I have been making this dish for a couple years now, and it never disappoints! This is the dish I just recently made for our Valentine's day Wine & Canvas class, and everyone HAD TO HAVE the recipe. So here it is yall! Hope you make it for your family to enjoy as well. It's so versatile, I've even made it for Easter dinner.
Ingredients:
4 tablespoon olive oil
2 ½ pounds stewing beef (lean, cut into 1 inch pieces)
1 teaspoon salt (or to taste)
1 teaspoon pepper (or to taste)
2 large onions (roughly chopped)
5 cloves garlic (minced)
3 tablespoon sweet paprika
1 teaspoon caraway seeds (ground)
1 teaspoon oregano (dried)
3 bay leaves
1 teaspoon brown sugar
½ cup tomato sauce
2 tablespoon balsamic vinegar
4 cups beef broth (no salt added)
2 tablespoon parsley (chopped, for garnish)
Directions:
Heat a large deep skillet or Dutch oven over high heat then add the olive oil.
When the oil is hot add the stewing beef. Season with salt and pepper and sear the beef until it starts to brown. The beef will release liquid so continue searing on high heat, and the liquid will evaporate. Alternatively you could drain all the liquid.
Add the onions and garlic to the skillet and cook for about 5 minutes until the onions soften and become translucent. Turn the heat down to medium-high.
Add the paprika, caraway seeds, oregano, bay leaves and brown sugar to the skillet. Stir everything together and cook for 30 seconds.
Add the tomato sauce, balsamic vinegar, beef broth and stir. Bring to a boil, then cover and cook on low for about 2 hours or until the beef is fork tender, stirring occasionally. The liquid will reduce down a lot as the beef cooks, so feel free to add more water as needed.
Taste for seasoning and adjust with salt and pepper if needed.
Garnish with chopped parsley and serve over noodles or mashed potatoes.
Notes:
If you only have caraway seeds that are not ground use a mortar and pestle to grind them a bit.
Carrots or potatoes can be added to the stew as well. If adding them, add them 45 minutes before the beef is done cooking. Add more beef broth or water as needed.
Cool completely, then refrigerate for up to 5 days
Slow Cooker Hungarian Goulash: I would still follow all the steps up to and including step 5 then transfer everything to a slow cooker and cook on low for 8 hours.
Instant Pot Hungarian Goulash: This can easily be done in the IP, use your Saute mode to cook everything as instructed up to and including step 5 then cover up the IP and press the “meat/stew” button and set the timer to 35 minutes. After 35 min of high pressures, allow the IP to naturally cool and release pressure before opening the lid.
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Looks so good! I'm definitely going to make it? Thanks for sharing