Description
A refined version of traditional goulash, highlighting tender beef and a harmonious blend of flavors.
Ingredients
Scale
- 1 pound beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil (extra virgin)
- 1 large onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
- 2 tablespoons tomato paste
- 1 tablespoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups beef broth (low sodium)
- ½ cup sour cream (room temperature)
- Fresh parsley, finely chopped (for garnish)
Instructions
- In a large Dutch oven, heat the olive oil over medium-high heat. Add the beef cubes in a single layer and sear until browned on all sides, approximately 5–7 minutes.
- Add the diced onion and sauté until softened and translucent, about 4 minutes. Stir in the minced garlic and chopped red bell pepper, cooking for an additional 2 minutes until fragrant.
- Incorporate the crushed tomatoes, tomato paste, paprika, oregano, salt, and pepper into the pot. Stir well to combine.
- Pour in the beef broth, scraping the bottom of the pot to deglaze and bring to a gentle simmer.
- Cover the pot and reduce the heat to low. Let the goulash simmer for 1–1.5 hours, stirring occasionally, until the beef is tender and the sauce has thickened.
- Remove from heat and serve warm, topped with sour cream and fresh parsley.
Notes
For a heartier dish, serve over egg noodles or spaetzle. Can be stored in the refrigerator for up to three days or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Dutch Oven Cooking
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg