Goulash is like your favorite pair of slippers, comfy and timeless. Maybe it is the toasted caraway, but I swear that goulash reminds me of a cold night and crackling fire. Just YUM!
Like most braised dishes, goulash tastes even better the next day.
BONUS! Plan ahead and the meal just gets better. Cook the goulash, cool completely and refrigerate, covered, for up to 3 days or freeze for 1 month.
Goulash can also be made in a slow cooker. Don’t skip the browning stage for the recipe. All those caramelized vegetables, meat and toasted spices adds up to big flavor for an economy cut of beef.
Dinner in an Instant? Goulash can be on the table in 60 minutes if you use an Instant Pot.
- Cook Time
- Prep Time
- 2 tablespoons extra virgin olive oil
- 1 large Spanish onion, minced
- 2 tablespoons Jamie Geller Hungarian Rub
- 1 teaspoon caraway seeds
- 1 large garlic clove, minced
- 2 red peppers, diced
- 2 carrots, sliced
- 1½ pounds beef chuck, cut into 1-inch cubes
- 1 (15-ounce) can diced tomatoes
- 2 cups chicken or beef broth
- Kosher salt
- Freshly cracked black pepper
- Garnish: Fresh chopped flat leaf parsley
- In a large heavy pot, a Dutch oven is great, heat oil over medium. Add onion and saute for about 8 minutes until softened. Add Jamie Geller Hungarian Rub, caraway garlic, peppers, and carrots. Continue to saute for another 5 minutes until vegetables have softened and spices have toasted.
- Add beef to the pan and season lightly with salt and pepper. Cook for 5-6 more minutes, stirring twice, until meat has browned.
- Sprinkle paprika and caraway seeds evenly on top. Add diced tomatoes and broth.
- Reduce heat and cover pan, let simmer for about 2 hours, until meat is tender, keep warm until ready to serve.
- Serving Size: 1 portion goulash
- Calories: 370
- Carbohydrate Content: 15 g
- Cholesterol Content: 110 mg
- Fat Content: 17 g
- Fiber Content: 5 g
- Protein Content: 40 g
- Sodium Content: 146 mg
- Sugar Content: 8 g