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Szegediner Gulasch

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A traditional Hungarian goulash with a unique paprika flavor and tender meat, ideal for hearty meals.

Ingredients

Scale
  • 2 pounds beef chuck, cut into 1-inch pieces
  • 3 tablespoons vegetable oil
  • 2 onions, chopped
  • 2 cloves garlic, minced
  • 3 tablespoons Hungarian paprika
  • 1 teaspoon caraway seeds
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 can (14.5 ounces) diced tomatoes
  • 4 cups beef broth
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 cup sour cream
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. In a large pot, heat the oil over medium heat. Add the onions and cook until soft.
  2. Add the garlic and cook for another minute.
  3. Add the beef and brown all sides.
  4. Stir in the paprika and caraway seeds.
  5. Add the bell peppers, tomatoes, beef broth, and bay leaves.
  6. Bring to a boil, then reduce to a simmer. Cover and cook for about 1.5 to 2 hours until the beef is tender.
  7. Season with salt and pepper.
  8. Serve hot, topped with sour cream and fresh parsley.

Notes

  • Serve with crusty bread or dumplings.
  • This dish improves in flavor if made a day ahead.

Nutrition

Find it online: https://michaelskueche.de/szegediner-gulasch/