Hungarian Goulash is a classic comfort food that’s been around for centuries. It’s easy to make and incredibly flavorful, with tender beef slow cooked in a rich tomato broth that’s flavored with sweet Hungarian paprika and caraway seeds. In this article, we’ll show you how to make hearty Hungarian Goulash on your stovetop, slow cooker or even Instant Pot! Plus, it’s completely Slimming World Syn Free!
When it comes to comfort food, few dishes can compare to a hearty Hungarian goulash. This traditional stew is packed with flavor, and can be easily made in one pot. Whether you’re looking for a winter warmer or a satisfying summer meal, this goulash is sure to hit the spot.
This hearty Hungarian goulash is the perfect winter comfort food. It’s packed with flavorful beef, vegetables, and a rich paprika-infused sauce. Best of all, it’s easy to make and can be ready in under an hour. So why not give it a try? You’ll be glad you did!
This hearty Hungarian goulash is the perfect winter comfort food. It’s packed with tender beef, hearty vegetables, and a rich, flavorful gravy. Serve it over egg noodles or mashed potatoes for a filling meal that will warm you from the inside out.
Tips:
-This goulash is best made in a Dutch oven or heavy bottomed pot. If you don’t have either of those, a regular soup pot will work in a pinch.
-Be sure to brown the beef before adding the rest of the ingredients. This will give the dish a deeper flavor.
-Add the potatoes towards the end of cooking so they don’t get too mushy.
-If you like your goulash on the thicker side, add a tablespoon or two of flour towards the end of cooking and stir until combined.
Conclusion & Recipe:
In conclusion, this hearty Hungarian goulash is the perfect winter comfort food. It is packed full of flavor and will leave you feeling satisfied. This dish is best served with a side of bread or mashed potatoes.
Hearty hungarian goulash
Ingredients
- Olive oil cooking spray or 2 tablespoons olive oil
- 2 diced onions
- Slice 3 garlic cloves
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 2 pounds 950g, stewing beef, cubed, trimmed of fat
- 2 tbsp sweet Hungarian paprika
- 1/2 teaspoon cayenne pepper optional, if you like some spice
- 2 cups 500ml, beef stock (low sodium soup)
- 14 oz 400g, chopped tomatoes
- 3 carrots roughly chopped
- 3 potatoes peeled and chopped (optional).
- 2 red bell peppers sliced
- Season with salt and pepper
- Serve sour cream optional.
Instructions
- STOVETOP AND OVEN METHOD
- Season the beef with salt and pepper. Turn the oven on to 160C/325F.
- In a large casserole dish with a heavy lid, heat a little olive olive oil or olive oil spray. Cook the onions gently, stirring every now and again, for about 5-7 minutes, or until they are softened.
- Turn heat up and add the chopped garlic, caraway seeds and salt. If necessary, add the beef in small batches. Brown the beef for about two minutes.
- Remove the pan from the heat. Add the paprika to the pan, stirring well to incorporate it into the meat.
- Turn off the heat and add the beef stock and tomatoes to the pot.
- Bring to a simmer. Cover and cook for one hour on the stove or in a preheated 160C/325F oven.
- Cover the potatoes and mix them in. Cook for an additional hour.
- Add the peppers to the pan and continue cooking for 30 minutes.
- Season the dish by checking it and adding salt and freshly ground pepper as needed. To soak up the sauce, serve with some soured cream or crusty bread.
- INSTANT POT GOULASH
- You can make a thicker stew by adding 1 cup (250ml), beef stock
- Select Saute, heat oil, and cook the onions 5 minutes, stirring.
- Add the garlic and caraway seeds. Seal the beef by searing it in batches, if needed.
- To deglaze the pot, add a little stock. Add the carrots, potatoes, and paprika to the pot.
- Mix the beef stock with the tomatoes. Do not stir.
- Turn on the vent and seal. Cover and cook for 35 minutes under high pressure. Let stand for 10 minutes, then release manually.
- Add the peppers to the pan and then select Saute again. Cook for 5 minutes or until the peppers are slightly softened. Season with salt and pepper, then serve.
- SLOW COOKER METHOD
- You can make a thicker stew by adding 1 cup (250ml), beef stock
- Steps 1-5 are for stove. Next, transfer the mixture to the slow cooker and add the potatoes. Cook on low for 7 hour without opening the lid.
- Cover and add the sliced peppers. Let the peppers cook for about 30 minutes, or until they are softened. Make sure to taste the seasoning before serving.
