Have you ever smelled the rich aroma of paprika and slowly cooking onions and instantly felt that something comforting was happening in the kitchen? That’s exactly what happens every time I prepare beef goulash.
I remember the first time I cooked it in a clay pot: the onions gently melting in olive oil, the beef slowly browning, and the warm fragrance of paprika filling the room. As the stew simmered, the meat became incredibly tender while the sauce turned deep, rich and flavorful.
The final result is a wonderfully soft beef stew with a fragrant paprika sauce that’s perfect for soaking up with a slice of rustic bread. It’s a comforting dish ideal for cold evenings or for sharing with family and friends.
Let’s see how to make Beef Goulash.
Beef Goulash with Paprika
Beef goulash is a rich Hungarian stew made with slow-cooked beef, onions, paprika and aromatic spices. The long cooking time makes the meat incredibly tender and flavorful.
Ingredients
Tools
- Clay pot
- Knife
- Cutting board
- Wooden spoon
Instructions
- Thinly slice the onions and place them in a clay pot with olive oil.
- Cook the onions over low heat for about 15 minutes until soft.
- Add the red wine vinegar and let it evaporate for a few minutes.
- Add the beef cut into small cubes and brown it well.
- Add diced tomatoes, caraway seeds, bay leaves, marjoram and paprika.
- Season with salt and pepper.
- Pour in a ladle of boiling water or hot beef broth to lightly cover the meat.
- Cover the pot and cook on very low heat for about 2½ hours.
- Stir occasionally and add hot water if needed.
- Serve when the meat is extremely tender and the sauce is thick and aromatic.
Nutritional values (per serving)
420 kcal
22 g
10 g
42 g
5 g
2 g
480 mg
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