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Beef Goulash | Magnolia Days

Beef Goulash

A recipe for Beef Goulash, a hearty and comforting stew originating in Europe. It's full of beef, potatoes, tomatoes, and warm spices of paprika and caraway.
Course Main Dish
Cuisine American
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Author Renee

Ingredients

  • 1 tablespoon caraway seeds
  • 4 slices bacon chopped
  • 3 pounds boneless beef shoulder roast trimmed and cut into 1-inch cubes
  • 1 tablespoon kosher salt divided
  • 1 teaspoon fresh ground black pepper
  • 1/4 cup all-purpose flour
  • 2 to 4 tablespoons olive oil as needed
  • 2 cups chopped onion about 2 medium onions
  • 3 garlic cloves minced
  • 3 tablespoons paprika not smoked, Hungarian sweet recommended
  • 1/3 cup diced roasted red bell peppers
  • 2 tablespoons red wine vinegar
  • 2 1/2 cups chopped tomatoes canned
  • 4 1/2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 4 medium russet potatoes peeled and cut into 1-inch cubes
  • 3/4 cup sour cream
  • Chopped fresh flat-leaf parsley for garnish

Instructions

  1. Toast the caraway seeds in a dry skillet over medium-high heat, about 2 to 3 minutes. Let cool to room temperature. Finely grind the seeds using a spice grinder or mortar and pestle.
  2. Brown the bacon pieces in a large (7 to 8-quart) Dutch oven or soup pot over medium-high. Transfer the cooked pieces to a plate using a slotted spoon. Crumble bacon after it has cooled.
  3. Sprinkle the beef with 1 teaspoon salt, pepper, and flour. Toss to coat beef cubes on all sides.
  4. Working in batches, add the beef to the pot and brown on all sides in the bacon fat over medium-high heat. Do not brown the beef all at once. Transfer browned beef to a plate. Add olive oil to the pot, 1 tablespoon at a time between batches if needed.
  5. Reduce heat to medium and add onions. Cook, stirring occasionally, until softened and translucent, about 5 minutes. Add garlic, stir, and cook until fragrant, about 1 minute.
  6. Add ground caraway seeds, paprika, and roasted red bell peppers. Stir to combine and cook for 3 minutes.
  7. Add remaining salt, vinegar, tomatoes, broth, wine, and browned beef. Stir to combine.
  8. Bring to a boil then reduce heat to a simmer. Cover and cook for 1 1/2 hours, stirring occasionally.
  9. Add potatoes and cooked bacon pieces. Stir to combine. Bring to a boil then reduce heat to a simmer. Partially cover and cook until potatoes are tender, about 30 to 45 minutes.
  10. Stir in sour cream. Garnish with chopped parsley when serving if desired.

Recipe Notes

A recipe for Beef Goulash, a hearty and comforting stew originating in Europe. It's full of beef, potatoes, tomatoes, and warm spices of paprika and caraway.