Hungarian Beef Goulash with Potatoes
A home-style Hungarian beef goulash made with chuck roast, sweet paprika, onions, garlic, and potatoes. Naturally dairy-free.
Equipment
- 1 Large Dutch oven or heavy-bottomed pot 5- to 7-quart
- Cutting board
- Chef's Knife
Ingredients
- 2 ½ pounds boneless beef chuck roast, cut into 2-inch pieces
- Kosher salt and pepper, for seasoning the beef
- 2 tablespoons sweet Hungarian paprika
- All-purpose flour, for dredging
- 3 to 4 tablespoons vegetable oil
- 4 small onions, sliced
- 6 garlic cloves, minced
- 1 ½ cups beef broth, plus more if needed
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 sprigs fresh thyme
- 4 russet potatoes, peeled, halved lengthwise, and cut into thick slices, about ¾ inch
- ½ teaspoon hot paprika
Instructions
- Pat the beef dry and season with salt and pepper. Sprinkle with the paprika and dredge lightly in flour.
- Heat the oil in a heavy pot over medium-high heat. Brown the beef in batches without crowding the pot. Do not force the beef off the pan; if it sticks, let it cook longer until it releases naturally.
- Return all the browned beef and accumulated juices to the pot. Add the onions and cook until they begin to soften, then add the garlic and cook briefly until fragrant.
- Add the beef broth, kosher salt, black pepper, and thyme. Cover and cook over medium-low heat at a gentle simmer for about 1 hour.
- Drain the potatoes and add them to the pot. Return the goulash to a gentle simmer, cover, and cook over medium-low heat for about 45 minutes, or until the beef and potatoes are tender.
- Stir in the hot Hungarian paprika and simmer for 1–2 minutes. If the goulash is too soupy, uncover and continue simmering until the broth reaches your preferred consistency.
Notes
Cooking time depends on the tenderness of the beef, the size of the meat and potatoes, and the stove. Use the texture of the beef and vegetables, not only the clock, to decide when the goulash is ready.
Storage: Cool leftovers promptly and refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently over medium-low heat, adding a splash of beef broth if the goulash has thickened. You can also reheat individual portions in the microwave.
Freezing: The beef and broth freeze well, but potatoes may become grainy after thawing. For the best texture, freeze the goulash without the potatoes and add freshly cooked potatoes when reheating.
Nutrition
Calories: 558kcalCarbohydrates: 35.1gProtein: 41.7gTotal Fat: 29gSaturated Fat: 10.7gCholesterol: 130.4mgSodium: 662.9mgPotassium: 1520.3mgFiber: 4.2gSugar: 4.3g
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