Hungarian Goulash

A white bowl of goulash, containing red peppers, beef and potatoes, topped with parsley. There's a white dish towel with red stripes and some red peppers next to it.

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Hungarian goulash is so easy to make! Loaded with tender beef and veggies this slow-cooked stew is perfect for cold days and also known as German Goulash.

Prep Time30

Cook Time1 43

Total Time2 13

Course: Main

Cuisine: German

Servings:

Author: Julia Foerster

Ingredients

1 Tbsp butter
1 Tbsp Olive oil
2 medium yellow onions chopped about 3 cups
1 large carrot diced
1 celery stalk chopped
2 Tbsp tomato paste
1 Tbsp Hungarian sweet paprika
1 cup red wine
3 cup beef broth
2 pounds stewing beef
1/4 tsp ground black pepper
2 bay leaves
1 tsp salt
2 Tbsp water
2 Tbsp cornstarch

Cups - Metric

Instructions

In a dutch oven or large stew pot heat butter and oil over medium-high heat. Add chopped onions, carrot, and celery and saute for about 4-5 minutes until lightly browned.
Add tomato paste and saute for one more minute, stirring constantly. Then add paprika powder and saute for a few more seconds, be careful not to burn the paprika.
Add red wine and beef broth. Scrape the bottom of the pot with a spatula to loosen any brown bits. Bring to a simmer.
When it is simmering add the stewing beef, bay leaf, and pepper. Bring back to a simmer over low heat. Let simmer uncovered for about 2 hours. Stir occasionally. If you want to add potatoes and bell peppers add them 30 minutes before the time is up.
The goulash is done when the meat is tender and the sauce has thickened. If the meat is not tender after two hours let cook for 30 more minutes.
Combine water and cornstarch in a small bowl and add it to the goulash. Bring to a simmer while stirring constantly until thickened.
Season with salt and pepper to taste, take out the bay leaves, and serve.

Nutrition