Authentic Hungarian Goulash 17.11.2015

recipe of the week

For those cold autumn days, serve up this hearty and filling Hungarian Goulash. It’s a nice alternative to soups and stews, and the tender meat will leave you feeling satisfied!

Yields 6 servings



  • chuck steak, 2 ½ lbs
  • sunflower oil, 1 T
  • onions (cut into wedges), 3 medium
  • garlic (crushed), 3 cloves
  • hot smoked paprika, 2 t
  • paprika, 1 T
beef stock cube, 1
  • cold water, 1 ¼ с
  • chopped tomatoes, 1 can (10 oz)
  • tomato puree, 2 T
bay leaves, 2
  • red pepper, 1
  • orange pepper, 1
flaked sea salt, to taste
  • black pepper, to taste


  1. Preheat oven to 375 F. Remove visible fat from chuck steak and chop into 1 ½ in. cubes. Sprinkle meat with salt and pepper.
  2. In large casserole dish, add oil and bring to high heat. Place meat in dish and fry for about 5 minutes, until tender. Place garlic into dish; cook one minute, stirring frequently.
  3. Season meat with hot and regular paprika; add beef stock cube. Next, place water, tomatoes, tomato puree, and bay leaves into casserole dish. Add more salt and pepper, stir thoroughly and simmer. Place lid over casserole dish; place in oven. Cook 1 ½ hours.
  4. While waiting for dish to cook, core and de-seed peppers (discard core and seeds.) Dice peppers into 1 in. pieces. Once beef is cooked, remove from the oven and stir in peppers. Place lid back over dish, put in oven; cook for another hour.

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