Hungarian Beef Goulash
A classic Hungarian stew of tender beef, potato, and carrot simmered slowly with paprika, tomato, and red wine. Deep, rich flavor in every hearty spoonful.
Ingredients
Ingredients
- Beef sirloin250g
- Onion1/2
- Red wine1/2 cup
- Water2 cups
- Paprika powder1 tbsp
- Herb leavesto taste
- Butter1 tbsp
- Olive oilto taste
- Potatoes2
- Carrot1/4
- Bell pepper1/2
- Tomato1
- Garlic3 cloves
- Flourto taste
- Saltto taste
- Black pepperto taste
- Tomato paste1 tbsp
- Ketchup3 tbsp
Directions
- 1
Cut the beef sirloin into cubes and season with salt and pepper.
- 2
It's even better to coat lightly with olive oil and let it marinate. Slice the garlic thinly.
- 3
Finely chop the onion.
- 4
Cut the potatoes into bite-sized pieces.
- 5
Cut the carrot into bite-sized pieces as well, the way you would for curry.
- 6
Cut the tomato into cubes, and slice the bell pepper into strips.
- 7
Heat butter and olive oil in a pan and sauté the onion and garlic.
- 8
Once fragrant, lightly coat the beef with flour and sauté it together.
- 9
Add the carrot and potato and sauté.
- 10
Add the tomato and bell pepper.
- 11
Add 1/2 cup red wine, 1 tbsp tomato paste, 3 tbsp ketchup, 1 tbsp paprika powder, season with salt and pepper, pour in 2 cups of water, lower the heat, and simmer for one hour. Adding a bay leaf makes it even better.
Tips
Great with crusty bread, or spoon the sauce over rice.