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Hungarian Goulash

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A comforting one-pot meal featuring tender beef chuck, potatoes, and a rich paprika-flavored broth.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Hungarian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 tbsp salted butter or use oil if preferred
  • 2 medium yellow onions, diced roughly
  • 1 tsp caraway seeds toasted lightly for more aroma, optional
  • 3 tbsp Hungarian paprika sweet or smoked based on preference
  • 1/4 cup all-purpose flour
  • 1.5 lbs beef chuck roast, fat trimmed and cut into 1-inch cubes ideal for braising
  • 2 cups beef stock low-sodium if adding extra salt
  • 1 can diced tomatoes (14.5 oz, undrained)
  • 3 large russet potatoes, diced into 1-inch pieces can use waxy potatoes for better shape retention
  • 2 medium carrots, diced
  • 1 tsp sea salt adjust to taste
  • 1/4 tsp ground black pepper

Method
 

Preparation
  1. Heat a large soup pot over medium-high heat and melt the butter.
  2. Add the diced onions and sauté until tender, about 2-3 minutes.
  3. Toss in the caraway seeds and paprika, stirring for 30 seconds to bloom the spices.
  4. Pour the flour into a shallow bowl and toss the cubed chuck roast until coated with flour.
  5. Add the coated beef to the pot and sear for 3-4 minutes, turning to brown all sides.
Cooking
  1. Add beef stock and diced tomatoes, scraping the pot bottom to loosen browned bits.
  2. Stir in the diced potatoes and carrots; season with sea salt and black pepper.
  3. Bring to a boil, cover, and reduce heat to medium-low, simmering for 1.5-2 hours or until beef is fork-tender.
  4. Adjust salt and pepper before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 34gProtein: 32gFat: 20gSaturated Fat: 8gSodium: 800mgFiber: 5gSugar: 4g

Notes

Keep leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat gently.
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