dinner · dairy-free
Hungarian beef goulash
Beef chuck simmered with onion, sweet Hungarian paprika, caraway and tomato paste, then finished with potatoes and red bell pepper. A rich, brick-red soup-stew.
- Time
- 120min
- Steps
- 4
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cut the beef into bite-size cubes. Dice the onion, and cut the potatoes and bell pepper into pieces, keeping them in separate piles.
-
2
Warm the oil in a heavy pot and brown the beef in batches, setting each aside. Soften the onion in the same pot, then stir in the tomato paste and caraway for 1 minute.
-
3
Take the pot off the heat before adding the paprika so it doesn't scorch. Pour in the beef stock, scrape up the bottom, add the beef back with the salt, cover and simmer gently 60–75 minutes, until nearly tender.
-
4
Add the potatoes and pepper and simmer 20–25 minutes more, until the potatoes and beef are tender (the beef should be well past 63°C (145°F)). Ladle into warm bowls.
