Authentic Hungarian Goulash
Tender chunks of meat are cooked in a rich sauce that's packed with flavor, making this Hungarian Goulash a recipe that must be tried!
Servings: 6 servings
- 2.5 pounds stewing beef
- 4 cups onions sliced
- 3 cloves garlic roughly chopped
- 2 tbsp balsamic vinegar
- 2 cups beef broth or stock, unsalted
- 2 tbsp tomato paste
- 3 tbps paprika
- 1 tsp smoked hot paprika
- 1/2 tsp dried thyme
- 2 bay leaves
- salt and pepper
- 2 tbsp cooking oil divided
- 1 tbsp all purpose flour optional
- 3 tbps water optional
Heat half the oil in a skillet over medium high heat. Liberally season the stew meat with salt and pepper. Working in batches, brown the beef chunks in the oil until brown on each side. About 5 minutes. Set aside.
Add the remaining oil to the skillet and add the onions and garlic. Cook the onions until they're soft and translucent, about 6 minutes. Add the paprika, smoked paprika, and thyme to the pan and mix well with the onions, cooking for an additional minute. Set aside.
Deglaze the pan with the balsamic vinegar and some of the beef broth. Loosen up all the bits of flavor and spice. Put this liquid into the Crock Pot.
Add the beef chunks, onion mixture, tomato paste, broth, and bay leaves to the Crock Pot. Cook on high for about 4-6 hours or until the beef is tender. Enjoy!
Optional - thicken the sauce with a flour slurry. Mix 1 tbsp of all purpose flour with 3 tbsp of water until well mixed. Add this to the sauce and bring it back to a boil to thicken. Let it simmer for about 10 more minutes then serve.
Serving: 1.5cup | Calories: 373kcal | Carbohydrates: 14g | Protein: 45g | Fat: 14g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 301mg | Potassium: 1046mg | Fiber: 2g | Sugar: 6g | Vitamin A: 339IU | Vitamin C: 19mg | Calcium: 72mg | Iron: 5mg