Hearty Hungarian Goulash a Onepot Wonder

Recipe Introduction

Quick Hook

Ever fancy a proper hearty dish that's like a warm hug? This goullash recipe is just the ticket. Honestly, it’s packed with flavour.

It's got that smoky paprika sweetness that'll make you proper chuffed.

Brief Overview

Traditional goulash recipe hails from Hungary. It's a stew that's been warming bellies for centuries. This easy goulash recipe is simple to make.

It takes about 3 hours. This recipe makes enough for 6. Perfect for a family dinner.

Main Benefits

This Hearty Hungarian Stew is proper good for you. It's full of protein and vitamins from the beef and veggies.

It's brill for a cold winter's night. What makes this Beef Goulash Recipe Authentic special? It's the slow cooking that makes the beef proper tender.

Let's chat about the ingredients you’ll need for this one-pot goulash recipe .

Getting The Goulash Started

First things first, you need your beef. We're using about 900g of beef chuck. Cut it into 1 inch cubes, yeah?

Then, you'll need your base veg. Chop up one large onion. Two bell peppers work well. Red and yellow are ideal. You'll also need garlic. Mince three cloves of it, yeah?

Now The Spices

Now, we get to the good stuff. Two tablespoons of sweet paprika is essential. Then, add one tablespoon of smoked paprika.

It gives it that smoky kick. One teaspoon of crushed caraway seeds will do it. Plus half a teaspoon of dried marjoram.

A quarter teaspoon of cayenne pepper if you like a little heat. But it’s optional, yeah?

Don't forget the wet ingredients. You'll need one can of diced tomatoes. Six cups of beef broth are perfect. Two bay leaves tie it all together, trust me.

Ingredients & Equipment: The Heart of Any Good Goullash Recipe

Let's talk ingredients! Honestly, for a goullash recipe , it's all about quality. Getting the right stuff makes all the difference.

I made a Homemade Goulash Recipe last week and the quality of the beef made the meal.

Main Ingredients: Let's Get Down to Brass Tacks

Alright, grab your notebook! We're diving into what you need for this traditional goullash recipe .

• Beef Chuck: 2 lbs (900g) . Look for good marbling. That fat equals flavour. Honestly, you're looking for a beautiful red color.
• Olive Oil: 2 tablespoons (30 ml) .
• Onion: 1 large (approx. 200g) , chopped.
• Bell Peppers: 2 (1 red, 1 yellow, approx. 300g) , chopped.
• Garlic: 3 cloves , minced.
• Sweet Paprika: 2 tablespoons (30g) . Hungarian is best.
• Smoked Paprika: 1 tablespoon (15g) . Adds that lovely smoky depth.
• Caraway Seeds: 1 teaspoon (5g) , crushed.
• Dried Marjoram: 1/2 teaspoon (2.5g) .
• Cayenne Pepper: 1/4 teaspoon (1.25g) (optional).
• Diced Tomatoes: 1 (14.5 oz) can (411g) , undrained.
• Beef Broth: 6 cups (1.4 litres) .
• Bay Leaves: 2 .
• Yukon Gold Potatoes: 1 lb (450g) , cubed.
• Carrot: 1 large (approx 100g) , sliced.
• Tomato Paste: 1 tablespoon (15ml) .
• Salt and Pepper: To taste.
• Red Wine Vinegar: 1 tablespoon (15ml) . A must for Best Goulash Recipe
• Fresh Parsley: For garnish.

I once tried to make a goullash for two people using stewing beef. Big mistake! It was tough as old boots. Chuck is the way to go, trust me!

Seasoning Notes: Spice It Up!

Paprika is key . Sweet and smoked are essential. Caraway adds a unique touch. Don't skip it! A little cayenne gives it a kick, but leave it out if you're not a fan.

For a truly traditional goullash recipe , these combinations are spot on. Trust me on this Hearty Hungarian Stew .

Need a sub? If you don't have marjoram, use thyme. They're cousins, flavour wise. Also, consider adding a pinch of Hungarian Paprika Stew to the stew.

Equipment Needed: Keep It Simple, Stupid!

You don't need fancy kit for an Easy Goulash Recipe .

• Dutch Oven: A big one is best. Or a heavy bottomed pot.
• Cutting Board: Obviously!
• Sharp Knife: For chopping.
• Measuring Cups and Spoons: For accurate measuring.

Don't have a Dutch oven? A large, deep saucepan will do in a pinch. The one-pot goulash recipe is all about minimal fuss.

This Beef Goullash Recipe Authentic is one for the books. Give it a whirl! I can guarantee it will become a family favorite in your home just as it has become in mine.

Also, the instructions are so simple and easy, it will be very easy to make Goulash For A Crowd for special occasions.

Unleash Your Inner Chef: Goulash, the Easy Way

Fancy a bit of comfort food , eh? Something that'll warm you right up from the inside? Then pull up a chair, love, because we're diving headfirst into the wonderful world of homemade goulash recipe ! Forget that watery stuff your nan used to make, this is the real deal.

Honestly, this Hearty Hungarian Stew is easier than you think.

Prep Steps: Get Your Ducks in a Row

Okay, before we even think about turning on the hob, let's get everything prepped. This is called mise en place in fancy chef talk, but basically, it means "get your act together".

Chop your onion, peppers, and garlic. Cube the beef into roughly 1 inch chunks, not too big, not too small Goldilocks would approve.

Got your spices ready? Good. Now, are you ready to start cooking your Easy Goulash Recipe ?

Safety Note : Mind those knives, yeah? We don't want any kitchen casualties.

Cooking Method: step-by-step Goulash Magic

Right, here we go! Get your Dutch oven or a heavy bottomed pot ready. This is a One-Pot Goulash Recipe , so less washing up. Winner, winner, goulash dinner!

1. Season your beef with salt and pepper like you mean it.
2. Heat 2 tablespoons olive oil over medium high heat. Sear the beef in batches until browned on all sides. This gives a lovely rich flavour. Set aside.
3. Add chopped onion and peppers. Cook until softened about 5 minutes. Throw in the minced garlic. Cook until you can smell it, roughly 1 minute.
4. Stir in 2 tablespoons sweet paprika, 1 tablespoon smoked paprika, 1 teaspoon caraway seeds, 1/2 teaspoon marjoram, and 1/4 teaspoon cayenne pepper. Cook for 1 minute , stirring non-stop.
5. Pour in one can of diced tomatoes (undrained) and 6 cups of beef broth. Scrape up any tasty bits from the bottom of the pot. Pop the beef back in and add the bay leaves.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 2 - 2. 5 hours . The beef should be incredibly tender.
7. Add your chopped potatoes and carrots. Simmer for another 30- 45 minutes until they're soft.
8. Remove the bay leaves, stir in 1 tablespoon of red wine vinegar. Season with salt and pepper to taste. Serve with fresh parsley on top.

Goulash Gold: Pro Tips for the Win

• Paprika is king . Don't skimp on it! Use good quality stuff. It is what makes the recipe.
• Low and slow is the way to go. Don't rush the simmering. It needs time to develop a great flavour.
• Spice it up! Feel free to add a pinch of chilli flakes. Make this Beef Goulash Recipe Authentic !.

If you are cooking Goulash For A Crowd , just double or triple the ingredients. You are set. If you are just cooking Goulash For Two People then halve the ingredients.

It is very easy to tailor the recipe. Enjoy your Traditional Goulash Recipe !

Recipe Notes

Right, so you’re ready to tackle this goullash recipe ? Awesome! Before you dive in, let's chat about a few things that'll make your culinary adventure smoother than a perfectly simmered stew.

I mean, no one wants a culinary catastrophe, right? This Easy Goulash Recipe is simpler than you might think!

Serving Suggestions Let's Get Fancy (Or Not!)

Okay, plating. Honestly, sometimes I just chuck it in a bowl. But, if you're feeling fancy, ladle that gorgeous Hearty Hungarian Stew into a nice deep bowl.

