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Beef goulash

Name: Beef goulash
Total time: 167 min
Yield: 4 servings
Cuisine: European
Ingredients: 450g beef shin or chuck (big cubes — a quick-cooking cut never goes tender here); 2 tbsp oil; 400g onions; 3 tbsp sweet paprika (Hungarian, and fresh — old paprika tastes of dust); 2 red peppers; 2 tomatoes; 3 garlic cloves; 1 tsp caraway seeds; 600g potatoes; 800ml beef stock; 4 slices good bread; to taste salt and pepper

Also known as gulyás · gulasch · beef gulash · hungarian beef stew

Beef stewed slow with a startling quantity of sweet paprika, soft enough to cut with bread. Warming, faintly smoky.

Europeanlunchdinner

Typical serving

520 kcal

usually 410–660 kcal

Typical nutrition for one serving
Protein	34 g
Carbs	42 g
Fat	24 g

Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.

Before you start

a heavy pot with a lid
two hours of low heat you can walk away from

42mhands on

2h 5munattended

2h 47mstart to finish

Ingredients

Serves 4 · dimmer marks are storecupboard

450gbeef shin or chuck — big cubes — a quick-cooking cut never goes tender here
2 tbspoil
400gonions
3 tbspsweet paprika — Hungarian, and fresh — old paprika tastes of dust
2red peppers
2tomatoes
3garlic cloves
1 tspcaraway seeds
600gpotatoes
800mlbeef stock
4 slicesgood bread
to tastesalt and pepper

Method

6 steps

chop · 12m
Beef into big cubes, onions sliced — as much onion by weight as beef, which looks like a mistake and is not. Peppers and tomatoes roughly chopped.
fry · 22m
Beef browned hard in the oil in batches and lifted out. Onions into the same pot and cooked right down until soft and going gold, which is a full fifteen minutes and cannot be hurried.
finish · 2m
Pot OFF the heat before the paprika goes in with the garlic and caraway, stirred through the warm fat for a few seconds. Paprika scorches bitter in a hot pan and there is no getting the dish back from it.
simmer · 1h 30m walk away
Beef back in with the peppers and tomatoes, and stock only to the level of the meat rather than over it. Lid on, barest bubble.
simmer · 35m walk away
Potatoes in for the last stretch, lid off if it still needs to thicken. It is ready when the beef falls apart under the side of a spoon, not when the clock says so.
finish · 6m
Ten minutes off the heat, then salt, pepper, and bread for the bottom of the bowl.

Worth knowing

Goulash began in the field kettles of Hungarian herdsmen — gulyás means “cowboy” — and paprika entered it before it entered fine kitchens.

More from the European kitchen

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Pierogi

560 kcal · 14g protein

Roast chicken with potatoes

620 kcal · 44g protein

Shepherd’s pie

620 kcal · 30g protein

Browse macros for every European dish Foodakl can log: Russian & Eastern European · Central European · Western European · Nordic · British & Irish

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