Hungarian Goulash

5 from 41 votes

When it comes to hearty, delicious stews, Hungarian Goulash is a dish that will satisfy like no other stew. After one bite you'll understand why this is one of the national dishes of Hungary.

Prep Time30

Cook Time2 15

Total Time2 45

Course: Entree

Cuisine: Eastern European, Hungarian

Servings:

Calories: 493kcal

Ingredients

2 slices bacon diced
2 pounds chuck roast cut into ¾ inch pieces
½ teaspoon salt to taste
¼ teaspoon black pepper to taste
¼ cup olive oil
3 cups onions chopped
5 cloves garlic finely diced
1 cup bell pepper seeded and diced
¾ cup red wine
14 oz diced tomatoes with juice
2 tablespoon Hungarian paprika
2 bay leaves
3 -4 cups beef broth 3 cups to start, the other cup if needed
3 cups potatoes peeled - medium dice
1 ½ cups carrots peeled - sliced
1 ½ cups turnips peeled - medium dice
1 tablespoon Italian parsley finely chopped
Sour cream garnish - optional

US Customary - Metric

Instructions

Add the bacon to a large skillet and cook over medium heat until browned (3-5 minutes.) Remove the bacon from the pan but leave any bacon fat in the pan. Set aside until needed.
Add 1-2 tablespoons of olive oil to the pan and place the beef cubes in the pan, making one layer. Season with salt and black pepper. Place the beef in one layer. Cook the beef, until all sides are browned and most of the liquid has been cooked off (7-10 minutes). Remove the beef from the pan with any juices and set aside until needed.
Do not crowd the pan. Cook in batches if necessary.
Add the onions to the pan with one tablespoon of olive oil and cook over medium heat for 7-10 minutes until caramelized.
Add the bell peppers and chopped garlic to the pan and cook for 3-4 minutes until they have been softened and are aromatic.
Deglaze the pan with the red wine and scrape the bottom of the pan to remove all the tasty bits stuck to the bottom of the pan.
Add the diced tomatoes, paprika, and bay leaves to the mixture. Stir until well blended. Cook for 3-4 minutes.
Add the beef stock browned beef cubes, and bacon back to the pot and stir to blend the ingredients together.
Bring the mixture to a boil, then reduce heat to low and place the lid on the pot and simmer for 60 minutes.
Add the potatoes, carrots, and turnips to the pot and continue to simmer for 30 minutes.
Let the goulash soup "rest" for 15 minutes or so. Add chopped parsley Season with additional salt and black pepper to taste if needed.
Garnish with a dollop of sour cream, more chopped parsley

Nutrition