Beef Paprikash (Hungarian Goulash)
Recipe by Hal Simon
All-Purpose Cooking
Paprika is the perfect partner for this hearty Beef Paprikash recipe (also called Hungarian Goulash). The dish has a rich sweetness to it and makes a cozy meal for a cold, damp day. Just as delicious for leftovers, you can't go wrong with this Hungarian beef stew. This is a hit in our home. Your friends will be asking for your 'secret' Beef Paprikash (Hungarian Goulash) recipe.
Serves
6 to 8 servings
Prep Time
15 minutes
Cooking Time
3 hours
Ingredients
1 (3 1/2 to 4 lbs.) boneless chuck eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes
Salt & Pepper Tableside Seasoning
4 tsp. Salt & Pepper Tableside Seasoning, divided, plus more to taste
Hungarian Paprika
1/3 cup Hungarian Paprika
1 (12 oz.) jar roasted red peppers, drained and rinsed
Tomato Powder
2 Tbsp. Tomato Powder
1 Tbsp. white wine vinegar
Minced Garlic
1 tsp. Minced Garlic
2 Tbsp. unsalted butter
4 large onions, diced small (about 6 cups)
6 large carrots, peeled and cut into 1-inch thick rounds (about 3 cups)
1 California Bay Leaf
2 cups beef broth
1/4 cup sour cream
California Bay Leaves
California Bay Leaves
Directions
Step 1
Season roast
Step 2
Adjust oven rack to lower-middle position and preheat to 325 degrees. Sprinkle cubed roast with 2 tsp. Salt & Pepper Tableside Seasoning and let stand 15 min.
Step 3
Make paprika paste
Step 4
Blend Hungarian Paprika, roasted red peppers, Tomato Powder, white wine vinegar, and Minced Garlic in food processor for 1 to 2 min. until smooth.
Step 5
Braise
Step 6
In a large Dutch oven, heat butter over medium heat. Add onions and remaining 2 tsp. Salt & Pepper Tableside Seasoning. Cover and cook, stirring occasionally until onions soften but don’t brown, 8 to 10 min. (If onions begin to brown, reduce heat to medium-low and stir in 1 Tbsp. water.) Stir in paprika paste; cook, stirring occasionally, for about 2 min. Add carrots, California Bay Leaf, beef broth, and cubed roast; stir until meat is coated. Scrape down sides of pot, cover, and transfer to oven. Cook for 2 1/2 to 3 hours, stirring every 30 min., until meat is tender.
Step 7
Finish and serve
Step 8
Skim fat off surface and stir in sour cream. Remove California Bay Leaf and season with additional Salt & Pepper Tableside Seasoning to taste before serving.
Recipe Notes
*Also works with Hungarian Sweet & Spicy Paprika for a little heat. We don't recommend a smoked paprika for this dish; because you use a lot of paprika, the smoky flavor tends to take over.
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