Ingredients
For the Goulash Base
2 pounds chuck beef, cut into chunks
1 large onion, diced
2 cloves garlic, minced
2 tablespoons paprika
1 teaspoon ground cumin
For the Vegetables
3 medium carrots, sliced
2 medium potatoes, diced
1 bell pepper, diced
For Flavoring
4 cups beef broth
1 tablespoon Worcestershire sauce (or alternative)
Salt and pepper, to taste
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper.
- Add the beef to the pot and sear for about 4–5 minutes until browned on all sides. Remove and set aside.
- In the same pot, add the diced onion and cook for about 3–4 minutes until softened.
- Add the minced garlic and cook for about 30 seconds until fragrant.
- Stir in the paprika and ground cumin, mixing well with the onions and garlic to release the spices’ flavor.
- Return the browned beef to the pot and stir to coat with the spices.
- Add the sliced carrots, diced potatoes, and bell pepper.
- Pour in the beef broth and Worcestershire sauce, stirring to combine.
- Bring the mixture to a gentle boil, then reduce the heat to low.
- Cover and let the goulash simmer slowly for 1½ to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dinner
- Cuisine: Hungarian
Nutrition
- Calories: 430 kcal