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.
Prep Time::15 mins
Cook Time:: 2 hrs
Total Time:: 2 hrs 15 mins
Servings::8
Ingredients
⅓ cup vegetable oil
3 onions, sliced
2 tablespoons Hungarian sweet paprika
3 teaspoons salt, divided
½ teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 ½ cups water
1 (6 ounce) can tomato paste
1 clove garlic, minced
Directions
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.
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.
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.
Dotdash Meredith Food Studios