Hungarian Goulash
Servings: 6
Calories: 221kcal
Ingredients
- 600 grams Beef Chuck - Cut into cubes.
Vegetables
- 7 Garlic Cloves -Sliced.
- 1 Onion -Sliced.
- 400 grams Tomatoes -Diced.
- 5 tbsp Tomato Paste
- 1 Bay Leave
- 1½ litres Water
Spices and Condiments
- 3 tbsp Hungarian Paprika powder
- 1 tsp Dried Oregano
- ½ tsp Salt
- ½ tsp Black Pepper powder
- 1 tsp Worcestershire sauce
- 1 tsp Cumin powder
- ½ tsp Garlic powder
- 1 Beef Stock Cube
Instructions
- Prepare the vegetables and Sauté: Peel and wash the potatoes, then cut them into cubes. Finely mince the garlic and slice the onions. Heat oil in a pan over medium-low heat, then sauté the onions and garlic for 6-8 minutes. Once caramelized, move the onion and garlic out of the pan.
- Sauté the Beef: Cut the beef chuck into smaller pieces. In a pot, add butter and oil, then add the beef with a bit of water to keep it tender. Once the meat starts to brown and release water, add a can of tomatoes (or blended fresh) and simmer for 5 minutes. Incorporate the sautéed onions and garlic, then add tomato paste.
- Add the seasoning: Season with garlic powder, black pepper, salt, oregano, and cumin. Mix well. Add the potato cubes and 2 cups of water (700 ml). Stir continuously, adjusting water as needed.
- Simmer: Cook on medium-low heat for 60 minutes, or 1.5 to 2 hours for larger pieces of meat. Enjoy!
Nutrition
Calories: 221kcal | Carbohydrates: 9g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 406mg | Potassium: 692mg | Fiber: 2g | Sugar: 4g | Vitamin A: 779IU | Vitamin C: 15mg | Calcium: 52mg | Iron: 3mg