Hungarian Beef Goulash

If you love beef stew, you’ll love goulash.  It’s basically the same consistency, although a little less soupy and with a different spice taste.  Hungarian goulash is filled with flavors of beef, paprika, butter, potatoes, carrots, and all of them melting together to form a delicious lumpy mess.

Everything is done in the dutch oven or other casserole dish, which makes cleanup a cinch.  Let’s face it, whenever you cook something for any number of hours, it’s gonna be good!


Like I said, it’s gonna be good.  Nothing like a sizzlin piece of butter to make you start salivating. The butter is the base for this awesome concoction, so go with a good quality brand.  I use Tillamook, salted of course, because it’s quality and not too pricey for the ol’ college funds.


Be sure to use fresh paprika.  I used sweet paprika, but you could use a spicier one.  It’s important to remember that not all paprika types are similar.  They’re a brand-by-brand mix so they vary.


Stewed carrots are my favorite way to eat them, hands down.  They remind me of Grandma’s St. Patty’s Day dinner with those soft, sweet carrots.  We’ll get to that in the spring though.

Hungarian Beef Goulash

1 stick butter
2 lbs chuck steak, cubed (or stew meat from the store)
kosher salt and fresh black pepper
1 lb sweet onion, diced
1/4 cup paprika
1/2 cup all purpose flour
1 T tomato paste
Beef stock, enough to cover the meat (I used a little over 1 quart)
3 large carrots, cut into inch long chunks
1 lb (3 good sized) red potatoes, peeled and cut into chunks

Preheat oven to 400 F.  Heat butter in dutch oven over medium-high heat.  Season beef with salt and pepper and add.  Add the onions and cook for about 3 minutes, stirring often.  Add the paprika and flour, mixing well.  Place in oven, uncovered for 10 minutes.

Remove from oven and place over heat again.  Add tomato paste.  Reduce oven to 350 F.   Add enough stock to cover the meat.  Bring to a boil and season if necessary.  Cover with lid and return to oven for 1 1/2 hours.

Mix in the carrots and potatoes and place in oven for another 30 minutes until the vegetables are soft.  Sprinkle top with chopped parsley.

*next up…no-crust cranberry pie..*


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