Goulash (Hungarian beef stew)

Name: Goulash (rebusan daging sapi Hongaria)
Total time: 155 min
Yield: 5 servings
Cuisine: Indonesian
Ingredients: 1 kg /2 lb beef chuck (, cut in 3.5cm / 1.5" cubes (Note 1)); 1 3/4 tsp cooking salt / kosher salt; 1 tsp black pepper; 1 tbsp extra virgin olive oil; 2 tbsp / 30g unsalted butter; 2 brown onions (, cut into 1cm / 1/2" squares); 5 g arlic cloves (, finely minced); 2 capsicum/bell peppers ((1 red + 1 yellow), cut into 2 cm / 0.8" squares); 2 tomatoes (, cut into 8 wedges then in half); 1/4 cup Hungarian-style paprika ((sub ordinary paprika, Note 2)); 1 tsp caraway seeds (, optional (Note 3)); 1 bay leaf; 1 litre / 4 cups beef stock/broth (, low-sodium); 2 carrots (, peeled, cut in quarters lengthwise then into 1cm / 0.4" pieces); 2 potatoes (, cut into 1.2cm / 1/2" cubes); 1 tbsp finely chopped parsley (, optional garnish)

Recipe video above. The national dish of Hungary! Boldly flavoured with stacks of paprika, lots of onion, garlic and capsicum/bell peppers, with fall apart hunks of beef. It's sort of a stew, sort of a soup. The broth is not supposed to be as thick as typical stews. It's naturally thickened

⏱️ 155 min 🔪 Prep: 15 min 🔥 Cook: 140 min 📊 Hard ⭐ 4.9 (75) 👁️ 7 views

👨‍🍳 Start Cooking

Foto: RecipeTin Eats

Ingredients

5 servings

1 kg /2 lb beef chuck (, cut in 3.5cm / 1.5" cubes (Note 1))
1 3/4 tsp cooking salt / kosher salt
1 tsp black pepper
1 tbsp extra virgin olive oil
2 tbsp / 30g unsalted butter
2 brown onions (, cut into 1cm / 1/2" squares)
5 g arlic cloves (, finely minced)
2 capsicum/bell peppers ((1 red + 1 yellow), cut into 2 cm / 0.8" squares)
2 tomatoes (, cut into 8 wedges then in half)
1/4 cup Hungarian-style paprika ((sub ordinary paprika, Note 2))
1 tsp caraway seeds (, optional (Note 3))
1 bay leaf
1 litre / 4 cups beef stock/broth (, low-sodium)
2 carrots (, peeled, cut in quarters lengthwise then into 1cm / 0.4" pieces)
2 potatoes (, cut into 1.2cm / 1/2" cubes)
1 tbsp finely chopped parsley (, optional garnish)

Steps

Preheat oven to 180°C/350°F (160°C fan), though you can use your slow cooker or stove instead (oven easiest! Note 4).
Season beef - Toss the beef with half the salt and pepper.
Cook onion - Heat the oil and melt the butter in a large oven-proof dutch oven over high heat. Cook onion for 6 minutes until the edges are light golden.
Cook beef - Add the beef and stir until the outside changes from red to brown, about 2 minutes. It won't go golden brown, it's not supposed to.
Add vegetables - Add garlic, capsicum and tomato. Stir for 3 minutes - the tomato will mostly breakdown.
Add paprika, caraway and bay leaf. Stir for 30 seconds.
Slow cook - Add beef stock, stir, bring to simmer. Cover with a lid and transfer to the oven for 1 1/2 hours.
Add potato - The beef should be pretty tender but not quite "fall-apart". Stir in carrot and potatoes. Return to oven, covered, for another 30 minutes. Beef should now be "fall-apart" - if not, return to the oven for 10 minutes at a time.
Serve - Ladle goulash into bowls and sprinkle with parsley. Eat as is, with optional bread for dunking! (Pictured with cheese bread)