Hungarian Beef Goulash
A hearty Hungarian goulash soup with tender beef chunks, red bell peppers, potatoes, and carrots simmered in a rich paprika broth. This classic comfort stew is packed with protein and freezes perfectly in portions. Just reheat and enjoy with bread.
Nutrition per 100g
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Ingredients
- 1000 g beef chuck
- 600 g yellow onion
- 400 g red bell pepper
- 300 g potato
- 150 g carrot
- 20 g garlic
- 90 g tomato paste
- 30 g sweet paprika
- 5 g majoran
- 5 g caraway seeds
- 5 g black pepper
- 15 g salt
- 50 g butter
- 1200 g beef broth
- 5 g bay leaves
Mise en Place
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Cut the beef into 3-5 cm cubes.
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Dice the onions finely.
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Cut the bell peppers into bite-sized pieces.
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Peel and cut the potatoes into 1.5 cm cubes.
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Peel and slice the carrots into rounds.
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Mince the garlic.
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You will need a large heavy-bottomed pot or Dutch oven with a lid.
Instructions
Heat the butter in a large pot over high heat. Sear the beef cubes in two batches until browned on all sides, about 3-4 minutes per batch. Do not move the meat too early. Aim for the roast aromas. Remove and set aside.
Add the onions, bell peppers, garlic, and tomato paste to the pot without adding extra fat. Roast for 3 minutes over medium-high heat, stirring occasionally.
Remove the pot from the heat. Add the sweet paprika and stir quickly for 30 seconds to bloom the spice. Be careful not to burn the paprika.
Pour in the beef broth and scrape the bottom of the pot to deglaze.
Return the beef to the pot along with any juices. Add the bay leaves and black pepper.
Bring to a boil, then reduce to a low simmer. Cover and cook for 90 minutes, stirring occasionally.
Add the potatoes, carrots, majoran, and caraway seeds. Continue to simmer without the lid for another 30 minutes until the beef is fork-tender and the potatoes are soft.
Remove the bay leaves. Taste and adjust seasoning with salt and pepper.
Let the goulash cool completely. Portion into airtight food containers. Label with date and contents.
Thaw overnight in the refrigerator. Reheat in a pot over medium heat, stirring occasionally, until hot throughout. Add a splash of water if the soup has thickened too much.