Hungarian Goulash (Beef Stew With Paprika) Recipe

Name: Hungarian Goulash (Beef Stew With Paprika) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups (950ml); or store-bought low-sodium chicken stock; 4 packets powdered unflavored gelatin (1 ounce; 30g); 2 tablespoons (30ml) vegetable oil; 3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks; Kosher salt and freshly ground black pepper; 4 medium carrots (10 ounces; 275g), 2 split lengthwise, 2 cut into bite-size pieces; 2 small stalks celery (3 ounces; 85g); 1 large yellow onion, thinly sliced (10 ounces; 275g); 2 red bell peppers, thinly sliced (8 ounces; 225g); 4 cloves garlic, thinly sliced; 1/2 cup sweet Hungarian paprika (about 2 ounces; 55g); 1 tablespoon (15ml) soy sauce; 1 tablespoon (15ml) Asian fish sauce; 2 bay leaves; 4 sprigs thyme; 2 tablespoons flour (about 3/4 ounce; 20g); 1 pound (450g) Yukon Gold potatoes, peeled and cubed; 1 to 2 tablespoons (15 to 30ml) apple cider vinegar; Chopped fresh parsley leaves, for serving

Servings: persons

4 cups (950ml)
or store-bought low-sodium chicken stock
4 packets powdered unflavored gelatin (1 ounce; 30g)
2 tablespoons (30ml) vegetable oil
3 pounds (1.25kg) whole boneless beef chuck roast, cut into 3 steaks
Kosher salt and freshly ground black pepper
4 medium carrots (10 ounces; 275g), 2 split lengthwise, 2 cut into bite-size pieces
2 small stalks celery (3 ounces; 85g)
1 large yellow onion, thinly sliced (10 ounces; 275g)
2 red bell peppers, thinly sliced (8 ounces; 225g)
4 cloves garlic, thinly sliced
1/2 cup sweet Hungarian paprika (about 2 ounces; 55g)
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) Asian fish sauce
2 bay leaves
4 sprigs thyme
2 tablespoons flour (about 3/4 ounce; 20g)
1 pound (450g) Yukon Gold potatoes, peeled and cubed
1 to 2 tablespoons (15 to 30ml) apple cider vinegar
Chopped fresh parsley leaves, for serving

1
Sprinkle gelatin over chicken stock and set aside. Adjust oven rack to lower position and preheat oven to 300u00b0F. In a large Dutch oven, heat oil over medium-high heat until shimmering. Season beef all over with salt and pepper and add to Dutch oven. Cook, turning occasionally, until beef is well browned on 2 sides, about 10 minutes. Transfer beef to a rimmed baking sheet or large plate and set aside.
2
Add diced carrots to Dutch oven and cook, stirring, until well browned on all sides, about 4 minutes, lowering heat as necessary to prevent scorching. Season to taste with salt and pepper, then transfer to a bowl and set aside. Add split carrot, celery stalks, onion, peppers, and garlic and cook until onion and peppers are softened and lightly browned, about 8 minutes.
3
Add paprika and cook, stirring, until fragrant, about 30 seconds. Add chicken stock/gelatin mixture, followed by soy sauce, fish sauce, bay leaves, and thyme.
4
Cut seared steaks into 1 1/2- to 2-inch chunks and transfer to a large bowl. Toss with flour. Add beef and any juices accumulated in the tray or plate to the Dutch oven. Stir to combine and return to a simmer over medium heat. Transfer to oven, cover with lid partially open, and cook until beef is starting to become tender, about 1 1/2 hours. Liquid should remain at a slow, steady simmer throughout. Adjust oven temperature if necessary during cooking.
5
Remove stew from oven. Using tongs, fish out and discard carrot, celery, thyme, and bay leaves. Add potatoes and reserved sauteed carrots to stew, return to oven, and continue to cook, partially covered, until beef, potatoes, and carrots are tender and broth has thickened, 45 minutes to 1 hour. Using a ladle, skim off any excess fat from the surface of the stew and discard.
6
Remove stew from oven. If necessary, place over a burner and simmer for up to 15 minutes to reduce to desired consistency. Add 1 to 2 tablespoons vinegar (to taste). Season to taste with salt and pepper if necessary. Serve immediately, sprinkled with parsley. Alternatively, let cool overnight or refrigerate for up to 5 days and reheat to serve.

1267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 cups (950ml), or store-bought low-sodium chicken stock, 4 packets powdered unflavored gelatin (1 ounce; 30g), 2 tablespoons (30ml) vegetable oil, and more.

Yes, Hungarian Goulash (Beef Stew With Paprika) Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!