Hungarian Goulash

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.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 mins
• Calories: 549 Calories

Ingredients

• 1 ½ cups water
• ⅓ cup vegetable oil
• ½ teaspoon ground black pepper
• 1 clove garlic, minced
• 1 (6 ounce) can tomato paste
• 2 tablespoons Hungarian sweet paprika
• 3 onions, sliced
• 3 pounds beef stew meat, cut into 1 1/2 inch cubes
• 3 teaspoons salt, divided

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.