Hungarian Goulash recipe provided by the Certified Angus Beef® brand.

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Hungarian Goulash

Serves 6-8

Ingredients:

  • 3 pounds Certified Angus Beef ® bottom round roast, cut into 1 to 2-inch chunks
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons cracked black pepper
  • 1 tablespoon canola oil
  • 1 yellow onion, diced
  • 2 carrots, cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon caraway seeds
  • 2 bay leaves
  • 3 cups beef stock
  • 1 (14-ounce) can diced tomatoes in sauce
  • 1 tablespoon apple cider vinegar
  • 1/2 pound Yukon gold potatoes, cut into 1 to 1 1/2-inch chunks
  • 2 yellow bell peppers, seeded, cut into 1-inch pieces

Instructions:

  1. Season beef with salt and pepper. Heat oil over medium-high heat in a large Dutch oven or a heavy-bottomed pot with a lid. Working in batches, sear beef cubes on two sides, 3-4 minutes; transfer to a clean plate.
  2. Lower heat to medium, add onion, carrots and garlic to the pan; sauté 2-3 minutes. Stir in paprika, caraway and bay leaves; sauté another minute. Stir in beef stock, tomatoes and vinegar, scraping up any brown bits that may have stuck to the bottom. Bring to a boil, reduce heat to medium low, add reserved beef and simmer uncovered for two hours.
  3. Stir potatoes into the stew, cover and simmer for an additional 30 minutes.
  4. Stir in peppers, keep covered and continue to simmer for another 30 minutes.

No Nutritional Information Available

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