Hungarian Beef Goulash Recipe by Lounging with Lenny

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth reduces calories while maintaining flavor.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without extra calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes offer more nutrients, while parsnips are often cheaper.

Cut one onion in half and burn it on medium-high heat without oil for about 20 minutes on each side.

Peel and cut one parsnip into large pieces.

Peel and cut one carrot into the same size as parsnip.

Peel and cut one turnip into large pieces.

Peel and cut one celery root into large pieces.

Cut two Yukon Gold potatoes into large pieces.

Peel and dice one onion small.

Remove seeds and ribs from one red bell pepper and cut it into medium pieces.

Cut two medium tomatoes into large pieces and remove the core.

Smash and chop four garlic cloves.

Preheat the pan to high heat and add vegetable oil.

Add carrots, parsnip, turnip, and celery root to the pan and sauté until golden brown, approximately 5 minutes, then transfer to a bowl.

Add two pounds of beef chuck, dust with flour, and sear on medium-high heat until golden brown on all sides, in batches.

Transfer the beef to a sheet pan and add diced onions to the pot, sautéing for about 3-4 minutes.

Add garlic and sauté for another minute.

Pour in 1/2 cup of dry red wine and let it reduce.

Add bell peppers and tomatoes, letting it sit for about 6-7 minutes, then season with salt and black pepper.

Add 3 tablespoons of caraway seeds, 1 tablespoon of Hungarian paprika, and a couple of bay leaves.

Transfer the beef with accumulated juices back into the pot and add 4 cups of beef stock along with the burnt onion.

Cover with a lid and cook on low heat for 2 hours.

After 2 hours, add the vegetables and potatoes and let it cook for an additional 45 minutes.

At the end of the cooking process, smash a couple of potatoes and vegetables with a fork to thicken the goulash naturally.

Cooking Techniques

Equipment Needed

Spice Level: