Goulash (Hungarian Beef and Paprika Stew)
- ⏱ 4 hours 10 minutes
- Medium
- Serves 6
- 👥 2-cook recipe
A Hungarian-style beef stew with paprika, vegetables, potatoes, and a rich thickened broth.
Adapted from Serious Eats.
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This recipe, inside the app
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Goulash (Hungarian ...
0/0
COOK 1COOK 2
1Prepare beef steaks
2Prepare vegetables
Split 4 carrots lengthwise, cut 2 carrots into...
3Plate and serve
+ 23 more steps in the app
Goulash (Hungarian ...
0/0
COOK 2COOK 1
1Prepare beef steaks
Cut the beef chuck roast into 3 steaks
2Prepare vegetables
3Plate and serve
+ 23 more steps in the app
Ingredients
- 950 ml low-sodium chicken stock
- 4 packet powdered unflavored gelatin
- 2 tbsp vegetable oil
- 1.25 kg boneless beef chuck roast (cut into 3 steaks)
- kosher salt, to taste
- freshly ground black pepper, to taste
- 4 medium carrots (2 split lengthwise, 2 cut into bite-size pieces)
- 2 small celery stalks
- 1 large yellow onion (thinly sliced)
- 2 red bell peppers (thinly sliced)
- 4 garlic cloves (thinly sliced)
- 1/2 cup sweet Hungarian paprika
- 1 tbsp soy sauce
- 1 tbsp Asian fish sauce
- 2 bay leaves
- 4 sprig thyme
- 2 tbsp flour
- 450 g Yukon Gold potatoes (peeled and cubed)
- 1 to 2 tbsp apple cider vinegar
- fresh parsley leaves, to taste (chopped, chopped, for serving)
The full plan
Split between two cooks — each step says who's on it.
1. Prepare beef steaks COOK 1
- Cut the beef chuck roast into 3 steaks
2. Prepare vegetables COOK 2
- Split 4 carrots lengthwise, cut 2 carrots into bite-size pieces, thinly slice the onion, thinly slice the red bell peppers, and thinly slice the garlic cloves
3. Brown the beef COOK 1
- In a large Dutch oven, heat the vegetable oil over medium-high heat until shimmering
- Season the beef all over with salt and pepper and add it to the Dutch oven
- Cook, turning occasionally, until the beef is well browned on 2 sides, about 10 minutes
- Transfer the beef to a rimmed baking sheet or large plate and set aside
🤝 Cook 2 hands the dutch oven to Cook 1.
4. Bloom gelatin COOK 2
- In a bowl, sprinkle the gelatin over the chicken stock and set aside
5. Prepare potatoes COOK 2
- Peel and cube the Yukon Gold potatoes
6. Preheat oven COOK 2
- Adjust the oven rack to the lower position and preheat the oven to 300°F (150°C)
7. Brown diced carrots COOK 1
- In the Dutch oven, add the diced carrots and cook, stirring, until well browned on all sides, about 4 minutes, lowering the heat as necessary to prevent scorching
- Season to taste with salt and pepper
- Transfer the carrots to a bowl and set aside
🤝 Cook 2 hands the dutch oven to Cook 1.
8. Make the stew COOK 1
- In the Dutch oven, add the split carrot, celery stalks, onion, peppers, and garlic and cook until the onion and peppers are softened and lightly browned, about 8 minutes
- In the Dutch oven, add the paprika and cook, stirring, until fragrant, about 30 seconds
- Add the chicken stock and gelatin mixture, followed by the soy sauce, fish sauce, bay leaves, and thyme
- In a large bowl, cut the seared steaks into 1 1/2- to 2-inch chunks and toss them with the flour
- Add the beef and any juices accumulated in the tray or plate to the Dutch oven
- Stir to combine and return to a simmer over medium heat
🤝 Cook 2 hands over gelatin.
9. Mise en place COOK 2
- Prep parsley leaves: chop, chop, for serving
10. Braise the beef COOK 1
- Transfer the Dutch oven to the oven, cover with the lid partially open, and cook until the beef is starting to become tender, about 1 1/2 hours, The liquid should remain at a slow, steady simmer throughout
- Adjust the oven temperature if necessary during cooking
11. Remove aromatics COOK 2
- Remove the stew from the oven, Using tongs, fish out and discard the carrot, celery, thyme, and bay leaves
🤝 Cook 1 hands over the beef.
12. Finish the braise COOK 2
- Add the potatoes and reserved sautéed carrots to the stew, return it to the oven, and continue to cook, partially covered, until the beef, potatoes, and carrots are tender and the broth has thickened, 45 minutes to 1 hour
13. Skim excess fat COOK 2
- Using a ladle, skim off any excess fat from the surface of the stew and discard
14. Adjust consistency COOK 2
- Remove the stew from the oven, If necessary, place it over a burner and simmer for up to 15 minutes to reduce to the desired consistency
15. Plate and serve BOTH
- Add 1 to 2 tablespoons vinegar to taste
- Season to taste with salt and pepper if necessary
- Serve immediately, sprinkled with parsley
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