Goulash recipe: rich autumn stew

Name: Goulash recipe: rich autumn stew
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 800 g beef stewing meat, cut into 3 cm cubes; 3 large onions, finely chopped; 3 garlic cloves, finely minced; 3 tablespoons sweet paprika; 1 teaspoon smoked paprika; 1 teaspoon caraway seeds; 2 tablespoons tomato paste; 400 ml beef stock; 200 ml passata; 2 red bell peppers, sliced into strips; 2 carrots, sliced into rounds; 3 tablespoons sunflower oil; 2 bay leaves; 1 teaspoon salt; Freshly ground black pepper to taste; Fresh parsley for garnishing

This goulash recipe is ready in 2 hours on the hob: tender beef with paprika for 4 people.

Prep20 min
Cook120 min
Total140 min
Servings4 servings

Nutrition (approx.): 250 kcal per serving

Ingredients

800 g beef stewing meat, cut into 3 cm cubes
3 large onions, finely chopped
3 garlic cloves, finely minced
3 tablespoons sweet paprika
1 teaspoon smoked paprika
1 teaspoon caraway seeds
2 tablespoons tomato paste
400 ml beef stock
200 ml passata
2 red bell peppers, sliced into strips
2 carrots, sliced into rounds
3 tablespoons sunflower oil
2 bay leaves
1 teaspoon salt
Freshly ground black pepper to taste
Fresh parsley for garnishing

Preparation

Heat the bakeVIA hob to medium heat and add the sunflower oil to a large, heavy-bottomed pot. Gently fry the onions for about 8 minutes until golden and translucent, allowing them to release their full sweetness.
Add the garlic and caraway seeds and cook for 1 minute over medium heat until the aromas are released. Stir in the tomato paste and continue cooking for another 2 minutes, stirring constantly.
Briefly increase the heat to high and add the beef cubes to the pot on the bakeVIA hob. Brown the meat on all sides for about 5 minutes to form a flavourful crust that gives the goulash its depth.
Remove the pot from the high heat and sprinkle the sweet and smoked paprika over the meat. Stir quickly so the paprika does not burn, while still releasing its full flavour into the meat and onions.
Add the beef stock, passata and bay leaves, then bring everything to a boil over medium heat on the bakeVIA hob. Once the stew is bubbling, reduce the heat to the lowest setting and place the lid slightly ajar on the pot.
Allow the goulash to simmer gently for 60 minutes over low heat so the meat begins to tenderise. Stir occasionally and check that there is enough liquid — add a splash of extra stock if needed.
After 60 minutes, add the red pepper strips and carrot rounds to the pot on the bakeVIA hob. Leave everything to simmer gently for another 40 to 50 minutes over low heat until the meat is meltingly tender and the sauce has thickened nicely.
Remove the bay leaves and season the goulash with salt and freshly ground pepper. Ladle into deep bowls, garnish with fresh parsley and serve with boiled potatoes or crusty bread.