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Test Kitchen Approved

Beef Paprikash (Hungarian Goulash)

Beef Paprikash (Hungarian Goulash)

Beef Paprikash (Hungarian Goulash)

Recipe By Hal Simon

Yields

6 to 8 servings

Prep Time

15 Minutes

Cooking Time

3 Hours

Recipe By Hal Simon

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.

Serving Suggestions

Serve over egg noodles or boiled potatoes.

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.

Ingredients

1 (3 1/2 to 4 lbs.) boneless chuck eye roast, trimmed of excess fat and cut into 1 1/2-inch cubes



1 (12 oz.) jar roasted red peppers, drained and rinsed


1 Tbsp. white wine vinegar


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)



1/4 cup sour cream

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    Salt & Pepper Tableside Seasoning may seem like an obvious, simple one to always have on hand – but this salt and pepper mix is a Savory Spice ...

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  • Hungarian Paprika

    In Hungary, it is not uncommon for cooks to have several grades of paprika in the kitchen. This paprika is a Kulonleges paprika that bears the name...

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  • Tomato Powder

    Tomato Powder is made from ground, dehydrated tomatoes. Add dry tomato powder to your homemade meatloaf recipe. Using tomato powder in sauces and s...

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  • Minced Garlic

    Using dehydrated, Minced Garlic seasoning can save you time for recipes that may call for fresh garlic. No need for peeling, it doesn't spoil, and ...

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    Sale
  • California Bay Leaves

    California Bay Leaves are used as a seasoning in slow-cooking recipes such as soups and stews, or for pickling vegetables. This Californian variety...

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    Sold out
  • Reduced Sodium Beef Style Broth Concentrate

    This beef stock concentrate by Kitchen Accomplice is low-sodium, gluten-free and all-natural. Use beef broth concentrate in your best soup & ...

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Directions

Step 1: Season roast

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 2: Make paprika paste

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 3: Braise

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 4: Finish and serve

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.