A sprinkle of fresh parsley works wonders. For sides, think carbs, carbs, and more carbs. Egg noodles (spaetzle if you’re feeling extra) or even some good old mashed potatoes.

A slice of crusty bread is a must for mopping up all that lovely sauce.

As for drinks, a light bodied red, like Pinot Noir, is perfect. Or, you know, a cold beer. No judgement here.

Storage Tips Keeping It Fresh

Got leftovers? Lucky you! This Traditional Goulash Recipe tastes even better the next day. Honestly. Just pop it in an airtight container and into the fridge.

It'll happily sit there for up to 3 days.

Freezing is also an option. Let it cool completely, then portion it out into freezer bags or containers. It can stay frozen for up to 3 months.

When reheating, thaw it in the fridge overnight and then gently heat it on the stove, stirring occasionally. You might need to add a splash of broth if it's thickened up too much.

Variations Making It Your Own

Fancy a change? No problem! For a Spicy Goulash , add a pinch of chilli flakes.

Dietary adaptions? Easy. For a vegetarian version, swap the beef for mushrooms and lentils. Use vegetable broth instead of beef broth.

Boom. Homemade Goulash Recipe , veggie style! This makes it a Best Goulash Recipe contender!

Seasonally speaking, in autumn, chuck in some chunks of butternut squash. Trust me, it works.

Nutrition Basics The Good Stuff

Okay, let's keep this simple. Each serving of this Beef Goulash Recipe Authentic contains roughly 450-550 calories. It's packed with protein (40-50g) from the beef, which is great for muscle building and feeling full.

The veggies add fiber (5-7g), which is good for your gut. Just remember, this is a hearty dish, so maybe don't eat the whole pot in one sitting.

Unless you really want to!

So there you have it. A few little tips to help you on your One-Pot Goulash Recipe adventure. Now go forth and cook something amazing.

This Hungarian Paprika Stew is worth it, I promise! Whether you're making Goulash For Two People or Goulash For A Crowd , this recipe's got you covered.

Frequently Asked Questions

What's the secret to getting really tender beef in my goullash recipe?

The key is a low and slow simmer! Don't rush the cooking process. Using a cut like beef chuck, which has a good amount of connective tissue, and allowing it to break down over 2-2.5 hours will result in melt-in-your mouth tenderness. Think of it like a Sunday roast, the longer it cooks at a low temperature, the better!

Can I make this goullash recipe ahead of time?

Absolutely! Goulash is actually even better the next day. The flavours have more time to meld together. Just like a proper Shepherd's Pie! Simply cool it completely, store it in an airtight container in the fridge for up to 3 days, and reheat gently on the stovetop or in the microwave.

You might need to add a splash of broth or water when reheating if it's thickened too much.

I don't have all the exact vegetables listed. Can I substitute them in this goullash recipe?

Of course, this goullash recipe is flexible! While bell peppers contribute a lovely sweetness, you can substitute them with other root vegetables like parsnips or turnips if needed. For the potatoes, red potatoes or even sweet potatoes will work in a pinch.

Just remember that different vegetables will cook at slightly different rates, so adjust the cooking time accordingly.

What kind of paprika should I use for the best flavour in my goullash recipe?

Paprika is the heart and soul of goulash, so quality matters! Use both sweet and smoked paprika for a complex, authentic flavour. Look for Hungarian paprika if you can find it; it's considered the gold standard. Avoid using generic "paprika" from the supermarket, as it can be quite bland.

Think of it like choosing the right tea bag for a proper cuppa!

Is there a way to make a vegetarian version of this goullash recipe?

Definitely! To make a fantastic vegetarian goulash, replace the beef with hearty vegetables like mushrooms (portobello or shiitake work well), butternut squash, and lentils. Use vegetable broth instead of beef broth to maintain the vegetarian profile. You can also add a smoked paprika to enhance the depth of flavours.

How do I store leftover goullash? Can you freeze the leftovers of this goullash recipe?

Storing leftover goulash is simple. Allow it to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2-3 months for a longer shelf life.

When ready to eat, thaw in the refrigerator overnight, then reheat gently on the stove or in the microwave until heated through.