Mohamed Shili This delicious Hungarian Goulash by Bobby Flay is a hearty, comforting meal perfect for a cozy night. With tender beef, a rich paprika-infused broth, and a mix of vegetables, it’s a flavorful, one-pot dish. Easily customizable with pantry staples, this goulash is both simple to make and satisfyingly nutritious.
Recipe Ingredients:
- 1 kg/2 lb beef chuck , cut in 3.5cm / 1.5″ cubes
- 1 3/4 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
- 2 tbsp/ 30g unsalted butter
- 2 brown onions , cut into 1cm / 1/2″ squares
- 5 garlic cloves , finely minced
- 2 capsicum/bell peppers (1 red + 1 yellow), cut into 2 cm / 0.8″ squares
- 2 tomatoes , cut into 8 wedges then in half
- 1/4 cup Hungarian-style paprika
- 1 tsp caraway seeds , optional
- 1 bay leaf
- 1 litre / 4 cups beef stock/broth , low-sodium
- 2 carrots , peeled, cut in quarters lengthwise then into 1cm / 0.4″ pieces
- 2 potatoes , cut into 1.2cm / 1/2″ cubes
- 1 tbsp finely chopped parsley , optional garnish
How To Make Hungarian Goulash?
- Preheat Oven: Preheat the oven to 180°C / 350°F (or 160°C fan). You can also use a slow cooker or cook on the stove, but the oven is the easiest.
- Season Beef: Toss beef cubes with half the salt and pepper until evenly coated.
- Cook Onion: In a large oven-proof dutch oven, heat the olive oil and melt the butter over high heat. Add the onions and cook for about 6 minutes until the edges turn golden.
- Brown Beef: Add the seasoned beef to the pot and stir until the outside turns brown (about 2 minutes), but don’t let it get too dark.
- Add Vegetables: Add the garlic, bell peppers, and tomatoes, and cook for 3 minutes until the tomatoes begin to break down.
- Season and Spice: Stir in the paprika, caraway seeds, and bay leaf, cooking for about 30 seconds until fragrant.
- Slow Cook in Oven: Add the beef stock, stir, and bring to a simmer. Cover with a lid and transfer to the oven for 1 1/2 hours.
- Add Carrots and Potatoes: Remove from oven, stir in carrots and potatoes, and return, covered, to the oven for another 30 minutes. Check if the beef is tender and “fall-apart.” If not, cook in 10-minute intervals until desired tenderness is reached.
- Serve: Ladle the goulash into bowls, garnish with parsley, and serve with bread for dipping if desired. Enjoy!
Recipe Tips:
- Use Hungarian Paprika for Authentic Flavor: If possible, get Hungarian-style paprika for a deeper, more authentic taste. Regular paprika works but won’t give the same rich flavor.
- Brown the Onions Well: Take your time cooking the onions until golden. This adds depth and sweetness to the dish, which balances the spices.
- Simmer Slowly for Tender Beef: Cooking the goulash low and slow helps the beef become fall-apart tender. Rushing this step will leave you with tough meat.
- Add Potatoes and Carrots Later: Adding these vegetables halfway through cooking keeps them from becoming too soft or mushy, maintaining a satisfying texture.
- Season to Taste at the End: The flavors develop as the goulash cooks, so taste and adjust salt and pepper before serving for the perfect balance.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Hungarian Goulash cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: After cooling, place the goulash in a freezer-safe container, leaving some space at the top. Freeze for up to 3 months. To thaw, move it to the refrigerator overnight.
- Reheat: Transfer a portion of goulash to a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway, until hot.
Nutrition Facts
Serving Size: 1 serving (1/6 of the recipe)
- Calories: 485 kcal
- Total Fat: 27g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 580mg
- Potassium: 950mg
- Total Carbohydrate: 28g
- Dietary Fiber: 5g
- Sugars: 9g
- Protein: 34g
Check out More Recipes:
Bobby Flay Hungarian Goulash
Description
This delicious Hungarian Goulash by Bobby Flay is a hearty, comforting meal perfect for a cozy night. With tender beef, a rich paprika-infused broth, and a mix of vegetables, it’s a flavorful, one-pot dish. Easily customizable with pantry staples, this goulash is both simple to make and satisfyingly nutritious.
Ingredients
Instructions
- Preheat Oven: Preheat the oven to 180°C / 350°F (or 160°C fan). You can also use a slow cooker or cook on the stove, but the oven is the easiest.
- Season Beef: Toss beef cubes with half the salt and pepper until evenly coated.
- Cook Onion: In a large oven-proof dutch oven, heat the olive oil and melt the butter over high heat. Add the onions and cook for about 6 minutes until the edges turn golden.
- Brown Beef: Add the seasoned beef to the pot and stir until the outside turns brown (about 2 minutes), but don’t let it get too dark.
- Add Vegetables: Add the garlic, bell peppers, and tomatoes, and cook for 3 minutes until the tomatoes begin to break down.
- Season and Spice: Stir in the paprika, caraway seeds, and bay leaf, cooking for about 30 seconds until fragrant.
- Slow Cook in Oven: Add the beef stock, stir, and bring to a simmer. Cover with a lid and transfer to the oven for 1 1/2 hours.
- Add Carrots and Potatoes: Remove from oven, stir in carrots and potatoes, and return, covered, to the oven for another 30 minutes. Check if the beef is tender and “fall-apart.” If not, cook in 10-minute intervals until desired tenderness is reached.
- Serve: Ladle the goulash into bowls, garnish with parsley, and serve with bread for dipping if desired. Enjoy!
Notes
- Use Hungarian Paprika for Authentic Flavor: If possible, get Hungarian-style paprika for a deeper, more authentic taste. Regular paprika works but won’t give the same rich flavor.
- Brown the Onions Well: Take your time cooking the onions until golden. This adds depth and sweetness to the dish, which balances the spices.
- Simmer Slowly for Tender Beef: Cooking the goulash low and slow helps the beef become fall-apart tender. Rushing this step will leave you with tough meat.
- Add Potatoes and Carrots Later: Adding these vegetables halfway through cooking keeps them from becoming too soft or mushy, maintaining a satisfying texture.
- Season to Taste at the End: The flavors develop as the goulash cooks, so taste and adjust salt and pepper before serving for the perfect balance.
Bobby Flay Hungarian Goulash