Beef Goulash (Hungarian Paprika)
This hearty beef goulash recipe is a comforting and flavorful dish that is perfect for a cozy family dinner or a gathering with friends. The tender beef chunks are simmered in a rich and savory broth with aromatic spices, onions, and garlic. The addition of bacon, potatoes, and bell pepper adds a delicious depth of flavor to this classic Hungarian dish. Topped with a dollop of creamy sour cream, this goulash is sure to warm your soul and satisfy your hunger.
— Constant Cookbook
Ingredients
- 1 Tbs. canola oil
- 4 bacon slices, about 1/4 lb. total
- 2 lb. beef chuck, cut into 2-inch pieces and patted dry
- Salt and freshly ground pepper, to taste
- 2 yellow onions, chopped
- 2 garlic cloves, minced
- 1 Tbs. Hungarian paprika
- 1 tsp. caraway seeds
- 5 fresh oregano sprigs
- 1 Tbs. tomato paste
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- 1 red bell pepper, seeded and chopped
- 6 Yukon Gold potatoes, about 2 lb. total, quartered
- 1/2 cup sour cream
Instructions
- Preheat an oven to 300°F.
- In a large fry pan over medium-high heat, warm the canola oil. Add the bacon and cook, turning frequently, until crisp, about 5 minutes. Transfer to a paper towel-lined plate. Let the bacon cool, then coarsely chop.
- Season the beef generously with salt and pepper. Working in batches if necessary, add the beef to the pan and cook over medium-high heat, turning frequently, until browned on all sides, 5 to 7 minutes. Transfer to a bowl.
- Pour off all but 2 Tbs. of the fat from the pan and return the pan to medium-high heat. Add the onions and sauté until softened, 3 to 5 minutes. Add the garlic and cook for 1 minute. Stir in the paprika, caraway seeds, oregano, tomato paste, wine and broth and bring to a boil.
- Transfer the beef to a large Dutch oven. Pour in the broth mixture and stir to combine. Cover the pot, transfer to the oven and cook until the beef is tender, about 2 hours. Uncover and stir in the reserved chopped bacon, bell pepper and potatoes. Cover and cook until the potatoes are tender and the sauce is thickened, about 1 hour more. Season with salt and pepper.
- Divide the goulash among warmed bowls. Garnish with the sour cream and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Essentials of Slow Cooking</i>, by Melanie Barnard, Charles Pierce &amp; Denis Kelly (Oxmoor House, 2008).
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