Goulash

Name: Goulash
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 servings
Cuisine: Eastern European
Ingredients: 2 lbs beef chuck, cut into cubes, cubed; 2 medium onions, diced; 4 tbsp paprika (Hungarian, if possible); 4 cups beef broth; 2 lbs potatoes, cubed; 4 medium carrots, sliced; 4 cloves garlic, minced; 2 tbsp tomato paste; 2 bay leaves; to taste salt and black pepper; 2 tbsp vegetable oil; 1/2 cup sour cream (for serving)

Rich Hungarian beef stew with paprika, onions, and tender beef chunks simmered until melt-in-your-mouth tender. Traditionally served with sour cream and crusty bread.

110 minMediumServes 6420 cal/serving

Eastern EuropeanDinnerStovetopStandard

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Ingredients

2 lbs beef chuck, cut into cubes, cubed
2 medium onions, diced
4 tbsp paprika (Hungarian, if possible)
4 cups beef broth
2 lbs potatoes, cubed
4 medium carrots, sliced
4 cloves garlic, minced
2 tbsp tomato paste
2 bay leaves
to taste salt and black pepper
2 tbsp vegetable oil
1/2 cup sour cream (for serving)

Instructions

1

Heat 2 tbsp vegetable oil in a large pot over medium-high heat. Working in batches, brown 2 lbs cubed beef chuck, cut into cubes on all sides, about 3-4 minutes per side. Remove and set aside.
2

In the same pot, sauté 2 medium diced onions until softened, about 5 minutes. Add 4 cloves minced garlic and cook for 1 minute.
3

Stir in 4 tbsp paprika (Hungarian, if possible) and 2 tbsp tomato paste, cooking for 1-2 minutes to develop flavor.
4

Return beef to the pot and pour in 4 cups beef broth. Add 2 bay leaves, salt and pepper. Bring to a simmer.
5

Cover and simmer for 1 hour, stirring occasionally.
6

Add 2 lbs cubed potatoes and 4 medium sliced carrots. Continue simmering for 30-40 minutes until vegetables are tender and beef is very tender.
7

Taste and adjust seasonings as needed. Serve hot with a dollop of 1/2 cup sour cream (for serving) and crusty bread.

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Questions

How much time should I plan for Goulash?

As written, 110 minutes: 20 of prep and 90 of cooking. The longest single stretch is step 5 (1 hour): "Cover and simmer for 1 hour, stirring occasionally."

How do I know when Goulash is done?

Go by the cues in the method rather than the clock. Step 6: cook until vegetables are tender and beef is very tender.

Can I skip the searing in Goulash?

Step 1 reads: "Working in batches, brown 2 lbs cubed beef chuck, cut into cubes on all sides, about 3-4 minutes per side." You can, but you give up flavor. The browning in step 1 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I make Goulash dairy-free?

Yes. The dairy in Goulash is 1/2 cup sour cream (for serving). Swap the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Goulash keep?

Refrigerate what is left of Goulash within two hours and eat it within three days. Reheat gently on the stovetop. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

Serve it with

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