Classic Hungarian Goulash

This is an easy beef stew that uses minimal ingredients and less paprika than some of the recipes out there so you can actually taste both the spices and the meat. Goulash is made with cheap, tough cuts of meat and cooked low and slow to make it tender.

Prepare: 15

Bake: 4 30

Servings: 8

Ingredients

2 lbs stew meat
2 large (2 lbs) onions
2 cups (480mL) water or beef stock
1 can (6oz) tomato paste
3 tbs (18g) paprika
2 tbs (30mL) oil
1 tbs (3g) flour
1 tsp (5g) salt*

Instructions

Slice or cube onions into small pieces. Next, cube steak into 1 - 2" (2.5 - 5 cm) pieces. Set aside.
In a large stock pot, sauté onions in 1 tbs (15mL) of oil on medium heat until translucent. Remove onions.
Add an addition 1 tbs (15mL) of oil to pot. Add cubed meat, a little bit at a time in order not to crowd pan. Cook until sides are browned, about 2 - 3 minutes per side. Continue to cook until most of the moisture evaporates.
Add the flour and toss the meat until well coated. Repeat with the paprika. Cook for 1 - 3 minutes on low heat until there is no more water in the pan.
Add in the tomato paste and water or broth. Stir and cover. Simmer on low heat for 1/2 hour. Remove lid carefully and stir.
Continue to simmer for 2 1/2 - 5 hours or until meat is tender and sauce thickens. If desired, add salt in the last 1/2 hour of cooking.
Served over plain noodles or potatoes.

Notes

*Salt is optional. If using broth or stock, taste broth before adding salt.

This can be transferred into a crock pot if desired after meat is browned. Cook on low for 8 - 12 hours or until meat is tender.

Yellow onions are often preferred. Red onions will give a bit of sweetness to the final taste of the stew.

Nutrition