Serves 5
85 min
Hungarian Beef Stew "Goulash"
Recipe GLPR2c9e3f9daf0eda
A classic Central European beef stew featuring tender chunks of beef braised in a rich, paprika-infused broth. Bacon and onions build a savory foundation, while Hungarian paprika, marjoram, and a touch of lemon zest create the authentic, deep flavor profile. Wine and vinegar add brightness, and potatoes make this a complete, hearty main course.
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Ingredients
8 slices bacon, chopped
2 large onions, thinly sliced
1 tablespoon chopped garlic
2 pounds beef chuck or shank, cut into 1 1/2-inch stew meat pieces
Salt and black pepper to taste
3 tablespoons hot Hungarian paprika
1 teaspoon dried marjoram
1 teaspoon fresh lemon zest
1/4 cup white wine vinegar
1/2 cup dry white wine
1 cup tomato puree
2 cups beef broth
1 cup diced potatoes
Directions
In a large heavy-bottomed casserole or Dutch oven over medium-high heat, cook the chopped bacon until crispy and the fat has rendered, about 5–7 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of the bacon fat in the pot.
Add the sliced onions to the bacon fat and sauté, stirring occasionally, until they are softened and golden brown, about 8–10 minutes. Stir in the garlic and cook for another 1–2 minutes, being careful not to let it burn.
Increase the heat to high and add the beef pieces in a single layer to the pot. Season generously with salt and black pepper. Brown the meat on all sides without stirring too frequently, about 8–10 minutes total, to develop a flavorful crust. Return the reserved bacon to the pot.
Sprinkle the Hungarian paprika, marjoram, and lemon zest over the beef and onion mixture. Stir quickly and continuously for about 1 minute to coat all the meat evenly with the spices, being careful not to scorch the paprika.
Pour in the white wine vinegar and white wine. Let the mixture simmer and reduce until the liquid is nearly evaporated and syrupy, about 3–4 minutes, scraping up any browned bits from the bottom of the pot.
Add the tomato puree and beef broth, stirring well to combine. Bring the liquid to a boil over high heat, then reduce the heat to low and simmer gently, partially covered, for 45 minutes. The beef should begin to become tender.
Add the diced potatoes to the stew and continue to simmer gently for an additional 20 minutes, until the potatoes are fork-tender and the beef is very tender. The internal temperature of the beef should reach at least 145°F. Taste and adjust seasoning with additional salt and pepper as needed.
Serve the goulash hot in bowls, ladling plenty of the rich broth over the beef and potatoes.
