Description
Hungarian goulash offers a hearty beef stew perfected by Ina Garten with rich paprika and tender meat. Comfort from Central European kitchens comes alive through slow-simmered ingredients you’ll savor with each warming spoonful.
Ingredients
Scale
- 3 lbs (1.36 kg) beef without bones, cut into big chunks
- 4 pieces bacon, cut into small pieces
- 2 onions, chopped
- 3 cloves garlic, chopped small
- 2 red bell peppers, cooked and sliced
- 4 big potatoes, peeled and cut into thick pieces
- 3 tbsps sweet paprika powder
- 2 tsps caraway seeds, cooked and crushed
- 2 tbsps cooking oil
- 2 tbsps red wine vinegar
- 1 can (15 oz or 443 ml) whole tomatoes, crushed by hand
- 6 cups beef broth with low salt
- ½ cup sour cream
- Chopped parsley leaves for decoration
- 3 tbsps flour
- Salt and black pepper
Instructions
- Bacon Preparation: Crisp bacon in a Dutch oven over medium heat until golden, approximately 5-6 minutes. Transfer to a paper towel-lined plate for later garnishing.
- Meat Searing: Utilize bacon fat to brown beef chunks, creating a caramel-like exterior. Season with kosher salt and black pepper, rotating meat with culinary tongs. Add olive oil if meat sticks to the pot’s surface.
- Flavor Foundation: Dust meat with flour, then incorporate onions, garlic, bell peppers, paprika, and caraway seeds. Sauté for 2-3 minutes to release aromatic spice essences.
- Liquid Integration: Deglaze with red wine vinegar, then add San Marzano tomatoes and beef stock. Bring to a robust boil, immediately reduce to a gentle simmer. Cover and develop flavors for 60-75 minutes, stirring occasionally to prevent adhesion.
- Final Cooking Stage: Introduce potatoes and reserved bacon pieces. Simmer with a partially open lid for 30-40 minutes until potatoes become tender and sauce reaches a rich, thickened consistency.
- Finishing Touch: Remove from heat, fold in sour cream until fully integrated. Garnish with fresh parsley and serve alongside crusty bread or atop buttered egg noodles.
Notes
- Bacon Brilliance: Render bacon slowly to extract maximum flavor and create a golden, crisp texture that adds depth to the goulash’s base.
- Meat Mastery: Brown beef chunks thoroughly to develop a rich caramel-like sear, which locks in moisture and creates a complex flavor profile.
- Spice Strategy: Toast paprika and caraway seeds briefly to release their essential oils, intensifying the authentic Hungarian flavor of the dish.
- Simmering Secret: Keep the lid slightly ajar during the final cooking stage to allow excess moisture to evaporate, creating a perfectly thickened and rich stew consistency.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Hungarian
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 90 mg