Prep Time: 10 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 40 mins | Servings: 5
Melt-in-your-mouth tender beef cooked in a rich tomato broth with flavors of Sweet Hungarian Paprika and caraway seeds. Easily throw this delicious stew on the stove, in the slow cooker, or Instant Pot.
2 onions, diced
3 garlic cloves, sliced
olive oil cooking spray, or 2 tablespoons olive oil
2 lbs. (950 grams) stewing beef, trimmed of fat, cubed
1 teaspoon caraway seeds
1 teaspoon salt
2 tablespoons sweet Hungarian paprika
½ teaspoon cayenne pepper (optional if you like a bit of spice)
14 ounces (400 grams) of chopped tomatoes
2 c. (500ml) beef stock (low sodium broth)
3 carrots, roughly chopped
2 red bell peppers, sliced
3 potatoes, peeled and cubed (optional)
Soured cream to serve (optional)
Salt and pepper to season
How to make Hungarian Goulash
STOVETOP & OVEN METHOD:
Step 1: After patting the beef, dry, season it with salt and pepper.
Step 2: Prepare the oven. Preheat it to 160 degrees C or 325 degrees F, setting the shelf on the lower third of the oven.
Step 3: In a large, heavy-lidded casserole dish, heat a bit of olive oil or you can use an olive oil spray. Saute the onions for about 5 to 7 minutes, stirring often until tender.
Step 4: Slightly turn the heat up, then add the caraway seeds to the pot along with the sliced garlic and salt. Next, toss in the beef (in batches if needed). Cook the beef for a few minutes until browned.
Step 5: Remove the pan from the heat, then stir in the paprika.
Step 6: Place the pan back to the heat and pour in the beef stock. Then, add the tomatoes and carrots. Bring everything to a simmer. Put the lid on and cook for another hour either on the stove on low heat in the preheated oven.
Step 7: Remove the cover and toss in the potatoes. Replace the lid and continue to cook for an additional hour.
Step 8: Then, add the peppers and cook for another 30 minutes.
Step 9: Adjust the salt and freshly ground pepper to taste.
Step 10: Serve the Hungarian Goulash right away with sour cream and some crusty bread. Enjoy!
INSTANT POT GOULASH:
Add only a cup (250ml) of beef stock if you prefer a thicker stew.
Step 1: Set the IP in saute and heat the oil. Then, add the onions and cook for about 5 minutes while stirring.
Step 2: To the IP with the onions, add the garlic and caraway seeds. In batches, sear the beef (if needed). To deglaze the pot, add a splash of stock. Next, add the paprika, carrots, and potatoes. Stir well.
Step 3: Pour in the beef stock and place the tomatoes on top. DO NOT STIR.
Step 4: Cook at high pressure for 35 minutes. Then, let 10 minutes of Natural Release of pressure before manually releasing the remaining pressure.
Step 5: Add the peppers and stir. Set to saute and cook for another 5 minutes until the peppers are a little tender. As desired, check the seasoning before serving.
SLOW COOKER METHOD:
Add only a cup (250ml) of beef stock if you like a thicker stew.
Step 1: Follow the steps on the stovetop method until adding the tomatoes and carrots. Transfer everything into the slow cooker along with the potatoes. Set to cook for 7 hours on low.
Step 2: Remove the cover and toss in the sliced pepper. Cook for another 30 minutes or until the peppers are tender. Before serving, check the seasoning.
This is a gluten-free, dairy-free recipe with Slimming World – FREE, 13 WW SmartPoints.
After completely cooling the stew, portion it into freezer-safe containers and freeze for up to 3 months.
Or keep the stew in the fridge for up to 4 days.
Calories: 473 kcal | Carbohydrates: 32g | Protein: 44g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 918mg | Potassium: 1804mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9152IU | Vitamin C: 89mg | Calcium: 123mg | Iron: 10mg
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