This Hungarian goulash recipe is a spicy way to dress up stew beef. My mom made this when we were kids, and we loved it. It is spicy but not mouth-burning! It can be made with cheaper cuts of beef and will still turn out very tender. If the stew gets too thick, add a little water while cooking. Garnish with sour cream.
Ingredients
- vegetable oil: 0.33333 cup
- onions: 3 piece (sliced)
- Hungarian sweet paprika: 2 Tbsp
- salt: 3 tsp (divided)
- ground black pepper: 0.5 tsp
- beef stew meat, cut into 1 1/2 inch cubes: 3 pound
- ½ cups water: 1 piece
- tomato paste: 1 can (6 ounce can)
- clove garlic: 1 piece (minced)
Metric Conversion
Stages of cooking
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Heat oil in a large pot or Dutch oven over medium heat. Cook and stir onions in oil until soft, 2 to 4 minutes. Remove onions and set them aside.
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Combine paprika, 2 teaspoons salt, and pepper in a medium bowl. Coat beef cubes in spice mixture, and cook in the onion pot until brown on all sides.
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Return onions to the pot with beef; pour in water, tomato paste, garlic, and remaining 1 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and simmer, stirring occasionally, until meat is tender, 1 1/2 to 2 hours. Dotdash Meredith Food Studios
