Beef goulash is a rich and hearty main course, a dish originating from Hungary, which can be compared to our stew but much more brothy, spicy, and flavorful. It’s a perfect example of comfort food, ideal for warming up the cold winter evenings.
Prepared with tender beef and lots of sweet paprika, the goulash is a burst of flavors that captivates everyone’s palate. You can serve it with mashed potatoes as I did, or with polenta or simple bread because the spicy sauce is irresistible!
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Medium
- Cooking methods: Stovetop
- Cuisine: Hungarian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1.5 lbs beef (for stew)
- 1 onion
- 1.5 oz flour
- 1 tomato paste
- 2 tablespoons olive oil
- 3 tablespoons sweet paprika
- 1 teaspoon hot paprika
- Half teaspoon ground cumin
- 2 leaves bay leaf
- 1 clove garlic
- as needed water
- salt
- pepper
How to prepare Beef Goulash
First, prepare the meat: cut it into pieces as if it were a stew, then cover it with the flour and mix to coat it evenly, then set it aside.
Chop the onion and sauté it in a pot with the oil and garlic clove for a couple of minutes. Add the meat and brown it well for a few minutes, then add the tomato paste, cumin, bay leaf, sweet paprika, and hot paprika. Cook for another 2 minutes and cover with water.
Cook for at least an hour and a half over low heat with the lid on, checking that it doesn’t dry out too much as it should remain a bit brothy; if needed, add more water.
When the meat is tender, season with salt and pepper, turn off the heat and serve the goulash accompanied with mashed potatoes.
