Beef Goulash
A hearty Hungarian stew made with tender beef, vegetables, and rich flavors, perfect for family dinners or entertaining friends.
Ingredients
Main ingredients
- 1.5 lbs beef chuck, cut into chunks Ideal for goulash, tender and well-marbled.
- 2 tablespoons olive oil For sautéing.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced
- 2 medium potatoes, diced
- 1 medium bell pepper, chopped
- 1 can (14.5 oz) diced tomatoes
- 3 cups beef broth
- 2 tablespoons paprika
- 1 teaspoon cumin
- Salt and pepper to taste
For serving
- Cooked rice or bread For serving alongside the goulash.
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, and sauté for about 3-5 minutes until translucent and fragrant.
- Add the beef chunks and season generously with salt and pepper. Brown the beef on all sides.
- Once browned, add the sliced carrots, diced potatoes, and chopped bell pepper. Cook for an additional 5 minutes, stirring frequently.
Cooking
- Pour in the diced tomatoes and the beef broth. Sprinkle in the paprika and cumin, stirring until well combined.
- Bring the mixture to a gentle simmer, cover the pot, and lower the heat. Allow the goulash to cook for 1.5 to 2 hours, checking for tenderness.
Serving
- Serve the Beef Goulash warm with rice or crusty bread, and garnish with fresh herbs if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. To reheat, defrost in the refrigerator overnight and warm on the stove over low heat.