Beef Goulash Recipe Beef Goulash Eastern European Recipes Goulash
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Beef Goulash Recipe Beef Goulash Eastern European Recipes
This beef goulash is a flavorful Hungarian stew. It is flavored with goulash spice mix, tomatoes, and herbs. You can make this in the slow cooker, stovetop, or oven. Traditionally served with noodles, but goes equally well with mashed potatoes or steamed rice too.
Rinse beef, pat dry, and dice 1.5-inch pieces. Peel onions, halve, and cut crosswise into fine strips. Peel and dice carrots. Heat olive oil in a wide pot. Sear meat in olive oil for about 6 minutes on all sides over high heat. Add onions and carrots and fry for 5 minutes. Season with salt and paprika.
Meanwhile, peel and chop garlic. Wash herbs and pluck leaves from 2 branches at a time and chop. Add chopped ingredients to goulash, deglaze with balsamic vinegar and add broth. Let liquid reduce in about 5 minutes on low heat.
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Just like our instant pot beef stew, this Hungarian beef goulash recipe is on repeat in our kitchen all winter long. It is an easy beef recipe that I get a request for almost every single week!
Once you've got in the oven, there's no tending to it. Just let the oven work its magic while you get other things done. In about 2 hours, you'll have the most tender, hearty beef stew you've ever eaten!
If you have any leftovers, place them in an airtight container and then store them in the fridge for up to 4 days. They can also be frozen for up to 3 months.
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Preheat your oven to 350°F (176°C). Heat 2 tablespoons of butter or oil in a large dutch oven over medium-high heat. Add the diced onions and bell pepper and cook for 5-8 minutes or until they become softened.
Add the beef and cook until the sides are browned. Add the crushed tomatoes, bay leaves and beef broth to the pot. Give it a stir and bring the stew to a boil.
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