How to make Goulash

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth without increasing calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes offer more nutrients while being versatile.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier but vegetable oil is more budget-friendly.

Season chunks of chuck roast with salt and black pepper.

Add all-purpose flour to the meat and mix well with hands until all meat is dusted with flour.

Heat olive oil in a preheated cast iron skillet over medium heat.

Shake off excess flour from the meat and add half to the skillet, spreading it out in an even layer. Let it sit for about 2 minutes to form a crust.

Flip the meat pieces over after 2 minutes and let them cook for another 2 minutes until browned.

Remove the browned meat and add the second batch, repeating the same browning process.

Add sliced yellow onion, red and yellow bell pepper (or green bell pepper), and sliced mushrooms to the skillet. Mix and cook down for about 5 minutes over medium heat.

Mix in fresh chopped garlic and return the browned meat to the skillet.

Add tomato paste, chicken broth, Hungarian paprika, and season with salt and pepper. Mix well.

If the mixture is too thick, add a little water and bring to a boil.

Cover, reduce heat to medium-low, and let it simmer for 2.5 to 3 hours or until the meat is fork-tender.

While the goulash simmers, prepare potato pancakes using a bag of shredded potatoes, adding 2 large whole eggs, grated medium yellow onion, salt, pepper, and all-purpose flour. Mix well with hands.

In a medium skillet over medium heat, add olive oil and a little butter until melted.

Add 1/4 cup of the potato mixture to the skillet, pressing it down into an even layer. Cook for 4 to 5 minutes until golden brown.

Flip the potato pancake and cook for another 4 to 5 minutes until golden brown on both sides. Keep warm in a 250°F oven while cooking the rest.

Thicken the goulash with a cornstarch slurry (equal parts cornstarch and cold water) until desired thickness is achieved.

Serve the goulash over potato pancakes or noodles/dumplings, optionally topping with sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens