Hungarian Goulash
This is a classic Hungarian home-style dish. Slow-cooking transforms affordable beef chuck into tender, flavorful meat. The vibrant red color comes from a generous amount of Hungarian paprika, resulting in a rich, aromatic stew that pairs perfectly with rice or crusty bread.
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🍳 Cooking Flow
Cut beef into cubes, season and coat with flour, then sear in batches until browned and set aside. → In a pot, stir-fry green and red bell peppers until fragrant, then add onion and sauté until translucent. → Stir in paprika, add vegetables, beef stock, tomato paste, and the seared beef. → Bring to a boil, cover, and braise in a 120°C (248°F) oven for 1.5 hours. → Season with salt to taste after removing from the oven; portion for refrigeration or freezing.
Cooking Steps
Brief Cooking Order
Cut beef into cubes, season and coat with flour, then sear in batches until browned and set aside. → In a pot, stir-fry green and red bell peppers until fragrant, then add onion and sauté until translucent. → Stir in paprika, add vegetables, beef stock, tomato paste, and the seared beef. → Bring to a boil, cover, and braise in a 120°C (248°F) oven for 1.5 hours. → Season with salt to taste after removing from the oven; portion for refrigeration or freezing.
Introduction
This is a classic Hungarian home-style dish. Slow-cooking transforms affordable beef chuck into tender, flavorful meat. The vibrant red color comes from a generous amount of Hungarian paprika, resulting in a rich, aromatic stew that pairs perfectly with rice or crusty bread.
Step 1
Cut the 1000g of beef chuck into bite-sized cubes (approximately 3cm each).
Step 2
Add 4g of salt and 2 tsp of black pepper to the beef, and mix well to marinate.
Step 3
Lightly and evenly coat the marinated beef with a layer of flour.
Step 4
Preheat a skillet to 180°C (356°F), add 15g of vegetable oil, and sear the beef in two batches until browned on all sides; set aside.
Step 5
Prepare the vegetables: peel and cube the potatoes, dice the onion, cut carrots into bite-sized chunks, and dice the peppers and tomatoes.
Ingredients List
Important Notes
💡 Recommend using tougher cuts like beef chuck, brisket, or shank that are suitable for slow-cooking.
⚠️ Coating the beef in flour before searing locks in juices and helps thicken the stew naturally during the long simmer.
✨ Hungarian Paprika is the essential spice; it provides a vibrant red color and unique flavor, usually without any heat.
🔥 Stir-frying the bell peppers until slightly charred helps release their characteristic sweet aroma.
🍳 Using the oven for slow-cooking provides more even heat distribution than stovetop simmering and prevents scorching at the bottom.
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