This heartwarming goulash is comfort-food to the max!
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This Goulash recipe is truly heartwarming and comfort-food to the max, if you ask me. It’s origins lay in Hungary, but of course I adapted it a bit to suit my family’s taste and added a few more veggies.

Because this Goulash recipe is special to us, we make it at Christmas time. We alternate this Goulash with the Sour Beef Stew at Christmas; both recipes take some time to make, but are easily done in advance. This way, the ‘family chef’ still has some time to enjoy with guests.

This Goulash is also a good recipe to make if you have a lot of capsicums (bell peppers) that need using up. You can make it ahead of time and it freezes very well, so I always make a double batch to go into the freezer.

This time i made rice with carrots to go with it, but you can also serve it with baked potatoes, potato croquettes or baked pumpkin- they all pair beautifully.

So let’s go into the kitchen and make this Goulash.

Gather all your ingredients and start cooking!

Cook down a lot of the liquid and add the capsicum (bell peppers). Cook down further.

I cooked some rice with carrots to go with it, but you can pair it with anything you like. Enjoy!

Goulash

This heartwarming goulash is comfort-food to the max!
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Prep Time 30 minutes
Cook Time 3 hours
Course dinner
Cuisine Hungarian
Servings 4 people
Calories 647 kcal

Equipment

  • Cutting board
  • Knife
  • Large pan
  • Measuring spoons

Ingredients
  

  • 1 kg braising steak (I used chuck steak)
  • (olive) oil (enough to coat the pan)
  • 3 onions (chopped)
  • 3 garlic cloves (chopped)
  • 1 tbsp smoked paprika powder
  • 2 tbsp (sweet) paprika powder
  • 2 tbsp tomato paste
  • 500 g fresh tomatoes (chopped)
  • 3 fay leaves
  • 6 capsicum (bell peppers) (chopped into bite sized pieces)
  • salt to taste

Instructions
 

  • Trim any hard fat off the beef and cut the meat roughly into 4cm chunks
  • Put some olive oil into a large pan and brown the beef for a few minutes
  • Add in the onions and fry for another few minutes, then add the garlic and do the same. Stir to make sure nothing catches on the bottom of the pan
  • Add the tomatoes, tomato paste, bay leaves, the two paprika powders, ½ tsp of salt and water, just to cover everything
  • Let this cook down until the liquid reduces by half, while stirring regularly
  • When the beef is almost soft and tender, add in the capsicum (bell peppers) and remove the bay leaves
  • Let this cook down until the beef is very soft and tender and the capsicums are soft as well
  • Taste, and add in more salt if needed
  • Serve with rice, potatoes, pumpkin or whatever you fancy. Enjoy!

Nutrition

Calories: 647kcalCarbohydrates: 28gProtein: 55gFat: 37gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 153mgSodium: 214mgPotassium: 1674mgFiber: 9gSugar: 16gVitamin A: 9382IUVitamin C: 254mgCalcium: 81mgIron: 7mg
Keyword beef, Stew, Bell pepper, Paprika, comfort food
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