Beef Goulash Recipe

Author: Veena Azmanov

Prep Time: 10

Cook Time: 6

Total Time: 6 10

Calories: 20

Adjust Servings Here: 8 servings

Description

This beef goulash is a flavorful Hungarian stew. It is flavored with goulash spice mix, tomatoes, and herbs. You can make this in the slow cooker, on the stovetop, or in the oven. Traditionally served with noodles, but goes equally well with mashed potatoes or steamed rice too.

Ingredients

2 lbs (1 kg) Beef
1 tsp Salt
1 tsp Pepper
4 tbsp (30 g) Flour
3 tbsp Cooking oil divided
1 large Onion chopped finely
3 large Garlic cloves minced
2 tbsp Worcestershire sauce
3 tbsp (45 ml) Balsamic vinegar
4 tbsp (60 g) Tomato paste
2 cup (500 ml) Stock
2 large Bay leaves

Goulash spice mix

1 tsp Rock salt
1 tsp Hot smoked Paprika
1 tsp Sweet smoked paprika
10 tsp Black peppercorns or 1 tsp pepper powder
10 pieces Cloves or 1/2 tsp ground cloves
1 tbsp Caraway seeds or 1/2 tsp ground seeds
1 tbsp Dried rosemary or 2 fresh sprigs
1 tbsp Dried thyme or 4 fresh sprigs

Instructions

Spice mix - Combine the whole spices with a mortar and pestle and crush until fairly ground but still quite coarse and set aside.
Pro tip - You can also use a food processor, but do not make a fine powder.
1 tsp Rock salt, 1 tsp Hot smoked Paprika, 10 tsp Black peppercorns, 10 pieces Cloves, 1 tbsp Caraway seeds, 1 tbsp Dried rosemary, 1 tbsp Dried thyme, 1 tsp Sweet smoked paprika
Season - Cut the beef into 2-inch pieces—season with salt and pepper. Then, add flour and toss well to coat all the pieces well. Dust off the excess.
Pro tip - The flour will help thicken the gravy, but dusting off the excess will prevent it from burning during searing.
2 lbs Beef , 1 tsp Salt, 1 tsp Pepper, 4 tbsp Flour
Sear - Heat a tablespoon of oil in a skillet. Sear the floured beef pieces on all sides. Remove from the pan - keep warm.
Pro tip - Do not crowd the pan; do this in batches so you sear, not stew, the meat.
Saute - In the same skillet over medium heat, add the remaining oil and saute the onions and garlic until the onions are translucent.
3 tbsp Cooking oil , 1 large Onion, 3 large Garlic cloves
Sauce - Add the vinegar, Worcestershire sauce, and tomato paste, followed by the broth. Deglaze the pan and bring it to a boil.
2 tbsp Worcestershire sauce, 3 tbsp Balsamic vinegar, 4 tbsp Tomato paste, 2 cup Stock
Slow cook - Transfer everything to the slow cooker. Add the meat, followed by the sauce, spices, and remaining ingredients. Cover and cook until fork tender. This will take about 4 to 5 hours on high or 6 to 8 hours on low.
Pro tip - If you want a thicker sauce, add a cornstarch slurry (1 tsp of cornstarch with 1/4 cup water) in the final hour of cooking.
2 large Bay leaves
Stovetop - Return the beef pieces to the pan and any remaining ingredients. Cover and cook on low for 1 ½ to 2 hours, stirring every 20 minutes.
Pro tip - You may need to add water if the braising liquid is reduced.
Oven - Instead of cooking on the stovetop, cover the pan with aluminum foil and transfer to a preheated oven at 325℉/160℃/Gas Mark 3 for 2½ to 3 hours.
Pro tip - Cover the pan tightly to keep all the steam in; otherwise, you will lose the braising liquid.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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