Hearty hungarian goulash
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.
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.
