Goulash (Hungarian Beef and Paprika Stew)
A hearty Hungarian stew featuring tender beef, vibrant paprika, and vegetables, simmered to perfection for a comforting meal.
Ingredients
Broth and Gelatin
- 4 cups low-sodium chicken stock
- 4 packets powdered unflavored gelatin (1 ounce)
Oil and Beef
- 2 tablespoons vegetable oil
- 3 pounds whole boneless beef chuck roast, cut into 3 steaks
Vegetables and Seasonings
- Kosher salt and freshly ground black pepper to taste
- 4 medium carrots, 2 split lengthwise, 2 cut into bite-size pieces
- 2 small stalks celery
- 1 large yellow onion, thinly sliced
- 2 red bell peppers thinly sliced
- 4 cloves garlic, thinly sliced
- 1/2 cup sweet Hungarian paprika
- 1 tablespoon soy sauce
- 1 tablespoon Asian fish sauce
- 4 sprigs thyme
- 2 tablespoons flour
Potatoes and Vinegar
- 1 pound Yukon Gold potatoes, peeled and cubed
- 1 to 2 tablespoons apple cider vinegar
For Serving
- Chopped fresh parsley leaves for serving
Instructions
- Sprinkle gelatin over chicken stock and set aside.
- Preheat oven to 300°F (150°C).
- Brown beef in oil, then transfer to a plate. Cook vegetables, add paprika, then combine with broth, soy, fish sauce, bay leaves, and thyme. Simmer in oven for 1.5 hours.
- Cut beef into chunks, toss with flour, add to stew with potatoes and carrots, and cook until tender. Skim fat and add vinegar. Serve garnished with parsley.
Notes
Adjust seasoning and vinegar to taste before serving for best flavor.