Description
A rich blend of flavors and traditions, Bobby Flay’s Goulash brings the warmth of home cooking to your table.
Ingredients
Scale
- 3 lbs (1.4 kg) chuck roast, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 2 large yellow onions, diced
- 3 cloves garlic, minced
- 2 red bell peppers, seeded and diced
- 3 tablespoons Hungarian sweet paprika
- 1 tablespoon Hungarian hot paprika
- 1 teaspoon caraway seeds
- 2 bay leaves
- 1 tablespoon tomato paste
- 2 cups beef stock
- 1 (14 oz) can diced tomatoes
- 1 tablespoon Worcestershire sauce
- 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 1 cup sour cream for serving (optional)
Instructions
- Pat the beef cubes dry with paper towels, season with salt and pepper, and brown in vegetable oil in a large Dutch oven.
- Reduce heat, sauté onions in the drippings for 5-7 minutes, add garlic, then bell peppers, cooking until tender.
- Stir in sweet and hot paprika with caraway seeds for 30-60 seconds; then add tomato paste and cook for 1-2 minutes.
- Return browned beef, add diced tomatoes, beef stock, Worcestershire sauce, and bay leaves; bring to a boil then simmer, covered, for 2-2.5 hours.
- Adjust seasoning, remove bay leaves, and add parsley before serving with a dollop of sour cream.
Notes
Serve with crusty bread or buttered egg noodles. Adjust the heat level by varying the amount of hot paprika used.
- Prep Time: 20 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 75mg