Hearty and warm, a delicious and filling Beef Goulash is perfect for a chilly autumn evening. Beef stew or goulash is a very popular meal in Europe and Russian. The Goulash originated in Hungary and traces back to 9th century stews eaten by shepherds, and since then became a national dish of Hungary.
Goulash is usually made form beef, but you can also alternate and make it with lamb. To simply put it goulash is a slow cooked meaty sauce, that can be served on its own or with seasonal vegetables, usually potatoes or stewed cabbage.
In this recipe I made beef goulash with added potatoes and carrots.
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Beef Goulash
Equipment
- Oven proof pot with lid
Ingredients
- 500 grams beef, cut into cubes
- 2 tablespoons paprika
- salt, to taste
- freshly ground black pepper, to taste
- 1 tablespoon oregano
- 2 tablespoons balsamic vinegar
- 1 large onion, finely chopped
- 2 cups dry red wine
- 2 cups water
- 2 cups beef broth
- 2 tablespoons flour, leveled
- 4 tablespoons tomato paste
- 6-7 medium potatoes, roughly chopped
- 3 medium carrots, roughly chopped
- 2 tablespoons vegetable or olive oil, divided
Instructions
- Preheat the oven to 180 °C (350 °F). Place a oven rack in the lower part of the oven.Heat up one tablespoon of oil in a deep ovenproof saucepan/pot/skillet over medium-high heat.Add chopped beef. I chopped the beef into bite size cubes. Season with salt and pepper. Fry the beef chunks until slightly browned on all sides, this will take about 5-6 minutes. After the meat has browned remove to a bowl and set aside until needed. Return the pan back to stovetop, reduce the heat to medium.
- Add the remaining tablespoon of oil into the same saucepan from the beef. Add the chopped onions and fry for about a minutes, stirring. Add balsamic vinegar and scrape off any meat bits that got stuck to the bottom of the pan. Fry stirring constantly for about 30 seconds.
- Add the spices (oregano, salt and pepper), tomato paste. Mix through until combined.Add the flour and mix well, until all the flour has been incorporated.
- Return the fried beef back to the pot and mix well with the tomato mix, until all the meat is covered.
- Add the red wine, mix through, to make a thick paste. Cook for about 1 minutes, stirring constantly. (The alcohol will evaporate while cooking, leaving just the nice flavor, safe to serve to children). You can replace the wine with water or broth.
- Add the broth and water. Here you can alternate, you can replace all the liquids with just water, or with just broth if you have enough. If you use just water, then add a bay leaf and maybe season a bit more.Bring to boil. Taste and adjust seasoning if needed.
- Once boiling, remove from heat, cover with an oven proof lid and place in the preheated oven.Cook for 1½ – 2 hours.
- While the beef is in the oven, prepare the potatoes and carrots, if using.
- After the pot has been in the oven for 1½ – 2 hours, take the pot out of the oven, carefully open the lid (it will be scolding hot), add the chopped potatoes and carrots to the pot, give it a good stir. Cover again with the lid, and return back to the oven for another 1 hour.If you are not adding potatoes and carrots, then just leave the pot in the oven for another hour. It will be 3 hours total in the oven.
- After 1 hour, check if the potatoes and carrots are cooked through, if they are you can remove the pot from the oven. If they are not cooked through then leave for another 20-30 minutes and check again after that.Allow the goulash to stay covered for about 10-15 minutes after taking it out of the oven before serving.
- Serve with a side of dinner rolls for dipping. 🙂Enjoy!
Nutritional Facts:
Calories: 495 kcal, Total Fat: 10.9 grams, Saturated Fat: 3. grams, Cholesterol: 74 mg, Sodium: 362 mg, Total Carbohydrates: 52.6 grams, Dietary Fiber: 8.9 grams, Total Sugars: 7.9 grams, Protein: 32.8 grams, Vitamin D: 0 mcg, Calcium: 69 mg, Iron: 19 mg, Potassium: 1809 mg
Servings: 6
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