whether you’re preparing it for a cozy family dinner or entertaining friends, it always hits the mark. And let’s not forget the one-pot aspect—minimal cleanup is a definite bonus!
So, gather your ingredients, fire up that stove, and let’s dive into making this delightful Hungarian Goulash. I promise your taste buds will thank you.
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped (about 200g)
- 3 cloves garlic, minced
- 1 kg beef chuck, cut into 1-inch cubes
- 3 tablespoons sweet Hungarian paprika
- 2 teaspoons caraway seeds
- 2 tablespoons tomato paste
- 4 medium carrots, sliced (about 300g)
- 2 medium potatoes, peeled and cubed (about 400g)
- 1 red bell pepper, chopped (about 150g)
- 1 green bell pepper, chopped (about 150g)
- 4 cups beef broth (950ml)
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Method:
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the beef chuck cubes to the pot and brown on all sides, about 6-8 minutes.
- Stir in the sweet Hungarian paprika, caraway seeds, and tomato paste. Mix well to coat the beef.
- Add the sliced carrots, cubed potatoes, and chopped bell peppers to the pot.
- Pour in the beef broth and add the bay leaves. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Season with salt and pepper to taste.
- Remove the bay leaves and garnish with freshly chopped parsley before serving.
I hope you enjoy making this hearty Hungarian goulash as much as I do! Let it bring warmth to your table and hearts, and don’t forget to share your experiences with me. Happy cooking, everyone!
Ingredients
– 2 tablespoons vegetable oil
– 1 large onion, finely chopped (about 200g)
– 3 cloves garlic, minced
– 1 kg beef chuck, cut into 1-inch cubes
– 3 tablespoons sweet Hungarian paprika
– 2 teaspoons caraway seeds
– 2 tablespoons tomato paste
– 4 medium carrots, sliced (about 300g)
– 2 medium potatoes, peeled and cubed (about 400g)
– 1 red bell pepper, chopped (about 150g)
– 1 green bell pepper, chopped (about 150g)
– 4 cups beef broth (950ml)
– 2 bay leaves
– Salt and pepper to taste
– Fresh parsley, chopped, for garnish
Method
- In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the finely chopped onion and sauté for 5-7 minutes, until it becomes soft and translucent.
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the beef chuck cubes to the pot and brown on all sides, about 6-8 minutes.
- Stir in the sweet Hungarian paprika, caraway seeds, and tomato paste. Mix well to coat the beef.
- Add the sliced carrots, cubed potatoes, and chopped bell peppers to the pot.
- Pour in the beef broth and add the bay leaves. Bring the mixture to a boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for 1.5 to 2 hours, or until the beef is tender and the vegetables are cooked through.
- Season with salt and pepper to taste.
- Remove the bay leaves and garnish with freshly chopped parsley before serving.
