Prep Time: 10 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 40 mins | Servings: 5
This handy dish you can make either on your stove, slow cooker, or Instant Pot. Insanely flavorful tender beef cooked in a rich tomato broth seasoned with Sweet Hungarian Paprika and caraway seeds.
Ingredients
olive oil cooking spray (or 2 tablespoons olive oil)
2 onions, diced
3 garlic cloves sliced
1 teaspoon caraway seeds
1 teaspoon salt
2 lbs (950 grams) stewing beef, trimmed of fat, cubed
2 tablespoons sweet Hungarian paprika
½ teaspoon cayenne pepper (optional)
2 c (500ml) beef stock (low sodium broth)
14 ounces (400 grams) chopped tomatoes
3 carrots, roughly chopped
3 potatoes, peeled and cubed (optional)
2 red bell peppers, sliced
Salt and pepper to season
Soured cream to serve (optional)
How to make Hungarian Goulash
STOVETOP & OVEN:
Step 1: Pat dry the beef and season with salt and pepper.
Step 2: Prepare the oven. Preheat it to 160 degrees C or 325 degrees F. Position the oven rack to the third lower third level.
Step 3: In a large heavy-lidded casserole dish, heat a bit of olive oil or use an olive oil spray. Cook the onions for about 5 to 7 minutes, stirring gently until soft.
Step 4: Slightly increase the heat, then add in the caraway seeds, sliced garlic, and salt. Add the beef and cook for a few minutes. Cook the beef in batches if necessary.
Step 5: Remove the pan from heat. Stir in the paprika until incorporated.
Step 6: Put the pan back to the heat. Pour the beef stock into the pan and add in the tomatoes and carrots.
Step 7: Bring the mixture to a simmer. Cover and continue to cook for an hour more. Cook on the stove over low heat or in the preheated oven.
Step 8: Remove the cover and add in the potatoes. Stir, then cover and cook for an additional one hour.
Step 9: Add the peppers and cook for another 30 minutes.
Step 10: Season according to taste.
Step 11: Once done, serve with sour cream and crusty bread.
INSTANT POT GOULASH:
Step 1: Set the IP to Saute. Add oil. Once hot, add the onions and saute for about 5 minutes.
Step 2: Stir in the garlic and caraway seeds.
Step 3: Add the beef in batches if needed. Sear until sealed.
Step 4: To deglaze the pot, add in a splash of the stock.
Step 5: Add paprika, carrots, and potatoes. Stir well.
Step 6: Pour in the beef stock. If you want a thicker stew, add a cup or 250 ml beef stock. Top with tomatoes. Note: DO NOT STIR.
Step 7: Seal, cover, and cook for about 35 minutes at high pressure. When done, Natural Release for 10 minutes, then release manually.
Step 8: Add in the peppers and stir to incorporate. Set the IP to Saute and cook for 5 minutes more until the peppers are a bit soft. Season according to taste.
SLOW COOKER:
Step 1: Do steps 1 to 6 of the stove method. Transfer everything to the slow cooker. Add the potatoes and cook for 7 hours on low and do not disturb.
Step 2: Remove the cover and add the peppers. Stir well. Resume cooking for another 30 minutes or until the peppers are soft. Adjust the seasoning according to taste.
Notes:
This amazing dish is gluten-free, dairy-free, Slimming World – FREE, 13 WW SmartPoints.
To freeze, make sure to cool the stew completely. Divide into portions, place in a suitable container, and freeze for up to 3 months.
For leftovers, store in the fridge for up to 4 days.
Nutritional Facts:
Calories: 473kcal | Carbohydrates: 32g | Protein: 44g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 918mg | Potassium: 1804mg | Fiber: 8g | Sugar: 8g | Vitamin A: 9152IU | Vitamin C: 89mg | Calcium: 123mg | Iron: 10mg
Ingredients
- olive oil cooking spray (or 2 tablespoons olive oil)
- 2 onions, diced
- 3 garlic cloves sliced
- 1 teaspoon caraway seeds
- 1 teaspoon salt
- 2 lbs (950 grams) stewing beef, trimmed of fat, cubed
- 2 tablespoons sweet Hungarian paprika
- ½ teaspoon cayenne pepper (optional)
- 2 c (500ml) beef stock (low sodium broth)
- 14 ounces (400 grams) chopped tomatoes
- 3 carrots, roughly chopped
- 3 potatoes, peeled and cubed (optional)
- 2 red bell peppers, sliced
- Salt and pepper to season
- Soured cream to serve (optional)
Instructions
STOVETOP & OVEN:
Step 1: Pat dry the beef and season with salt and pepper.
Step 2: Prepare the oven. Preheat it to 160 degrees C or 325 degrees F. Position the oven rack to the third lower third level.
Step 3: In a large heavy-lidded casserole dish, heat a bit of olive oil or use an olive oil spray. Cook the onions for about 5 to 7 minutes, stirring gently until soft.
Step 4: Slightly increase the heat, then add in the caraway seeds, sliced garlic, and salt. Add the beef and cook for a few minutes. Cook the beef in batches if necessary.
Step 5: Remove the pan from heat. Stir in the paprika until incorporated.
Step 6: Put the pan back to the heat. Pour the beef stock into the pan and add in the tomatoes and carrots.
Step 7: Bring the mixture to a simmer. Cover and continue to cook for an hour more. Cook on the stove over low heat or in the preheated oven.
Step 8: Remove the cover and add in the potatoes. Stir, then cover and cook for an additional one hour.
Step 9: Add the peppers and cook for another 30 minutes.
Step 10: Season according to taste.
Step 11: Once done, serve with sour cream and crusty bread.
INSTANT POT GOULASH:
Step 1: Set the IP to Saute. Add oil. Once hot, add the onions and saute for about 5 minutes.
Step 2: Stir in the garlic and caraway seeds.
Step 3: Add the beef in batches if needed. Sear until sealed.
Step 4: To deglaze the pot, add in a splash of the stock.
Step 5: Add paprika, carrots, and potatoes. Stir well.
Step 6: Pour in the beef stock. If you want a thicker stew, add a cup or 250 ml beef stock. Top with tomatoes. Note: DO NOT STIR.
Step 7: Seal, cover, and cook for about 35 minutes at high pressure. When done, Natural Release for 10 minutes, then release manually.
Step 8: Add in the peppers and stir to incorporate. Set the IP to Saute and cook for 5 minutes more until the peppers are a bit soft. Season according to taste.
SLOW COOKER:
Step 1: Do steps 1 to 6 of the stove method. Transfer everything to the slow cooker. Add the potatoes and cook for 7 hours on low and do not disturb.
Step 2: Remove the cover and add the peppers. Stir well. Resume cooking for another 30 minutes or until the peppers are soft. Adjust the seasoning according to taste.
Notes
This amazing dish is gluten-free, dairy-free, Slimming World – FREE, 13 WW SmartPoints. To freeze, make sure to cool the stew completely. Divide into portions, place in a suitable container, and freeze for up to 3 months. For leftovers, store in the fridge for up to 4 days.
