Real Hungarian Goulash - Cook'S Illustrated Recipe

Name: Real Hungarian Goulash - Cook'S Illustrated
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 1/2 lb) boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch cubes; table salt; 1/3 cup sweet paprika; 12 ounces roasted red peppers, drained and rinsed (about 1 cup); 2 tablespoons tomato paste; 3 teaspoons white vinegar, divided; 2 tablespoons vegetable oil; 4 large onions, diced small; 4 large carrots, peeled and cut into 1-inch thick rounds; 1 bay leaf; 1 cup beef broth, warmed; 1 lb small potato, peeled; 1/2 cup beef broth; 1 cup water; 1/4 cup sour cream (optional); ground black pepper

Servings: persons

1 (3 1/2 lb) boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch cubes
table salt
1/3 cup sweet paprika
12 ounces roasted red peppers, drained and rinsed (about 1 cup)
2 tablespoons tomato paste
3 teaspoons white vinegar, divided
2 tablespoons vegetable oil
4 large onions, diced small
4 large carrots, peeled and cut into 1-inch thick rounds
1 bay leaf
1 cup beef broth, warmed
1 lb small potato, peeled
1/2 cup beef broth
1 cup water
1/4 cup sour cream (optional)
ground black pepper

1
["Place rack in lower-middle position of oven and heat to 325u00b0F.", "Sprinkle meat with 1 tsp salt and let stand 15 minute.", "In a food processor, combine paprika, peppers, tomato paste and 2 tsp vinegar until smooth, 1-2 minutes.", "Heat oil in Dutch oven until shimmering. Add onions and 1 tsp salt. Cover and reduce heat to medium. Cook, stirring occasionally, until onions soften but are not brown, 8-10 minutes.", "Stir in paprika paste and cook until onions begin to stick to bottom of pan, 2 minutes.", "Add beef, carrots and bay leaf. Stir until everything is well coated. Scrape down sides of pot, cover and place in oven. Cook, stirring every 30 minutes, until meat is tender, and liquid is 1/2"" below top of meat, 2 to 2 1/2 hours.", "Remove pot from oven and add enough warmed beef broth to bring liquid level up to 1/4"" below top of meat. Do not cover meat in liquid! Replace pot cover and return to oven about 30 minutes more, until a fork slides in and out of beef easily.", "Meanwhile, put potatoes, 1/2 cup beef broth and water in a saucepan. Bring to a boil, reduce to a rapid simmer, cover, and cook until potatoes are tender, 20-30 minutes.", "Skim fat off surface of stew. Stir in 1 tsp vinegar and sour cream, if using. Remove bay leaf and adjust seasonings. Serve over boiled potatoes."]

416

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

Coconut cream is a reliable plant-based alternative to dairy cream.

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 16 ingredients. The key ingredients include: 1 (3 1/2 lb) boneless beef chuck roast, trimmed of excess fat and cut into 1 1/2-inch cubes, table salt, 1/3 cup sweet paprika, 12 ounces roasted red peppers, drained and rinsed (about 1 cup), and more.

Yes, Real Hungarian Goulash - Cook'S Illustrated 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!

Real Hungarian Goulash - Cook'S Illustrated

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions