Hungarian Goulash

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Hungarian sweet paprika and caraway seed gives this dish its distinguished flavor. Hearty comfort food that's perfect for a crowd.

Time 3 hrs 30 mins
Servings 6
Difficulty Medium

UNITS

SCALE

INGREDIENTS

BEEF AND BACON

  • lb Bacon, thinly sliced, chopped
  • 2 ½ lbs Beef chuck , boneless, cut into 3 cm / 1 ½” pieces 
  • To taste Salt
  • To taste Black pepper, freshly ground

GOULASH

  • ¼ cup Water
  • 2 medium Yellow onion , chopped
  • ¼ cup Paprika, sweet
  • 1 tbsp Tomato paste
  • ½ tsp Caraway seed
  • 7 cups Water
  • 1 tbsp Apple cider vinegar
  • 1 ½ lbs Potato, preferably Yukon Gold, cubed
  • 1 medium Bell pepper, green, chopped
  • 1 tbsp Apple cider vinegar
  • To taste Salt
  • To taste Black pepper, freshly ground

GARNISH

  • For garnish Sour cream

METHOD

  • In a large Dutch oven or large pot, cook bacon over medium heat until crisp, about 7 minutes. Using a slotted spoon, transfer bacon to a plate, leaving fat in pan.
  • Season beef with salt and black pepper. In batches, add beef to pot, and cook in bacon fat over medium-high heat until browned all over, about 5 minutes per batch. Using a slotted spoon, transfer beef to plate with bacon.
  • Add water and onions to pot. Cook, stirring and scraping up browned bits, until all liquid is evaporated and onion is softened, about 6 minutes. Add paprika, tomato paste, and caraway seeds; cook, stirring, for 1 minute.
  • Add water and apple cider vinegar; return the meat and any accumulated juices to the pot. Bring the goulash to a boil, cover partially, and simmer over low heat for 1½ hours. 
  • Add potatoes and bell pepper to pot, and simmer, over low heat until beef is tender and sauce is slightly thickened, about 1 hour.
  • Stir in apple cider vinegar. Season with salt and black pepper. Serve with a dollop of sour cream. 

NOTES

  • Rye bread makes a great accompaniment
  • If desired, add 2 tsp of fish sauce in Step 6
  • Alternatively, you can substitute pancetta for bacon