Hungarian Goulash

Ingredients

• 1 kg beef chuck (Cut into bite-sized cubes)
• 1 white onion (Diced)
• garlic (9–12 cloves, minced)
• 0.333 cup paprika
• 1 tbsp caraway seeds
• 2 green bell peppers (Chopped)
• 1 red bell pepper (Chopped)
• 1 cup tomatoes (Chopped)
• beef stock (Add enough to fill the pot)
• 1 potato (Chopped)
• 1 carrot (Chopped)
• salt (To taste)
• black pepper (To taste)
• oil or lard (For frying)
• fresh parsley (Chopped, for serving)

Steps

1. 1

   Cut the beef chuck into bite-sized cubes. Season the meat with salt and black pepper.

2. 2

   Heat a soup pot and add oil or lard for frying.

3. 3

   Add the minced garlic and diced onion to the hot pot. Sauté until the onion and garlic have softened.

4. 4

   Add the seasoned beef to the pot. Sprinkle in the paprika and caraway seeds, then mix until the beef, aromatics, and spices are evenly combined.

5. 5

   Add the chopped green bell peppers, chopped red bell pepper, and chopped tomatoes. Mix them into the beef mixture.

6. 6

   Pour in enough beef stock to fill the pot. Bring the soup to a simmer and cook for 1 to 1½ hours, or until the meat is tender.

7. 7

   Add the chopped potato and carrot after the beef has become tender. Season the soup with additional salt and black pepper to taste.

8. 8

   Serve the goulash topped with chopped fresh parsley.

Notes

The source does not specify how long to cook the potato and carrot after they are added, nor does it give an exact amount of stock, frying fat, salt, pepper, or parsley. The instructions also state that the vegetables are added after the beef has simmered until tender.

Nutrition per serving

• main
• soup
• stew
• Hungarian
• beef
• one-pot
• comfort food
• slow-simmered