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Traditional Hungarian Beef Goulash

Western.Chefs's picture
Ingredients
  Boneless beef chuck 1 Pound, trimmed and cut into 1 1/2 inch cubes
  Black pepper 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Olive oil 2 Tablespoon
  Yellow onion 1 Large, thinly sliced to make 1 1/2 cups
  All purpose flour 1 Tablespoon
  Sweet hungarian paprika 1 Tablespoon
  Tomato paste 1 Tablespoon
  Red wine vinegar 1 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Caraway seeds 1⁄2 Teaspoon
  Dried marjoram leaves 1⁄2 Teaspoon
  Beef stock/Low sodium beef broth 1 3⁄4 Cup (28 tbs)
  Red skinned potatoes 8 Ounce, scrubbed and cut into 3/4 inch cubes to make 2 cups
  Mushrooms 4 Ounce, quartered to make 1 1/2 cups
  Minced parsley 2 Tablespoon
  Grated lemon rind 1⁄2 Teaspoon
Directions

1. Season the beef with the pepper and salt. In a 5-quart nonstick Dutch oven, heat 1 tablespoon of the oil over moderately high heat. Saute the meat for 6 minutes, then transfer to a plate.
2. Add the onion to the Dutch oven and saute for 5 minutes or until lightly browned and tender. Stir in the browned beef and any juices that have collected on the plate, the flour, paprika, tomato paste, vinegar, garlic, caraway seeds, and marjoram; cook for 3 minutes, stirring constantly.
3. Stir in the stock; bring to a boil. Lower the heat, cover, and simmer for 1 hour. Add the potatoes and more stock if needed. Simmer, uncovered, for 25 minutes or until the beef and potatoes are tender.
4. While the stew simmers, heat the remaining 1 tablespoon of oil in an 8-inch skillet over moderately high heat. Add the mushrooms and saute for 6 minutes or until browned, then stir into the Goulash with the parsley and lemon rind. Serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Beef
Interest: 
Party, Healthy
Cook Time: 
45 Minutes
Servings: 
4

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