Goulash
This hearty Hungarian beef stew is a comforting and flavorful dish that combines tender beef, aromatic vegetables, and a rich paprika-infused broth. Perfect for a cozy night in or as a crowd-pleasing meal for family and friends, this stew is sure to warm both your heart and your stomach. Garnish with a dollop of sour cream for a creamy finish that complements the bold flavors of this satisfying dish.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 4 leeks, white and light green portions,
- rinsed well and finely chopped
- 2 tsp. caraway seeds
- 1 red bell pepper, seeded and chopped
- 2 lb. stewing beef, cut into 1-inch cubes
- 3 Tbs. sweet Hungarian paprika
- 3 cups chicken, beef or vegetable stock
- 1 can (14 1⁄2 oz.) diced tomatoes, with juices
- 3 garlic cloves, minced
- 1 Yukon gold potato, peeled and chopped
- 1 parsnip, peeled and chopped
- 2 carrots, peeled and chopped
- Salt and freshly ground pepper, to taste
- 1⁄4 cup finely chopped fresh flat-leaf parsley
- 1⁄2 cup sour cream
Instructions
- In a large Dutch oven over medium-high heat, warm the olive oil. Add the leeks and caraway seeds and sauté until the leeks are softened, about 5 minutes. Add the bell pepper and sauté until softened, about 2 minutes more.
- Add the beef and paprika and sauté until the beef is evenly browned on all sides, 7 to 10 minutes.
- Increase the heat to high, add the stock and bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Reduce the heat to medium-low, cover partially and simmer until the meat is fork-tender, 30 to 40 minutes.
- Stir in the tomatoes and their juices, the garlic, potato, parsnip, carrots, salt and pepper. Cover partially and cook until all the vegetables are tender, about 20 minutes more. Stir in the parsley. Taste and adjust the seasonings.
- Ladle the stew into warmed soup bowls and garnish with the sour cream. Serve immediately. Serves 4.
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